anyone have any tips for New Orleans?

Posted on: Wed, 03/14/2001 - 7:04pm
BCouch's picture
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Joined: 05/18/1999 - 09:00

pWe'll be going to New Orleans in two weeks for spring break. Anyone ever travelled there or live there that can offer any advice. I know they use a lot of seafood and pecans but I wasn't sure of peanuts in their cuisine. Also any safe restuarants would be appreciated./p
pBridget/p

Posted on: Wed, 03/14/2001 - 11:45pm
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Rae
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Joined: 03/28/2000 - 09:00

I was there two weeks ago, and I will be going again in three weeks (I live 3 1/2 hours away). I am not aware of peanuts in their cuisine (their cuisine is the same as my area, and we don't use peanuts). What you do need to be aware of is the use of peanut oil. There is a lot of fried food, and often they use peanut oil. There are many great restuarants. I have never brought my PA daughter, so I haven't check their safety.
Bring old shoes! Ask any other questions - I may be able to advise.
Rachel

Posted on: Thu, 03/15/2001 - 12:33am
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My sister is on vacation in New Orleans (Mississippi and Tennessee sp? also) right now. Actually, she called a few days ago - there was a tornado in Mississippi and they all had to hide in a bathroom somewhere. Yikes!
Anyway, I will ask her when she gets back for some pointers on the cuisine and restaurants - this is her second trip down there in a year (she's a bad weather magnet, last year a flash flood ruined all her clothes and their brand-new tent - she's strictly a hotel girl now!).

Posted on: Sat, 03/17/2001 - 7:24am
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My sister returned yesterday - I asked her about restaurants in the area, but since I didn't ask her about this before she left, she wasn't specifically on the lookout for peanut oil, etc.
She did mention that pralines and pecans are EVERYWHERE - New Orleans is nut-lovers paradise, so I would recommend speaking directly to the chef/cook, not relying on the waitstaff to answer your concerns about food ingredients. The waitstaff my sister encountered in a lot of places had very little knowledge about the food/drinks they served (one waitress asked if Bailey's Irish Cream is a beer... No, it's a liqueur... well, is that like a beer?...!!!).
Go straight to the source, or call ahead and ask to speak to the chef. There is an online source for travellers, where you can get information about restaurants for practically any destination. I doubt they include allergy information, but at least you could phone before your trip and make a list of yes or no spots. I'll try to find the link for you ASAP.

Posted on: Sun, 03/18/2001 - 5:29am
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Joined: 05/28/2009 - 16:42

I have the online restaurant info for you.
The address is [url="http://www.opentable.com"]www.opentable.com[/url]
You can choose from any number of cities (New Orleans is on the list). Then you can select a specific restaurant.
Once you click on the restaurant you want information on, you can get:
Reviews
Menu
Parking
Address
Phone #
Website
etc.
Hopefully you can call/email some of the restaurants ahead of time, to find out their policy on peanuts/nuts and cross-contamination issues.
Have a great (safe!) trip! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Posted on: Mon, 03/19/2001 - 10:55pm
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Joined: 12/04/2000 - 09:00

Hi Bridget,
I am PA myself and went to New Orleans last year with my husband. Great time. I ate at a few of the restaurants, as always asked the waitress and I was very lucky in if the waitresses did not know they went directly to the chef.
I did stay away from the Eau-tu-fees (sp?). One of my close friends is a chef and he told me that many of their dishes are created from a rue that is peanut flour based. So I stayed with the boiled or fried shrimp (but ask about the peanut oil).
You will have a great time, enjoy and be safe!
Melanie
[This message has been edited by Melanie Dillard (edited March 20, 2001).]

Posted on: Tue, 03/20/2001 - 1:46am
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Joined: 03/28/2000 - 09:00

I have never heard of using Peanut Flour in an Etouffee'. I have never seen roux in a jar with peanut flour, but most people make their own roux. I would think the chefs in N.O. make their own roux, so they will know what kind of flour was used. Roux is not only used in Etouffee', but also in gumbo, soups, and just about anything with a gravy in Louisiana. I probably use it at least 3x's per week.
Like I mentioned earlier, my biggest concern would be the use of Peanut Oil - it is very popular in LA!
*If Ralph and Kukoos is on that restaurant list, check out their ingredients. It is a very good restaurant.
Rachel

Posted on: Tue, 03/20/2001 - 7:21pm
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Thanks everyone for your suggestions. I'll definitely use the "opentable" restaurant site for info. I will be playing a detective as usual.
Bridget

Posted on: Fri, 03/23/2001 - 5:00am
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Rae, I am just going on what I have heard from my friends, who specialize in food, but you are right, the chefs should be able to tell you if they used peanut flour or wheat.
I just stay away from cajun food, because one of my kind-of-bad reactions was from a local mom and pop cajun restaurant here in Atlanta. Let's just say I don't eat there anymore!!
Mel

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