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re: Crawfish Bisque recipe (with pics)
Posted on 3/12/16 at 4:02 pm to SuperSaint
Posted on 3/12/16 at 4:02 pm to SuperSaint
After much reflection, I've realized you're right. Suddenly the recipe seems far too simplistic to taste good. Taste has been a mere illusion to this point. For 75 years my entire family has maintained this charade simply to avoid offending my grandmother. I'm going to throw away both pots, regurgitate what I've already eaten, and never cook it again. Thanks for enlightening me.
3
Posted on 3/12/16 at 4:10 pm to 911Moto
You keep throwing out meaningless numbers. How does the dish being in your family 75 years and you cooking for 25 years mean a) it's a crawfish bisque and not tomato soup and b) it's worth a shite?
eta: Johnny Jones has been coaching for over 30 years; he must be good right?
eta: Johnny Jones has been coaching for over 30 years; he must be good right?
This post was edited on 3/12/16 at 4:14 pm
Posted on 3/12/16 at 4:15 pm to Parallax
Post your recipe.
Posted on 3/12/16 at 4:17 pm to OTIS2
Same as 911 but I use tomato water instead of plain water.
Posted on 3/12/16 at 4:20 pm to Parallax
To each his own. This post was edited on 3/12/16 at 4:54 pm
Posted on 3/12/16 at 4:20 pm to Parallax
There are many variations of South LA/Cajun dishes depending on location and somewhat depending on ancestors. I don't think any or "right or wrong". They're simply different.
The OP grew up eating bisque made as he posted it. I've never had a version like that or one with a heavy tomato base, but that doesn't mean he's wrong. I grew up with more of the Don's restaurant version as another poster mentioned. All the bisques I've had are more soupy and usually have a roux base. If there's tomato in them, it's not much, though most I've had don't have tomato. That's just part of the variety in different areas of the state and, particularly, in the South.
Cream based/pureed based bisques are more the French versions than Louisiana based.
The OP grew up eating bisque made as he posted it. I've never had a version like that or one with a heavy tomato base, but that doesn't mean he's wrong. I grew up with more of the Don's restaurant version as another poster mentioned. All the bisques I've had are more soupy and usually have a roux base. If there's tomato in them, it's not much, though most I've had don't have tomato. That's just part of the variety in different areas of the state and, particularly, in the South.
Cream based/pureed based bisques are more the French versions than Louisiana based.
Posted on 3/12/16 at 4:21 pm to Parallax
Don't waste your effort. SuperSaint has already convinced me that my recipe is shot and it tastes horrible. I'm embarrassed for having liked it all these years. Do you have to rub it in?
Posted on 3/12/16 at 4:22 pm to OTIS2
It's been in my family for 100 years and I've been cooking for 40 years, for what it's worth. If you disagree, I've going to trash my kitchen and take a dump on my grandmothers grave.
Posted on 3/12/16 at 4:26 pm to Parallax
I look forward to the posts that include pics of your food as well as tutorials with your methods of preparation.
Posted on 3/12/16 at 4:26 pm to 911Moto
Looks good 911, do you live around nola? I live on the boundry of the red/brown gravy debate. My family has always done the brown gravy but my inlaws do the red gravy and I enjoy it. I've had some amazing red gravy stews and some terrible brown gravy ones. It's all about the cook, honestly.
Fresh ingredients are great, but who really spends hours on a stock every single time they cook? I use cans from time to time with no shame.
Fresh ingredients are great, but who really spends hours on a stock every single time they cook? I use cans from time to time with no shame.
Posted on 3/12/16 at 4:27 pm to Darla Hood
So I can't have an opinion because I don't take pictures of my food? Holy non sequitur.
This post was edited on 3/12/16 at 4:29 pm
Posted on 3/12/16 at 4:28 pm to Darla Hood
quote:
I look forward to the posts that include pics of your food as well as tutorials with your methods of preparation.
Me too, Darla, and I'd pay the OP to stuff some heads for me the way he made and stuffed his for my freezer!
This post was edited on 3/12/16 at 4:29 pm
Posted on 3/12/16 at 4:32 pm to Gris Gris
quote:
I'd pay the OP to stuff some heads for me the way he made and stuffed his for my freezer!
Me too!
Posted on 3/12/16 at 4:50 pm to Parallax
Sure you can have an opinion. You're just coming across as a dick.
Posted on 3/12/16 at 4:51 pm to CorkSoaker
quote:
Looks intense, and delish.
Makes me wish i had a husband that knows how to cook.
You just like them sexy azz tattoos
Posted on 3/12/16 at 4:55 pm to Parallax
quote:
You use Tony's and SYM in place of salt and pepper. Nothing else needs to be said about your culinary knowledge
Ive made chili both with the store bought season mix, and also by adding each spice individually. Guess what? They both taste the same. Know why? The store bought seasoning is all the seasonings that you would use, but mixed together! Crazy I know
This post was edited on 3/12/16 at 4:56 pm
Posted on 3/12/16 at 4:59 pm to 911Moto
man frick these guys giving you shite
this is a great thread with pix and step by step instructions
creole/Cajun cuisine is a melting pot and the best thing about it is it is infinitely adjustable
having said that, I agree with some others that I have never seen a base for crawfish bisque consisting of all tomato products. What I have always seen and done is a blonde roux and a stock made from the shells from the boil, with a little crushed tomato added (no juice or paste). The result is kind of rust colored, intensely crawfish-y, and about the thickness of a gumbo
in any event, thanks for the post because yours is the best looking stuffing recipe I've seen
this is a great thread with pix and step by step instructions
creole/Cajun cuisine is a melting pot and the best thing about it is it is infinitely adjustable
having said that, I agree with some others that I have never seen a base for crawfish bisque consisting of all tomato products. What I have always seen and done is a blonde roux and a stock made from the shells from the boil, with a little crushed tomato added (no juice or paste). The result is kind of rust colored, intensely crawfish-y, and about the thickness of a gumbo
in any event, thanks for the post because yours is the best looking stuffing recipe I've seen
Posted on 3/12/16 at 7:30 pm to SuperSaint
quote:
I apologize... Sorry..... I just went back and noticed those full sleeve tats. You must be one of those badasses, I'd rather not cross you bro.... Please accept my apology 911Chef
Oh come on you can take him. Tell him about how you did prison time for selling drugs, you hero.
Oh btw I enjoy your cooking threads on this board. That one asking for a recipe so you could go buy the groceries and get your girlfriend to cook it for you on Valentine's Day was gold.
Posted on 3/12/16 at 8:30 pm to 911Moto
Very close to my recipe. I roll the heads in flour and bake for 15 mins. Nowadays I just create balls of the stuffing bake and put in gravy. Good stuff.
Posted on 3/12/16 at 8:46 pm to 911Moto
Looks damn good, I will agree with others that I have mostly roux based.
But that said, I have never meet a crawfish I did't like.
And if your stuffin, I'm eattin.
But that said, I have never meet a crawfish I did't like.
And if your stuffin, I'm eattin.
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