maxeaux

I prep gallons every year for Mardi Gras. Works out really well. I keep them refrigerated in half-gallon glass growlers. Pull them as needed. Pour over ice, add your prepped citrus peels of choice and a Luxardo cherry, and you're in business....

I use Eater, TripAdvisor then Yelp. I travel a ton, and this always works for me. ...

\[quote]quote: I would think the smoke point of olive oil would be too low to make a roux. True. That's why I make it at a lower temp for a longer period of time. Ya gotta do that any with butter in it.[/quote] Not necessarily. High quality, low acidity olive oils have relatively high smoke ...

Anyone know where I could get some or a farmer that breeds for veal in Louisiana?...

[quote]I think that's the method most chefs use these days. [/quote] True... Most cooks will over oil on high heat 1-1.5 to 1 oil/flour, heat oil high, whisk in flour fast and have a dark roux in 10-15 min. Let the flour settle and remove oil from top to reduce oiliness or as needed. You can ...

Pocorello's off of Coursey carried them about 10yrs ago......

[img]http://www.jfolse.com/newimages/website%20coverlg.jpg[/img] ...

Guy's Poboys on Mag. With-out a doubt the best in the Metro area....

Remove the synthetic casing and cook without it. Jacobs andoullie is smokey enough without the casing to permeate anything that you are cooking. It is good in chicken or duck and andoullie gumbo, but would stay away from it for cream sauces and seafood dishes. Baily's and Cox's andoullies are not ...

-Large Gulf Shrimp -Same amount of very thin sliced bacon -Creole seasoning (I prefer Emeril's) Clean shells off shrimp and let them dry. Lightly cover with Creole seasoning & wrap, covering the shrimp fully with thin bacon. You might have to secure the bacon with a toothpick. I have had ...