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W e d n e s d ay, M ay 21, 2025
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Pretty easy but pricey
How to make your own Dubai chocolate BY GRETCHEN McKAY
Pittsburgh Post-Gazette (TNS)
PHOTOS BY BRAD WEIMER
The USS Kidd rests in dry dock at the Thoma-Sea shipyard in Houma. The Fletcher-class destroyer arrived on May 2, 2024, and is tentatively set to return to Baton Rouge in the spring of 2026.
RETURN TO SERVICE
A landmark on the Mississippi River has been missing for a year. When will USS Kidd come home?
O
BY JOY HOLDEN Staff writer
ne of Baton Rouge’s Mississippi River landmarks has been missing for a year. There is a blank space where the USS Kidd used to be, as she’s currently getting a facelift while being repaired in dry dock in Houma. “Taking her away to dry dock for awhile has made Baton Rouge appreciate her more,” said USS Kidd ship superintendent Tim NesSmith, who has worked at the USS Kidd Veterans Memorial & Museum since 1995. Having served from 1943 through 1946 in the Pacific, from 1951 through 1964 during the Cold War and then cradled in the Mississippi since 1982, the World War II Fletcher-class destroyer was in dire need of repairs and restoration. For three days, across 289 miles, the ship traveled down the Mississippi River, across the Gulf and up the Houma Navigation Canal to Thoma-Sea shipyard. She arrived May 2, 2024, and was raised into dry dock August 13. Two industry professionals, a naval engineer and a naval archi-
Another item addressed is a new change in materials for the mooring collars that secure the vessel in the cradle as the USS Kidd sits in on the bank of the Mississippi River in Baton Rouge. tect, are overseeing the $11 million project, which includes fixing the hull, repainting the ship with a new camouflage, upgrading the cradle, modifying the rudder, restoring the steward’s quarters and replacing the fantail deck. In addition to period accuracy, the ship is being repaired to last another 60 years for the next generations to learn from and enjoy. “Everything we are doing is for longevity,” NesSmith said. NesSmith estimates that the
repairs will be finished in July or November of 2025, depending on fundraising efforts. Neither of those dates are traditionally amenable in terms of river levels for allowing the ship back into the cradle, so it’ll likely be sometime in spring 2026 when she returns. According to an economic impact survey, the Kidd brings in about $3.1 million to Baton Rouge’s economy. After the restoration and return, the total income of the Kidd is projected to increase to $5 million, which includes putting money into the economy through hotels, restaurants and other museum visits. Museums as a whole return more than $5 in tax revenue for every $1 they receive in funding.
Strengthening the hull The main structural component that keeps a ship afloat, the hull protects a ship from the water and weather. Over time, the hull metal on the USS Kidd degraded due to salt water, so it is pockmarked by divots. The Thoma-Sea construction crew tested the entire hull, from water line all the way down, by ultrasound to determine the
Quality Dubai chocolate can still be hard to find. That’s why when The New York Times published a recipe for the candy bar a few months ago, I decided to try my hand at it — even though candy-making is not exactly in my wheelhouse. I was surprised — no, make that delighted — to discover that it’s actually pretty easy to make a pretty good Dubai chocolate bar at home. The hardest step was shelling all the pistachios the recipe requires (almost 3 cups). That, and waiting 35-40 minutes until the bars have been properly chilled and can be unmolded for sampling. To make this recipe, you’ll need at least one 6-inch-by3-inch-by-1-inch silicone chocolate mold. It’s better to have four, if you don’t want to work in batches. You can find any number of reusable Dubai chocolate bar molds on Amazon; I used one made by UWillion. A silicone pastry brush also comes in handy to coat the molds with melted chocolate, but you can also use the back of a spoon. Finally, you’ll need to set aside a fairly large chunk of time, since the chocolate has to set both before and after it’s been filled with the pistachio cream/kataifi mixture. The only downside to the recipe is its expense: Even using Ghirardelli milk chocolate-flavored melting wafers, which are easier to melt and less expensive than chopped milk chocolate, the ingredient list quickly added up to more than $25. To help prevent cracking when cutting the bar into squares, allow the chocolate to cool to room temperature before refrigerating. Also, use a very sharp knife that’s been warmed in hot water (and dried) to cut it.
ä See SERVICE, page 2G
‘THIS IS EVERYBODY’S PLACE’
Golf simulation and bar to open in BR BY SERENA PUANG
the biggest Loft18 location yet at 14,000 square feet (the second largest, in Mandeville, is 10,500 Has a rainy day ever ruined square feet). your golf game? Not at Loft18. The space will also feature a The digital golf simulation private dining room. sports bar, which started in MeGreg Whitman, the CEO from tairie in 2017, has expanded rap- Metairie, founded Loft18 after idly to Houston and Mandeville. falling in love with golf in 2016. At the end of May, the sports bar When he was doing research onwill open a Baton Rouge location line, he saw simulators popular at 4580 Constitution Ave., replacä See GOLF, page 2G ing Drago’s Seafood. It will be
Staff writer
Artist rendering of Loft18 which is scheduled to open on Constitution Avenue in Baton Rouge. PROVIDED IMAGE
PITTSBURGH POST-GAZETTE/TNS PHOTO BY GRETCHEN MCKAY
Homemade Dubai Chocolate Recipe 2G