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Posted on 4/21/14 at 9:53 am to Winkface
quote:
ok but it's still crunchy in the sauce? I've never heard of such a thing.
Never heard of anything called "crunchies," but I see what she's saying .. much like pickles or celery give chicken salad an added texture.
Posted on 4/21/14 at 9:57 am to Winkface
I like minced celery in my remoulade. Love the added texture. It's just enough and is probably why I like shrimp remoulade on well fried green tomatoes. I love the textures.
Posted on 4/21/14 at 9:58 am to Walt OReilly
quote:
It's the dumbest thing I've ever heard
I'm pretty sure you've heard dumber & it's just my word for multi crunchy things. You are thinking way too hard Walt.
This post was edited on 4/21/14 at 9:59 am
Posted on 4/21/14 at 10:02 am to Gris Gris
Celery root remoulade is good stuff.
Posted on 4/21/14 at 10:09 am to jmcs68
It's not the term. I understand what it means. I've just never had a remoulade sauce that crunches. Potato salad? Sure. Sauce? No.
Posted on 4/21/14 at 10:12 am to Winkface
quote:
crunches. Potato salad?
F that
Posted on 4/21/14 at 10:15 am to Winkface
quote:
It's not the term. I understand what it means. I've just never had a remoulade sauce that crunches. Potato salad? Sure. Sauce? No.
I have had Remoulade sauce that has had celery & pickle relish in it. Maybe it's a BR thing?
Posted on 4/21/14 at 10:22 am to Winkface
Uhh the texture is kind of the point of chopping celery onion and pickle for remoulade. You could just purée it if not
Posted on 4/21/14 at 10:25 am to jmcs68
I don't typicaly use a sauce but I've been known to dip the potatos in remoulade, if available.
I'm usually flying through the crawfish too fast to take a second and dip.
I'm usually flying through the crawfish too fast to take a second and dip.
Posted on 4/21/14 at 10:29 am to Caplewood
Yes, it's usually ground in the sauce via blender or food processor. I like to leave a little crunch to mine. Also in the midst of the spicy sauce, there are little bursts of a fresh cool flavor profile.
Posted on 4/21/14 at 10:32 am to Count Chocula
quote:
F that
PUSSY!!!
Posted on 4/21/14 at 10:42 am to Caplewood
I think we have different things in mind when we say remoulade.
Posted on 4/21/14 at 10:42 am to jmcs68
Nope. Don't need sauce.
Posted on 4/21/14 at 10:44 am to jmcs68
yes. I do the mayo/ketchup thing. but, I prefer dipping my tater in it more.
Posted on 4/21/14 at 1:38 pm to Gris Gris
Yea I make it a couple different ways. I prefer it with crunchy chunks of mire poix and cornichons
Posted on 4/21/14 at 1:40 pm to Caplewood
Tobasco, mayo, lemon, pepper, salt. You're welcome.
Posted on 4/21/14 at 1:50 pm to WhoDatTigahsTampa
ketchup, horse radish, lemon, and lea&perrins.
Posted on 4/21/14 at 2:09 pm to Sherman Klump
large cup of canes sauce and enjoy
Posted on 4/21/14 at 2:10 pm to rollindaddy
quote:
large cup of canes sauce and enjoy
yep...this would work
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