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Message
re: Buying a NOLA cookbook as a wedding gift
Posted on 9/7/12 at 11:39 pm to TheHumanTornado
Posted on 9/7/12 at 11:39 pm to TheHumanTornado
Paul Prudhomme's Louisiana Kitchen/frickin thread. The rest of the suggestions suck sweaty balls.
1
Posted on 9/8/12 at 12:13 am to OTIS2
Otis.....
Posted on 9/8/12 at 12:18 am to Gris Gris
quote:
Otis.
My man
Posted on 9/8/12 at 8:04 am to Gris Gris
Sorry, GG. I'll behave for a few hours...
Posted on 9/8/12 at 8:14 am to OTIS2
Otis, you know what "upscale" resturant in The Mecca is for sale? Buisness section of the NS...
Posted on 9/8/12 at 8:24 am to LSUballs
No idea, Balls. I'd hate to guess.i think obummer's economy has been tough on a spot or two, but I'd hate to guess...but the list is short by definition... 
Posted on 9/8/12 at 8:30 am to OTIS2
quote:
but the list is short by definition...
Yea. A man of your means need to get into the resutrant biness.
Posted on 9/8/12 at 8:36 am to LSUballs
Posted on 9/8/12 at 10:18 am to Powerman
Ive tried enough recipes from My New Orleans to tell you that they don't work. Its a pretty book, has nice writing, good stories, and wonderful photos. But the recipes dont pan out.
Posted on 9/8/12 at 10:53 am to BlackenedOut
PP's book will teach the reader how food should be seasoned. It is a masterpiece...a textbook. Others are pretenders.
Posted on 9/8/12 at 11:39 am to BlackenedOut
quote:
Ive tried enough recipes from My New Orleans to tell you that they don't work. Its a pretty book, has nice writing, good stories, and wonderful photos. But the recipes dont pan out.
Pretty much this. I have hell getting my hands on some of the stuff his recipes call for. There are some good ones in there though. The Trout Pontchartrain and Roasted Wood Duck Porchetta come to mind.
Posted on 9/8/12 at 2:01 pm to OTIS2
quote:
Sorry, GG. I'll behave for a few hours...
You're dangerous when you're up past your bedtime, Otis, but I agree with you on PP's book. It will really teach you about seasonings if you use all the pepper he's got listed for the jambalaya and even the pork roast with gingersnap gravy. Learned that the hard way when it was inedible from all the heat. Had to pass milk around to people eating that stuff. BUT, in most cases, he's right on the money.
I think Besh's The Family Table is better than the other cookbook. His dressings are really good. I've made a few of them, but I noticed when watching his cooking show on PBS that he varies a bit on the show. The mirliton dressing with shrimp and crabmeat is delicous. So is the oyster dressing. There's one more I believe that I made. Can't recall right now.
Posted on 9/8/12 at 2:55 pm to Gris Gris
Correct on the jambalayas. You have to cut the pepper by half. Everything else works.
Posted on 9/8/12 at 3:05 pm to OTIS2
otis, let's buy that eat'n place, call it something catchy, like "Goober And Gomers Fine Dining, Gas, Bait Stand And Fish House"..
btw, who is it for sale?
btw, who is it for sale?
This post was edited on 9/8/12 at 3:09 pm
Posted on 9/8/12 at 3:42 pm to OTIS2
quote:
Everything else works.
Pork recipe with the gingersnap gravy needs the pepper toned down as well. It's a darn tasty dish, though, if you haven't tried it.
Posted on 9/8/12 at 5:05 pm to Gris Gris
I'll give it a try for sure.
Posted on 9/8/12 at 5:10 pm to TheHumanTornado
Definitely Junior League River Road 1& 2
Posted on 9/8/12 at 5:10 pm to Gris Gris
quote:
Paul Prudhomme's Louisiana Kitchen
This one and my great grandmother's book get the most use for me.
My GGMa's book is a reprint of a 1902 book, printed in 1928. Has some great recipes.
Posted on 9/10/12 at 8:31 am to TheHumanTornado
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