Any general philosophical suggestions for serious chowhounding in NOLA without dying?
I know the usual strategies - small portions, lots of walking, stay hydrated. I'd like to hear NOLA-specific ones. There are a lot of NOLA food veterans on this board, so I'm curious about their strategies. This is some of the heaviest food in the country, so I approach it with respect and caution.
FWIW, here's what I'm planning: http://chowhound.chow.com/topics/830876
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