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Red Velvet Cream Cheese Ice Cream

@Andrew Coe:

Do the multple David Chang restaurants not count (Noodle Bar, Ma Pache, and Ssam Bar)? Or Kin Shop (65)? Fatty 'Cue (68)?

Kenji - Thanks for the post and all the helpful answers. I am definitely going to be referencing this post next week as I gear up for Thanksgiving at the in-laws.

One comment though. I think you need to re-read the question about sausage in the dressing. The poster wants to make it for a vegetarian friend, so I don't think the link to making your own sausage would work. (I laughed a little when I saw the huge picture of raw sausage after the question).

I think they were looking for a way to incorporate some of the flavors of sausage into a dressing without using a soy-based meat substitute. I might suggest incorporating some other flavor profiles into the dressing, whether it is from roasted onions, using smoked paprika or incorporating sausage seasonings and sage into the dressing. Just a thought

@Josh Mandel - I'm pretty sure that you can add the Nutella straight to the Tapioca. I made some peanut butter powder earlier this week and it was just peanut butter and T.M.

@Kenji: Its too bad you didn't make it down to 7th Hill by Eastern Market while you were in town. It is my new favorite pizza place in DC and it can go up against any of the other big names (2 Amy's, Pizza Paradiso). I might add to Ed's theory that it doesn't have to be an owner behind the bar as long as you have a person who is dedicated to the craft and puts joy into every pizza they make. That's part of the reason I go to 7th Hill so often.

This was one of my favorite things to eat in Greece on my honeymoon. My wife and I would order it at just about every place we went. Though it was often just called Eggplant Dip and sometimes they would make a dip with mayo and some other things in it that wasn't nearly as good. This is definitely better when you keep it simple. Sometimes when I make it at home I'll add Tahini which probably makes it more like a baba ghanoush.

@Bkhuna - Camillia Grill is an institution in New Orleans and should not be compared to Red Lobster. If anything it should be compared to Ben's Chili Bowl in DC. I'm sure that both of these places got started about the same time and both of them are probably serving the same great food and look absolutely the same as when they first opened. No they don't make cajun or creole food, but you don't have to do that to be a great part of the city. I agree with LizR that the chili-cheese omelettes are the bomb and they go great with a chocolate freeze. I love the place and I'm glad they got back on their feet after Katrina.

My friend gained a good 10lbs by going to Drago's for their grilled oysters. Of course he would crack open the french bread, dump the oysters inside along with all their butter and garlic goodness, and then eat it like a po-boy. Very dangerous stuff.

Since it looks like you are doing a whole tour of NOLA will you be hitting up Pascal's for BBQ Shrimp, Jacque-Imo's for Alligator Cheesecake, or Crabby Jack's for a duck po-boy?

No Turtle Soup??? I know you are having brunch, but a trip to Commanders isn't complete with out at least a cup of Turtle Soup!!

This isn't smuggling, but I had a good friend who used to travel to New Orleans for business. During crawfish season he would come back on the weekends with 25lbs of crawfish that he brought on the plane as a carry-on. I can't imagine what they thought when he put the box through the X-Ray machine and saw all that crawfish. It was a tough loss when that project ended and so did our supply of cheap, fresh, crawfish!

Ohhhh!!! I love the muffuletta from Napoleon House. The first time I ever had a muffuletta when growing up in NOLA was from the Napoleon House. I love that they serve it warm and whenever I bring home an extra from either there or Central Grocery, I always heat it back up before eating. They also make a mean roast beef poboy and you have to wash it down with a Pimm's Cup.

My friend makes his own Kahlua at home and it is Excellent! Here's his recipe which makes a bucket full of the stuff!

18 cups strong coffee
2 pounds light brown sugar dissolve in hot coffee
Allow coffee to cool to room temp, then add
4 tbsp vanilla
1 liter 190 proof alcohol

the longer it sits, the better, but you can drink it right away.

I'm a big fan of Michel Richard's Le Kit Kat bar recipe as well. His recipe has two layers, a bottom layer of corn flakes, peanut butter and milk chocolate and a top layer of semisweet chocolate ganache. He also serves it with a Hazelnut sauce that is fantastic. Though I think for legal reasons he can't call it Le Kit Kat anymore.