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re: What Is The Board's Opinion on Alex Patout as a Chef?
Posted on 9/29/14 at 9:09 pm to Stadium Rat
Posted on 9/29/14 at 9:09 pm to Stadium Rat
He seasons his crawish after they've been boiled. Nice time picking the grit out of your teeth. He capitalized well in Paul Prudhomme's shadow but many home cooks are more talented than he. Not an electric personality to say the least(generous).
This post was edited on 9/29/14 at 9:12 pm
1
Posted on 9/29/14 at 9:15 pm to BigAppleTiger
I think I know the answer to this, but but what do you think of adding cooked rice to a simmered base?
My brother's very Cajun M-I-L (named Breaux from Breaux Bridge) did it this way. She was as Cajun as it gets, believe me. And her husband made the best boudin I ever ate.
So legit, or not?
My brother's very Cajun M-I-L (named Breaux from Breaux Bridge) did it this way. She was as Cajun as it gets, believe me. And her husband made the best boudin I ever ate.
So legit, or not?
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