When New Orleans Was Split Into Three Pieces

The United States bought 828,000 square miles in 1803 when Thomas Jefferson agreed to the Louisiana Purchase. The U.S. had only sought to buy New Orleans, but was offered a bargain on the whole thing. Still, New Orleans was a very important part of the deal. The mouth of the Mississippi River would become the country's busiest trading port. When Americans started to move into New Orleans, they found the small town to be very foreign. The few thousand French creole residents were very different from the folks back home.    

There were two main areas in which the entrenched French creoles made the incoming Americans crazy. The first was infrastructure: when the U.S. bought the Louisiana territory, New Orleans had no paved roads, no street signs, and no colleges. Much of the population was illiterate, and justice was dispensed according to the French legal code: Tregle calls the place “a colonial backwash of French and Spanish imperialism.”

The second was the permissive culture: Sunday in New Orleans means sitting at a café and going out dancing or perhaps to a horse race. In this city, black and white people mingled more freely than elsewhere in America, and even slaves had more leeway to move freely than in other cities.

All this shocked the Protestant, Puritan-minded American settlers, many of whom came from places in the South where the movement of black people was highly restricted and regulated. (Meanwhile, the native creole population was appalled by the crude Americans, who they called Kaintucks and vulgar Yankees.) The Anglo-American settlers tried to change everything from the city’s laws to the looser culture, but even as they gained power of New Orleans’ commercial life, they did not have enough political power to mold the city as they would have liked.

That changed in 1836 when the "Yankees" finally had the political power to persuade the state legislature to split New Orleans into three separate municipalities: one American and two French. Read how that worked at Atlas Obscura.


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I can tell you from decades of experience that rinsing your dishes is crucial if they aren't going to be washed in the dishwasher immediately. Dried-on food doesn't come off in most dishwashers. But if you've just had a big meal and run the washer immediately afterward, they'll be okay. My family uses dishes more than once a day, and the dishwasher is only run once a day, so we MUST rinse, or at least soak them.
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Prerinsing or not seems to really depend on what dishwashing machine you have, with some being much better than others. The result is a lot of frustration when you have visitors trying to help out in the kitchen, insisting that they don't need to rinse, then confused when you show them the baked on mess it leaves behind. The loading they showed in the video might not be so good for bowls, again depending on the machine, as some can get a bit violent even on the top rack and bowls that rest on each other can chip (also depends on quality of the bowls).

I think the knife grip one showed is a bit down to personal choice. While choking up on the grip helps, how much you actually place your fingers on the blade seems to depend on the size of your hands and the knife. I've seen other chefs suggest choking up that much while some do, and a few say to try both.
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The last compartment in the back of the silverware caddy is also a good place to put your scrubber sponge for cleaning. The sponges can get really smelly and the chemicals in dishwashing liquid are strong. I find running the sponge through the dishwasher every other cycle lengthens the life of the sponge and leaves me less worried I'm just adding germiness to my dishes rather than cleaning them away.
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