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1
Posted on 8/17/09 at 9:38 am to bdevill
quote:
Brilliant.. Bet if you're finger was pricked you would bleed Velveeta
Quite the opposite, I eschew processed food for homemade. Bake my own bread, cure my hams, like it fresh as possible. I was pointing out to you that where I have seen that cuisine you describe succeed is in Vermont, and of course California. The food was healthy, natural and bland beyond derscription. South Louisiana is a food culture, I just don't think there would be wide appeal for a cuisine in which the geneology, where it came from, of the food is more important than the taste.
If you ever try it, I would put it near a university in an area that food is not so important.
No offense, I just think this is a poor market for the concept.
Posted on 8/17/09 at 9:50 am to Afreaux
a taco shack off campus.
id serve a hand full of breakfast tacos like eggs/potato, eggs/chorizo, & bean& cheese and have an expanded menu for lunch & dinner.
id serve a hand full of breakfast tacos like eggs/potato, eggs/chorizo, & bean& cheese and have an expanded menu for lunch & dinner.
This post was edited on 8/17/09 at 9:55 am
Posted on 8/17/09 at 10:51 am to manicornchaser
Mine would be very simple, sort of like how Cane's is. It would be drivethru only. I'd have jambalaya, red beans, etoufee, and gumbo (more than likely). All would be memorable and make you want to come back for more. Each would come with bread, not sure what kind(s). There would also be the basic drink choices.
It would be open until 3am on the weekends.
Would put it wherever I could find a place with a drivethru that has shutdown...somewhere in BR.
It would be open until 3am on the weekends.
Would put it wherever I could find a place with a drivethru that has shutdown...somewhere in BR.
Posted on 8/17/09 at 3:00 pm to gjackx
As tacky as it might sound, I wouldn't mind someone opening up a drive-through gyro place.
Posted on 8/17/09 at 3:11 pm to andouille
quote:
No offense, I just think this is a poor market for the concept.
but you know what.. when i responded to this thread.. it didn't say "what do you think andouille would like"..
so i'll eschew your comments.. frankly i could give a rat's arse what you see in Vermont
Posted on 8/17/09 at 4:24 pm to bdevill
"frankly i could give a rat's arse what you see in Vermont"
Sorry if I offended you, just discussing on a discussion board. But, your restaurant idea is very popular in certain areas and I wouldn't be surprised to see some attempts to introduce it here. I'd be curious to see how they do.
Sorry if I offended you, just discussing on a discussion board. But, your restaurant idea is very popular in certain areas and I wouldn't be surprised to see some attempts to introduce it here. I'd be curious to see how they do.
Posted on 8/17/09 at 4:25 pm to Afreaux
quote:
As tacky as it might sound, I wouldn't mind someone opening up a drive-through gyro place.
Why would that be tacky?
I just wish we could get real gyro in the USA and not this pre-formed shite that's passed off as gyro.
Posted on 8/17/09 at 4:33 pm to msukb79
quote:
A sports themed Grill with Burgers, wings, ribs etc.
Damon's
Real pit BBQ with rotisserie grill.
Afreaux, there used to be a place on Florida Blvd, across from the Ag Dept builing. They used to sell gyros and chicken shawarma with fries. That's all they sold, it's a check cashing place now.
This post was edited on 8/17/09 at 4:56 pm
Posted on 8/17/09 at 7:47 pm to Afreaux
Baton Rouge needs breakfast tacos. You could run a pretty low-budget operation and work every day until maybe 2pm for the slackers.
Posted on 8/17/09 at 7:48 pm to manicornchaser
quote:
a taco shack off campus.
id serve a hand full of breakfast tacos like eggs/potato, eggs/chorizo, & bean& cheese and have an expanded menu for lunch & dinner.
See...I'm not the only one who things so.
Posted on 8/17/09 at 9:42 pm to Afreaux
i'd open a döner kebab place.
in san diego (is there anywhere else on earth anyone would rather be?)
and i'd call it "the pug and turk"
in san diego (is there anywhere else on earth anyone would rather be?)
and i'd call it "the pug and turk"
Posted on 8/18/09 at 9:18 am to Afreaux
I think I have said it before.. Korean BBQ. I would call it Buldogi
This post was edited on 8/18/09 at 9:19 am
Posted on 8/18/09 at 2:12 pm to Afreaux
wouldn't open have run three different ones and saw first hand what the owners went through.
Posted on 8/18/09 at 3:35 pm to Afreaux
24 hour Dunkin Donuts on Chimes/State Street area
Posted on 8/19/09 at 3:23 pm to Afreaux
quote:
I would open an Ice Cream Shop, call it 'Swensens', and put it in the LSU Union, right where the McD's is....
I can't believe I forgot there was an ice cream place there.
When it closed, I'd end up going to the little ice cream place the Dairy Sciences department ran, next to Tureaud Hall.
I was in the Dairy Science shop last year. I assume it's still open?
Was Swenson's also in Cortana Mall?
And I'd open a hot dog stand that served hot dogs and encased meat sandwiches. I'd probably call it "The Hot Dog Stand"
Posted on 8/19/09 at 4:38 pm to Afreaux
I'd open a Cajun restaurant over here in Orange County, CA. The usual assortment of Cajun & New Orleans yum-yums would be on the menu. I'd call it Woodreaux's.
Posted on 8/20/09 at 6:02 am to Woodreaux
I would open a CRACKER restaurant serving CRACKERS from all over the world.Saturdays would be all you can eat and Sundays kids eat half price and 10% senior citizens discount. Yall come on down to UNCLE CRACKERS and whistle while you eat. 
This post was edited on 8/20/09 at 7:01 am
Posted on 8/20/09 at 8:26 am to AU1960
quote:
I'd open a Cajun restaurant over here in Orange County, CA
There's a restaurant in Hermosa Beach called the Ragin Cajun owned by Stephen Domingue from Lafayette. Been there a coupla times. It's really fun and he does well.
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