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1
Posted on 4/16/19 at 9:14 am to LSUvegasbombed
The rep should be ashamed 
Posted on 4/16/19 at 9:21 am to LSUvegasbombed
Agreed. I used to visit the winn-dixie across the street and I'm loving the new Rouse's. I swear every time I've been to winn-dixie they're always out of something in their produce.
I got a bag of bad potatoes from that rouses that made my car smell like shite on the way home, but after going for months that's been my only bad experience. The cashier was super nice about it though and gave me a refund and then another bag for free
I got a bag of bad potatoes from that rouses that made my car smell like shite on the way home, but after going for months that's been my only bad experience. The cashier was super nice about it though and gave me a refund and then another bag for free
Posted on 4/16/19 at 9:27 am to thatoneguy
the college kids there are spoiled as shite
That rouses should have been located on Bluebonnet (wishful thinking)
I went for the first time Sunday and I live near by but not as convenient as Albs or Rouses... i was really impressed with he hot food selections. Its much better than the one on Bluebonnet IMO. I wanted to try the boiled crawfish fried chicken but they were out.
That rouses should have been located on Bluebonnet (wishful thinking)
I went for the first time Sunday and I live near by but not as convenient as Albs or Rouses... i was really impressed with he hot food selections. Its much better than the one on Bluebonnet IMO. I wanted to try the boiled crawfish fried chicken but they were out.
Posted on 4/16/19 at 9:28 am to sjmabry
quote:
The rep should be ashamed
I think the rep should explain now that we figured it out. Straight lying to the OP that called them.
Posted on 4/16/19 at 9:32 am to LSUvegasbombed
quote:
much better than the one on Bluebonnet IMO
There's a huge difference between the Rouses built from scratch, and the stores they renovate. I don't bother with the renovated ones as they don't come close to the alcohol or deli sections. I'm really hoping the college crowd doesn't ruin the store...
Posted on 4/16/19 at 9:36 am to thatoneguy
quote:
I'm really hoping the college crowd doesn't ruin the store.
How would they ruin the store?
Posted on 4/16/19 at 9:44 am to thatoneguy
I love the new Rouses. I’ve stopped pretty much every day for the past 3 weeks.
I wonder how long that WD will make it..
I wonder how long that WD will make it..
Posted on 4/16/19 at 9:50 am to LouisianaLady
quote:
WD will make it
I dont think much longer. When I occassionally ran to WD from Lee HS direction... when you leave, you cant make a left anymore by the canes. You have to take a right on burbank and make the UTurn which is pretty far down burbank.
Now I can just go straight to rouses which is much easier logistically IMO
Posted on 4/16/19 at 12:10 pm to Jones
I'm just being an old grump. I've been a few times when the "bro" crews are there in full force and it can be very annoying.
Posted on 4/16/19 at 2:50 pm to Beef Supreme
Its definitely changed, there's also something that is in there now that was not before. I've never had a food allergy in my life and I had an old bag of Louisiana that I boiled with earlier this season without any issues.
This past week/weekend, I bought another 2 bags from the store and boiled 2 more sacks on 2 different days. Both times I've had rashes appear all over my arms, chest, and face that would take a day to disappear. Then I landed on this thread.
So I decided to experiment and using fresh corn, boiled it in just water+salt and fresh corn with louisiana brand.
Guess who has a rash the size of my hand over my R chest+shoulder? Something is off with this brand and its not just the salt content.
This past week/weekend, I bought another 2 bags from the store and boiled 2 more sacks on 2 different days. Both times I've had rashes appear all over my arms, chest, and face that would take a day to disappear. Then I landed on this thread.
So I decided to experiment and using fresh corn, boiled it in just water+salt and fresh corn with louisiana brand.
Guess who has a rash the size of my hand over my R chest+shoulder? Something is off with this brand and its not just the salt content.
Posted on 4/16/19 at 3:22 pm to htran90
La seasoning has always been my go to. I have also mixed this along with Chackbay in the past. The result was Ok but I wouldn't worry if all I had was La Seasoning. Not rocket science. Bag, boil, soak.
I boil during a crawfish cook off each year and this gives me the opportunity to play around with seasonings. For the most part, everything seems close to each other. Close enough anyhow. Salt being the key factor that messes up a boil. Zatarains for example. Even when walking and trying all the vendors, most are so close nothing really WOWs your taste buds. The WOW factors usually come in with other items are added to your bag seasonings, or home made (local shops) seasonings, not the name brand seasonings bought in your grocery store.
One example was a guy boiling with us used the same routine as everyone, but added what he called his special oils. He had a bottle of some sort of home made oil. Clove and herbs etc. No clue what it was. The end result was really good and different. I think these extra ingredients that people use is what makes the difference.
I boil during a crawfish cook off each year and this gives me the opportunity to play around with seasonings. For the most part, everything seems close to each other. Close enough anyhow. Salt being the key factor that messes up a boil. Zatarains for example. Even when walking and trying all the vendors, most are so close nothing really WOWs your taste buds. The WOW factors usually come in with other items are added to your bag seasonings, or home made (local shops) seasonings, not the name brand seasonings bought in your grocery store.
One example was a guy boiling with us used the same routine as everyone, but added what he called his special oils. He had a bottle of some sort of home made oil. Clove and herbs etc. No clue what it was. The end result was really good and different. I think these extra ingredients that people use is what makes the difference.
Posted on 4/16/19 at 5:23 pm to LSUvegasbombed
My guess is she probably doesn’t even know. If you’ve met a number of reps from liquor and food companies one thing is for sure, they are mostly clueless. They’ve really screwed up the most consistently solid, cost effective easy to find brand. I think 15% is where the salt needs to be but that includes adding another 6-8 oz to the 64oz bag instead of removing other spices and replacing with salt. Just an opinion from someone who boils with it probably 30x a season.
Posted on 4/16/19 at 5:26 pm to MetrySaint24
They will figure it out next crawfish season when no one buys their bags
I'm moving onto Cajun land as of now
I'm moving onto Cajun land as of now
Posted on 4/16/19 at 7:16 pm to Jones
If I had the beer available, I’d figure a way to boil them in beer just for the heck of it.
Actually. Boil in seasoned water and transfer to pot if cool beer full of seasonings for 30 min to soak it up. Just need the cheap beer.
Actually. Boil in seasoned water and transfer to pot if cool beer full of seasonings for 30 min to soak it up. Just need the cheap beer.
Posted on 4/16/19 at 8:08 pm to Jones
My dad has always boiled with salt, cayenne, and liquid crab boil. That flavor profile is pretty much perfect. You can supplement with fresh veggies (garlic, celery, onions) and lemons for flavor, but I think you’d be surprised with just those three ingredients
Posted on 4/16/19 at 10:20 pm to LSUvegasbombed
quote:
I dont think much longer. When I occassionally ran to WD from Lee HS direction... when you leave, you cant make a left anymore by the canes. You have to take a right on burbank and make the UTurn which is pretty far down burbank.
A new UTurn cut has recently been added very close to the entrance from WD onto Burbank. It is much more convenient, but still not ideal.
Posted on 4/19/19 at 2:26 pm to Beef Supreme
Here is the response I got after I sent the pics from this thread along with this thread.
This product has a 3 year shelf life. So, both of the products packages you sent pictures of were made in 2017 (one was made in April 2017, and the other was made in December 2017), which was long before the sale of our company happened in Fall 2018.
The difference you are seeing in the sodium content between these two bags is due to a new FDA regulation that now requires all sodium, including any natural sodium found in an ingredient, must also be included in the nutrition facts panel (before, we only had to include the actual salt we add to the recipe).
I can assure you that we have NOT changed the actual recipe in any way. However, I appreciate you bringing this blog to my attention.
Have a Happy Easter!
Tana Pittman
Quality Assurance Manager
Louisiana Fish Fry Products
This product has a 3 year shelf life. So, both of the products packages you sent pictures of were made in 2017 (one was made in April 2017, and the other was made in December 2017), which was long before the sale of our company happened in Fall 2018.
The difference you are seeing in the sodium content between these two bags is due to a new FDA regulation that now requires all sodium, including any natural sodium found in an ingredient, must also be included in the nutrition facts panel (before, we only had to include the actual salt we add to the recipe).
I can assure you that we have NOT changed the actual recipe in any way. However, I appreciate you bringing this blog to my attention.
Have a Happy Easter!
Tana Pittman
Quality Assurance Manager
Louisiana Fish Fry Products
Posted on 4/19/19 at 2:31 pm to Crawdaddy
interesting! So essentially she is saying that since the FDA requires more sodium, less spices are going into the batch?
Posted on 4/19/19 at 2:49 pm to LSUvegasbombed
Legal talk I bet.
Everyone should start emailing and asking questions.
Everyone should start emailing and asking questions.
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