We moved from the area about five years ago, but a couple spots we recommend. Echo the WW2 museum, and go to Cochon Butcher for lunch, short walk from the museum, awesome food. Save our Cemeteries does guided tours of St Louis #1. Learn the history of the vault graves, see Nic Cage's future burial spot, and the money goes to preservation of the cemetery. Not Cajun food but Shaya might be my favorite restaurant in the city. Go catch some music at spotted cat or DBA on Frenchman street.
Courtyard brewing was our favorite brewery in the city, kind of divey but the beer was great. NOLA, Urban south, Port Orleans and Royal brewing are all in the same part of the city and pretty good. Barrel proof if you like bourbon. Hot Tin for cocktails and a great view of the city. These are all in the garden district/Irish Channel area. Parleaux Beer Lab is in the Bywater if you want to see a different part of the city.
Prytania bar used to be the Michigan alumni bar (might still be?). If you go there they used to allow outside food, I recommend the duck fries from Delachaise around the corner as you enjoy a day of football.
Louisiana transplant here. Like others have said it is not crawfish season so you may want to switch to a shrimp boil instead. For crawfish I usually do 3# per person. I use Zatarains powdered crab boil. If you want a true Cajun boil no Old Bay.
Bring the water to a boil, add the spice and 10 lbs of redskin potatoes. Let that boil for 10 minutes then add onions, garlic, and lemons (halved), let that boil 5 minutes. Then I add mushrooms, brussel sprounts (halved), and regular hot dogs. These all soak up the flavor really well. Boil another 5 minutes. Then add your crawfish or shrimp. Bring to a boil for about 2 minutes and then turn the heat off. After 5 minutes I add frozen corn on the cob which stops the cooking. Then you let them soak. I do a first taste at about 15 minutes. Usually a 30 minute soak to get the spice I want on crawfish.
For jambalaya I recommend the TIger Droppings spreadsheet. It gives you the perfect ratios for a great jambalaya.
OK I was an engineering peer advisor a couple years ago so I was paid to help you damn freshman with this. Take 116 its not that hard because AP calc covers everything you learn in 116. You dont even get to integrals in 115. Take the free credits
I agree that you can say he sucked, I just didn't like his "you're crazy for cheering for him". Maybe its just the wording but I don't see why you wouldn't cheer for a Michigan player.
Of course I am cheering him on you idiot. Question the coach's decision to put him in the game, but if he is in there you cheer him on, period. Its people like you that make me want to bring a blunt object to the game to bludgeon people who would cheer against a member of their own team.
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We moved from the area about five years ago, but a couple spots we recommend. Echo the WW2 museum, and go to Cochon Butcher for lunch, short walk from the museum, awesome food. Save our Cemeteries does guided tours of St Louis #1. Learn the history of the vault graves, see Nic Cage's future burial spot, and the money goes to preservation of the cemetery. Not Cajun food but Shaya might be my favorite restaurant in the city. Go catch some music at spotted cat or DBA on Frenchman street.
Courtyard brewing was our favorite brewery in the city, kind of divey but the beer was great. NOLA, Urban south, Port Orleans and Royal brewing are all in the same part of the city and pretty good. Barrel proof if you like bourbon. Hot Tin for cocktails and a great view of the city. These are all in the garden district/Irish Channel area. Parleaux Beer Lab is in the Bywater if you want to see a different part of the city.
Prytania bar used to be the Michigan alumni bar (might still be?). If you go there they used to allow outside food, I recommend the duck fries from Delachaise around the corner as you enjoy a day of football.
Louisiana transplant here. Like others have said it is not crawfish season so you may want to switch to a shrimp boil instead. For crawfish I usually do 3# per person. I use Zatarains powdered crab boil. If you want a true Cajun boil no Old Bay.
Bring the water to a boil, add the spice and 10 lbs of redskin potatoes. Let that boil for 10 minutes then add onions, garlic, and lemons (halved), let that boil 5 minutes. Then I add mushrooms, brussel sprounts (halved), and regular hot dogs. These all soak up the flavor really well. Boil another 5 minutes. Then add your crawfish or shrimp. Bring to a boil for about 2 minutes and then turn the heat off. After 5 minutes I add frozen corn on the cob which stops the cooking. Then you let them soak. I do a first taste at about 15 minutes. Usually a 30 minute soak to get the spice I want on crawfish.
For jambalaya I recommend the TIger Droppings spreadsheet. It gives you the perfect ratios for a great jambalaya.
http://www.tigerdroppings.com/rant/food-and-drink/the-ultimate-jambalay…;
Hey another St. Johns grad, you weren't also class of 2005 were you?
OK I was an engineering peer advisor a couple years ago so I was paid to help you damn freshman with this. Take 116 its not that hard because AP calc covers everything you learn in 116. You dont even get to integrals in 115. Take the free credits