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1
Posted on 3/13/16 at 8:55 am to crimsonsaint
I had to go and look to make sure. That guy is the same one that posted this in the beer thread:
quote:
I just grabbed a bone-in center cut pork chop stuffed with rice dressing.
Any idea of time and temp to cook this in the oven or any tips?
Posted on 3/13/16 at 9:10 am to CHEDBALLZ
Nope, 2 heads. And it doesn't have a heavy garlic taste at all. There's a lot of volume here.
Posted on 3/13/16 at 5:01 pm to 911Moto
bookmarked
You are the greatest person who ever lived
You are the greatest person who ever lived
Posted on 3/13/16 at 5:15 pm to 911Moto
quote:
Nope, 2 heads. And it doesn't have a heavy garlic taste at all.
2 heads of garlic yet doesn't taste like garlic.
Base of tomatoes and water yet doesn't taste like tomato soup.
You are truly a magician in the kitchen.
Posted on 3/13/16 at 5:28 pm to tiger rag 93
2 average size heads of garlic for that size recipe is not an undue amount.
Does your spaghetti sauce taste like tomato soup?
Does your spaghetti sauce taste like tomato soup?
Posted on 3/13/16 at 5:52 pm to OTIS2
Any idea who sells cleaned crawfish heads in the NO area? That recipe looks spot on and i want to give it a try.
Posted on 3/13/16 at 6:50 pm to OTIS2
This post was edited on 8/22/16 at 12:07 am
Posted on 3/13/16 at 10:20 pm to 911Moto
Looks terrible. For a proper bisque, see my thread on it.
Posted on 3/13/16 at 10:40 pm to Darla Hood
Darla, 
I'm totally with you. I always double garlic...at least. And I feel great about it.
I did a quick search because I felt a tickling in my memory, we've had bisque pic threads before.
LINK
LINK
I'd eat every last one of them. OP, really solid work. I don't think this will be a recipe I ever try my hand at, but if you ever invite me to your table to enjoy your labor I won't say no.
Stuffing those heads, ugh. And all the prep. Nope! Too much for me.
I'm totally with you. I always double garlic...at least. And I feel great about it.
I did a quick search because I felt a tickling in my memory, we've had bisque pic threads before.
LINK
LINK
I'd eat every last one of them. OP, really solid work. I don't think this will be a recipe I ever try my hand at, but if you ever invite me to your table to enjoy your labor I won't say no.
Stuffing those heads, ugh. And all the prep. Nope! Too much for me.
Posted on 3/13/16 at 11:09 pm to Motorboat
Yeah, that loo s like crawfish etouffee with heads tossed in. The main difference is that you take methods to contain the stuffing within the heads. Mine works to accomplish the exact opposite.
Posted on 3/13/16 at 11:29 pm to 911Moto
Looks good man. I'm going to have to give this a try. Thanks fr the recipe
Posted on 3/14/16 at 12:34 am to 911Moto
Ignore the haters. It looks good. I made bisque a couple years ago. Turned out good, but it was a bitch kitty stuffing all those heads. And I didn't do near the volume you did.
Posted on 3/14/16 at 10:21 am to timbo
I'm sorry but this just looks unappetizing.
Posted on 3/14/16 at 3:16 pm to Parallax
quote:
So I can't have an opinion because I don't take pictures of my food? Holy non sequitur.
You can have opinions. And, as demonstrated, they can be completely off base and totally derail a thread.
All I know is this thread is making me hungry......... This and the two linked threads on Bisque. Yum.
This post was edited on 3/14/16 at 3:37 pm
Posted on 3/14/16 at 3:42 pm to Sid in Lakeshore
quote:
they can be completely off base
Please point out what's off base? I haven't said anything in here that multiple others didn't agree with.
Posted on 3/14/16 at 4:02 pm to Parallax
quote:
Not sure this qualifies as a crawfish bisque.
quote:
Crawfish bisque uses a roux and no tomatoes, never seen it any other way.
This recipe calls for a can of stewed tomatoes and people were falling all over themselves congradulating the Cook.
This recipe calls for a can of tomato sauce.
Each was heralded as "authentic" bisque on here. I guess it is an issue of HOW MUCH TOMATO goes into the bisque rather than none at all...
This post was edited on 3/14/16 at 4:12 pm
Posted on 3/14/16 at 4:11 pm to Sid in Lakeshore
link to my post on that thread?
there are a lot people "congradulating [sic]" 911 in here, doesn't mean anything.
there are a lot people "congradulating [sic]" 911 in here, doesn't mean anything.
Posted on 3/14/16 at 4:17 pm to Parallax
I'm not advocating those recipes; plus there's a clear difference between those 2 roux based and 911's.
Posted on 3/14/16 at 4:19 pm to Parallax
For you to state that crawfish bisque cannot contain tomato is ridiculous.
Although I agree that the Bisque in question looked more red than I am used to, I'm sure it tastes plenty good.... If someone put a plate of it in front of me I wouldn't know whether to call it a stew or a bisque..... He wants to call it a bisque. Who are you to tell him he is wrong?
Dude came on here and shared a recipe, you and a few others acted like asses. Get over yourself.
Although I agree that the Bisque in question looked more red than I am used to, I'm sure it tastes plenty good.... If someone put a plate of it in front of me I wouldn't know whether to call it a stew or a bisque..... He wants to call it a bisque. Who are you to tell him he is wrong?
Dude came on here and shared a recipe, you and a few others acted like asses. Get over yourself.
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