|
Now that I'm in the PNW I no longer have access to deep fried deer sausage  Guess I'll have to try making it myself one of these days.
|
#
?
Sep 3, 2017 22:59
|
|
|
|
| # ? Apr 28, 2024 23:38 |
|
|
Dr. Gitmo Moneyson posted:There used to be a food truck near me in Austin that made boudain balls: deep-fried balls of boudain and crawfish. That food truck is gone now. If you ever make it down to Houston, stop in at Hebert's Specialty Meats. There are 2 locations, the boudin available from them is stellar.
|
|
#
?
Sep 3, 2017 23:09
|
|
|
kloa posted:Unfortunately this is the truth for boudain Its a French word so "in" is pronounced "aanhh" with the n being largely silent. Pinch your nose and say "in" a few times to hear the a that is not in the spelling.
|
|
#
?
Sep 3, 2017 23:52
|
|
|
Huh, pretty sure I've seen it spelt both ways in stores or on menus. Should've learned French and not Spanish 
|
|
#
?
Sep 4, 2017 01:10
|
|
|
It's a masculine/feminine thing where in French if there's no e on the end, it's probably a masculine version of a name or noun and if it does have an e in it's a feminine and you say the consonants. That's why you can have Michel or Michelle or Dominic and Dominique. Even with the a it ought to have a silent n.
|
|
#
?
Sep 4, 2017 03:05
|
|
|
kloa posted:Huh, pretty sure I've seen it spelt both ways in stores or on menus. Should've learned French and not Spanish quote:“Boudain” is the frequently used Texas spelling for “boudin,” a spicy Cajun sausage popular in Louisiana. The spelling has an established history in Cajun East Texas. Popick includes citations from the Port Arthur News going back as far as 1965.
|
|
#
?
Sep 5, 2017 18:57
|
|
|
Christ those are some good looking boud[a]in balls. Need to make my way over there soon, once I confirm they weren't flooded out by Harvey.
|
|
#
?
Sep 5, 2017 19:03
|
|
|
I grew up in Southwest Louisiana (20 minutes from the Tejas border), so it all makes sense now.
|
|
#
?
Sep 5, 2017 20:00
|
|
|
I watched a recent episode of Bizarre Foods with Andrew Zimmern he was in Louisiana. He was with this legendary old lady cook. She roasted her okra in the oven before using it in the gumbo. Anybody ever try a technique like that? My gumbo is probably the highest effort thing I make and it would definitely add a step, would have to be really good.
|
|
#
?
Sep 7, 2017 17:35
|
|
|
Being in Oregon I've only ever seen the French stuff Boudin Blanc. It's a rabbit and rice sausage, if I recall correctly it has poultry or pork too.
|
|
#
?
Sep 7, 2017 22:59
|
|
|
Comb Your Beard posted:I watched a recent episode of Bizarre Foods with Andrew Zimmern he was in Louisiana. He was with this legendary old lady cook. She roasted her okra in the oven before using it in the gumbo. Anybody ever try a technique like that? My gumbo is probably the highest effort thing I make and it would definitely add a step, would have to be really good. Probably a great way to feature okra if you or someone you're serving hates the slimey aspect of it - but that's a lot more heat in my kitchen in an already long and hot process.
|
|
#
?
Sep 8, 2017 01:51
|
|
|
Speaking of okra, I sure do miss fried okra from Church's Chicken.
|
|
#
?
Sep 8, 2017 02:10
|
|
|
Sauté the okra beforehand and it burns off much of the slime. Though I have had coonasses tell me the slime is what they expect and otherwise it ain't gumbo (they dumb).
|
|
#
?
Sep 8, 2017 02:59
|
|
Phil Moscowitz posted:Sauté the okra beforehand and it burns off much of the slime. Though I have had coonasses tell me the slime is what they expect and otherwise it ain't gumbo (they dumb). One of my friends mom would stew the okra in some chopped tomato beforehand as she said it would cut down the slime. I didn't really think it did a whole lot and after a few times making it that way stopped doing it. But, I never really notice the okra slime all that much or I guess I don't put so much okra in mine that it even matters.
|
|
|
#
?
Sep 8, 2017 12:50
|
|
|
That Works posted:One of my friends mom would stew the okra in some chopped tomato beforehand as she said it would cut down the slime. I didn't really think it did a whole lot and after a few times making it that way stopped doing it. But, I never really notice the okra slime all that much or I guess I don't put so much okra in mine that it even matters. I never notice the slime in my gumbo either by the time I'm done with it. Roasting probably adds a flavor dimension, but grilling it would add more. Honestly, if it bothers you that much, leave it out.
|
|
#
?
Sep 8, 2017 20:06
|
|
Saints are on today. Pregame festivities. 
|
|
|
#
?
Sep 17, 2017 16:06
|
|
|
That Works posted:Saints are on today. Pregame festivities. Looks way more appealing than the Saints.
|
|
#
?
Sep 18, 2017 01:24
|
|
|
They'll look the same in about 24 hours.
|
|
#
?
Sep 18, 2017 01:34
|
|
|
Doom Rooster posted:They'll look the same in about 24 hours. 
|
|
#
?
Sep 18, 2017 08:20
|
|
Doom Rooster posted:They'll look the same in about 24 hours. Nice
|
|
|
#
?
Sep 18, 2017 10:19
|
|
|
Doom Rooster posted:They'll look the same in about 24 hours. 
|
|
#
?
Sep 18, 2017 17:47
|
|
|
Got the urge for breakfast boudin while on the road yesterday morning, coming home from working at a camp.   Crawfish pie and boudin balls. The other boys had boudin links, pies, boiled peanuts and cracklins.
|
|
#
?
Sep 18, 2017 22:47
|
|
|
Phil Moscowitz posted:Got the urge for breakfast boudin while on the road yesterday morning, coming home from working at a camp. Want to go there real bad
|
|
#
?
Sep 19, 2017 00:26
|
|
|
Phil Moscowitz posted:Sastified with the result. I've made a couple of gumbos and jambalaya over our winter, but it's spring now (still cold and rainy). gimme you best ideas and I'll cook it once more until I've got to hang my pot and brew, still, tools and everything else I own up and chuck my furniture in the trash. One more, big time cajun/southern, creole out with a bang. What should I make? Doing Jamaican jerk chicken tomorrow but after that the calendar is empty for 3 weeks, but not sure if eating much after next week, more like selling or tossing stuff Fo3 fucked around with this message at 17:52 on Sep 21, 2017 |
|
#
?
Sep 21, 2017 17:49
|
|
|
Shrimp etouffée. Light roux.   Add trinity.  Some herbs.  Add shrimp stock.  A little butter to lightly sauté the shrimp.   Add the shrimp.  Done. 
|
|
#
?
Sep 25, 2017 01:50
|
|
|
Phil Moscowitz posted:Shrimp etouffée. Looks like the right amount of butter to me 
|
|
#
?
Sep 25, 2017 02:03
|
|
Phil Moscowitz posted:Shrimp etouffée. 
|
|
|
#
?
Sep 25, 2017 02:11
|
|
|
kloa posted:Looks like the right amount of butter to me The recipe actually calls for two sticks...
|
|
#
?
Sep 25, 2017 02:21
|
|
|
Phil Moscowitz posted:Shrimp etouffée. This looks loving delicious!
|
|
#
?
Sep 25, 2017 03:22
|
|
|
Phil Moscowitz posted:The recipe actually calls for two sticks... 
|
|
#
?
Sep 25, 2017 03:28
|
|
|
Correct. When I first made it years ago I followed the recipe, and the thing had pools of butter floating on the surface that didn't "combine" with the sauce no matter how much shaking and mixing I did. One stick is plenty. Also I use my own seasoning, cut the stock when using shrimp to account for much more moisture in the shrimp, put the stock into the roux and not vice-versa, and I don't measure poo poo out as precisely as the recipe (1/4 cup chopped bell pepper... wat?). The recipe is weird. Phil Moscowitz fucked around with this message at 16:32 on Sep 25, 2017 |
|
#
?
Sep 25, 2017 16:30
|
|
|
Phil Moscowitz posted:The recipe actually calls for two sticks... Did you see a later recipe where he used apple juice?
|
|
#
?
Sep 25, 2017 20:04
|
|
|
I;m going to NOLA January 5,6,7,8 and need to start preparing the list of food to eat: I've only been once and got to eat a bunch of crawfish and some beignets, I know there is so much more to experience
|
|
#
?
Sep 26, 2017 06:17
|
|
|
Wife and I are doing Nola for about 4 days you guys have any restaurant recommendations?
|
|
#
?
Sep 27, 2017 01:30
|
|
Eifert Posting posted:Wife and I are doing Nola for about 4 days you guys have any restaurant recommendations? goodness posted:I;m going to NOLA January 5,6,7,8 and need to start preparing the list of food to eat: https://forums.somethingawful.com/showthread.php?threadid=3570811&userid=110909#post442470036 https://forums.somethingawful.com/showthread.php?threadid=3570811&pagenumber=8&perpage=40#post442432252 1st post is probably best one from Phil, it's more current good / modern restaurants. Second one covers some more of the older known stuff around there.
|
|
|
#
?
Sep 27, 2017 01:42
|
|
|
I dunno about what places to go, but as for things to eat definitely get Barbecue Shrimp. It's got nothing to do with what the rest of the country calls "barbecue", but it's admn good and they bring you a bib before you dig in.
|
|
#
?
Sep 27, 2017 03:10
|
|
|
That Works posted:https://forums.somethingawful.com/showthread.php?threadid=3570811&userid=110909#post442470036 Here's a recent list I posted in the Louisiana thread. I can give more info on any of these if you want. Those are good, especially Bayona. My recommendations are mostly not going to be the traditional, standby Cajun/creole queen restaurants (Mother's, Commanders Palace, Maspero, Tujagues, Pascal Manale, Clancy's, Antoine's, Galatoire's, etc.) or French Quarter places. But if you want those just ask. Also in the CBD/Warehouse District: Cochon/Cochon Butcher Herbsaint Meril Pêche Compère Lapin Jacques-Imos is a haul from where you are. Are you cool with getting an Uber to go Uptown or to the Bywater? If so: Bywater: Paladar 511 Elizabeth's (breakfast/brunch) Bacchanal Red's Chinese Uptown/Garden District: Shaya High Hat Ancora Kenton's La Petite Grocery Turkey and the Wolf
|
|
#
?
Sep 27, 2017 03:29
|
|
|
Visiting New Orleans tomorrow for about four days, thanks for the restaurant recommendations! We are five mid-to-late-20s people and we're staying in an AirBnB just south of I-10 and Esplanade Ave in (this area seemed safe enough, though not super touristy, is that right?). We'll probably take Ubers or equivalent so we're fairly mobile. We have reservations for Cochon on Friday night. Thanks again Phil for the recommendations; they've been helpful when planning so far. The person whose birthday it is wants to eat as much Cajun/Creole food as is humanly possible, so the restaurants I have written down so far are: - Cochon - Peche - Cafe Reconcile - Verti Marte - Elizabeth's - Felix's - Willie Mae's - Parkway Bakery and Tavern - Morning Call - MOPHO - Herbsaint - Bacchanal Am I missing anything in the vicinity to where we're staying? We've got some jazz clubs in mind too, but that seems like more of a spur-of-the-moment thing rather than one that requires reservations.
|
|
#
?
Sep 28, 2017 04:26
|
|
|
The single best meal I have had across 5 trips to NO was at Coop's Place near you on Decatur. It's a dive bar with a kitchen, Very traditional, relaxed cajun.
|
|
#
?
Sep 28, 2017 04:43
|
|
|
|
| # ? Apr 28, 2024 23:38 |
|
|
Doom Rooster posted:The single best meal I have had across 5 trips to NO was at Coop's Place near you on Decatur. It's a dive bar with a kitchen, Very traditional, relaxed cajun. Second this. Coop's is fantastic but it's rather small - 5 people shouldn't be an issue though, especially if you plan on a late lunch.
|
|
#
?
Sep 28, 2017 05:18
|
|