New Orleans Takeout Restaurant Review

“Eat Mo’ Bettah!”

An old roommate of mine from Minnesota makes a beeline for this hole-in-the-wall every time he visits Madison. He just loves spicy. And there aren’t too many places that serve catfish just the way he likes it. He’s awful particular about his catfish for a man who’s lived his entire life above the 43rd parallel.

I accompanied him on his most recent Cajun expedition last weekend. His standard order is the Mississippi Catfish dinner on the New Orleans Gold menu. At $8.75 for a dinner portion it comes with a generous helping of white or dirty rice, or beans ‘n’ rice in Creole sauce, plus a succulent square of cornbread.

My New Orleans Takeout encounters have been more frequent and varied (lucky Madisonian that I am). For a spicy carb-kick with a little light protein, nothing beats a large order of Red Beans and Rice, a great deal at $4.95. My perennial favorite, however, is their Po’ Boy—any Po’Boy.

The Po’ Boy is the traditional sub sandwich of Louisiana, usually containing fragrant seafood (sometimes roast beef) and served on French bread. Here in the Midwest, you often find lower-fat options, like grilled chicken breast . Don’t fall for it. In my opinion, a real Po’ Boy needs that fried fishy goodness. And, if you’re like me, a few dollops of hot sauce.

New Orleans Takeout never disappoints. Their Po’ Boy is hot and deliciously crunchy, paired with just the right amount of lettuce and tomato, and a touch of rich mayonnaise and Creole sauce. On this visit, I lucked out and got to try something new—they had a crab special. At $8.95 this is a little pricey for the typical sandwich…but this is not the typical sandwich. The New Orleans Takeout Po’Boy is a true stand-out, and worlds better than the cheaper Big Mac you can purchase just a few blocks away.

A visit to New Orleans Takeout is worth every penny. Be warned, however, it’s a true takeout place, with only a little bit of perfunctory counter seating. For family orders, hurry your prizes home. This is comfort food best eaten in the back yard, listening to the crickets, watching your kids play sprinkler tag.

Madison Locations:

East: 1920 Fordem Avenue.

608-241-6655

West: 1517 Monroe Street (kitty corner from Camp Randall)

308-280-8000

Menu Price Range: $3.25 - $12.25

Hard to Digest: Understanding Celiac Disease

Pizza, sub sandwiches, and French fries. Gravy, stuffing, and pumpkin pie. All of these foods contain gluten, a protein found in wheat, barley, oats, and rye. These days, eating gluten-free is fast becoming a health craze, but for people with celiac disease, a digestive condition triggered by gluten, eating gluten-free is more than a diet fad, it’s a way of life.

What is celiac disease?
When a person with celiac disease eats foods containing gluten, it causes an immune system reaction that damages the surface of the small intestine and makes it unable to absorb nutrients
from food. Eventually, this can lead to malnutrition, anemia (due to lack of iron), and osteoporosis (due to lack of calcium).Research suggests that 1 in 133 people may have celiac disease, but the odds are 1 in 22 if you have a parent, sibling, or child with the condition. Certain environmental factors (such as viral or bacterial infections) or stressful life events have also been known to trigger celiac disease.

How can I tell if I have it?
People with undiagnosed celiac disease often experience intermittent diarrhea, abdominal pain, bloating, and weight loss. However, sometimes there are no gastrointestinal symptoms at all. You may simply feel tired, weak, or depressed; you may develop an itchy rash, joint pain, or tingling in the legs and feet. Celiac disease can often be mistaken for other health conditions such as irritable bowel syndrome (IBS) or Crohn’s disease. Only a doctor can tell you for sure if you have celiac disease:

• It starts with analyzing your medical history and your family medical history, plus a physical exam.
• If your doctor thinks you might have celiac disease, he or she will order a blood test to look for high levels of gluten anti-bodies.
• To confirm the diagnosis, your doctor will perform a biopsy of your small intestine.

How is celiac disease treated?
Celiac disease is a lifelong digestive disorder that can’t be cured, but can be managed by following a strict gluten-free diet. Once you remove gluten from your diet, you’ll start to feel better within a few days to several weeks. You may want to talk to a dietitian to help you get started with a gluten-free regimen.

Gluten-free for life.

Staying healthy means avoiding all foods and food ingredients made from wheat, barley, oats, and rye. But that doesn’t mean you have to give up all of your favorite foods. You can make gluten-free variations of almost any recipe. And, thanks to the recent gluten-free health fad, more restaurants than ever before now offer gluten-free dishes on their menus. People with celiac disease who don’t follow a gluten-free diet are more likely to develop gastrointestinal cancers and even neurological disorders.

Find alternatives. Look for foods and ingredients made with other types of flours and starches including: almond, arrowroot, bean flour, buckwheat, coconut, corn, potato,
quinoa, rice, sorghum, soy, tapioca, and teff. Read labels religiously and stock up on foods that are naturally gluten-free like plain meat and dairy, eggs, nuts, fruits, and vegetables.

Nix cross-contamination. Even tiny crumbs of gluten can affect you if you have celiac disease. Before you use any surface, plate, or utensil that might have come into contact with gluten, clean it thoroughly. Keep separate bottles of condiments and other foods for your use; even a separate toaster. When preparing food containing gluten for other people, make sure to wash your hands often.

Use restaurant cards. When you eat out, the easiest way to let your server know about your dietary needs is to give them a special card listing foods to avoid and instructions for preparing a safe meal. Celiac Travel (http://www.celiactravel.com/) offers restaurant cards you can download in 42 languages.

Strategize for the holidays. Your family and co-workers may have all the best intentions, but sometimes it’s easy to forget which foods and ingredients are on your “safe” list. Don’t hesitate to ask what’s in each dish. To make sure there’s always something you can eat on the table, bring a gluten-free offering of your own to pass.