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Posted on 5/7/24 at 12:39 pm to moontigr
51
Posted on 5/7/24 at 3:59 pm to Sloughdog
Yeah, I'm really gonna miss that place. He made stuff that you just couldn't find anyplace else: red jambalaya, blueberry (or pineapple, or strawberry) fresh and smoked sausage, jelly (and caramel) cake rolls, and my personal favorite (that I need to add to the list): farre .
This post was edited on 5/7/24 at 4:05 pm
Posted on 5/8/24 at 2:52 pm to moontigr
Meh Sha
Posted on 5/8/24 at 3:00 pm to moontigr
56, dam near all of them
Posted on 5/8/24 at 3:33 pm to moontigr
quote:
It's basically a large andouille, popular in the Vacherie area. I only know of one guy who was still making them, and he recently passed.
Would that be similar to Best Stop's andouille? It's short and much fatter than their traditional smoked sausage.
Posted on 5/8/24 at 7:53 pm to YOURADHERE
bigger than that.
Posted on 5/9/24 at 12:49 pm to moontigr
I’m a Tennessee boy born and bred but my Dads side of the family including him are from the Covington/Folsom area so it’s my second home In a way. Last year my cousin made me his shrimp and mirliton dish and holy crap it was good, I’d never heard of a Mirliton before and tried finding them in Nashville this year but didn’t have any luck, major bummer.
Posted on 5/9/24 at 1:24 pm to Bayou nights
You might also see them labeled as "Alligator Pears."
Posted on 5/9/24 at 1:56 pm to moontigr
53. But I don’t know what a few were.
Posted on 5/10/24 at 7:02 am to duckblind56
quote:
chadron (thistle) Why?
Makes a good salad baw.
Posted on 5/10/24 at 7:39 am to moontigr
46 but I had over half of them before I ever set foot in LA.
One I thought of I have only heard of in LA is debris. I know it as a gravy with the crusty bits of meat off a roast. However, a couple of years ago I heard an old coon arse visiting one of my neighbors at the camp saying it was bits of various meat (much of it organ meat) in a gravy. I don't know if that is more authentic or if it was just his or his families unusual lexicon.
One I thought of I have only heard of in LA is debris. I know it as a gravy with the crusty bits of meat off a roast. However, a couple of years ago I heard an old coon arse visiting one of my neighbors at the camp saying it was bits of various meat (much of it organ meat) in a gravy. I don't know if that is more authentic or if it was just his or his families unusual lexicon.
Posted on 5/10/24 at 10:39 am to Obtuse1
Up in Marksville across from the casino there's a place called Juneau's that sells bouie (organ meats). It makes a heckuva good gravy over rice.
They also sell the best cracklins imo.
They also sell the best cracklins imo.
This post was edited on 5/10/24 at 10:47 am
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