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Manny Randazzo’s and Dong Phuong 4 lyfe
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Dec 27, 2019 23:36
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Phil Moscowitz posted:Manny Randazzo’s and Dong Phuong 4 lyfe I hadn't had a Randazzo's until last year and I'll say it's the best I've ever had. I wish I lived close enough to get them on the regular.
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Dec 27, 2019 23:39
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TheKingslayer posted:I hadn't had a Randazzo's until last year and I'll say it's the best I've ever had. I wish I lived close enough to get them on the regular. $55 and they’ll ship it to you!
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Dec 27, 2019 23:42
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the randazzo's praline one is so drat good
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Dec 28, 2019 00:41
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TheKingslayer posted:I'm not much for baking but I love the regular ol' cinnamon king cake from Rouse's. I always end up going through a few.
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Dec 28, 2019 00:41
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I liked Ambrosia's king cakes alright when we lived in BR. We paid to have one shipped to TX after we moved and it did not fare well. Same with one from Baum's. Shipping a king cake is too expensive for what you get. Lilah's in Shreveport is really good, we usually pick one up when visiting family there.
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Dec 28, 2019 01:36
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Have your awesome wife make one.  She actually made this for Christmas and filled it with cranberry filling. It was delicious.
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Dec 28, 2019 02:35
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Oh wow, that looks great. Is she single?
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Dec 28, 2019 02:36
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The_Doctor posted:Oh wow, that looks great. Is she single? She was 18 years ago. Now not so much.
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Dec 28, 2019 02:49
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Chicken and andouille gumbo for the game today lads, gonna be good. Twelfth Night isn’t until next week, plenty of time for king cakes and Monica sauce and better cheddar and le Popeye dip and oysters etc
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Dec 28, 2019 18:00
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Just a reminder that shrimp stock makes your kitchen smell awesome
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Dec 28, 2019 21:28
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Shooting Blanks posted:Just a reminder that shrimp stock makes your kitchen smell awesome Lol
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Dec 28, 2019 22:45
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Project Etoufee was a success. But holy poo poo was that first bite spicy for some reason, almost like there was a bunch of cayenne right there. Very weird.
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Dec 29, 2019 05:13
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Shooting Blanks posted:Just a reminder that shrimp stock makes your kitchen smell awesome I really wish I could buy shrimp stock at the store. Granted homemade tastes better, but man it would make things easier and cheaper to just buy some pre-made if I don’t feel like going through the hassle of making it myself every loving time.
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Dec 29, 2019 16:00
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I. M. Gei posted:I really wish I could buy shrimp stock at the store. Granted homemade tastes better, but man it would make things easier and cheaper to just buy some pre-made if I don’t feel like going through the hassle of making it myself every loving time. Make a whole bunch at once and freeze it in containers.
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Dec 29, 2019 16:07
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That Works posted:Make a whole bunch at once and freeze it in containers. This. Any time I have crabs/lobster/shrimp, I keep the shells and heads in a gallon ziploc in the freezer. Once it gets full I make stock. I usually get about a gallon of it and freeze it in four quart containers. I do the same with chicken/turkey bones (used the thanksgiving stock for gumbo last night).
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Dec 29, 2019 16:21
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Phil Moscowitz posted:This. Any time I have crabs/lobster/shrimp, I keep the shells and heads in a gallon ziploc in the freezer. Once it gets full I make stock. I usually get about a gallon of it and freeze it in four quart containers. I do the same with chicken/turkey bones (used the thanksgiving stock for gumbo last night). Same for me. Every now and then I make a larger batch of chicken and/or pork stock, strain and skim it, then reduce it down to around 1/3 to 1/4 of the original volume and dump this into ice trays. Once it freezes I dump the concentrated stock cubes into a ziplock and keep them frozen. Having a little block of stock concentrate is good for a lot of different applications as well. And, if you folks make your own stock and aren't using a pressure cooker, you're missing out. It makes it a lot faster.
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Dec 29, 2019 16:28
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That Works posted:And, if you folks make your own stock and aren't using a pressure cooker, you're missing out. It makes it a lot faster. yeah it breaks all the rules of the fancy french traditional version and generally will be more cloudy, but that's not a downside at all in this context. like 30-45 minutes at pressure for poultry is more than enough to extract so much gelatin from the bones that it sets up firm also if you let the pressure come down on its own without quick-releasing, your shrimp stock won't smell up the house at all this way
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Dec 29, 2019 16:33
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Jan 1, 2020 14:41
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Sup HOME OF AMERICA'S OLDEST MARDI GRAS bud
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Jan 2, 2020 01:00
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Kaiser Schnitzel posted:Sup HOME OF AMERICA'S OLDEST MARDI GRAS bud Hell yeah. Looking forward to getting lit in Beinville square the next couple months. A few places even started selling Crichton Leprechaun plushes as throws and I'm hunting one.
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Jan 2, 2020 16:21
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My wife and I usually save the thanksgiving turkey carcasses from our respective family gatherings to make stock for gumbo, but this year we didn't and now I'm sad.
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Jan 2, 2020 21:00
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My girlfriend made an attempt at a king cake. It asked for sour cream and came out a little dry and way too much like bread than king cake. The taste was there though oddly enough. Anyone have a good recipe so I can make my own instead of driving back to LA for cakes?
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Jan 3, 2020 21:28
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I don't have a recipe, but sounds like you could adjust the recipe you have if it already tastes right.
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Jan 3, 2020 21:47
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poemdexter posted:My girlfriend made an attempt at a king cake. It asked for sour cream and came out a little dry and way too much like bread than king cake. The taste was there though oddly enough. Anyone have a good recipe so I can make my own instead of driving back to LA for cakes? This is almost a style preference - one of my friends here in New Orleans makes a king cake that is by design dryer and closer to bread than other recipes. Others are more like cinnamon rolls. Here's a pretty classic recipe (Junior League of Lafayette): https://www.theadvocate.com/baton_rouge/entertainment_life/food/article_8f8aa08c-c539-5fbf-8de4-4b6520908232.html
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Jan 3, 2020 21:57
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If I can find all of the ingredients here in the middle of Canada, I'm going to attempt a roux based gumbo this weekend. I am not the most accomplished cook, but I can follow instructions well so hopefully I don't mess it up.
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Jan 7, 2020 00:24
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CommaToes posted:If I can find all of the ingredients here in the middle of Canada, I'm going to attempt a roux based gumbo this weekend. If it's your first time I'd suggest making the roux separate and quenching it with some stock when it's dark. Then sweat down your veggies separate and combine after. Once you get the hang of making the roux it's easier to make them altogether at once. If you're decently experienced with cooking then ignore me though.
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Jan 7, 2020 00:28
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I'm so happy! I just found out that the new grocery store near me carries tasso. Guess I need an excuse to make gumbo soon!
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Jan 27, 2020 03:53
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 Made some grillades and grits. This was Emeril's recipe I found online. It was very easy and delicious, just let it sit for a couple hours and the meat was tender and tasty. I would season it a bit more but that's for taste.
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Mar 1, 2020 15:00
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Some jambalaya right before I got it simmering and slapped the lid on. 
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Mar 2, 2020 10:22
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Phil Moscowitz posted:
fuuuuuuuuuck that looks amazing
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Mar 3, 2020 17:45
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It's been way way too long since I made grillades and grits.
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Mar 3, 2020 19:40
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Hey goons, I found this dump of recipes. Maybe you'll enjoy them, maybe you already know them all. I dunno, but I'm looking forward to trying a few when next I have to go shopping. Cooking For The Soon To Be Dead 
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Apr 12, 2020 20:26
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neogeo0823 posted:Hey goons, I found this dump of recipes. Maybe you'll enjoy them, maybe you already know them all. I dunno, but I'm looking forward to trying a few when next I have to go shopping. wanna eat a bunch of this 
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Apr 12, 2020 20:49
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neogeo0823 posted:Hey goons, I found this dump of recipes. Maybe you'll enjoy them, maybe you already know them all. I dunno, but I'm looking forward to trying a few when next I have to go shopping. Holy poo poo, my grandmother has this exact cookbook on her counter. For an ironic twist, she lives in Pierre Part, I call her mawmaw, and her last name is Landry (maiden name Breaux).
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Apr 14, 2020 16:25
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I'm pretty sure my mom has that book in her collection too, and I've never seen her cook anything out of it because that title is 100% accurate. That said, I made shrimp etouffee a few weeks ago and I put in a fair bit more butter than my normal, because I thought it was gonna be a bigger quantity than it turned out to be. It was pretty drat good.
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Apr 14, 2020 16:57
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My wife and I did New Orleans last summer for vacation and had a blast. We're foodies and enjoyed pretty much everything we ate. Honestly, the best thing I had was an okra and shrimp stew over rice from the lunch counter behind Hobnobbers on Carondelet. Anyone got suggestions or a recipe on how to recreate that? Google isn't much help. Being cooped up, I'd like to take a swing at it. According to the menu, it's the smothered okra with shrimp and sausage.
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Apr 17, 2020 02:14
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Dik Hz posted:My wife and I did New Orleans last summer for vacation and had a blast. We're foodies and enjoyed pretty much everything we ate. Honestly, the best thing I had was an okra and shrimp stew over rice from the lunch counter behind Hobnobbers on Carondelet. Anyone got suggestions or a recipe on how to recreate that? Google isn't much help. Being cooped up, I'd like to take a swing at it. According to the menu, it's the smothered okra with shrimp and sausage. I'd start with a shrimp and sausage etoufee recipe and add okra and see how close you get first with that.
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Apr 17, 2020 12:05
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Was it tomato-based stew? If so then I would try something like this: https://www.cajuncookingrecipes.com/cajun/smothered-okra-tomatoes-with-shrimp.htm Or shrimp creole: https://www.foodandwine.com/recipes/shrimp-creole Étouffée is something different and also delicious, but no tomatoes.
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Apr 17, 2020 12:13
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Phil Moscowitz posted:Or shrimp creole: Oooooohh I am about to make the poo poo out of this
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Apr 18, 2020 08:07
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