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New Orleans
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I've noticed a couple of New Orleans food threads on here lately. Those interested may want to listen to Tom Fitzmorris. He does a daily radio show about food and drink on WWWL. You can find the link to the stream on his website NOmenu
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Has anyone ever smoked a chuck roast? I was watching them smoke pork ribs on America's Test Kitchen and decide to try it with a chuck roast. You season the bejezus out of roast and then put it on the cold side of a smoker. I used a small Weber with pecan wood. Tent the roast with foil to keep moist. Then just let it go at 225F for about 3 hours...adding smoke and charcoal as needed. Then completely wrap in foil and cook for another hour, either on the pit or in the oven. I will take pictures next time...it comes out dark and crusty.
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While traveling through Mississippi today, I ate at a Cracker Barrel. Catfish, breaded okra, string beans and hot cornbread muffins. I liked it. Does this mean I should resign my egullet membership?
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In New Orleans, the only way to get oysters in the shell would be to buy a sack. If you are going to fry them, your seafood store should be able to get them already shucked. They usually come in a quart. We use flour and cornmeal as a coating. A batter would be way too heavy a coating.
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This article was recently in Saveur Veal Demi-Glace It does call for browning of the bones though
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If you are looking for a New Orleans creole book, may I recommend The Picayune's Creole Cookbook
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they are going to be expensive this year...get ready. between Ike and the recession...
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jambalaya maybe? you can throw in just about anything
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How about Prejean's in Lafayette. Take a look at the menu posted on the website and tell me it doesn't make you hungry.
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Digging up an old thread here... I just bought shiitake mushroom log at a local farmer's market. It was only $15. Does anyone have any experience with these? I am really looking forward to the harvest in 10 days. In case I have more than I can handle, does anyone know how to dry these?
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I am surprised to hear you say Cochon is closed. They are still listed on Tom Fitzmorris' site. Other places to try would be KPaul or Mulate's (IMO)
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Not exactly a website, this is a pdf called "From Woodstoves to Microwaves". http://www.nolafoodie.com/downloads/nopsirecipes.pdf These are old New Orleans recipes. They used to come in your electric bill.
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Thank you for posting this - I like the idea a lot - no batteries! I've found that when the HandiVac stops pulling a vacuum it sounds exactly the same, so it takes a while for me to realize the batteries need changing. Please let us know if it holds the vacuum - I don't see why it wouldn't. ← I did a bag of small pork chops a few days ago. So far, it is still a tight seal. I got the bags at Target and all they had were the quart ones. I think they were about $.25 per bag. And, I just opened the bag, took our a pork chop and resealed the bad!
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Does anyone have any experience with the newish Ziploc system? I got a starter kit just a few days ago. I consists of a small hand pump and the bags are just regular ziplocs, but they have a flap that acts as a valve. With my limited experimenting, I don't believe a professional vacuum could pull out more air. Now, will the vacuum last....
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On the topic of creole vs cajun, there is a large difference between the two. Cajun tends to be south central, south western Louisiana and creole tends to be the New Orleans area. Prudhomme's Louisiana Kitchen is of course a great source of information on cajun cooking. Anything by John Folse is great also. I don't know if it is still in print, but The Picayune's Creole Cook Book is an excellent source for great New Orleans creole cooking