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Paging Tiger Attorney...andouille question
Posted on 6/9/10 at 9:27 am
Posted on 6/9/10 at 9:27 am
There was a thread on here a while back about how restaurants stopped using Jacob's as suppliers. What was the reason? It wasn't the fire, was it?
2
Posted on 6/9/10 at 9:29 am to LSUDav7
I am not sure I recall this. Jacob's and Bailey's are used throughout the NOLA restaurant scene.
Personally, I use those two and Butcher in my kitchen.
Personally, I use those two and Butcher in my kitchen.
Posted on 6/9/10 at 9:30 am to Tiger Attorney
I thought that Besh stopped using Jacob's at Luke? I may be dreaming all of this.
Posted on 6/9/10 at 9:33 am to LSUDav7
I don't remember the thread and I haven't been down to Laplace to pick up a supply in a while. Typically in the hot weather I don't make as many dishes with andouille, gumbo, red beans, jambalaya etc., I go more to grilling and smoking. My son in Vermont has been after me to ship him some along with other creole goodies, so I might be going soon.
So I can't ask your question.
So I can't ask your question.
Posted on 6/9/10 at 9:36 am to andouille
No worries.
Posted on 6/9/10 at 10:13 am to LSUDav7
There was a fire at Jacobs. I guess all is fine now. We can still get it in Monroe.
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