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re: Crawfish Bisque; A Tutorial (Pic Heavy)
Posted on 1/11/14 at 11:54 am to CHEDBALLZ
Posted on 1/11/14 at 11:54 am to CHEDBALLZ
Thanks for renewing my sanity.
As a very young child <5 years old, I remember a lady making crawfish bisque, and stuffing crawfish heads.
To this day, every time I've seen crawfish bisque, it has been a soup, or stew, with no stuffed heads. I thought I was crazy--convinced myself that the heads were used to season it/make a stock, and that I remembered it wrong.
I feel vindicated.
Oh, and that shite looks delicious! IWEI.
As a very young child <5 years old, I remember a lady making crawfish bisque, and stuffing crawfish heads.
To this day, every time I've seen crawfish bisque, it has been a soup, or stew, with no stuffed heads. I thought I was crazy--convinced myself that the heads were used to season it/make a stock, and that I remembered it wrong.
I feel vindicated.
Oh, and that shite looks delicious! IWEI.
1
Posted on 4/2/15 at 7:45 am to LuckySo-n-So
quote:
As a very young child <5 years old, I remember a lady making crawfish bisque, and stuffing crawfish heads.
To this day, every time I've seen crawfish bisque, it has been a soup, or stew, with no stuffed heads. I thought I was crazy--convinced myself that the heads were used to season it/make a stock, and that I remembered it wrong.
Too many people confuse bisque, stew, étoufée. The differences are subtle, butter vs oil, heads vs no heads, lid on vs lid off, cream vs no cream.
This is a damned good looking bisque. And further compliments to the chef for acknowledging it leans toward the stew end of bisque.
Ps: it's better when done your way anyways
Now I'm jonesing to do some cooking.
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