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.