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Started By
Message
re: Thanks ye mighty Cajuns!
Posted on 4/24/13 at 7:19 pm to The Woodpecker
Posted on 4/24/13 at 7:19 pm to The Woodpecker
Kyle leblanc seafood
0
Posted on 4/24/13 at 8:51 pm to hungryone
quote:
I am Cajun, and I agree with Gris Gris. A pile of crawfish mess over a ribeye sounds like a waste of a piece of meat. I'm not a big fan of the generic seafood sauced entrees found at so many south LA restos.
It will be a mighty expensive risk to take.
Posted on 4/25/13 at 6:43 am to The Woodpecker
Do not give your customers the displeasure of serving them frozen crawfish. Have live shipped to you and get boiling instructions(there will be many suggestions) here for the endeavor.
Posted on 4/25/13 at 7:11 am to CITWTT
Dude, stick to BBQ. No need to complicate matters by atteming to become a seafood joint in Quechee. This is a rural area, folks....easily 60 miles or more to the nearest airport. Knowing your markets emphasis on fresh, local, and frequently vegetarian, I'd focus on a couple of veg friendly grilled or smoked options (if you even feel the need to diversify the menu). Drive down to Norwich and give the employee/owners at King Arthur Flour some samples---beaucoup people go through their store and baking education center.
Posted on 4/25/13 at 9:15 am to hungryone
man, some great ideas. i spelled crayfish as a joke cause that is what is said up here, but yes I will put crawfish. we serve breakfast biscuits, BBQ and other lunch items, dinner we serve full menu. One thing cool is the Lobster is awesome and we make a mean (what they call up here) grinder.
if I do go with the cajun ribeye i will most certainly use live and sell those suckers too. it will blow these yanks minds.
no i am not cajun but i grew up (till (23) in baton rouge, in the shadows of tiger stadium.
so, everyone thanks so much and wish us good business this weekend so i can pay for all these great ideas. i really do appreciate it and you guys rock.
if I do go with the cajun ribeye i will most certainly use live and sell those suckers too. it will blow these yanks minds.
no i am not cajun but i grew up (till (23) in baton rouge, in the shadows of tiger stadium.
so, everyone thanks so much and wish us good business this weekend so i can pay for all these great ideas. i really do appreciate it and you guys rock.
Posted on 4/25/13 at 9:41 am to hungryone
quote:
Dude, stick to BBQ. No need to complicate matters by atteming to become a seafood joint in Quechee. This is a rural area, folks....easily 60 miles or more to the nearest airport. Knowing your markets emphasis on fresh, local, and frequently vegetarian, I'd focus on a couple of veg friendly grilled or smoked options (if you even feel the need to diversify the menu). Drive down to Norwich and give the employee/owners at King Arthur Flour some samples---beaucoup people go through their store and baking education center.
THIS...I can tell you that just looking over the menu it is quite vast. There is something to be said for doing one thing, and doing it right versus 200 things mediocre. Focus on what you have local seasonal vegetables, quality meats & sides. To many menu items = to many ingredients to maintain/keep fresh = less revenue.
Posted on 4/25/13 at 11:53 am to Pirate Diver
Posted on 4/25/13 at 12:12 pm to The Woodpecker
You are seriously setting yourself up for a loss with the crawfish thing especially where you're located if hungryone is accurate. Having live crawfish shipped is very expensive. To make money, you're going to have to charge a fortune.
Frozen tails work fine. I don't know what CIT is talking about. Maybe he's talking about frozen whole crawfish, but either way, it's not going to be cheap.
Stadium Rat gave you the jambalaya calulator. If you want to start incorporating some Louisiana foods, start there. You can use your own smoked meats for a chicken and pork/sausage jambalaya. Much less risk and no shipping required. You could make a mean gumbo with your own smoked meats as well.
If you want to try something new, start with a local product like the lobster. Not my thing, but many folks down here boil them like crawfish in crab boil. Give that a try or do it and use the meat in your grinder or a lobster roll. Hell, smoke a few and see how that works. Use the smoked lobster meat in something. Throw it in the jambalaya if you want. Make a smoked lobster bisque out of it.
Frozen tails work fine. I don't know what CIT is talking about. Maybe he's talking about frozen whole crawfish, but either way, it's not going to be cheap.
Stadium Rat gave you the jambalaya calulator. If you want to start incorporating some Louisiana foods, start there. You can use your own smoked meats for a chicken and pork/sausage jambalaya. Much less risk and no shipping required. You could make a mean gumbo with your own smoked meats as well.
If you want to try something new, start with a local product like the lobster. Not my thing, but many folks down here boil them like crawfish in crab boil. Give that a try or do it and use the meat in your grinder or a lobster roll. Hell, smoke a few and see how that works. Use the smoked lobster meat in something. Throw it in the jambalaya if you want. Make a smoked lobster bisque out of it.
Posted on 4/25/13 at 12:33 pm to Gris Gris
quote:Well then...that makes two of you...
I don't know what CIT is talking about
Posted on 4/25/13 at 1:02 pm to Gris Gris
I am talking about whole that come from Florida, and tails that are from China, both of which suck to the depths of the oceans.
Posted on 4/25/13 at 2:03 pm to CITWTT
quote:
I am talking about whole that come from Florida, and tails that are from China, both of which suck to the depths of the oceans.
I agree with that. He should be very careful that he's not ordering Chinese tails. Cheaper, but awful.
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