Nawlins grub

We started things off right with some super fresh and plump Acme Oyster House chargrilled oysters. Not everything in New Orleans lives up to the hype, but these came close. We avoided the lines by getting there at about 11am when they open for the day.ImageAnd that night, really enjoyed this dish at Commander’s Palace–Louisiana white shrimp with Louisiana red beans, housemade andouille, and basil oil.

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And the next morning, downed a Vieux Carre seated at the place that invented it, the Carousel Bar at the Hotel Monteleone.

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In between all the eating, I geeked out at the American Chemical Society’s spring meeting. This year’s apropos topic, the Chemistry of Energy & Food.

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NASA was also there. This is satellite imagery of the glowing lights of our cars, highrises, and 24-hour diners.

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