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Chef Emeril Lagasse on Passing the Torch to His Son
Posted on 2/21/23 at 4:08 pm
Posted on 2/21/23 at 4:08 pm
quote:CBS
Award-winning chef Emeril Lagasse became a national figure as a host of several popular cooking shows. But in New Orleans, he's known for his flagship restaurant "Emeril's." It's been an institution in the city for more than 30 years. His restaurant has undergone some big changes thanks to the new young chef at its helm — E.J. Lagasse.
8
Posted on 2/21/23 at 4:36 pm to Stadium Rat
His son is awfully young, but appears to be talented. This will be interesting to watch.
Posted on 2/21/23 at 4:52 pm to Stadium Rat
Any chance of getting the tv show back? Hard to believe it’s been over 20 years since he was on tv.
Posted on 2/21/23 at 5:21 pm to Stadium Rat
quote:
Chef Emeril Lagasse on Passing the Torch to His Son
so will his son immediately change all his recipes from 3 cups of pepper to 3 teaspoons of pepper?
most of his recipes are half food and the other half is pure pepper, because yankees think cajun means dump in pepper until it makes you puke.
go check out his recipe for emerils essence, its straight pepper with maybe a teaspoon of other seasonings
every recipe he has you better ignore what he says about pepper and i love really hot spicey foods
This post was edited on 2/21/23 at 5:40 pm
Posted on 2/21/23 at 5:59 pm to keakar
quote:
go check out his recipe for emerils essence, its straight pepper with maybe a teaspoon of other seasonings
quote:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Posted on 2/21/23 at 6:40 pm to Stadium Rat
Hopefully he opens Delmonico in some form or fashion.
Emeril never struck me as the restaurateur type, more of can cook and capitalize.
Emeril never struck me as the restaurateur type, more of can cook and capitalize.
Posted on 2/21/23 at 6:42 pm to Paul Allen
He was IT back in the day on TV. Basically he was the reason foodtv blew up to what it is today. He was Guy F before Guy F.....BAM, BAM.
Posted on 2/21/23 at 8:01 pm to keakar
quote:
keakar
You suck so bad
Posted on 2/21/23 at 8:05 pm to keakar
Bad take, dude. You don’t know what you’re talking about.
Posted on 2/21/23 at 8:51 pm to keakar
I have never found your pepper accusation to be true, but do you.
Posted on 2/21/23 at 9:37 pm to keakar
quote:
so will his son immediately change all his recipes from 3 cups of pepper to 3 teaspoons of pepper?
Idiotic post is idiotic.
Posted on 2/21/23 at 10:52 pm to Stadium Rat
I worked with EJ on the line. dude was not even out of high school. I'm hoping his 4 years in school helped him out. Talented, for sure. I just hope hes got a little more awareness about the kind of people he'll be managing and loses the "my dad is Emeril" shite.
Posted on 2/22/23 at 5:47 am to Stadium Rat
I've dined at Delmonico and had a fabulous meal, but also eaten at NOLA many times, have never been to Emeril's or Meril. The Chef's counter at NOLA was one of my go to places when alone in NO. Miss Hay's stuffed chicken wings were da bomb. My new spot is the bar at Fins or raw bar counter at Peche.
Posted on 2/22/23 at 8:00 am to Gris Gris
quote:
His son is awfully young,
Same thing was said when Commanders hired Emeril.
Posted on 2/22/23 at 9:29 am to Stadium Rat
Emeril’s brand is so iconic that his son could F it all up and Emeril could step back in and they wouldn’t be hurt too much. Why not give him a shot?
Posted on 2/22/23 at 12:03 pm to Mo Jeaux
quote:
quote:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
glad they finally fixed the recipe
i got my recipe from emerils own website 3 years ago. at that time, it originally listed it as
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1/4 cup black pepper
1 tablespoon onion powder
3/4 cup cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
This post was edited on 2/22/23 at 12:36 pm
Posted on 2/22/23 at 12:47 pm to keakar
Maybe it was, maybe it wasn't, but that still doesn't match how you described it.
Posted on 2/22/23 at 1:07 pm to Mo Jeaux
quote:
Maybe it was, maybe it wasn't
yes i exagerated a little bit, but just a little bit
the point is, we had to throw the food away because it was done exactly as the recipe stated, and it was inedible.
and just looking at the amounts of pepper he said to add, it was easy to see why.
im glad they went back and fixed them, hopefully they fixed them all, but we threw his cook book away after that, and we never used his recipes again without removing all pepper "he" said to use, and we added our own amounts
This post was edited on 2/22/23 at 1:10 pm
Posted on 2/22/23 at 1:38 pm to keakar
you are full of shite
because i had time (and a sandwich), i searched the wayback machine on emerils website
this is an archived page from 2007, showing the exact same recipe as the one on the current site. see for yourself
LINK
provide some proof of your "1/4 cup pepper" recipe, sir
because i had time (and a sandwich), i searched the wayback machine on emerils website
this is an archived page from 2007, showing the exact same recipe as the one on the current site. see for yourself
LINK
provide some proof of your "1/4 cup pepper" recipe, sir
Posted on 2/22/23 at 1:44 pm to keakar
quote:
glad they finally fixed the recipe i got my recipe from emerils own website 3 years ago. at that time, it originally listed it as 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1/4 cup black pepper 1 tablespoon onion powder 3/4 cup cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
That’s odd, because years ago I used his recipe and it wasn’t loaded down with pepper like that. Everything was balanced.
Not saying you’re wrong, maybe someone back then made a mistake, then corrected it.
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