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Safety Factor posted:Batam, Indonesia. You are way, way more dedicated than me. That muff looks awesome.
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Aug 6, 2020 20:38
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I'm heading to NOLA in a couple weekends with some friends and was wondering about restaurant suggestions. This list was posted here circa 2019, but there was a little pandemic since then and I'm told a couple places may have shut down. Is that list still tried and true, anything worth adding/omitting? We're probably staying in the Garden District, likely Irish Channel if that helps, but more than happy to Uber wherever. Edit: It's worth adding that all 3 of us are very casual people. Anything that requires a jacket is going to be a hard no. Shooting Blanks fucked around with this message at 06:39 on Jul 12, 2021 |
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Jul 12, 2021 05:49
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User Error posted:**DESIRE TO BE IN LOUISIANA INTENSIFYING** Generally speaking, beginning of/early February through late April/early May. That's in Houston, anyway, you can get them live outside of that season but they're generally small/expensive.
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Jan 28, 2022 17:40
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What, you didn't even boil in Sunny D? https://twitter.com/irongrrlrock/status/1516304731987189762
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Apr 21, 2022 00:52
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Discussion Quorum posted:One of my friends in BR added a bunch of halved oranges to their crawfish boil and it was pretty good but this is a bit much. BB's is OK for crawfish, but the pro move here is to go for Viet-Cajun style. LA Crawfish and Crawfish & Noodles are probably the best known places for this style but there are a whole bunch in this city.
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Apr 21, 2022 01:49
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I've had my eye on that one for a while. Good buy?
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neogeo0823 posted:Check out page 18 of this thread for the recipe. Other goons on that page suggested making a roux, by searing the meat in 1/3rd cup oil, then adding the same amount of flour, do the roux, then add the mirepoix in when ready. IME, the blackened bits from searing the meat don't interfere with the roux process, but you'll wanna add the mirepoix to the roux a bit earlier than you might otherwise, as the stuff on the bottom of the pot looked like it was about to burn till I got it scraped up after the moisture from the mirepoix loosened it. Another goon suggested that instead of cooking on the stove top for 4 hours, preheat the oven to 300F, then turn it down to 275F when you put the pot into the oven. I like this method as you get less chance of burning the stuff on the bottom of the pot, and you don't have to stir it at all except when you flip the meat halfway through cooking. I'll be making this soon. Thanks for the reminder.
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Sep 5, 2022 13:31
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Bluedeanie posted:My beloved fiance has recently learned that gluten betrays her. What alternative flours can I use to make a dark roux for my gumbo that will not make a super noticable change in flavor or texture? I worry sorghum would be too sweet. Gram/chickpea flour?
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Oct 21, 2022 17:35
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neogeo0823 posted:Trip report: You always have the option of oven roux - it takes noticeably longer, but is apparently much more consistent and less prone to burning. Plenty of recipes online, or I'm sure someone here has a link to one they like.
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Mar 30, 2023 07:39
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The only thing I'd add is that andouille is far more available on the Gulf coast than in other parts of the country. Maybe this has changed, but even within the last couple years I've had to remind folks that any good quality, smoked pork sausage can be used in a pinch. Just don't get some jalapeno & cheddar abomination, you want something that's basically pork, fat, spices, and casing.
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Sep 3, 2023 18:56
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Oh, another addition to the megapost could be a link to instructions on oven roux.
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Sep 3, 2023 23:35
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Discussion Quorum posted:Savoie's is my go-to, but Zummos is good, too. Those are the legit brands I see most often outside LA. Andouille and tasso freeze really well, and it looks like Savoie's will ship it to you, so if you're able to stock up... Side note on Zummo's, they also make a smoked boudin that is phenomenal as an appetizer. Pan fry a couple of those up, serve with crackers and your sauce of choice, and go to town.
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Sep 4, 2023 04:42
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I really need to make a pot of gumbo soon.
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Oct 2, 2023 01:17
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Quick gumbo question - how well does frozen okra work vs. fresh?
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Oct 20, 2023 14:24
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I add gelatin to my gumbo to make a Cajun aspic.
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Oct 28, 2023 04:29
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I'd devour all of that and not feel bad.
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Dec 13, 2023 03:22
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I. M. Gei posted:I went to buy head-on shrimp for gumbo today and the store was out. I'm in Texas and I haven't heard of this.
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Feb 24, 2024 15:40
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The super-thick gumbo makes me kinda want gumbo pot pie now. That would be an interesting change.
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Mar 2, 2024 23:07
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