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Everything posted by FistFullaRoux
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"Ya tricky bastards..." Love that...
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No. I mean off the beaten path. The road only got paved a couple of years ago... No joke. Seriously.
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Well, I do have a personal favorite when it comes to crawfish, but I don't think I'm willing to share quite yet. It's off the beaten path, and I think it wants to stay that way. Crawfish are a completely different thing than that list. They are too easy to screw up. Any half-a-dumbass can make a po boy, as long as you have the ingredients.
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Considering you can feed yourself well at a gas station around Lafayette, It's hard to go wrong. But here's my must visit list... Black's Oyster Bar - Abbeville, LA Don's Seafood Hut (The Original) - Vermilion Street in Lafayette Mulate's (The Original) - Breaux Bridge, LA Blue Dog Cafe - A little touristy, but very good grub. Randol's - Traditional Cajun food, and if you time it right (call ahead) you can catch a live band. They tape a show (complete with dancers, like a Cajun Bandstand thing) that is shown on a local TV station on the weekends. Old Tyme Grocery (near ULL campus) - Excellent poboys, but if you want a seafood poboy, go to Chris'. FYI, don't order a poboy in a "restaurant". It will be good, but you get better at the places that do it as a specialty, and you'll get better meals from the other kind of restaurant. If that made any sense. If you will need more than 3 or 4 meals while you are there, here's the list from one of the local alternative papers - It's 2002's list, but these are all safe bets: Best Restaurant 1. iMonelli (Italian) 2. Tsunami (Japanese) 3. Nash's (Sort of a neat mix of Italian and Creole) Best Chef 1. Brian Blanchard, iMonelli 2. Fred Nonato, Prejean's 3. Mike Richard, Café Vermilionville Best Boudin 1. Comeaux's 2. tie Best Stop and Don's Specialty Meats 3. Billeaud's Store, Broussard Best Cracklins 1. Best Stop 2. Billeaud's Store, Broussard 3. Corner Pantry Best Gumbo 1. Don's Downtown 2. Don's Seafood Hut (Johnston Street) 3. Prejean's Best Poboy 1. Old Tyme Grocery 2. Chris' Po-Boys 3. Julien's Best Boiled Crawfish 1. Dwight's 2. Richard's Patio, Abbeville 3. Crawfish Time Best Seafood Platter 1. Don's Seafood Hut 2. Randol's 3. Prejean's Best Restaurant Rice and Gravy 1. Antlers Bar & Grill 2. T-Coon's 3. Dwyer's Best Oysters in the Raw 1. Black's, Abbeville 2. Shucks, Abbeville 3. Don's Downtown Best Grits 1. Dwyer's 2. à la carte 3. Mel's Diner Best Plate Lunch 1. Dwyer's 2. T-Coon's 3. Edie's Best King Cake 1. Meche's 2. Keller's 3. Gambino's Best Coffeehouse 1. CC's Coffee 2. PJ's 3. Café Rue Vermilion Best Bakery 1. Keller's 2. Poupart's 3. Meche's Best Ice Creamery 1. Borden's 2. Maggie Moo's 3. Marble Slab Best Sno-Cones 1. Cajun Sno 2. Behind Old Tyme Grocery 3. Babe's, St. Martinville Best Fried Chicken 1. Popeyes 2. Edie's 3. Dwyer's Best Vegetarian Menu 1. Sandra's Health Food 2. Whole Wheatery Eatery 3. Green Olive Best Cajun 1. T-Coon's 2. Prejean's 3. Mulate's Best Soul Food 1. Laura's II 2. Country Cuisine 3. Ruby's Best Sushi 1. Tsunami 2. Shangri-La 3. Bonsai Best Doughnut Shop 1. Meche's 2. Keller's 3. Krispy Kreme Best Hamburger 1. Judice Inn 2. Pete's on Johnston 3. Ground Pati Best Pizza 1. Deano's 2. Pizza Village 3. La Pizzeria Best Sandwich 1. Jason's Deli 2. Old Tyme Grocery 3. Cedar Grocery Best Cheap Eats 1. Taco Bell 2. Edie's 3. Syro's Best Sunday Brunch 1. Bailey's 2. Charley G's 3. Café Des Amis Best Place for a Business Lunch 1. à la carte 2. Ruth's Chris Steakhouse 3. LaFonda Best Place for a Romantic Dinner 1. iMonelli 2. Nash's 3. Bella Figura Best Italian 1. Alesi's 2. Bella Figura 3. iMonelli Best Asian 1. Pimon Thai 2. Shangri-La 3. Peking Garden Best Steakhouse 1. Ruth's Chris Steakhouse 2. Woods & Waters of Louisiana 3. Stroud's Shady Oaks Best Barbecue 1. Dwight's 2. Sonny's 3. Luther's Best Greek/Middle Eastern 1. Poseidon's 2. Arzi's 3. Green Olive Best Mexican 1. LaFonda 2. Posado's 3. Casa Olé Best Appetizers 1. Woods & Waters of Louisiana 2. Café Vermilionville 3. Blue Dog Café Best Restaurant Dessert 1. iMonelli 2. Woods & Waters of Louisiana 3. à la carte
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There's an "old-timer" hangout called The Pastime. Super roast beef po boys. And check out the rest of the downtown BR restaurants by clicking here
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OH!. The black pepper Schlotzky's chips. They are so damn good...
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Zapps, Zapps, Zapps, and Zapps. Classic Lay's work in a pinch, as well as Golden Flake. But the Zapps Crawtaters are the absolute best packaged food on earth. If you want to get some but can't find them in your local store, go to Zapps website. 20 bucks (including shipping) for 8 bags ain't too bad. They only ship to the lower 48, though... Click on the "flavors" link and read the descriptions. A real hoot.
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Like I stated above, I use a quick and dirty remoulade. It's also used in Louisiana for dipping boiled crawfish and shrimp. 1/2 cup mayo 1/3 cup ketchup Tabasco, Worchershire, creole mustard, rice wine vinegar to taste (for me). You could also add chopped onion, roasted garlic, pickle relish, capers, or anything else you may have around that you think would taste good in it. Good stuff.
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Well, just as an update, since a lot of folks seemed interested... We found out today, for sure, without a doubt, it will happen this month. The insurance came through this morning. I've also (sort of after the fact) asked my wife if she would mind me blogging about her progress. I knew I should have asked first. She wants to keep it private, for at least a while, and at least until the grosser parts of recovery are done. So I'll honor her wishes, and wait until she's at least back at work and closer to normal. I'll keep you posted, and I'll let her know there are people thinking about her.
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I'm in the white bread/processed American cheese food camp. But I do insist on the Deluxe slices at least. I will melt anything I have in the house, but I usually stick with the classic. I smash lightly, only to ensure good contact between all components. Melt butter in any old pan, dip one side of each bread slice into said butter. Now buttered surface of one slice is put back into the pan (after checking to make sure there is sufficient butter in there). I build the sandwich in the pan. Add the cheese, a slice of grilled tomato (if they are in season), and the final slice of bread, buttered side out. Grill until crispy and golden brown. On the side, usually Doritos or Fritos, occasionally bread and butter pickles, and some kind of dipping sauce. Slice the sandwich into strips, and dip away. I like marinara sauce (From a jar if I have to), salsa, my quick and dirty remoulade, or the packets of horseradish sauce from Arby's.
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Um... Now theres a mental image for you!
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We should all know where our food comes from. I was raised on a dairy farm, so I've been up close and personal with the whole thing. I still eat meat and veal and pork and duck, etc, but I have I'd say I do have a little more reverence for them. I've seen and been involved the butchering process, so I think in order to (for lack of a better term) honor the animal's life or be thankful for the food, prepare it well, so it will be enjoyable and nourish those who eat it. It's the basis of "country cooking", if you will. None of the animal goes to waste. As if you are saying, "You were a good animal. Since we killed you, we will make sure that we throw nothing away without getting at least some use from it." Admittedly, this is anthropomorphic. But the idea is saying the same thing. Thank you. Whether you are thanking a diety or the animal itself, it is elevating the whole tone of a meal. It is a celebration of either the animal's gift to the table, or God's (or Buddha's or Allah's or your particular diety's) granting of the gift to you. (This next point is part of all religions and non-selfabsorbed individuals) Now you take the energy and strength that the food has given you and go out to do good things. It's not the meat so much, as what you do with it. The main point of most religions can be boiled down to, "Do unto others as you would have them do unto you". Think about it, if we were suddenly to become food for something else, we would be upset even more if they only ate, say, the left side of the heart, but you killed the whole person for it, and sent the rest to a landfill. That's why I personally have a problem with some foods. Foie gras and shark's fin pop to mind. Honestly, I've never had the opportunity to try either, but I don't know if I would. Crab claws are different, as you don't kill the animal to get them. I think of them as the same category as eggs. I'm not particularly concerned about the suffering of animals. As long as they were reasonably cared for, and dispatched humanely, I'm OK with that. My definition of reasonablly cared for may differ from yours, but only because I've been injured by animals who have no concept of "wait" or "stop" or anything else other than "I'm hungry" or "I'm tired" or "I really need to be over there right now". Also remember, that most religious books, manuscripts, scrolls, etc were written before certain discoveries and inventions. At the time of the Bible (both testaments) germs were not known of - they simply said "unclean". This, I think, was meant to say "can make you sick". Refrigeration was couple thousand years away. Food poisoning and food bourne illness was a fact of life. Where we get upset at the concept of a little upset stomach now, it would be a fact of life then. Medicines were primitive at best. The best way to stay healthy was to avoid getting sick. By avoiding foods with high incidents of illness, you increase your chances of staying healthy, so you could provide for yourself and family. As far as it being a sin to eat meat, I don't think so, even logically (which is not always involved in religious discussions). Anything that you are going to use as food has to be treated with a certain amount of respect, no matter what it is. It's what nature does. It makes you literally care for your food, animal or vegetable. As long as it has been cared for and nurtured, treated with respect in it's handling and preperation, and it's not specifically forbidden for whatever reason, eat it. Be thankful for it, and use the strength gained from it to do good work.
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If they are producing an adult film nearby.... No. Skip that. pudding. There are a bunch of pudding and dessert recipes out there. And who doesn't like dessert?
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Point taken. I'd say it's Mudpuppie's call, since she was the one who started the thread. It's only fair, I think....
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But the context of the topic is Christian and Catholic. I'm not personally stating, for the record, that all religions or spiritualities on this earth subscribe to these same ideas. I do think that the parameters need to be established before someone throws the Jedi code in here somewhere. This is not, I repeat again, to belittle or discount any religious/spiritual/agnostic feelings anyone may have. Once again the quotes from the article as the topic are regarding Christian and Catholic teachings. And the two may be mutually exclusive.
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Lache Pa La Patate (Hold on to the hot potato) is a Cajun standard. As far as music from elsewhere that mentions LA food: Elvis Presley- Crawfish (Linked to lyrics) Jimmy Buffett - The Wino and I Know (sings about coffee and donuts at Cafe Du Monde) Little Feat - Rad Gumbo (Practically a recipe) I'd have to search for more...
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I should mention that this was one of the things I had to research and debate on at a retreat in high school. I remember most of it, but I'm having to look up the quotes... Almost forgot a favorite. Timothy 4 - Specifically says, "Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils; Speaking lies in hypocrisy; having their conscience seared with a hot iron; Forbidding to marry, [and commanding] to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. For every creature of God [is] good, and nothing to be refused, if it be received with thanksgiving: For it is sanctified by the word of God and prayer. Short version: People will come along and tell you not to eat certain things. If God gives it to you and asks you to eat it and be thankful, you should eat it and be thankful. If you refuse to, and try to teach others to do the same, you have sinned yourself. Also, many think that this passage allows people to eat "unclean food" if there is no other option, and starvation is imminent.
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Matthew chapter 14 - Loaves and fishes story - Jesus feeds meat (well, fish - still flesh) to his followers. Genesis chapter 9 - "Every living thing is food for us" (King James quote) In Exodus - God required every family to kill and eat a lamb for Passover Leviticus 11 - The rules for eating meat are spelled out. Rabbits, camels, and pigs were considerd unclean. As were things that live in the water, but lack fins or scales. But it also spelled out which ones were permitted. Shall I continue? I'm straining my Catholic databanks here...
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The prototypical one is supposed to be available at Threadgill's in Austin. I've had it. It's darn tasty, but I don't know if it's the best one out there. SobaAddict mentionel Schnitzel a moment ago. Parts of central and east Texas were settled by German citizens who were ripped off in a land scheme. They ended up there, and had to make do. Odd, if you think about it, that the good CFS can be found in towns like Pflugerville, Fredricksburg, New Braunfels, Gruene, Schulenberg, New Sweden, New Bremen, etc and so forth... Connected? Could be...... Schnitzel: Beef or veal pounded thin, breaded and fried. Served with gravy and vegetables CFS: Beef or veal pounded thin, breaded and fried. Served with gravy and vegetables
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Egg drop soup and crepes pop to mind. You may also want to consider donating them to a soup kitchen kind of operation. If they come from a commercial kitchen, I don't think they would have a problem using them, but it depends. If they do have a problem taking them in raw form, make a bunch of desserts or pasta and donate that. Also Google of egg+white+recipe. Your mileage may vary.
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I make a bread pudding/risotto kind of thing with leftover rice. Cold cooked rice Milk Sugar Vanilla Butter Cinnamon (if you want it) Add mixture to saucepan, stir until hot and creamy. Add more milk if the rice soaks it up. This can be tarted up with lemon zest and other flavorings. I'll subsitute brown sugar for table sugar if it's available. Dead simple dessert. Works wonders.
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If it is a wood floor, you are looking at a good bit of elbow grease to get rid of it. You will just have to keep diluting it with a dishwashing detergent solution until it's gone. If you are talking your garden variety linoleum or vinyl flooring, 409 or an equivelant will work. Multiple applications still needed. You may want to consider the salt or baking soda route next time before trying to mop it up. Let the powdery stuff soak up the majority of the spill before smearing it around. For shiny, expensive floors, contact the manufacturer for advice. Or do a web search for your particular flooring.
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A lot has been said about the capsicum triggering an endorphin rush, similar to a "runner's high". Endorphins are a very effective painkiller and vasodiolator (It opens the blood vessels so blood can circulate more freely). I think there's something to that. Little known fact, birds are unaffected by hot pepper. Squirrels are. If you want to keep sqirrels out of the bird feeder, add some cayenne into the mix. I don't know if mammals only are affected by pepper, but birds seem not to be. That is what makes me thing there is a physiological response at work. Especially since really hot peppers can cause a blistering reaction withthe skin, the bodies reaction to the potentially harmful substance is to try to numb it. So in short, I agree with the first post. it's a cheap and quick high, I think. Short lived, but better than certain other substances.
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Regarding Camellias, I think the thing is that they have become the sort of default "red bean" in Louisiana, so the stock turns over fairly regularly. They don't have a chance to sit for a year and a half waiting for someone to buy them. I've had good luck with other beans, even store brands. It's not the brand name. They get theirs from the same sources the rest of them do. It's turnover.
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In Alabama, all health scores are posted behind the registers, or at the front door. They do come in handy, although I've never not eaten at a certain grade (they are in percentages here) it does factor into what I'll order. Anything lower than a 90 means no ground beef, poultry or seafood for me. Cuts of beef are fine, as is pasta etc. But I won't risk it with the big three. A score of 80 gets you shut down. Here's an example of the Birmingham area scores: Jefferson County Health Department rest. scores