#Louisiana Kitchen

[dispatchesfromtheclasswar]

Love that chicken child labor at Popeye's!

[enigmaticgale]

you know. i don't think i'll ever in my life get over my one coworker telling my other coworker he was worried i was too white for popeye's

[matthewdwhite]

White Kitchen, Near Slidell, LA 8/21

[ausetkmt]

It’s Mardi Gras. Welcome to The King Cake Drive-Thru.

A tire shop parking lot has become a popular destination for those craving the beloved treat. The only problem: Which variety to choose?

By Rick Rojas

Reporting from Metairie, La., and the kitchen of Joyce’s Sweets in Ponchatoula, where he sampled a praline-filled cake fresh from the oven.

Of course Mardi Gras is about boundless revelry: the weeks of balls and the parades that shower the streets of New Orleans with beads. But beneath all that, it is also a period of metamorphosis.

A midwinter Tuesday transforms from the most mundane of days into a festival of frivolity and vice. People shed the cocoons of their regular lives and emerge plumed in feathers and sequins.

And this year, just outside New Orleans, a tire shop that for as long as anyone can remember sold only car parts has become a bustling marketplace offering king cakes, the delicacy of the Carnival season, in just about any conceivable flavor.

All you have to do is drive up.

“Any idea of what you want?” Tiffany Langlinais asked a customer who pulled up on a Friday afternoon.

It is a daunting question at the King Cake Drive-Thru. Flaky or fluffy? Filled with cream cheese? What about strawberries, ice cream, even crawfish — or nothing more than the traditional plastic baby? Cakes from more than a dozen bakeries are on offer.

Others have had the idea to sell king cakes culled from various local bakeries, at one location, like King Cake Hub in the Mid-City neighborhood of New Orleans. But the innovation of the King Cake Drive-Thru, which Ms. Langlinais opened in January with her fiancé, Mike Graves, is the added convenience of accessing that bounty of options without even needing to get out of the car.

The drive-through has drawn nurses headed to morning hospital shifts, parents with cars full of children, tourists on road trips and people with limited mobility or weakened immune systems keeping them from easily browsing bakeries. Even the food writer for the city’s main newspaper, The Times-Picayune, passed through.

“I’m surprised nobody thought of it before you, Mike,” David Scripter told Mr. Graves as he dropped off an order of dozens of cakes from Bittersweet Confections, a bakery started by his wife.

“Sometimes,” Mr. Graves said, “the best ideas are right in front of you.”

The drive-through, which takes over the parking lot of Duckworth Tires in the suburb of Metairie three days a week, often has a line of cars waiting when it opens at 7 a.m., and has sold out its inventory well before 7 p.m., its listed closing time.

King cakes have always been a staple of the Carnival season along the Gulf Coast, a crown of pastry served during a burst of gluttony and good times before the austerity and fish fries of Lent. (King cake season begins on Jan. 6 — known as Twelfth Night, Epiphany or Three Kings Day — and ends with Fat Tuesday, or Feb. 13 this year.)

A king cake, in what many consider its purest form, is a ring of brioche-like dough with a dash of vanilla, a crunchy coating of purple, green and gold sugar and a small trinket known as a fève — usually a plastic baby — baked inside.

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“It’s almost blasphemous to get cream cheese in it,” Pam Carr said the other day as she placed an order a staunch traditionalist never would: a pair of cream cheese and chocolate cakes to share with her co-workers at a warehouse store. “Those are the ones I like!”

King cakes are another front in a familiar New Orleans divide. There are those who believe that adhering to tradition means refusing to budge from how things have always been done, and those who maintain that experimentation and interpretation are not an insult to the past, but a tribute.

“Anyone can put anything in a king cake now,” Bridgett Saylor Meinke said as she surveyed the drive-through’s selection.

She grew up on old-school king cake but has been cautiously open to trying some newfangled varieties, like the bananas foster from Brennan’s (“Absolutely delicious,” was her take) and the strawberry cream cheese from Joe’s Cafe.

“That’s the one I’m on the hunt for today,” she said.

The drive-through’s menu varies some week to week, written on a white board by Ms. Langlinais. The couple buys the cakes from bakeries at a wholesale rate and sells them at a markup, with prices ranging from $17 to about $50 per cake. (They come in a range of sizes, too.)

On a recent weekend, there were plenty of traditional options, as well as the Bavarian cream from Caluda’s, an almond cake from District Donuts, boudin or crawfish varieties from Clesi’s Seafood, and lemon curd and vanilla bean cakes from Paw Paw’s Donuts.

The one with Vietnamese coffee filling from Dough Nguyener’s Bakery sold out quickly, as did the cinnamon cream cheese option from Tartine.

Ms. Langlinais wanted to lure customers with their favorite offerings from well-known spots but also nudge them toward cakes they may not know. Those from Joyce’s Sweets, a bakery in Ponchatoula, almost an hour away, are a prime example.

Joyce Galmon is known for her pralines, but she has made king cakes for 25 years, stuffing them with a filling made from broken pralines she could not sell.

“Miss Joyce has no social media,” Ms. Langlinais said. “You can only call her. She has no website.”

In past years, Ms. Galmon would sell as many as 90 cakes in a season. With the King Cake Drive-Thru, she has sold more than that in a single weekend.

Hers is a labor-intensive process, teasing out the dough, lathering on the praline filling, and then letting the cakes rest and rise for several hours. The result: a gooey, crunchy eruption of cinnamon and sugar.

“It’s got me on my toes,” Ms. Galmon said after delivering a fresh batch to the tire lot. “It was a hobby for me, but they’ve made it bigger.”

For all the excitement the drive-through has caused, it is a simple operation. From the street, it almost looks like a Covid testing site.

“No frills, as you can see,” Ms. Langlinais said, “with our tent and tables and Mike’s van.” She was referring to a raggedy but reliable 2007 Kia Sedona missing its middle seat.

Jimmy Duckworth, the owner of Duckworth Tires, gave them a pretty good deal on rent: a king cake a week. Last week, he got his favorite, the cinnamon cream cheese kind from Tartine.

“I’ve been very lucky in life,” he said. “Give them a break — why not?”

He nodded at Mr. Graves, who was busy helping customers.

“Look at him,” Mr. Duckworth said. “He’s all happy.”

A few years ago, Mr. Graves, 35, had been a lawyer in Manhattan, working in finance. Then he moved to New Orleans and started a novelty ice cream business called Bof Bars. He had no ties to New Orleans — he grew up in Chicago — but now he cannot imagine leaving. He and Ms. Langlinais are planning to get married in March.

Ms. Langlinais, who also owns a marketing business, grew up in a shrimping family in Biloxi, Miss., immersed in the elaborate world of Mardi Gras.

She became something of a king cake connoisseur. She has tried more than 100 varieties. She keeps a spreadsheet with detailed notes. (“Enjoyed the light filling but would want x3 for me to be truly happy,” she wrote of one encounter.)

“I know that it’s not a super refined operation,” Ms. Langlinais, 33, said, “but we want it to feel like us.”

There have been setbacks. One day last month, Mr. Graves woke up at 3 a.m. to find someone had busted a window on the minivan and stolen 100 cakes.

The whole endeavor has been exhausting: The excruciatingly early mornings hustling to collect the cakes at bakeries or rendezvous points in random parking lots. The 12-hour days on their feet at the drive-through. And there have been the urgent after-hours calls and texts.

���My kid didn’t tell me she got the baby!” said one friend desperate for a last-minute cake. (According to tradition, the one who finds the baby is responsible for supplying the next cake.)

The drive-through is usually open on Fridays through Sundays, but customers have asked if the couple would be selling cakes on Fat Tuesday.

Not a chance.

Duckworth Tires will be a tire shop again.

“I’ll be partying,” Mr. Graves said.

[sporadicarbitergardener]

9 ways to use Vanilla a basic kitchen ingredient

Warms, precious and sweet-smelling, vanilla makes a great addition to magic spells. Whether you have it in who form, essential oil or as an extract, here are some great ways to use vanilla in spells and magic. Facebook49Tweet0Pin9 Looking for ways to use vanilla in spells and magic? Whether you have some precious vanilla essential oil, a whole bean or just a store-bought bottle of extract, this one-of-a-kind spell ingredient vibes with witchy energy.

Check out these clever ways to incorporate it into your magical practice.

Love Spells Vanilla is a classic love spell ingredient, especially when combined with rose oil or cinnamon. Use the whole bean in a sachet for love or combine it with a few drops of rose oil and dilute it in a neutral-smelling natural oil for a simple love potion.

As a Hearth Warmer The warm, beautiful smell of vanilla knocks the chill off of a recently vacant house.

If you just moved into a new space or are trying to bring a place to life after a period of stagnancy, all a few drops of vanilla essential oil to an oil burner or diffuser during the waxing moon for several nights in a row.

To Warm Cold Hearts Generally, it’s best to steer clear of cold relationships.

But, if you absolutely must deal with someone who is not especially warm, vanilla acts as a kind of heart warmer to ease tension in relationships.

Anoint your heart center with vanilla oil when you have to deal with a relationship that is cold to make warmth and compassion spread from you like a contagion.

The Kitchen Witch’s Best Baking Friend Vanilla is a common inclusion in baking recipes for a reason—it tastes amazing!!

But for the kitchen witch, there is the added layer of magical meaning.

Use vanilla in love spell recipes for romance on date night.

Try it in these love spell cookies or this recipe for love spell cake for a delicious way to make something magical out of dessert for two.

In Ritual Baths Are you one of those witches who likes to throw your entire magical cabinet into a ritual bath?

Add a few drops of vanilla essential oil (or even a splash of vanilla extract) to this Aphrodite Attaction Bath for a sweet-smelling botanical blast of sacred beauty vibes.

During Imbolc Vanilla is common pantry item, making it a staple magical item in the winter.

Incorporate vanilla incense or oil into your winter moon or Imbolc ritual to “warm up” your soul from the inside out.

Try this Imbolc White Magic Creme Brulee for a magical treat during the coldest time of the year.

Long Term Goals The bean of this plant (where most of its potency is stored) takes a whopping 9 months to ripen.

This “slow-burning” energy makes it a great addition to spells that require fortitude and persistance.

Use the whole bean as an amulet to keep yourself on track when endurance is crucial.

Cultivating Value The vanilla bean is one of the highest-value botanicals available on the international market (second only to saffron).

Use vanilla in spells to cultivate a higher-value life. A life where your time is better spent doing the things you love. Or in which you are using your talents to your best advantage. Or where you are surrounded by people who see your intrinsic worth.

However you define value, vanilla empowers spells for attracting precious things into your life.

Sweeten bitterness. Use this botanical in spells to dispel bitterness.

This spell component wards off petty attitudes and steers personal interactions in the direction of warmth and positive cooperation.

[shedontlovehuhself]

I'm here for the Misharius content! And noticed the kitchen from Roadfood in the beginning💙🥲

Also, I knew I recognized some moments from that video. 😁

[bibleofficial]

so i know i’m allergic to SOME spices but i’m not sure WHICH but since i’m DEFINITELY having an allergic reaction my choices are

- garlic salt or sea salt

- black pepper

- chili powder

- this specific cooking oil im using

- also this like nori & sesame powder or some shit ?

[djmonet]

cowards put the end of the song!!

Unmute

[eternalbuildings]

Scott, LA

[accutemphvac]

Plumbing Installation and Replacement in Baton Rouge, LA

Are you thinking of replacing your bathroom faucets? Or maybe you need to have a new sump pump put in, or would like to upgrade some other portion of your home’s plumbing system. At AccuTemp HVAC, Electrical & Plumbing, we provide comprehensive plumbing installation and replacement services throughout , and beyond. We offer a wide range of products, including but not limited to bathroom and kitchen plumbing fixtures, water treatment systems, gas piping, sump pumps and outdoor plumbing. We are a full-service plumbing company —so if you need a sudden plumbing replacement, do not hesitate to give our team a call!

[giftideasfromaycaramba]

Jaguar Louisiana Porto Rican Yams

[sustainablehomes01]

Get your dream kitchen with Sustainable Homes. We are your first choice for expert kitchen remodel service in Louisiana.

[fieriframes]

[FIERI: And when Louisiana native Marcus Christiana-Beniger started looking for the right kitchen to turn out a New Orleans menu, and right to claim him, I knew it. Southeast Louisiana -- We smoke a lot.]

[grandmamarieslouisianakitchen]

Culinary Tales and Cajun Traditions: Welcome To Our Louisiana Kitchen

Welcome to Grandma Marie's cozy corner of the internet - a virtual haven where the spirit of Louisiana comes to life! Here, I open my heart and kitchen to share the rich tapestry of Cajun and Louisiana culture, history, and, of course, the most cherished family recipes.

As a self-appointed guardian of our traditions, I've crafted a sanctuary where stories of the bayou, the lively rhythms of zydeco, and the tantalizing aromas of Cajun spices blend seamlessly. On this blog, we embark on a journey together where each post is a step into the vibrant world of our Cajun heritage.

So, my darlings, grab a cup of chicory coffee, pull up a chair, and let's delve into the heart and soul of Louisiana. Together, we'll savor the magic of Cajun cuisine and create memories as rich as our gumbo. 

A Little Cajun History

Let's step back in time, back to the 18th century when the Acadians, French-speaking settlers, faced adversity and sought refuge in the welcoming embrace of Louisiana. These resilient folks, known as the Cajuns, brought with them a unique blend of traditions, language, and a deep-rooted love for community. Their arrival laid the foundation for the vibrant and distinctive Cajun culture that we hold dear today.

As the Cajun people settled into Louisiana, they adapted to the diverse and fertile landscapes, creating a fusion with the existing Creole culture and influences from other communities. This blending of cultures gave rise to a way of life that is a beautiful mosaic of traditions, music, food, and hospitality.

Some Delicious Food

Now, let's talk about something that's always close to my heart – our Cajun cuisine. The kitchen has long been the heart of Cajun homes, where generations gather to cook, share stories, and savor the unique flavors that define our culinary heritage. From hearty gumbos to flavorful jambalayas, every dish reflects the warmth and camaraderie that characterize Cajun cooking.

It’s A Lifestyle

Here on Grandma Marie's blog, we dive into the heart of Cajun and Louisiana living. It's more than just sharing recipes; it's about exploring the lively rhythms of Zydeco music, embracing the joy of communal gatherings at fais do-dos, and understanding the history that shaped our Cajun identity.

I'm grateful to have you join me on this journey through the bayous, plantations, and vibrant communities of Louisiana. Together, let's celebrate the enduring spirit of Cajun culture that continues to thrive in our hearts and homes.

Until next time, warmth and love!

[cherryvsposts]

[evergentleandkind]

Pantry New Orleans Inspiration for a mid-sized coastal single-wall medium tone wood floor and brown floor kitchen pantry remodel with an undermount sink, beaded inset cabinets, gray cabinets, marble countertops, white backsplash, ceramic backsplash, paneled appliances, an island and white countertops