re: New Orleans Cookbooks.

Posted by bryso

Member since Dec 2006

27136 posts

Posted on 10/30/10 at 1:38 pm to Gris Gris

thanks! i owe you a big one... i am cooking now...

Posted by pterencetheptineida

LSU

Member since Oct 2008

322 posts

Posted on 10/30/10 at 2:20 pm to Stadium Rat

Ditto the Woodstoves to Microwaves book- got it last year for christmas. A classic.

Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

49636 posts

Posted on 10/30/10 at 2:28 pm to bryso

Please report back with the results!

2 ...

Posted by gmrkr5

Member since Jul 2009

15105 posts

Posted on 11/9/10 at 1:17 pm to Gris Gris

Just got "Cooking Louisiana True" by Abita.. Most of the recipes use their beer in some way or tell you which of their beers to pair the food with. Got some GREAT stuff in there. Did Turbodog Shortribs last night...WOW.

This post was edited on 11/9/10 at 1:19 pm

Posted by bryso

Member since Dec 2006

27136 posts

Posted on 11/9/10 at 2:29 pm to Gris Gris

quote:
Please report back with the results!

sorry i forgot about this..

the BBQ shrimp were good... the sauce was a little thin

i didnt use jumbo shrimp i used frozen peeled ones from sams.. i know i know.. its better with the heads and what not... but i wanted to make a BBQ shrimp poboy.. kinda like liuzzas... i don't think i used enough pepper... i cut it down b/c the large amount worried me.. it was good but not the best.

the broccoli was good but a little bland.. i am going to make another run at the shrimp but use head/shell on ones

Posted by glassman

Next to the beer taps at Finn's

Member since Oct 2008

117876 posts

Posted on 11/9/10 at 2:30 pm to bryso

quote:
i am going to make another run at the shrimp but use head/shell on ones

No question. And don't cut back on the pepper.

Posted by bryso

Member since Dec 2006

27136 posts

Posted on 11/9/10 at 2:32 pm to glassman

quote:
And don't cut back on the pepper.

i wont... it just got me worried.. but thats A LOT of sauce so it cuts it pretty good.

Posted by bryso

Member since Dec 2006

27136 posts

Posted on 1/9/11 at 11:16 am to bryso

Thinking about doing the gumbo from plantation. Any tips to make it better.

Posted by Cosmo

glassman's guest house

Member since Oct 2003

129584 posts

Posted on 1/9/11 at 11:30 am to bryso

You have to use a ton of pepper on the shrimp. I know it seems like a lot when you dump it in but the butter eats it.

This post was edited on 1/9/11 at 11:30 am

Posted by bryso

Member since Dec 2006

27136 posts

Posted on 1/9/11 at 12:36 pm to Cosmo

I love this thread.