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Posted on 4/4/13 at 12:04 pm to 12Pence
quote:
The food is okay, but it isn't anything that great or extraordinary.
That is your opinion. I think they have the best raw oysters in New Orleans. And the best fried seafood.
quote:
Casamentos is essentially New Orleans's version of Johnny's Pizza.
A 90 year old stand alone restaurant is equivalent to a convyer belt pizza chain. Gotcha.
This post was edited on 4/4/13 at 12:05 pm
Posted on 4/4/13 at 12:06 pm to Gris Gris
quote:
a good crawfish stock not overseasoned or oversalted from a boil, in my opinion.
I've got it.
quote:
I'll post it in the recipe thread if you want it.
Yes, please. TIA. We boiled last night, and I kept the really big heads, and the meat. I de-clawed them, and kept the smaller heads to make the stock. The boil wasn't too salty/spicy, and had a good flav. I think I'm starting from a good spot.
I have the time this weekend to do it, so I figured why not?
Posted on 4/4/13 at 12:11 pm to BRgetthenet
The stock would be good for the creamed bisque also, but if you've got a good stock, I agree that you should try for the real deal bisque.
I haven't make it in ages and I didn't really follow a recipe to a t, but I'll try to find one for you. I think there's a good one in the Plantation Cookbook. Do you have that one?
Also, in Terry Thompson's Cajun and Creole cookbook which you can probably buy for a song on Amazon, used. Plantation, too, for that matter.
I haven't make it in ages and I didn't really follow a recipe to a t, but I'll try to find one for you. I think there's a good one in the Plantation Cookbook. Do you have that one?
Also, in Terry Thompson's Cajun and Creole cookbook which you can probably buy for a song on Amazon, used. Plantation, too, for that matter.
Posted on 4/4/13 at 12:16 pm to Gris Gris
quote:
Plantation Cookbook. Do you have that one?
The mother in law does, but I'd rather ask you.
I'll check ya' out in the recipe thread.
Posted on 4/4/13 at 12:21 pm to 12Pence
quote:
Casamentos is essentially New Orleans's version of Johnny's Pizza
That there is sig quote worthy.
Posted on 4/4/13 at 12:22 pm to BRgetthenet
quote:
The mother in law does, but I'd rather ask you.
You're going to make me type one up when you get the damn book? Boy oh boy...
Posted on 4/4/13 at 12:43 pm to Gris Gris
She's in Richmond until May.
I was make it this weekend.
I was make it this weekend.
Posted on 4/4/13 at 12:47 pm to Gris Gris
19 dollars for 12 chargrilled. 
The chadgrilled oyster inflation throughout the city in the last 15 years has far outpaced oyster prices. Its rediculous.
The chadgrilled oyster inflation throughout the city in the last 15 years has far outpaced oyster prices. Its rediculous.Posted on 4/4/13 at 12:49 pm to LakeViewLSU
It's funny to think how much a sack costs, and how cheap propane, garlic, butter, s n' p, and more butter is.
Posted on 4/4/13 at 12:59 pm to BRgetthenet
I can do them for 35¢ apiece at home so $1 at a restaurant is OK I guess, but 1.50-1.60 apiece is kinda rediculous.
But I guess if people keep buying them then why not?
But I guess if people keep buying them then why not?
This post was edited on 4/4/13 at 1:01 pm
Posted on 4/4/13 at 1:04 pm to BRgetthenet
quote:
It's funny to think how much a sack costs, and how cheap propane, garlic, butter, s n' p, and more butter is.
It amazes me more how many restaurants serve chargrilled oysters yet can't do them worth a damn.
Posted on 4/4/13 at 1:08 pm to LakeViewLSU
quote:
I can do them for 35¢ apiece at home
You don't have the overhead a restaurant has and a lot of people don't want to shuck oysters themselves. I don't care for it, but I'll do it. Just the shucking is worth the money to me.
Posted on 4/4/13 at 1:08 pm to TigerWise
quote:
It amazes me more how many restaurants serve chargrilled oysters yet can't do them worth a damn.
So, are you saying you can do chargrilled oysters better than ANY restaurant?
Posted on 4/4/13 at 1:08 pm to LakeViewLSU
quote:
35¢ apiece at home
I've never done the math.
1 sack(90-100)-$30
Garlic-$3
Butter-$4
SnP-$2
Parmesan-$4
43/99=.43/oyster give or take
Shucking an oyster and dumping that stuff on them and watching them char might be worth $1/piece to somebody from TX, AR, MS, AL, or FL.
Posted on 4/4/13 at 1:12 pm to Gris Gris
quote:
You don't have the overhead a restaurant
The markup on Char grilled oysters is much higher that than the majority of the menu. Its just one of those things that they are able to charge an inflated price because not many people cook them at home.
Posted on 4/4/13 at 1:18 pm to BRgetthenet
quote:
I've never done the math.
1 sack(90-100)-$30
Garlic-$3
Butter-$4
SnP-$2
Parmesan-$4
43/99=.43/oyster give or take
Shucking an oyster and dumping that stuff on them and watching them char might be worth $1/piece to somebody from TX, AR, MS, AL, or FL.
I was figuring 25 a sack, and 2 on butter, 3.50 parm, 1.5 on S&P, and maybe some lemons
ETA: besides butter and garlic etc. will be cheaper for the restaurant buying in bulk.
This post was edited on 4/4/13 at 1:21 pm
Posted on 4/4/13 at 1:20 pm to LSUballs
quote:
better than ANY restaurant
Haha. Seriously there is about 3 places I would even order them.
Posted on 4/4/13 at 1:22 pm to LakeViewLSU
quote:
The markup on Char grilled oysters is much higher that than the majority of the menu. Its just one of those things that they are able to charge an inflated price because not many people cook them at home.
People accept paying the premiums for chargrilled. They are labor intensive for people unfamiliar with them, so I can understand that. Plus, they take up lots of grill space, usually require another hood.
I understand the mark-up, but I'm like you, it's not something I regularly order when dining out as I can do them at the house fairly efficiently and a heck of a lot cheaper. And I really enjoy raw, so it's not like I'm really missing out.
Posted on 4/4/13 at 1:25 pm to LSUAfro
I would rarely eat more than a dozen of them, so I'm not going to be too worried about the different in the money. Unless I know they just aren't that good, I'll probably order them every time I see them on a menu.
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