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Message
re: Crawfish Bisque recipe (with pics)
Posted on 3/12/16 at 3:03 pm to Parallax
Posted on 3/12/16 at 3:03 pm to Parallax
If this finished product looks like crawfish and tomato soup to you, then by all means don't try the recipe.
And like I said, if you simply do a google image search of crawfish bisque you'll see numerous variations, many of which don't look anything like each other. And you'll see several that look just like mine.
I really don't give a frick if any of you try it. I'll continue to enjoy it just the same. Jesus, some of you people are a rare bunch.
1
Posted on 3/12/16 at 3:11 pm to 911Moto
Good looking stuffing. In my opinion, ruined because you dumped into a pot of tomato sauce.
Posted on 3/12/16 at 3:12 pm to LSU_Stros
Obviously you've never tasted it.
Posted on 3/12/16 at 3:15 pm to 911Moto
Tough crowd. In the home, food is meant to be enjoyed by the person cooking it. Looks good and lots of effort.
Don't heed the haters. You actually need a thicker skin on the food board than the poli board or OT.
Don't heed the haters. You actually need a thicker skin on the food board than the poli board or OT.
Posted on 3/12/16 at 3:17 pm to 911Moto
I haven't but I have a hard time believing it is better than a non tomato product roux based bisque.
Again, stuffing looks delicious. I could eat that by itself with a spoon
Again, stuffing looks delicious. I could eat that by itself with a spoon
This post was edited on 3/12/16 at 3:18 pm
Posted on 3/12/16 at 3:17 pm to LSU_Stros
quote:
Good looking stuffing. In my opinion, ruined because you dumped into a pot of tomato sauce.
Posted on 3/12/16 at 3:23 pm to LSU_Stros
quote:
I haven't but I have a hard time believing it is better than a non tomato product roux based bisque
I can believe that you'd believe that. I've been cooking for over 25 years, with an emphasis on southern La. dishes. This has been my favorite meal since I was a kid. When the recipe was passed down to me, I was shocked that there wasn't more to the base. I've seen other roux based recipes, and I've tasted many. If I wanted to cook one of those I could, but they simply don't compare. As I've said, this doesn't taste any more "red" than an etouffee.
Posted on 3/12/16 at 3:23 pm to SuperSaint
I don't need to google to see that people bastardize things. I can show pictures of silly variations on Cajun cuisine, doesn't mean it's OK.
When done right (i.e., not crawfish and tomato soup), it's a dish that can be incredible, "the best thing I've eaten since El Bulli (former best restaurant in the world)" according to Anthony Bourdain.
When done right (i.e., not crawfish and tomato soup), it's a dish that can be incredible, "the best thing I've eaten since El Bulli (former best restaurant in the world)" according to Anthony Bourdain.
Posted on 3/12/16 at 3:25 pm to 911Moto
I'd eat it
Posted on 3/12/16 at 3:25 pm to 911Moto
quote:
As I've said, this doesn't taste any more "red" than an etouffee.
You keep referencing étouffée, when it has nothing to do with bisque.
How do you screw up étouffée?
Posted on 3/12/16 at 3:28 pm to Parallax
Looks good. I like a little tomato in my crawfish stew and bisque. Out of curiosity which part of the state are you from? Don't forget this board is over-run with Beard award winners.
Posted on 3/12/16 at 3:32 pm to TigerMyth36
quote:
Tough crowd. In the home, food is meant to be enjoyed by the person cooking it. Looks good and lots of effort. Don't heed the haters. You actually need a thicker skin on the food board than the poli board or OT.
I realized long ago that the people on the "civilized" boards are the same morons screaming to fire our winningest football coach and trash talking the best player in college basketball.
Trust me, I'm not going to lose any sleep about a guy trash talking a recipe like this while he fills his beer gut with another Big Mac.
Posted on 3/12/16 at 3:34 pm to 911Moto
You use Tony's and SYM in place of salt and pepper. Nothing else needs to be said about your culinary knowledge.
Posted on 3/12/16 at 3:41 pm to Parallax
Just how many times in one damn thread do you need to prove you are a dumbass?
This post was edited on 3/12/16 at 3:42 pm
Posted on 3/12/16 at 3:43 pm to 911Moto
quote:
When the recipe was passed down to me
-cans of tomato paste
-cans of tomato sauce
-cups of h2o
Posted on 3/12/16 at 3:46 pm to SuperSaint
You act like there is something wrong with using canned tomatoes. You're way better off using good canned tomatoes in a dish than any tomato you can get at a grocery store.
Posted on 3/12/16 at 3:49 pm to SuperSaint
As opposed to
-oil
-flour
- water.
-oil
-flour
- water.
Posted on 3/12/16 at 3:56 pm to 911Moto
The sleeves are pretty boss. Not sure why anybody hasn't complimented those yet.
Posted on 3/12/16 at 4:01 pm to 911Moto
Where you from Moto? My ex mother in laws family used to make their bisque red like that. It wasn't as bad as some people here might think, it was pretty good actually, but I much preferred the roux based bisque I grew up on.
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