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Posted on 2/22/23 at 3:33 pm to keakar
quote:
i got my recipe from emerils own website 3 years ago. at that time, it originally listed it as
I'm confused. If you got it from his website only 3 years ago, when did you throw out the cookbook? Did the cookbook not include the recipe? I can't put my hands on mine right now, but I believe it was in the first cookbook. Someone correct me if I'm wrong.
Posted on 2/22/23 at 3:44 pm to Stadium Rat
Emeril Lagasse was 23 when he became the chef at Commander's Palace in New Orleans.
He took over for Paul Prudhomme.
He took over for Paul Prudhomme.
Posted on 2/22/23 at 3:58 pm to LSUDad
One time on vacation me and my fat bro-in-law slipped down to Acme at the Baytown Wharf mid-afternoon to eat some oysters and drink beer sans kids and family. We were sitting at the bar doing such, when low and behold Emeril Lagasse walked in. Him and another dude. They proceeded to sit and the bar next to us and do the same thing. Emeril was knocking back Coronas as I recall. Really nice dude. CSB.
Posted on 2/22/23 at 4:00 pm to LSUDad
He moved into the same townhouse complex where I lived in Metairie. Got be goods friends with him and his family.
Posted on 2/22/23 at 4:01 pm to keakar
From Emeril’s Real and Rustic 1996:
Rustic Rub (only rub or spice blend recipe in the book)
8 TB paprika
3 TB cayenne
5 TB ground black pepper
3 TB onion powder
6 TB salt
2.5 TB dried oregano
2.5 TB dried thyme
Rustic Rub (only rub or spice blend recipe in the book)
8 TB paprika
3 TB cayenne
5 TB ground black pepper
3 TB onion powder
6 TB salt
2.5 TB dried oregano
2.5 TB dried thyme
Posted on 2/22/23 at 8:19 pm to keakar
quote:
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
Totally plausible that they would tweak this by scaling back from 1/4 and 3/4 of a cup to a tablespoon each.
Posted on 2/23/23 at 7:37 am to keakar
quote:
go check out his recipe for emerils essence, its straight pepper with maybe a teaspoon of other seasonings
Your palate is wack homie.
Posted on 2/23/23 at 11:10 am to horsesandbulls
quote:
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
Only way to do that in a kitchen is to get in the suck with the others
Posted on 2/23/23 at 11:38 am to LSUballs
Not surprising. Emeril has a house in Miramar a couple of houses down from my grandmother. He's seen around Destin quite a bit. Great guy.
Posted on 2/23/23 at 4:06 pm to cgrand
quote:
provide some proof of your "1/4 cup pepper" recipe, sir
nah, just easier to exit the thread
Posted on 2/23/23 at 4:57 pm to MobileJosh
He’s at his restaurant there a lot.
Posted on 2/24/23 at 7:07 am to bigpapamac
quote:
He’s at his restaurant there a lot.
Emeril’s Coastal Italian is very good.
Posted on 2/24/23 at 7:48 am to Epic Cajun
It is very good. They’ve dropped the “Italian” recently although there are still certainly some influences in some of the dishes.
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