Scraping the Bottom of the Pan

This article by Patricia Volk, published in “O” magazine is the epitomy of the “Irish Attic” values.

Lumps Are Treasures
By Patricia Volk
On the corner of Tchoupitoulas at 401 Poydras Street in New Orleans, you will find Mother’s, home of the Ferdi, a sandwich served with “debris.” In Louisiana, debris is crusty scraps that drift to the bottom of the pan when you roast meat. In New York we call that “dirt.” Read More