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Nur_Neerg
Sep 1, 2004

The Lumbering but Unstoppable Sasquatch of the Appalachians


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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Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

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

Nur_Neerg
Sep 1, 2004

The Lumbering but Unstoppable Sasquatch of the Appalachians


Phil Moscowitz posted:

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

You're awesome, thanks!

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

Nur_Neerg posted:

You're awesome, thanks!

No problem, make sure you report back!

eke out
Feb 24, 2013



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

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

Saba is basically Shaya but 10% more expensive and 10% smaller portions. I have a fundamental objection to paying $12 for three shrimp.

eke out
Feb 24, 2013



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)

I. M. Gei
Jun 26, 2005





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 Nov 1, 2018 around 16:29

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

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.

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

Made some jambalaya











That Works
Jul 21, 2006


Fun Shoe

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?

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

That Works posted:

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?

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.

That Works
Jul 21, 2006


Fun Shoe

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.

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

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).

That Works
Jul 21, 2006


Fun Shoe

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 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).

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.

Fo3
Feb 14, 2004
Interested party

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

Kaiser Schnitzel
Mar 28, 2006

I want to be like Grace Kelly.

Phil Moscowitz posted:

Made some jambalaya




What is in that first picture? Almost looks like pork neck bones or is it some kind of ham?

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?

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

Kaiser Schnitzel posted:

What is in that first picture? Almost looks like pork neck bones or is it some kind of ham?

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?

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.

Kaiser Schnitzel
Mar 28, 2006

I want to be like Grace Kelly.

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.

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.
I've never done uncured pork in jambalaya-I'll have to try it. I just saw this recipe https://acadianatable.com/2017/03/2...bone-fricassee/ and now I know what I'm cooking next weekend.

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

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/2017/03/2...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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Kaiser Schnitzel
Mar 28, 2006

I want to be like Grace Kelly.

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/2017/03/2...bone-fricassee/ and now I know what I'm cooking next weekend.
Just got done eating those neckbones with some garlicky mustard greens and I can confirm that is a delicious recipe. It calls for 1# each of smoked sausage and andouille but that seemed like overkill and I didn't have andouille so I just did 1# of smoked sausage and it was great. The sauce didn't reduce as much as I'd imagined and was more thin sauce than gravy, but it was excellent. The recipe says it is for 8 but three hungry people ate 3/4 of it. Still not bad for $7 worth of neck bones and $3 worth of sausage.

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