- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
A thank you
Posted on 12/26/22 at 8:43 am
Posted on 12/26/22 at 8:43 am
Tis the season to be thankful and this is a thank you to all of you guys.
I'm not from Louisiana, though we lived in Baton Rouge for 18 months when I was young. I'm not an LSU fan, though y'all are my #2 (dad got a degree from LSU). I do find the cuisine and culture very interesting and unique and I like to cook. Hanging out on this board has helped me learn about the cuisine and get recipes to try out.
I had never heard of things like smothered okra and shrimp, but man, that stuff is good. Similarly, who would have ever thought something as simple sounding as ground beef and carrots would turn into a dish I have made several times.
Kary's Roux may be cheating a little -- and I have to order it online -- but I've made several pots of Gumbo Ya Ya and not a bit of it got thrown out. I'll get around to trying a gumbo from scratch one of these days.
This board has inspired several other kitchen adventures, all of which were both fun and good. More to come.
So thanks for putting up with a War Eagle lurker, and have a blessed 2023.
I'm not from Louisiana, though we lived in Baton Rouge for 18 months when I was young. I'm not an LSU fan, though y'all are my #2 (dad got a degree from LSU). I do find the cuisine and culture very interesting and unique and I like to cook. Hanging out on this board has helped me learn about the cuisine and get recipes to try out.
I had never heard of things like smothered okra and shrimp, but man, that stuff is good. Similarly, who would have ever thought something as simple sounding as ground beef and carrots would turn into a dish I have made several times.
Kary's Roux may be cheating a little -- and I have to order it online -- but I've made several pots of Gumbo Ya Ya and not a bit of it got thrown out. I'll get around to trying a gumbo from scratch one of these days.
This board has inspired several other kitchen adventures, all of which were both fun and good. More to come.
So thanks for putting up with a War Eagle lurker, and have a blessed 2023.
6
Posted on 12/26/22 at 10:05 am to SpotCheckBilly
Welcome. Glad to have you. There’s a lot of good info here and some pretty talented cooks.
This post was edited on 12/26/22 at 1:10 pm
Posted on 12/26/22 at 10:55 am to SpotCheckBilly
You and others who enjoy South Louisiana cooking are more than welcome brother. 
I developed an affinity for cooking at a very young age and was fortunate to have a grandmother (RIP) that taught me how to cook. She grew up on a plantation in Bayou Goula and learned to cook from her mother and other women in the kitchen. I still cook many of her recipes today: oyster dressing, banana fritters, artichoke casserole, carrot soufflé', BBQ shrimp, meatball stew, rabbit sauce piquant, brucciloni, etc ...
Some awesome people on the F&D board who are willing to help with great food and cooking suggestions. For most dishes with a gravy of some type, if you brown the meat, cook down the onions, and set your stove to "slow and low" you can go wrong. I have no problem sharing my recipes as it's the only way to pass on the unique heritage of South Louisiana.
I developed an affinity for cooking at a very young age and was fortunate to have a grandmother (RIP) that taught me how to cook. She grew up on a plantation in Bayou Goula and learned to cook from her mother and other women in the kitchen. I still cook many of her recipes today: oyster dressing, banana fritters, artichoke casserole, carrot soufflé', BBQ shrimp, meatball stew, rabbit sauce piquant, brucciloni, etc ... Some awesome people on the F&D board who are willing to help with great food and cooking suggestions. For most dishes with a gravy of some type, if you brown the meat, cook down the onions, and set your stove to "slow and low" you can go wrong. I have no problem sharing my recipes as it's the only way to pass on the unique heritage of South Louisiana.
Posted on 12/26/22 at 11:01 am to SpotCheckBilly
Very nice message! Glad this board has lurkers and posters like yourself!
Posted on 12/26/22 at 11:49 am to SpotCheckBilly
Similar story for me. Never lived in Louisiana, but I married into a big Cajun family from SW LA... family gatherings are all about the food and fun.
Learned quickly that all the men knew how to cook and make the traditional dishes. Not to say that the women weren't cooking too, but it was different than the country southern culture I grew up with in Georgia.
I've loved everything about Louisiana culture and food ever since.
I was lucky to be welcomed into a big Cajun family with all that entails. Now I do get hazed a good bit when the family gathers at the camp for a reunion but that's part of the fun too.
Good times and good memories.
Learned quickly that all the men knew how to cook and make the traditional dishes. Not to say that the women weren't cooking too, but it was different than the country southern culture I grew up with in Georgia.
I've loved everything about Louisiana culture and food ever since.
I was lucky to be welcomed into a big Cajun family with all that entails. Now I do get hazed a good bit when the family gathers at the camp for a reunion but that's part of the fun too.
Good times and good memories.
Posted on 12/26/22 at 12:43 pm to Professor Dawghair
quote:
Similar story for me. Never lived in Louisiana, but I married into a big Cajun family from SW LA... family gatherings are all about the food and fun....
One of my very best friends, who also grew up in Auburn, married a Port Arthur girl and has lived in Baton Rouge since the 80s. Raised his family there, started his business there. I've visited him several times. Gone fishing with him out of Port Fouchon, off Happy Jack and Shell Beach, been to Mardi Gras, and so on. He loves it there and I think he fits right in. Now , his girls used to think they were going to the mountains when they visited their granny in Auburn, but I guess that's understandable.
Posted on 12/26/22 at 1:26 pm to Professor Dawghair
quote:
but I married into a big Cajun family from SW LA
where are your inlaws from ?
I grew up in NOLA, moved to Lafayette in 1988, and married a girl from Opelousas. The culture, music, food, and heritage of SW LA is truly one of a kind.
Posted on 12/26/22 at 2:29 pm to SpotCheckBilly
F&D Board and the Travel Board are the two best here. Lots of good people and great information.
Posted on 12/26/22 at 2:42 pm to Got Blaze
quote:
where are your inlaws from ?
Lake Arthur/Jennings mainly and little towns around there
Posted on 12/26/22 at 2:43 pm to SpotCheckBilly
You’re welcome. This board is great and lots of great ideas are thrown around.
Posted on 12/26/22 at 3:55 pm to Professor Dawghair
some mighty fine people from Jeff Davis Parish along with Vermillion and Cameron. Most of those people were raised off the land and definitely know how to cook a brown gravy
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News