Analogue Chicago: 2013

Tuesday, December 24, 2013

holidaze

analogue will be closed on december 24th and december 25th.

analogue will be ringing in the new year on december 31st.
stay tuned for details.

analogue will be closed on january 1st.

Monday, November 11, 2013

"When I made it to Wayne Jacob's, they were just finishing up their lunch rush. I sat by myself and ordered every appetizer: Gumbo, boudin balls, hog head cheese, and andouille chips (thinly cut sausage that is fried).

After knocking back 4000 calories, I saw the owner run by (I recognized him from this blog). I asked him if I could talk to him a little about his process and thoughts of different products. He looked at me like I was a little crazy and said, 'Sure. Come back tomorrow a little later in the evening.' Awesome. Got the rest of my head cheese packed up and rolled.

Next day I drove back to LaPlace and into the restaurant. David (the owner) was helping clean up the dining room and seemed a little shocked/annoyed that I showed up again. But, he sat down and we started talking sausage, and next thing you know the dude is showing me his whole operation. Couldn't have been more informative.

He is very passionate when it comes to his andouille and it really shows. He was getting so fired up when we started talking about other peoples recipes: 'Listen. Andouille is pork, salt, cayenne, black pepper, white pepper and garlic. You smoke the crap out of it, and that's it. You start putting any other crap in there and it's something else. It ain't andouille.' He sent me home with more andouille and Tasso, as well as his boudin. All way better than the competition, in my opinion."

— A.N.

Monday, October 21, 2013

oyster season at casamento's

"Probably my favorite restaurant in New Orleans is Casamento's. They're only open for oyster season, which is only eight or nine months long — generally, every month that has an R in it. When I go, I order dozens of raw oysters and an oyster loaf, which is a fried oyster sandwich on white bread."

— A.N.

Thursday, October 3, 2013

hot boudin to-day

Photo via Pen & Fork.

Boudin is a cajun sausage made from pork, liver, rice, and spices. It is usually stuffed into cases, then steamed, and served just like that. Gas stations all over cajun country (which often are the best restaurants) hold them in croc pots and sell them just like that. You push the filling out of the casing and eat it with a cracker and hot sauce. It's fucking delicious.