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Cochon de Lait
Posted on 11/24/09 at 4:25 pm
Posted on 11/24/09 at 4:25 pm
If any of the F&DB chefs will be out at LSU cooking a pig on Saturday, please let us know. We'd love to take some pictures for our upcoming book on LSU tailgating. You can get us at either tigertailgating@gmail.com or through our website www.DownSetGeaux.com
Thanks!
Thanks!
This post was edited on 11/24/09 at 8:40 pm
5
Posted on 11/24/09 at 4:52 pm to downsetgeaux
If you put it in a book, it's spelled "Cochon de Lait"
(suckling pig)
(suckling pig)
Posted on 11/24/09 at 8:39 pm to TigerSpy
Thanks for the spelling reminder. Not sure why it sits in my head as "couchon" instead of "cochon". Also, I always thought the literal translation was "Baby Pig in Milk". How did this come to be synonymous with a "pig roast"?
Posted on 11/24/09 at 11:32 pm to downsetgeaux
treedawg said he was.....
Posted on 11/25/09 at 4:13 am to downsetgeaux
quote:
Also, I always thought the literal translation was "Baby Pig in Milk
it's suckling pig
Posted on 11/25/09 at 7:28 am to downsetgeaux
We will be doing one in a Cajun Microwave, across the canal from TD Village, at the footbridge nearest Burbank................
Posted on 11/25/09 at 7:38 am to downsetgeaux
quote:
Not sure why it sits in my head as "couchon" instead of "cochon"
Because many people pronounce it incorrectly.
Sorry to be anal, but i used to be a copy editor.
The "de Lait" refers to a baby pig fed only on mother's milk.
( a suckling pig.)
Sorta like the pig version of veal.
Said pig is roasted whole, hence, "Cochon de Lait."
Posted on 11/25/09 at 7:45 am to TigerSpy
quote:
The "de Lait" refers to a baby pig fed only on mother's milk.
( a suckling pig.)
and this is rarely done anymore.
I'm an ole country boy and we call it a "Pig Roast" (we struggle with french words), plus we are cooking a small Pig, not one as you described........
Posted on 11/25/09 at 7:59 am to TreeDawg
quote:
We will be doing one in a Cajun Microwave, across the canal from TD Village, at the footbridge nearest Burbank................
Man I wish I could be there Treedawg
Last time, it was sooooo damn good.
Posted on 11/25/09 at 8:13 am to TreeDawg
quote:
We will be doing one in a Cajun Microwave, across the canal from TD Village, at the footbridge nearest Burbank................
Make him pay you for the shots. Dude will be making money off of you.
Posted on 11/25/09 at 8:22 am to Kingwood Tiger
quote:
Man I wish I could be there Treedawg
I understand Buddy, being with your Dad is way important..........
BTW, I drank my last Devine #8 Scottish Ale last night...........
It was St. Arnolds best effort yet IMO......
Posted on 11/25/09 at 9:16 am to TreeDawg
quote:
BTW, I drank my last Devine #8 Scottish Ale last night...........
I've got more...and #9 pumpkin stout comes out soon
Posted on 11/25/09 at 11:58 am to downsetgeaux
We will be doing one also in a cajun microwave. Corner of Burbank and Nicholson Drive next to the rairoad tracks. Back9Tigers along with two other groups.
Posted on 11/25/09 at 12:47 pm to Tiger55
Fowl de cochon in a cajun microwave. Highland and Stadium.
Posted on 11/25/09 at 1:14 pm to arseinclarse
quote:
Fowl de cochon
but we are playin da Hogs............
Posted on 11/25/09 at 1:31 pm to TreeDawg
It is a hog, stuffed with birds and dressing.
Posted on 11/25/09 at 3:16 pm to Kingwood Tiger
Did you bring St. Arnold back to LA or did they start shipping it here and I just haven't seen it?
Posted on 11/25/09 at 3:54 pm to downsetgeaux
quote:
If any of the F&DB chefs will be out at LSU cooking a pig on Saturday, please let us know
We will be cookin an 80 pounder in Lockett Hall parking lot........6-8 tents in the corner
Posted on 11/25/09 at 6:58 pm to arseinclarse
quote:
It is a hog, stuffed with birds and dressing.
Gourmet Butcher Block?
This post was edited on 11/25/09 at 6:59 pm
Posted on 11/26/09 at 12:48 am to TreeDawg
Tree, the crew and I will see you Sat.
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