The Balls and Pie Guide to Eating in New Orleans

I do a pretty lousy job of posting regularly, and I'm kind of OK with that. Quite frankly, you don't pay me enough to feel too badly. Internet, you are a crappy boss. What I do feel somewhat bad about is not sharing more about where I think the good food comes from. And while I am neither Zagat nor Michelin, I know good food when I taste it. Good being entirely subjective to my tastes, of course. So, recently returned from 48 hr binge in my former home, the Big Sleazy, I'm inspired to give you a couple hints, tips and tricks. And the rest of you out there with similar or better expertise, I'm expecting you to chime in. Also, before I dive in - the Balls and Pie weekly prize for embodying all that's awesome about Balls and Pie goes to my Dad's Saturday evening meal choice: Crawish PIE and Fried Boudin BALLS. Way to go, Dad. Don't think I didn't notice.

Editorial Note: I've been writing this in drips and drabs for a few weeks now. I'm publishing as is, and adding as I go.

Bacon Jam

Ok. This post will feature a couple of the more unappealing images I've taken so far. All I can promise you is that however it gross it might look, it tastes amazing. Unless you think Bacon is gross - and if so, this probably not the place for you. So, Bacon Jam: It's pretty much what it sounds like. A Jam-like spread made out of bacon. One of my esteemed colleagues (who needs to start up his own food blog) discovered Bacon Jam on a food network program which is escaping me at the moment. He made his own, and it was awesome, and I felt compelled to give it a go. As an aside, if you're on the west coast, and can access Skillet Street Food - I expect you to try it and report back. They make serve what looks like creative, delicious food out of Airstream vans. That is awesome.