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What Is The Board's Opinion on Alex Patout as a Chef?
Posted on 9/29/14 at 8:28 pm
Posted on 9/29/14 at 8:28 pm
I was just looking in his cookbook, "Patout's Cajun Home Cooking" and he has a Chicken and Sausage Jambalaya recipe where he mixes the cooked rice in after the base is cooked.
Thoughts?
Thoughts?
This post was edited on 9/29/14 at 8:30 pm
4
Posted on 9/29/14 at 8:40 pm to Stadium Rat
I was a little young in his heyday so I don't have any experience. I recall he had a pretty solid reputation, but that was certainly before the more modern turn in the NOLA dining scene.
Isn't he cooking back in New Iberia now? Baws?
Isn't he cooking back in New Iberia now? Baws?
Posted on 9/29/14 at 8:46 pm to Oenophile Brah
quote:I think that's the last I heard, but i don't know where.
Isn't he cooking back in New Iberia now?
This post was edited on 9/29/14 at 9:04 pm
Posted on 9/29/14 at 8:52 pm to Stadium Rat
I believe it's a place called Landry's, though not the shitey chain like we have down here.
He was down in Miami after the storm, IIRC.
He was down in Miami after the storm, IIRC.
Posted on 9/29/14 at 9:03 pm to Oenophile Brah
quote:
. He was down in Miami after the storm, IIRC.
Wasn't he like one of the first guys to set up shop on the sidewalk in the FQ cooking for holdouts and relief workers?
Then he seemed to just disappear. When did he go to Miami?
Posted on 9/29/14 at 9:05 pm to Oenophile Brah
Yes, he is at Landry's in New Iberia. The food is okay for New Iberia cuisine. The people who work with him describe him as tough to work with. That's all I got.
Posted on 9/29/14 at 9:09 pm to Stadium Rat
He seasons his crawish after they've been boiled. Nice time picking the grit out of your teeth. He capitalized well in Paul Prudhomme's shadow but many home cooks are more talented than he. Not an electric personality to say the least(generous).
This post was edited on 9/29/14 at 9:12 pm
Posted on 9/29/14 at 9:13 pm to Stadium Rat
That's terrible you can't get the rice to soak up the flavors that way.
Quick question rat. I want to make a pastalaya with 4lbs of meat and the normal amount of greens. I plan on using about 8 cups of broth. How many lbs of noodles does that come out to?
Quick question rat. I want to make a pastalaya with 4lbs of meat and the normal amount of greens. I plan on using about 8 cups of broth. How many lbs of noodles does that come out to?
Posted on 9/29/14 at 9:15 pm to BigAppleTiger
I think I know the answer to this, but but what do you think of adding cooked rice to a simmered base?
My brother's very Cajun M-I-L (named Breaux from Breaux Bridge) did it this way. She was as Cajun as it gets, believe me. And her husband made the best boudin I ever ate.
So legit, or not?
My brother's very Cajun M-I-L (named Breaux from Breaux Bridge) did it this way. She was as Cajun as it gets, believe me. And her husband made the best boudin I ever ate.
So legit, or not?
Posted on 9/29/14 at 9:24 pm to Chatagnier
quote:
Quick question rat. I want to make a pastalaya with 4lbs of meat and the normal amount of greens. I plan on using about 8 cups of broth. How many lbs of noodles does that come out to?
Look on the latest JC (7.0). Most people use 1 to 1.5 quarts of broth to a pound of pasta. So 8 cups of broth could be anywhere from 24 to 32 oz of dry pasta. It depends on how much you cover the pot, how soft you want your pasta and what type of pasta you use.
This post was edited on 9/29/14 at 9:41 pm
Posted on 9/29/14 at 9:35 pm to Stadium Rat
quote:
So legit, or not?
Quite honestly I will never put anything down until I have tasted the final product. Talented cooks can do things in unorthodox ways and get a good result. If someone can season the crawfish after they've been boiled sans grit and give a good product I've got no problem with it, it has just never happened. Common sense might seem to take the side of letting your rice cook in the flavors to absorb, but your bro's MIL might just be one of the best damn cooks in the area. Who is to say unless you've tasted it?
Posted on 9/29/14 at 9:39 pm to BigAppleTiger
quote:I can tell you, these people knew how to cook, there's no doubt about that. But I guess there's many more than 1 way to skin a cat.
your bro's MIL might just be one of the best damn cooks in the area. Who is to say unless you've tasted it?
Posted on 9/29/14 at 10:10 pm to Stadium Rat
I used to go to his place in the Quarter for lunch. He was okay, not great.
He was in a group I used to play touch/flag football with on weekends. He rented at a suite for the one and only (I think) Mardi Gras Grand Prix and we had a pretty good time.
His food was good but not in the league of today's better chefs.
He was in a group I used to play touch/flag football with on weekends. He rented at a suite for the one and only (I think) Mardi Gras Grand Prix and we had a pretty good time.
His food was good but not in the league of today's better chefs.
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