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Jan 27, 2020
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We are big Nawlins fans, going at least once a year. I’ve always wondered how they have stayed in business, because beignets taste like powdered biscuits to me. But, I don’t mind chicory. It’s better than the burned acorns they used to use. I can’t stand chicory in my salad though, nor dandelions. Chicory, burnt acorns, and dandelions; that was all stuff Southerners started using durring the civil war. When they ran out of food, they started eating the damned weeds. But, I guess it’s like escargot was in France during the War. No food so they ate the snails in the vineyards.

I like Italian chicory, Puntarelle, makes a nice salad with an anchovy dressing. Traditionally you soak it in cold water then sort of zip it with a knife which makes it cure. Endive is nice too (related I believe), in bechamel sauce to make a gratin.

I've been to Cafe du Monde, sort of a tourist must see, too long ago to have an opinion but much to love about New Orleans, probably the only real American culinary capitol.
 

lightxmyfire

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Jun 17, 2019
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Chicory in coffee is very good! Make some cold brew out of that du monde. It makes the best cold brew. A little simple syrup and cream, that’s a great drink. Brings me back to my uncles in Manhattan, he would make those for us every Christmas morning, after the huge seven fish dinner. I digress..

I really enjoy oolong tea and sutliff’s voodoo queen. Great combo in morning especially
 
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Apipeinthewoods

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Jan 24, 2020
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Irish cream coffee in the US isn't really a thing. Ever hear of an Irish car bomb? I doubt any bar in Ireland would find that to be an appropriate name for a drink...

I had to google it and can see its causing quite a stir. I have never tried it, but I think it probably sounds worse than it might taste.
You would often see elderly folk alternating with a pint of Guiness and a glass of whiskey. All that's missing is the alcoholic milk.
 
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