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Started By
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Anyone tried Isaac Toup's rubs and spices on Spiceology? If so which is your favorite?
Posted on 3/3/21 at 10:14 am
Posted on 3/3/21 at 10:14 am
(no message)
3
Posted on 3/3/21 at 10:15 am to Codeasy87
their taco seasoning is trash with zero flavor
Posted on 3/3/21 at 10:20 am to Codeasy87
Family member gave me one of his seasonings. It's still in the spice drawer unopened. Don't know if it's good or not. After reading his cookbook, i'm resistant to trying things of his. I like his restaurant ok, but some of his recipes are out there, and not a big fan of the "edgy" cooks cussing in their cookbooks for no other reason than to sound "edgy". Cussing should flow naturally, not be forced...just like cooking. 
This post was edited on 3/3/21 at 10:22 am
Posted on 3/3/21 at 10:24 am to BugAC
True!
Posted on 3/3/21 at 10:38 am to BugAC
quote:
I like his restaurant ok, but some of his recipes are out there, and not a big fan of the "edgy" cooks cussing in their cookbooks for no other reason than to sound "edgy". Cussing should flow naturally, not be forced...just like cooking.
I love his restaurant a lot and have greatly enjoyed his cookbook. I agree about the language though. It seems as if he tosses in swear words just to do so. There is a paragraph in the cookbook where he writes about why rice is prevalent in South Louisiana. I think he tosses in a GD for no reason and writes “it’s god damn delicious.” Just unnecessary.
The same thing is true for some of his videos, which I also love. In his gumbo video, which is great and I’ve replicated with tremendous success, he says “don’t be a weenie. Put in the god damn garlic.” It’s just unnecessary.
This post was edited on 3/3/21 at 10:40 am
Posted on 3/3/21 at 10:48 am to Codeasy87
I've made his "crack spice" from his book and I really like it.
Posted on 3/3/21 at 10:51 am to Tornado Alley
quote:
I love his restaurant a lot and have greatly enjoyed his cookbook.
I don't care for Toups as much as i used to, based on an experience over there a group of us had. The cracklin, which i love normally, was extremely salty. We ordered one of their smaller charcuterie plates, and they sent out their full plate. We assumed what they sent us was what we ordered, not knowing what all was included by sight. Didn't find out we got a full board, until we ordered another full board after we finished the first. Asked the waiter and she said, "oh, i thought you ordered 2 large boards." The confusion would probably have been avoided if the waiter would have given us the board and told us what was on it. Anyway, we ate it, so we paid for it, but likely wouldn't have ordered a 2nd if we knew we were paying for 2 large charcuterie boards.
Also, didn't help that we were the only people in the restaurant. We went for a late lunch, and the goal was to only munch on charcuterie in the group before we went out to dinner that night. Anyway, being the only people there, the service took FOREVER, and a person that was meeting us there who lived around there, showed up an hour or more late, and then proceeded to order a meal, when we were all ready to leave. So we stuck around for that.
So, suffice it to say, it was not a good day, not totally of Toups' Meatery's creation, but they played a part. Haven't been back since. That was a year and a half ago.
This post was edited on 3/3/21 at 10:52 am
Posted on 3/3/21 at 10:53 am to Tornado Alley
quote:
I think he tosses in a GD for no reason and writes “it’s god damn delicious.” Just unnecessary.
This is so fricking funny.
Posted on 3/3/21 at 10:56 am to BugAC
I think he thinks his shtick is funnier than it actually is. I find it distracting.
Posted on 3/3/21 at 11:28 am to Gris Gris
He comes across as a wanna be Marty matherson (sp?) The jambalaya he makes with a roux was a real wtf moment for me.
Posted on 3/3/21 at 11:38 am to corym52
quote:
Marty matherson
Matty Matheson son!!!!
I think they are much alike "Punk Rock Chefs" but Matty Matheson's cooking on his show was extremely straight forward and akin to traditional home meals. Isaac is of course cajun influenced so traditional for this area but to someone in Kansas the ingredients would be odd.
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