Some things just seem to be quintessential to get a proper experience of New Orleans. Sampling the local cuisine is obviously one of the must do things, so I ate. There were menus that boasted family recipes that were over one hundred years old, so I sampled. Gourmandizing the Gulf would obviously grow to be one of my favorite pass times. First there was the more typical food fanfare, such as fried green tomato Po'Boys with shrimp rémoulade. Other local favorites would be red beans in rice, stick to your ribs tasty. It was a good introduction before moving through other touristy things, such as gumbo and Southern Fried alligator bits. Venturing still deeper into my exotic eating exploration, I'd find delight in Louisiana Crabmeat Cakes with Crawfish cream sauce. Pushing still further, Cajun alligator sausages "Atachfalya" according to the menu mad my jaws snap with gator pleasure. Unknowingly another be a creature would that would be provide the pièce de résistance, my ultimate favorite would be the turtle soup.
One of the next tests for local acceptance is if you're fond of the local brew, so I drank. The beer of choice seems to be Abita Amber, now I took to it in an instant. Most of the times it's better than the drinking water and goes down more easily, that's why they invented the stuff in the first place. My findings at large would be it's best in the bottle as opposed to on draft, so I drank. Another touted local beverage is Sazerac, it's New Orleans origins stem back to pre-Civil War times to the 1830's. Legends report it to be the the first cocktail invented in America, though the recipes vary. It's a drink that's done neat, for some odd reason they fill the glass with ice and absinthe only to discard it. Then they do a muddled mixture of Rye-Sugar-bitters and lemon peel garnish. Wasted absinthe aside, in the end my concern was it had whiskey...so yet again I drank.
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