Mmmmm... I had a chocolate milkshake at Whispering Canyon that tasted unlike any other chocolate milkshake I've ever had and it possibly could be described like this. I'll have to see if Ghirardelli has recreated that magical milkshake. Think they'll let me have it all-you-can-drink like at Whispering Canyon?
Mmmmm... I had a chocolate milkshake at Whispering Canyon that tasted unlike any other chocolate milkshake I've ever had and it possibly could be described like this. I'll have to see if Ghirardelli has recreated that magical milkshake. Think they'll let me have it all-you-can-drink like at Whispering Canyon?
I may have had to go back again!
Clarabelle's Hand Dipped Ice Cream Bar
Chocolate ice cream, dark chocolate shell, and chocolate morsels! :slurp::
I'm so glad I saw your post just now! I was reading menus to Tracey a few weeks ago telling him how we could get "New Orleans" food at DL. He gave me that look like riiiiiiight. Then I started reading the descriptions and we both had total moments. One dish had avacado something in it. Another, I think, was zucchini & squash or something which we both decided was our biggest clues. Kinda like there's Tex-Mex or there's Mexican. There's California-Cajun or there's Cajun. Or there's Creole. I'm not entirely sure Californians would differentiate between Cajun & Creole but we know. Right? Think we'll steer clear of the gumbo & jambalaya. I really don't think we have a prayer of getting either one and not being disappointed. Not that what they serve would be bad, necessarily. In Atlanta I once ordered a chicken gumbo. It was great chicken soup but gumbo it was not. KWIM?Blue Bayou - The gumbo was good, but I never had thick gumbo like that. The jambalaya wasn't good and it had too much pepper in it. I never had the meat on top of the rice before. Being from the New Orleans area I've cooked jambalaya a lot and the meat is mixed in with the rice not placed in large pieces on top of the rice.
Blue Bayou
Gumbo
Jambalaya
I'd love to find a Jazz Kitchen review by someone from New Orleans. Seriously. My MiL makes a shrimp etouffe that will make your toes curl. It's so difficult to find Cajun food that we find good just because we lived in New Orleans and learned to cook those dishes from people who are like competition cooks.
Glad my post helped. I guess if it is food you live with maybe you should not try it in another area of the country. I had enough bad food in the New Orleans area in DLR so we didn't try Brennan's. It is like a po boy. Don't expect the same bread as you are going to get in New Orleans. They just don't have our french bread.I'm so glad I saw your post just now! I was reading menus to Tracey a few weeks ago telling him how we could get "New Orleans" food at DL. He gave me that look like riiiiiiight. Then I started reading the descriptions and we both had total moments. One dish had avacado something in it. Another, I think, was zucchini & squash or something which we both decided was our biggest clues. Kinda like there's Tex-Mex or there's Mexican. There's California-Cajun or there's Cajun. Or there's Creole. I'm not entirely sure Californians would differentiate between Cajun & Creole but we know. Right? Think we'll steer clear of the gumbo & jambalaya. I really don't think we have a prayer of getting either one and not being disappointed. Not that what they serve would be bad, necessarily. In Atlanta I once ordered a chicken gumbo. It was great chicken soup but gumbo it was not. KWIM?
**edit**
Just asked my 15 yro son:
You've had jambalaya & gumbo plenty, right???
He interrupted me with: Yes, but it has to be in Louisiana or cooked by someone from there.
Apparently we trained him well. I showed him your pics above. This was what he said:
Why is there no juice in the gumbo? Aren't you supposed to cook the meat in the jambalaya to season it right? That's weird.
Yep, trained 'em well.
