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Started By
Message
John Besh- Domenica
Posted on 10/1/09 at 11:36 am
Posted on 10/1/09 at 11:36 am
how is this place?
1
Posted on 10/1/09 at 3:28 pm to Y.A. Tittle
I want to try this place, I have dabbled at his steak house in harrah's and love it there...
NOLA is just a quick jump from the coast, so I frequent there alot. Thats an interesting sounding pasta....
NOLA is just a quick jump from the coast, so I frequent there alot. Thats an interesting sounding pasta....
Posted on 10/1/09 at 4:14 pm to HebertFest08
Posted on 10/1/09 at 6:14 pm to Stadium Rat
I read that write up this morning. I don't care what anyone says, I like this guy. I know he spends alot of time in front of the tv camera and such, but he knows where he is from and seems like a pretty sincere guy.
Posted on 10/2/09 at 10:38 am to notiger1997
Yeah, he's a great guy. I got his cookbook and it's really nice. It seems to be a personal account of New Orleans culture and cuisine. I think that anyone unfamiliar with N.O. Will get a pretty accurate portrayal of the city.
The recipes look good, but I haven't tried anything yet. I'm anxious to try his method of making a roux!
Posted on 10/2/09 at 10:47 am to Jimbeaux
quote:
I'm anxious to try his method of making a roux!
What's his method?
Posted on 10/2/09 at 11:02 am to Y.A. Tittle
Basically he gets the oil (fat) real hot and then slowly wisks in the flour. He says it only takes 15 minutes to get a dark chocolate roux.
Posted on 10/2/09 at 11:08 am to Jimbeaux
I think that's the method most chefs use these days.
I've always been too chicken to try it.
I've always been too chicken to try it.
Posted on 10/2/09 at 2:10 pm to Y.A. Tittle
quote:
I think that's the method most chefs use these days.
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 always bake the flour for an oil-less roux. Batch make roux either way to save and use throughout the month.
Posted on 10/2/09 at 3:07 pm to Y.A. Tittle
I've done it. I figured if I messed it up I only wasted 5-10 minutes instead of 45 minutes to an hour.
Funny thing is, you just need to be brave. Get it to where you want it and dump in your chopped vegetables and remove from heat for a while.
It only took 5 minutes.
Funny thing is, you just need to be brave. Get it to where you want it and dump in your chopped vegetables and remove from heat for a while.
It only took 5 minutes.
Posted on 10/2/09 at 3:30 pm to Stadium Rat
my friend went the other night and was telling me about the meatballs and grits. said they were delicious
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