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re: A well made crawfish bisque is the pinnacle of Louisiana cuisine
Posted on 2/10/23 at 2:38 pm to Y.A. Tittle
Posted on 2/10/23 at 2:38 pm to Y.A. Tittle
quote:
Nothing that color would be called an etuffee.
....what color is your étouffée?
Admittedly, <<<--- atchafalaya cajun
1
Posted on 2/10/23 at 2:39 pm to X123F45
quote:
....what color is your étouffée?
A bit darkened crawfish fat color.
Posted on 2/10/23 at 2:40 pm to Y.A. Tittle
quote:
A bit darkened crawfish fat color.
Where are your people from? Arnaudville? Not being a dick. I love super localized food info.
Posted on 2/10/23 at 2:42 pm to X123F45
quote:
Where are your people from? Arnaudville? Not being a dick. I love super localized food info.
Down the Bayou with some River Parish influences.
Posted on 2/10/23 at 2:45 pm to X123F45
quote:
There's a reason our grandmothers didn't bother with seafood stocks, they put 3-4x the seafood in it that our recipes call for now.
Everybody who knows anything about building complex flavors in dishes would fall out laughing at you. And your grandma.
Posted on 2/10/23 at 3:00 pm to MobileJosh
Oh shite, a granny shot!
Here we go!
Here we go!
Posted on 2/10/23 at 3:05 pm to Y.A. Tittle
many hours in the kitchen doing prep work.
end result ... absolutely worth it
my me'mere tought me how to make this when I was 10-12 yrs old
didn't perfect it until I was in my 20's
end result ... absolutely worth it
my me'mere tought me how to make this when I was 10-12 yrs old
didn't perfect it until I was in my 20's
This post was edited on 2/10/23 at 3:12 pm
Posted on 2/10/23 at 3:08 pm to X123F45
quote:
That's a crawfish étouffée with stuffed heads baw
nope
Posted on 2/10/23 at 3:29 pm to MobileJosh
quote:
Everybody who knows anything about building complex flavors in dishes would fall out laughing at you. And your grandma.
Ate a lot of crawfish in South east asia. Never had a single item with a crawfish stock.
But it's quite funny how testy you are.
Why anyone would consider your opinion on anything is beyond me. Perhaps that's the joke.
Posted on 2/10/23 at 5:06 pm to X123F45
quote:
Why anyone would consider your opinion on anything is beyond me.
Funny thing is, everybody else in here is thinking that about yours...
Posted on 2/10/23 at 5:17 pm to Got Blaze
That's some fine looking bisque!
Posted on 2/10/23 at 9:13 pm to Y.A. Tittle
quote:
That's not the sort of bisque I'm talking about. I'm talking about this:
So I guess you are a Sweet Daddy D fan. Looks good.
Posted on 2/10/23 at 10:23 pm to Y.A. Tittle
quote:
A well made crawfish bisque is the pinnacle of Louisiana cuisine
Correct
Posted on 2/10/23 at 11:10 pm to Y.A. Tittle
Yep.
It is a pain in the arse to make but it is delicious if done right.
It is a pain in the arse to make but it is delicious if done right.
Posted on 2/11/23 at 12:34 am to Y.A. Tittle
My wife’s mother makes an awesome bisque. It really is my favorite Louisiana dish.
Posted on 2/11/23 at 7:41 am to ChEgrad
I haven’t had crawfish bisque in years. Hell back in the day Mike Andersons had a pretty good one.
Posted on 2/11/23 at 9:37 am to Got Blaze
Kind of rice is that?
Posted on 2/11/23 at 9:55 am to Got Blaze
I've ever actually made one myself, but this thread has me inspired.
Any tips/advice?
quote:
Got Blaze
Any tips/advice?
Posted on 2/11/23 at 10:46 am to Y.A. Tittle
quote:
That's not the sort of bisque I'm talking about. I'm talking about this:
I don’t want to start an argument and that picture looks great and I bet it tastes great. But is that really a bisque? I’m damn sure in no way a chef but doesn’t a bisque have to contain cream or dairy to be considered a bisque?
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