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Started By
Message
re: Most difficult dish ever successfully finished.
Posted on 9/18/25 at 7:42 pm to sleepytime
Posted on 9/18/25 at 7:42 pm to sleepytime
This guy drops this popeyes chicken post and then frickin bails. Bump.
I need that chicken, jerry, i gotta have that chicken.
I need that chicken, jerry, i gotta have that chicken.
0
Posted on 9/19/25 at 6:26 am to gumbo2176
quote:
homemade crawfish bisque
Would be my answer, that are stuffed crabs.
Posted on 9/19/25 at 7:17 am to TigerBait1971
quote:
Beef Wellington. Was awesome. Will never fix it again.
Came to post the exact same thing.
Posted on 9/19/25 at 4:21 pm to Degas
I successfully made Oysters and Pearls ala French Laundry. The sabayon was the trickiest part, but damn it was good
Posted on 9/19/25 at 8:31 pm to Potchafa
Flammkuchen – German pizza with bacon and onions. Turned out awesome. The creme fraiche was like a lab experiment. It was fun, but waiting 24 hour for the creme fraiche to do its thing was maddening 
I 2nd the Beef Wellington. Delicious, beautiful but just too much work.
I think what is great about Louisiana cooking i.e. gumbos, etouffees, jambalayas, sauce piquants, etc. is that it may take a while for the prep and cook, but you have amazing leftovers, that last for a really long time. And they seem so complex, yet are simple, get better overnight and are true comfort food.
I 2nd the Beef Wellington. Delicious, beautiful but just too much work.
I think what is great about Louisiana cooking i.e. gumbos, etouffees, jambalayas, sauce piquants, etc. is that it may take a while for the prep and cook, but you have amazing leftovers, that last for a really long time. And they seem so complex, yet are simple, get better overnight and are true comfort food.
Posted on 9/20/25 at 8:30 am to liz18lsu
Anything with emulsion has been frustrating like homemade mayo or toom.
Julia’s Beef Burgundy was an adventure.
Julia’s Beef Burgundy was an adventure.
Posted on 9/20/25 at 10:13 am to Potchafa
Cabbage Rolls. Breaking down the cabbage and preparing leaves is a 2day process. I get th family over to roll that’s the easy part. Make 250-300 ata time
Posted on 9/22/25 at 5:09 pm to coolpapaboze
I made the Marjolaine. Looked great, tasted good but was very rich.
Posted on 9/22/25 at 8:15 pm to Dam Guide
quote:
Anything with emulsion has been frustrating like homemade mayo or toom.
Stick blender, jar. You’ll succeed at mayo.
Posted on 9/23/25 at 2:26 pm to Potchafa
i made ratatouille but really fancy sliced layers like in the movie.
and it took a long time, it was a ton of slicing and in the end…. i had some roasted vegetables.
and it took a long time, it was a ton of slicing and in the end…. i had some roasted vegetables.
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