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Phil Moscowitz posted:Define “new” and what you are looking for price wise Price is solidly "I don't care." In terms of new I just mean not the classics/didn't come up in the previous recommendation lists upthread; things that could be good but not super well publicized.
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Oct 29, 2018 20:40
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Nur_Neerg posted:Price is solidly "I don't care." In terms of new I just mean not the classics/didn't come up in the previous recommendation lists upthread; things that could be good but not super well publicized. My recommendations of newer places, probably in this order: Carrollton Market (definitely top) The previously recommended BAB DTB Compère Lapin Luvi (asian fusion) Gabrielle N7 Saba (israeli but overpriced IMO) Poydras & Peters Copper Vine
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Oct 30, 2018 23:44
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Phil Moscowitz posted:My recommendations of newer places, probably in this order: You're awesome, thanks!
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Oct 30, 2018 23:49
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Nur_Neerg posted:You're awesome, thanks! No problem, make sure you report back!
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Oct 30, 2018 23:54
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Nur_Neerg posted:You're awesome, thanks! I definitely want to hear about Saba/would try it if I were heading there soon - I moved away right around the time that Alon Shaya was having the dispute with Besh, and didn't realize he'd opened a new joint. also: definitely do Compere Lapin if you haven't been, and try somewhere that Isaac Toups owns
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Oct 31, 2018 00:49
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Saba is basically Shaya but 10% more expensive and 10% smaller portions. I have a fundamental objection to paying $12 for three shrimp.
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Oct 31, 2018 00:52
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Phil Moscowitz posted:Saba is basically Shaya but 10% more expensive and 10% smaller portions. I have a fundamental objection to paying $12 for three shrimp. okay that sucks. Shaya was already too expensive but when it was new-ish it felt worthwhile (though I think it never lived up to the Best New Restaurant hype)
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Oct 31, 2018 00:56
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I want to make crawfish boudin and I have a couple of questions. 1. What do I replace the pork liver with in the recipe? Do I sub in more crawfish, or some other type of liver, or what? 2. The recipe I’m using also calls for pork fat. What do I replace that with? I. M. Gei fucked around with this message at 17:29 on Nov 1, 2018 |
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Nov 1, 2018 17:24
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I wouldn’t think you need to relate them with anything. I would guess you’re just going to sauté vegetables or whatever and then mix it with seasoning, cooked crawfish tails, and rice before stuffing into casings.
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Nov 1, 2018 18:18
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Made some jambalaya     
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Nov 4, 2018 13:59
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It's neat watching people put theirs together and the different stuff they use. I don't think I've ever put mushrooms into mine before and I also always use tomatoes or tomato paste in mine. I've had it the way you make it too and it's delicious, just never done that type. Seemed like more of a central / west LA thing?
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Nov 4, 2018 14:27
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That Works posted:It's neat watching people put theirs together and the different stuff they use. Yeah most of my recipes are heavily cajun, not so much creole, probably due to my wife's dad's family being cajun from SW Louisiana. I add a tomato to my gumbo but he would never.
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Nov 4, 2018 14:42
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Phil Moscowitz posted:Yeah most of my recipes are heavily cajun, not so much creole, probably due to my wife's dad's family being cajun from SW Louisiana. I add a tomato to my gumbo but he would never. I used to always add tomato to gumbo but over the years I've switched over to leaving it out. Probably because to me it ends up just tasting too much like a thin etoufee if I do.
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Nov 4, 2018 16:30
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That Works posted:I used to always add tomato to gumbo but over the years I've switched over to leaving it out. Probably because to me it ends up just tasting too much like a thin etoufee if I do. It’s interesting. I’m obviously partial to my own gumbo because who isn’t, but even in an honest assessment of other people’s I find a common issue—they are usually too thin, and bland in flavor aside from too much salt. I think this is a result of (a) roux that is too light, combined with (b) too much water and/or broth (not stock), and (c) using only salt and pepper to season, so the reaction to a thin, bland gumbo is adding more salt or creole seasoning (which to most people is Tony Chacheres or another 90% salt blend). I find the tomato adds water with flavor and a bit more depth. Tomatoless gumbo can certainly be good, of course, but in my experience it usually has the above problems or tastes a bit musty (made with jarred roux).
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Nov 4, 2018 16:42
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Phil Moscowitz posted:It’s interesting. I’m obviously partial to my own gumbo because who isn’t, but even in an honest assessment of other people’s I find a common issue—they are usually too thin, and bland in flavor aside from too much salt. I think this is a result of (a) roux that is too light, combined with (b) too much water and/or broth (not stock), and (c) using only salt and pepper to season, so the reaction to a thin, bland gumbo is adding more salt or creole seasoning (which to most people is Tony Chacheres or another 90% salt blend). I think I started switching away once I started making my own stock when I got a pressure cooker. Since then the stock I use is very velvety / gelatinous and it adds a good oomph to the dish that you notice when compared to a box or can of chicken stock instead. Also I finally stopped being a wuss and took my roux a little darker than I used to. I'd always chicken out a little early before the last few years. Partly I think I got over that from watching you do a breakdown of how you prepared yours so thanks for that. All that is part of the reason I'm a big disciple of making your own stock in here. It really is just the best single improvement I've tried. Using a little fish sauce and paprika is also a good improvement from where I started.
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Nov 4, 2018 17:29
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It's a "depth of flavour" umami thing. I don't use extras* in a gumbo I take a little dark and is loaded with ingredients. But for something cooked lighter and quicker and with less meat/salt then it's hello *tomato paste, fish sauce, worcestershire sauce, mushrooms, anchovies, vegemite, bacon, olives orall those other well known umami additives. Obviously pick only 1-2 and then some more spice and a herb, veg or something. Or go with MSG Or don't IMO. I had a powdered soup the other day which was loaded with MSG. I couldn't taste anything for an hour or two
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Nov 4, 2018 18:05
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Phil Moscowitz posted:Made some jambalaya I made some good jambalaya last week with chicken thighs and ham and andouille. I just discovered there's a no salt version of Tony Cacheres, so I could add more of that than usual and not get it too salty. I saw some roux in a jar (maybe that's heresy in itself?) at Rouse's and put in a few tablespoons of that before adding the liquid just to try something different. It added a nice flavor without making it gummy and it might become a regular thing. I've never put tomatoes or mushrooms in my jambalaya, but I could definitely see either being good. How the hell do you get jarred roux out of the jar? It about broke my spoon. Or is that the reason to just always make your own?
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Nov 4, 2018 22:37
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Kaiser Schnitzel posted:What is in that first picture? Almost looks like pork neck bones or is it some kind of ham? I just bought 2.5 lbs of pork that had bones, because I like bones in there. It seemed like some kind of country-style ribs. I cut all the meat off of it and cubed it. I've used butt and chops, too. Any pork works. The roux in a jar is always pretty hard to get out, yeah. It's fine and easy to use, but I don't think it gives close to the flavor of homemade roux in gumbo.
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Nov 4, 2018 22:58
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Phil Moscowitz posted:I just bought 2.5 lbs of pork that had bones, because I like bones in there. It seemed like some kind of country-style ribs. I cut all the meat off of it and cubed it. I've used butt and chops, too. Any pork works.
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Nov 5, 2018 01:26
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Kaiser Schnitzel posted:I've never done uncured pork in jambalaya-I'll have to try it. I just saw this recipe https://acadianatable.com/2017/03/20/pork-neck-bone-fricassee/ and now I know what I'm cooking next weekend. That recipe looks right up my alley. Definitely going to try it this winter.
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Nov 5, 2018 02:37
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Kaiser Schnitzel posted:I've never done uncured pork in jambalaya-I'll have to try it. I just saw this recipe https://acadianatable.com/2017/03/20/pork-neck-bone-fricassee/ and now I know what I'm cooking next weekend.
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Nov 11, 2018 04:58
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Nur_Neerg posted:You're awesome, thanks! How was your trip dude
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Dec 1, 2018 01:23
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Phil Moscowitz posted:How was your trip dude Awesome! Way too fun of a town. Our hotel was right over between Peche and the Cochons, so those all happened. All the places I can remember us enjoying: Peche: Went twice, enjoyed their oysters more than anywhere else. The seafood gumbo was very good. Really I could go there and just have oysters and drinks forever. Saba: Super good, took a picture with Alon because why not. The lutenitsa was a highlight, the blue crab hummus was super good, and the pita was incredible. Definitely ate too much pita. Really enjoyed the baba ganoush and labneh too. The chef recommended us a seafood restaurant in Seattle that I frequent, and a southern joint I'd not checked out yet. Casamento's: My brother recommended we check this out, ten minutes into our meal Guy Fieri popped in to film a segment for Diners, Drive-ins, and Dives. Girlfriend had to sign a waiver because she was in the shot the whole time. Huge oysters, pretty good. I enjoyed the fried soft-shells too. Cochon: Tender, sweet chili-sauced alligator & char grilled oysters were the highlights. Ran into Guy Fieri here as well. Bakery Bar: The rainbow almond doberge was ridiculously good. The blueberry maple bacon was okay. Cochon Butcher: We both loved Le Pig Mac, great fun take on fast food. I had a really good muffaletta here too later in the week. Cajun Seafood: Killed a couple pounds each of shrimp and frozen crawfish. Both were incredible, the corn and potatoes were very good too. Regretted not coming back here for another meal, honestly. Luke: Oyster happy hour was a good deal, though pretty average in terms of quality compared to the other places we went. The fried, honey & jalop quail was real drat good though. Really wanted to make it to Compere Lapin but just didn't, girlfriend was less interested in that one than I >< Had some pretty mediocre 'fusion dim sum' for brunch the first day in town, at Maypop. Felix's had some pretty good turtle soup and some pretty mediocre oysters. Rebirth Brass Band puts on a pretty drat good live show. Definitely need to make it back for another visit sometime soon, preferably during crawfish season.
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Dec 1, 2018 22:25
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Good to hear you enjoyed it! Nur_Neerg posted:Cochon: Tender, sweet chili-sauced alligator I remember finding out that that dish literally used equal parts sriracha and butter as the sauce lol not surprised about Maypop, unfortunately. I only ate at that dude's first restaurant, MoPho, twice because each time I had such miserable lukewarm food - and it was crazy hyped at the time.
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Dec 1, 2018 22:45
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eke out posted:Good to hear you enjoyed it! Hahaha makes sense, I like both those things! The texture on it is also just dead-on. Tender, some bite, nice bit of fry. I want more right now =(
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Dec 1, 2018 23:32
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Nur_Neerg posted:
Peche was definitely the highlight of my last trip there. Had crawfish linguine (was there during crawfish season) and the smoked tuna dip. I think I could eat that every day for the rest of my life and be pretty darn happy.
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Dec 2, 2018 00:31
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gently caress, y'all are making me homesick
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Dec 2, 2018 00:38
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I’m glad I’m going to be around in NO in a few weeks, I’m so loving hungry right now. I’ve somehow missed Cajun Seafood completely (like, I’ve never heard of it). I love cheap, filling good food.
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Dec 2, 2018 00:50
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Anyone who goes to Peche, you have to get the fried bread. Trust me. Sounds like you had a good trip, Nur_Neerg. Glad to hear!
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Dec 2, 2018 04:19
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It's ridiculous how close I live to New Orleans and how few of these restaurants I've been to.
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Dec 3, 2018 23:28
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Nur_Neerg posted:Casamento's: ten minutes into our meal Guy Fieri popped in to film a segment for Diners, Drive-ins, and Dives. Girlfriend had to sign a waiver because she was in the shot the whole time. You lucky fucker. Please tell me he was cool in person.
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Dec 4, 2018 00:03
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I. M. Gei posted:You lucky fucker. Lol
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Dec 4, 2018 00:26
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Mushika posted:It's ridiculous how close I live to New Orleans and how few of these restaurants I've been to. I’ve added the ones I didn’t know about to my ‘want to go’ list on google maps.
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Dec 4, 2018 00:31
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whatever, I like that show, gently caress y’all
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Dec 4, 2018 01:23
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Fieri seems like a douchebag but then there was a thing recently about how he was giving away shitloads of money to charity and sending out tons of free food or whatever also during Harvey and a couple of other storms etc. Dude seems to be a genuinely charitable guy who puts alot of his money into giving back. There was more than just the disaster relief stuff but I can't recall right this moment what else it was. Anyway, yeah he seems goofy, but he's doing good. Edit: https://www.delish.com/restaurants/a58436/who-is-guy-fieri/ https://news.avclub.com/guy-fieri-once-again-demonstrates-that-hes-a-good-guy-1828000264 lol http://www.cc.com/video-clips/4a0l06/comedy-central-stand-up-presents-what-did-guy-fieri-ever-do-to-anyone----uncensored That Works fucked around with this message at 02:21 on Dec 4, 2018 |
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Dec 4, 2018 02:16
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Guy Fieri took a day out of his life to humiliate a goon for charity. He is good, despite dressing in shirts from the walmart collection.
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Dec 4, 2018 16:38
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https://www.youtube.com/watch?v=ELPKuKvo44k This is the only thing I want to know about Guy Fieri.
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Dec 4, 2018 17:46
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He only promotes family owned restaurants on his travel show and never chains so yeah he's not too bad. The only thing revolting to me about him is that he doesn't like eggs. He doesn't like eating them on the show.
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Dec 5, 2018 05:51
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He seems like a good dude, doing good stuff, and Diners, Drive-Ins and Dives is like, my platonic ideal for a show. Good on him, I wish him the best, but there is something that just makes me super annoyed by him. I have realized at this point that it is a ME problem, and don't talk poo poo about him anymore, since there is no objective reason (other than style) to hate on him as far as I can tell.
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Dec 5, 2018 17:41
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Doom Rooster posted:He seems like a good dude, doing good stuff, and Diners, Drive-Ins and Dives is like, my platonic ideal for a show. Good on him, I wish him the best, but there is something that just makes me super annoyed by him. I have realized at this point that it is a ME problem, and don't talk poo poo about him anymore, since there is no objective reason (other than style) to hate on him as far as I can tell. It was the same for me. I always thought he was some kind of prick, or just a loud idiot, but then I read the stuff I linked earlier / heard a few other things about him and realized it was just me that was being silly about it.
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Dec 5, 2018 17:47
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