Zagat did the survey. One of the top 20 here in New Orleans was Cochon Butcher

"A must if you dig the pig", Donald Link's "phenomenal" Warehouse District Cajun earns a resounding "oink" of approval and New Orleans' No. 1 Food score for its "daring", "decadent" sandwiches, "atypical" daily sides and "well-curated" wine list; the "small", "laid-back" space (right next to Cochon) has "squashed-together" seating and a "constant crowd", so "plan your time of attack carefully" or let the "ultrafriendly" staff send you home with "superb" charcuterie from the "hard-to-resist" deli case.

930 Tchoupitoulas St.; 504-588-7675

The other day I watched Andrew putting the finishing touches on the fried turkeys we were planning to take along to a gathering at a friend's house. About 12 pound each, they had soaked in brine for two days then been injected with an emulsion involving cognac, Tabasco and butter. Andrew has fried many turkeys and they are always a big hit but these were different: He had cooked them in a Char-Broil Big Easy oil-less infrared turkey fryer, a contraption he had  eyed with suspicion until some total stranger he met at Lowe's raved on and on about his, effectively persuading Andrew to lurk in wait until they went on sale soon after Thanksgiving.

Thanksgiving is less than a week away. It is late this year and in fact the latest it can be. With a few days left for preparation here are some helpful pages that will remind you about food prep, cooking temperatures, getting the results you want and plenty more to browse. Whether you are cooking for a large crod or small gathering or even if you promised to bring a side dish to Grandmas you'll find something in these pages that will make your time in the kithchen more rewarding and less trouble.

Frying a turkey this Thanksgivng? Sounds great but where do you get rid of your used cooking oil? I have an easy answer for those of you who live in and around New Orleans. Whole Foods just sent me this notice.

Turkey grease recycling at Whole Foods Market

Friday, Nov. 29 through Friday, Dec. 6

The Whole Foods Market Arabella Station and Veterans stores have partnered with Louisiana Oilworks, a family owned and operated waste vegetable oil collection business located in Kenner, to recycle cooking oil used for frying turkeys during the Thanksgiving holiday. The cooking oil drive will produce eco-friendly biodiesel fuel, help reduce emissions, and keep oil and grease out of the drains.

Turkey Frying Oil Drop-Off, Friday, Nov. 29 through Friday, Dec. 6

WHERE:

It's oyster season and I have been looking forward to grilled oysters. I came across these stainless steel oyster shells. If you're like me and love grilled oysters these may be just what you're looking for. I haven't tried them yet but aim to just as soon as I can get down to a seafood market and buy already shucked  oysters. They are made right here in Louisiana:

Schwing's
SOS Oyster Shells
1204 West 21st Ave
Covington, LA

985.893.1899  Web Site

You can order on line 1 dozen stainless steel shells are $29.99. They say they are multi-use shells for grilling oysters, shrimp, chicken, veggies and more.

Here is their Oyster Char-Grilling recipe

One of our magazine subscribers out in California sent me this. I have never tried it and if fact never even heard of this possibility but our reader assure me it works every time.

Thanks To Stephanie in Redondo Beach, CA for the tip.

Food & Wine picked the best chicken wings in America and Nola here in New Orleans made the cut. Read who else made the finals here Chef Emeril Lagasse said he so dearly loved the wings a Vietnamese cook once made for him at NOLA that he put them on the restaurant’s menu in 2000 and hasn’t taken them off. The wings are stuffed with a mixture of ground pork, chopped shrimp, mushrooms, onions, celery, cilantro and fish sauce.

The BLTs turned out as I hoped (delicious) but what I wanted to mention is the two major ingredients that made this sandwich great; Rouse's brand bacon and the sour dough bread also available from Rouse and with their name on the label. This sour dough is probably the best I have had since I left San Francisco. I baked the bacon on a cookie sheet at the recommendation of David Gallent our magazine photographer and trained CIA chef. I got this bacon baking tip from the Jul/Aug issue of Louisiana Kitchen & Culture pg. 17.

Some of the best whiskey in America, food from Dickie Brennan, and beautiful women in various states of undress, do I really need to say more to entice you to one of premiere parties of the Summer here in New Orleans?  But there is more, the party also features aerialists, a lingerie fashion show, music with Linnzi Zaorski and Jayna Morgan, and topless oysters serve by a mermaid… seriously.  All of this fun and more is to support the Contemporary Arts Center.

The CAC was founded in 1976 as an artist-run and artist-driven community collective, today it is one of a handful of nationwide arts organizations that has remained solvent and successful while serving a truly multi-disciplinary mission.  Their mission remains dedicated to the presentation, production, and promotion of the art of our time