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Started By
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1
Posted on 10/8/15 at 2:24 pm to BRgetthenet
quote:
What's your favorite Prudhomme tip, skill, or technique you use?
If you're gonna sear meat or blacken redfish in the kitchen, invest in a commercial grade hood vent
on a serious note, add the diced holy trinity to the roux just before it turns to the color you want. Enhanced flavors will blend with the roux
Posted on 10/8/15 at 2:27 pm to Got Blaze
quote:
What's your favorite Prudhomme tip, skill, or technique you use?
Too damn many to name, maybe. But toasting the spices in a sauté stage is up there, along with layering ingredients while building a dish. He could flavor a dish like no other.
Posted on 10/8/15 at 2:28 pm to Got Blaze
quote:Not sure if this was an original idea of his, but layering of seasonings.
What's your favorite Prudhomme tip, skill, or technique you use?
For example, he might start with trinity, but then add more halfway through the cooking. The 2 additions meant you got more complex, different flavors from the same ingredients.
Posted on 10/8/15 at 2:35 pm to Stadium Rat
Went to his spot in N.O. last year for a bachelor party and all enjoyed their food. I didn't have the blackened redfish but tried some
Damn good stuff
Sorry to hear of his passing. I didn't know much about him
Damn good stuff
Sorry to hear of his passing. I didn't know much about him
This post was edited on 10/8/15 at 2:45 pm
Posted on 10/8/15 at 3:15 pm to Buckeye06
This is so sad. He in my opinion was the greatest Louisiana chef ever.
Posted on 10/8/15 at 3:16 pm to Kajungee
quote:
Not to many around today know who Cat was.
More people should. He was a hero. I loved the story about how he told the Klan to get lost or they would get beat up.
Posted on 10/8/15 at 3:18 pm to Paul Allen
Damn. I used his blackened redfish Magic the other night
Posted on 10/8/15 at 3:22 pm to Carson123987
Posted this in the other thread but it may fit better here:
Chef Paul and his cooking has been a large part of my family.
My grandmother has been the head chef in the senators dining hall in the capital for about 40 years. Chef Paul and her cooked together on many occasions and were friends.
K Paul's has always been my favorite restaurant, and oh how I miss the black strap molasses muffins.
He put tons of money back into the Quarter and NOLA as a whole after Katrina. He paid a full band to play outside K Paul's every night for several years because he said the Quarter was too quite.
The man had more influence on Louisiana cuisine, tourism, and culture than arguably anyone else. He will be greatly missed.
ETA: And as far as people commenting about his scooter and how large he was...that was at least 15 years ago, if not 20. He had lost a tremendous amount of weight and took very good care of himself. He hasn't used that scooter in 15 years. He couldn't have weighed much over 150 pounds.
This post was edited on 10/8 at 3:09
Chef Paul and his cooking has been a large part of my family.
My grandmother has been the head chef in the senators dining hall in the capital for about 40 years. Chef Paul and her cooked together on many occasions and were friends.
K Paul's has always been my favorite restaurant, and oh how I miss the black strap molasses muffins.
He put tons of money back into the Quarter and NOLA as a whole after Katrina. He paid a full band to play outside K Paul's every night for several years because he said the Quarter was too quite.
The man had more influence on Louisiana cuisine, tourism, and culture than arguably anyone else. He will be greatly missed.
ETA: And as far as people commenting about his scooter and how large he was...that was at least 15 years ago, if not 20. He had lost a tremendous amount of weight and took very good care of himself. He hasn't used that scooter in 15 years. He couldn't have weighed much over 150 pounds.
This post was edited on 10/8 at 3:09
Posted on 10/8/15 at 4:25 pm to Paul Allen
Just learned about him reading the obits/tributes. Someone explain to me, was cajun food considerably more obscure around the country before this guy came around? I'm of the age where I've always had an understanding of it but if he had this effect, it likely preceded my being born.
Posted on 10/8/15 at 4:34 pm to Swoopin
His "blackening" method became a nationwide phenomenon and put Cajun cooking at the forefront in the late 70's to mid 80's.
Posted on 10/8/15 at 4:36 pm to Swoopin
quote:
Just learned about him reading the obits/tributes. Someone explain to me, was cajun food considerably more obscure around the country before this guy came around? I'm of the age where I've always had an understanding of it but if he had this effect, it likely preceded my being born.
Not only was it less well known around the country, it was less well known within LA but outside of Acadiana (ie, NOLA). Today, dozens of restaurants in the greater NOLA area offer boudin, cracklins, house-made sausages, and dark-roux cajun gumbos: this was NOT the case prior to Prudhomme popularizing "country cajun" cooking.
Posted on 10/8/15 at 4:49 pm to Paul Allen
RIP. Ironically, the last amazing meal I had and probably the best in a while was KPauls Coolinary dinner.
Posted on 10/8/15 at 5:53 pm to juice4lsu
quote:
ETA: And as far as people commenting about his scooter and how large he was...that was at least 15 years ago, if not 20. He had lost a tremendous amount of weight and took very good care of himself. He hasn't used that scooter in 15 years. He couldn't have weighed much over 150 pounds.
He sat next to me on a flight from San Fransisco to Houston three years ago and he was thinned down and looked good. He was walking albeit with a cane.
It was a fun four hour conversation. Nothing earth shattering just a nice experience and we chatted all the way. He seemed very genuine and I've always been a fan as well as aware he was a great Ambassador for the state of Louisiana.
Posted on 10/8/15 at 6:06 pm to Swoopin
quote:He made the redfish population cringe in its fins.
was cajun food considerably more obscure around the country before this guy came around?
Posted on 10/8/15 at 6:10 pm to Degas
quote:
He made the redfish population cringe in its fins
Well he pretty much was singlehanded the reason for the five fish limit.
A limit that could move up now certainly.
Posted on 10/8/15 at 6:17 pm to MightyYat
quote:
Apparently my dad told him in their conversations that red fish cooked anyway was his favorite thing to eat
me and your dad would get a long. My neighbor just gave me a redfish and it will be my third time eating it or drum this week.
Posted on 10/8/15 at 6:22 pm to Napoleon
I wonder how tough a ticket K Pauls is going to be now.
Posted on 10/8/15 at 6:29 pm to Degas
it's been hard to get for the last few weeks. I had to get a reservation two weeks out for 9pm, for a 5 top on the 18th of last month.
Posted on 10/8/15 at 6:44 pm to Paul Allen
Wow, sorry to hear that. K-Paul's has always been one of my favorites. RIP, Chef Paul.
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