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ulmont posted:It's on the brunch menu - http://www.elizabethsrestaurantnola.com/brunch/ - and looks like this: that dark brown puddle just made me extremely hungry
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Aug 23, 2018 22:29
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Haven't been home to N.O. in a few years now. Pics such as this in this thread make me want to catch a flight now...
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Aug 25, 2018 05:31
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ulmont posted:It's on the brunch menu - http://www.elizabethsrestaurantnola.com/brunch/ - and looks like this: That looks amazing. gently caress, I’m going for that.
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Aug 25, 2018 12:28
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Had dinner at Saffron last night. It’s a really good Indian place on Magazine, but in addition to their Indian fare they have gumbo on the menu. I was very skeptical at first, but after tasting it...I’m a fan. It seemed to me that it was a very traditional shrimp, okra and sausage gumbo, but with curry and maybe garam masala. And it totally works. I’m going to try it out.
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Aug 26, 2018 16:27
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Phil Moscowitz posted:Had dinner at Saffron last night. It’s a really good Indian place on Magazine, but in addition to their Indian fare they have gumbo on the menu. I was very skeptical at first, but after tasting it...I’m a fan. Wild. I’m going back for work in a few weeks, I’ll try to check it out.
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Aug 26, 2018 17:20
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Phil Moscowitz posted:I just made it. I don't really use a particular recipe, but here's what I did last night. I followed your recipe last night. I had some lump blue crab meat, but replaced the gumbo crabs with snow crab legs due to availability issues where I am near Atlanta. Just slightly cracked them before putting them in. Also put in a few large crab claws of unknown type I picked up from the Korean grocery near by. It turned out very well. Thanks for the recipe!
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Aug 27, 2018 19:00
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I, too, gumbo’d last night. Leftover barbecued chicken, shrimp & andouille. Started late and kinda rushed the roux, thought I had a nice chocolate by the time I threw in the trinity but the end result came out paler and thicker than I’d really like. Tastes fine but I’m a little piqued.
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Aug 28, 2018 00:48
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akma posted:I followed your recipe last night. I had some lump blue crab meat, but replaced the gumbo crabs with snow crab legs due to availability issues where I am near Atlanta. Just slightly cracked them before putting them in. Also put in a few large crab claws of unknown type I picked up from the Korean grocery near by. Hauki posted:I, too, gumbo’d last night. Leftover barbecued chicken, shrimp & andouille. Started late and kinda rushed the roux, thought I had a nice chocolate by the time I threw in the trinity but the end result came out paler and thicker than I’d really like. Tastes fine but I’m a little piqued. Excellent... Yesterday I made about three gallons of chicken and andouille gumbo to freeze in quarts. The kids love it and it’s easy to defrost and heat up with rice for them. Now I need a bigger freezer.
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Aug 28, 2018 05:07
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Anyone ever used the cajun spice blend from Penzey's? Tried it on some shrimp for the first time last night and I thought it was great. Having not cooked much cajun food, I'm not sure how close it is to a traditional cajun spice mix, but it definitely seemed a lot like the flavors in the Paul Prudhomme bbq shrimp recipe.
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Aug 28, 2018 14:34
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Flash Gordon Ramsay posted:Anyone ever used the cajun spice blend from Penzey's? Tried it on some shrimp for the first time last night and I thought it was great. Having not cooked much cajun food, I'm not sure how close it is to a traditional cajun spice mix, but it definitely seemed a lot like the flavors in the Paul Prudhomme bbq shrimp recipe. Looking at their recipe it goes above and beyond what I would put in a standard recipe, but it looks like compatible stuff and that it would be good. For most of my cajun dishes I'm just using bay, thyme, parsley and green onion for herbs and spices are salt, black pepper, cayenne pepper. Sometimes I'll put in a little paprika and cumin, especially if its for beans. Beyond that I don't add a ton. I'll have to get some next time I make a Penzey's order. Their other stuff is always solid.
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Aug 28, 2018 15:14
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Flash Gordon Ramsay posted:Anyone ever used the cajun spice blend from Penzey's? Tried it on some shrimp for the first time last night and I thought it was great. Having not cooked much cajun food, I'm not sure how close it is to a traditional cajun spice mix, but it definitely seemed a lot like the flavors in the Paul Prudhomme bbq shrimp recipe. Yeah I got some thrown in some kinda freebie when I was buying stuff recently. I don’t typically use blends, but seems fine.
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Aug 28, 2018 15:26
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Flash Gordon Ramsay posted:Anyone ever used the cajun spice blend from Penzey's? Tried it on some shrimp for the first time last night and I thought it was great. Having not cooked much cajun food, I'm not sure how close it is to a traditional cajun spice mix, but it definitely seemed a lot like the flavors in the Paul Prudhomme bbq shrimp recipe. Theirs has too much celery seed for me. I like the Spice House's King Creole a bit better. (The Spice House people are family members of the Penzeys and the two businesses split off from each other.) It's a bolder mix. https://www.thespicehouse.com/king-creole-seasoning
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Aug 29, 2018 05:30
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Aren't they kinda lovely Conservative though? I thought I'd heard that, but then again, it could just be that Penzeys is very liberal. e - https://twitter.com/thespicehouse/status/800376430093893632?lang=en this was after Trump was elected. Mercedes Colomar fucked around with this message at 09:09 on Aug 29, 2018 |
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Aug 29, 2018 09:07
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Politicization of spices. Christ.
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Aug 29, 2018 17:26
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At least in Penzey's case, they have a point. Without immigration, we wouldn't have Indian cuisine, African, Greek, etc.
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Aug 29, 2018 23:06
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1488 Spice Co. - Spices brought to you by the success and superiority of European colonialism.
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Aug 29, 2018 23:13
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That Works posted:1488 Spice Co. - Spices brought to you by the success and superiority of European colonialism. We must secure the existence of our spices and a future for our white cuisine. The white cone-shaped container says "spice mix", but the ingredient list is just salt and a little bit of parsley.
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Aug 29, 2018 23:23
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Aug 29, 2018 23:25
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Manuel Calavera posted:Aren't they kinda lovely Conservative though? I thought I'd heard that, but then again, it could just be that Penzeys is very liberal. The families don't really get along I don't think, hence the two companies. I think it's been more related to that than actually being super republican but I dunno. Besides, its spices. I don't really care.
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Aug 30, 2018 01:33
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I ate 2 lbs of crab legs at Red Lobster last night and forgot to bring the shells home for stock. 
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Aug 30, 2018 04:43
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Dr. Gitmo Moneyson posted:I ate 2 lbs of crab legs at Red Lobster last night and forgot to bring the shells home for stock. Go to the seafood buffet at Harrahs on Friday night.
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Aug 30, 2018 14:39
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Has anyone ever had the "Pan Roasts" at the Oyster Bar at Palace Station casino in Las Vegas? It looks like this: It's creamy, tomatoey, extremely spicy, and has a well developed sweetness that complements the richness of the seafood. I'm trying to re-create it at home but the recipes I'm turning up with are absolute trash. Looking over it, I am going to adapt this recipe, which appears drat close: http://www.nolacuisine.com/2008/04/13/shrimp-creole-recipe/ I'll be swapping out the shrimp for dungeness crab (probably 4 whole crabs ought to do it, the live crab season ends here in like 3 days and I'm not missing it), but I don't think that would effect much, other than I won't have to cook the crab in the sauce and will just add it right at the end to warm it through. I'm assuming I can make crab stock the same way as the shrimp stock? I'm seeing you basically just bash them with a sharp object at the top of the apron to instantly kill them. Then, I'd just boil the crabs in the aromatic liquid to cook them, then return the shells once I have them cleaned. I will be substituting brandy for the white wine, since I know from watching the dish being made that it has brandy in it (also where some of the signature sweetness comes from, I'm pretty sure). I'm thinking to add it right after the tomato paste starts to brown and stick to the pan (also probably a source of sweet aroma/flavor). I also know that the dish has cream in it (yeah, yeah, I know...), so I will probably sub out some of the [crab] stock for heavy cream. At the casino, the dish cooks in this ridiculous looking steam-vessel but I'm thinking I can just let it simmer to reduce to the right consistency before adding the crab and garnishing. Sound reasonable? forbidden dialectics fucked around with this message at 05:08 on Sep 1, 2018 |
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Sep 1, 2018 04:14
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forbidden dialectics posted:Sound reasonable? How did this go? Made some crawfish etouffée tonight.  Usually buy pounds like this frozen, or fresh during crawfish season. It keeps very well, but needs to be thoroughly washed. If you don't wash them, they're about this interesting:  Then when you wash them...  ...they get a little more fun:  Seasoning blend. Cayenne, black, white pepper, basil, thyme, salt.  Here's the stuff.  Let's make a drink. I would like to drink a French 75.   Make the light roux. These three pictures span about 6 minutes.    Add the trinity/garlic  Lobster stock is warm, and added to the pot.  In the meantime, melt some butter to sautee the crawfish with green onions.   Combine the crawfish and etouffee.  Add more butter to the etouffee because this is a Paul Prudhomme recipe.  And the final product!  Full stomach... 
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Sep 4, 2018 04:05
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I'm making that. WOW
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Sep 4, 2018 04:23
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Is the dog necessary to the process, or can I sub with a cat?
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Sep 4, 2018 07:01
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Thoughts on tomatoes in the etoufee? Emeril Lagasse's recipe has tomatoes but both versions look great.
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Sep 4, 2018 08:04
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That looks loving awesome Phil. It's been a year since I've made etoufee. That needs to be remedied. Mu Zeta posted:Thoughts on tomatoes in the etoufee? Emeril Lagasse's recipe has tomatoes but both versions look great. I always put tomatoes in mine. I've had it without them a few times. It isn't bad without it but I guess I always had it with tomatoes growing up so it seems 'right' to me.
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Sep 4, 2018 10:55
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Phil Moscowitz posted:How did this go? I hope you petted that pup.  This looks extremely god and I would like the recipe.
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Sep 15, 2018 21:40
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Got a friend from New Orleans who moved out to California and is homesick for muffalettas. Anyone got a good recipe they can recommend? And if she can't find muffaletta bread in California, is focaccia or ciabatta a reasonable substitute?
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Sep 27, 2018 18:55
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Steve Yun posted:Got a friend from New Orleans who moved out to California and is homesick for muffalettas. Anyone got a good recipe they can recommend? Personally I like a softer, closer crumbed bread than ciabatta. Focaccia is also kind of heavy. Both would work reasonably well, but I'd try to find like a bulkie or kaiser / onion roll or even a potato roll or something instead.
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Sep 27, 2018 22:27
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Are there any particularly good places to find whole shrimps with heads included for making stock, or do I need the heads at all? I don’t think any grocery stores in my area sell shrimp with the heads still on. EDIT: Yes I am going to actually peel them this time, because I know you assholes are going to bring that up.
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Oct 23, 2018 06:00
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I. M. Gei posted:Are there any particularly good places to find whole shrimps with heads included for making stock, or do I need the heads at all? I don’t think any grocery stores in my area sell shrimp with the heads still on. Look for a dedicated fish market store in your area. You may have to buy them frozen in bulk to get head on -- this was my experience (in upstate NY). That kinda sucked because thawing them was difficult and there were just too many, plus I was paying basically the same price. So I would only recommend getting whole shrimp if you can also get them fresh. If you do find head-on shrimp you may want to turn making the stock into a separate cooking day, cleaning a whole mess of shrimp will take time for someone new to it. Heads on shrimp also need to be de-veined. But you'll end up with way more stock that can be used for a couple different things! You can do an acceptable shrimp stock with just the shells and no heads. The thing is to use a small pot and pretty much jam 'em in there, with only enough water to cover.
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Oct 23, 2018 06:38
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I. M. Gei posted:Are there any particularly good places to find whole shrimps with heads included for making stock, or do I need the heads at all? I don’t think any grocery stores in my area sell shrimp with the heads still on. Check the freezer section of any Asian grocery stores in the area.
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Oct 23, 2018 12:10
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Any new joints around New Orleans that are really worth checking out? Going to be there the 3rd-10th, primarily to try to get fat. TIA.
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Oct 29, 2018 16:59
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What are the "acceptable" gumbo meats? Chicken, shrimp, various sausages, certain amphibious animals? Have made gumbo from scratch the past couple of weekends and really enjoyed it but need to mix it up my ingredients a little bit. I used some chorizo last time and fried it in the pot before doing the roux and the grease from the sausage gave the whole thing a nice spicy flavor.
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Oct 29, 2018 17:06
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C-Euro posted:What are the "acceptable" gumbo meats? Chicken, shrimp, various sausages, certain amphibious animals? Have made gumbo from scratch the past couple of weekends and really enjoyed it but need to mix it up my ingredients a little bit. I used some chorizo last time and fried it in the pot before doing the roux and the grease from the sausage gave the whole thing a nice spicy flavor. This time of year turkey and/or duck show up alongside sausage. Honestly gumbo is great because you just use anything you have, or even leave the meat out and go z'herbes.
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Oct 29, 2018 17:26
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Did chicken thighs and andouille sausage gumbo last week. I pretty much ate gumbo for a week straight every night. I'm totally about to make another pot...
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Oct 29, 2018 17:39
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Nur_Neerg posted:Any new joints around New Orleans that are really worth checking out? Going to be there the 3rd-10th, primarily to try to get fat. TIA. Define “new” and what you are looking for price wise C-Euro posted:What are the "acceptable" gumbo meats? Chicken, shrimp, various sausages, certain amphibious animals? Have made gumbo from scratch the past couple of weekends and really enjoyed it but need to mix it up my ingredients a little bit. I used some chorizo last time and fried it in the pot before doing the roux and the grease from the sausage gave the whole thing a nice spicy flavor. Crabmeat, oysters, crawfish, scallops, though only with seafood gumbo. I guess you could throw alligator in there. Fish would probably dissolve. Shrimp goes well with lots of meats, though I usually stick with two/three proteins unless it’s seafood because I find it gets busy and the flavors don’t stand out, especially if you have okra in the mix too. Shrimp & tasso; crab, shrimp & andouille; duck & sausage—these all work. I find mixing shrimp with chicken and sausage for example comes out less satisfying, but certainly more than edible. Seafoods all tend to work well together, but I go easy on the surf and turf. Seafood gumbo is its own thing and chicken or sausage can easily overwhelm delicate flavors like crab and oysters so if I am adding andouille for example I cut it very small and add it sparingly if at all.
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Oct 29, 2018 18:16
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Nur_Neerg posted:Any new joints around New Orleans that are really worth checking out? Going to be there the 3rd-10th, primarily to try to get fat. TIA. New is always tough. I've enjoyed Estaño and Manolito, have heard great things about Bywater American Bistro but the place has been booked to the point that I can never get in, and my wife likes Capulet, but aside from Bywater American Bistro I wouldn't say "really worth checking out." https://nola.eater.com/maps/best-new-restaurants-new-orleans-nola-heatmap The classics, of course, are all still worth going to: https://nola.eater.com/maps/best-restaurants-new-orleans-38-map-nola
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Oct 29, 2018 18:38
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I picked up the classic River Road Recipes book last time I was in state because of multiple recommendations about it being the book to own. Finally got around to looking at recipes and it seems like (a) they’re all designed to feed about 50 people at a time, which is fair for Louisiana. And (2) a decent amount of them are prohibitively expensive to make out of state, and virtually impossible to make out of the country due to some ingredients. You ain’t getting lump crabmeat or crawfish in Europe for reasonable prices. 
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Oct 29, 2018 20:08
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