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Pot Roast & Louisiana Cooking
Posted on 5/25/21 at 7:19 pm
Posted on 5/25/21 at 7:19 pm
I realize this is probably a dumb question, but is pot roast a popular dish in Louisiana cooking? Maybe it's just a Northern thing, but pot roast and mashed potatoes is delicious comfort food. I didn't see it too often on menus in Baton Rouge but I gotta figure they did something with the roast cuts of beef down there.
10
Posted on 5/25/21 at 7:22 pm to McVick
For home cooking, we love our roast and rice ‘n gravy. In our family it’s always been made with a dark, thin gravy.
This post was edited on 5/26/21 at 12:30 am
Posted on 5/25/21 at 7:22 pm to McVick
po boy
Posted on 5/25/21 at 7:27 pm to McVick
pot and paddle has a great pork roast special several times a week
Posted on 5/25/21 at 7:33 pm to McVick
Dwyer's in Lafayette makes an outstanding pot roast. I mean not gourmet or anything but top 5 on the comfort food scale.
Posted on 5/25/21 at 7:34 pm to McVick
Bistro Byronz has it on their menu and probably at Zealand Market, but I didn't check. As mentioned it's used in roast beef po boys. Mississippi Roast beef.
Posted on 5/25/21 at 7:56 pm to r3lay3r
George's has it for the lunch special on Tuesdays, I believe. I think Jasmine's on the Bayou has it on the menu too. I'm a huge fan of pot roast and mashed potatoes. And yes, having been born and raised in the north, I'm a mashed potatoes and gravy guy, not rice and gravy.
Posted on 5/25/21 at 11:23 pm to McVick
I love pot roast gravy rice. Need me some yams baby. Collard greens . And a shorty cake
Posted on 5/26/21 at 12:21 am to McVick
What Darla said.
Posted on 5/26/21 at 3:43 am to McVick
Yes, we definitely grew up eating roast and gravy. Sometimes we ate it with mashed potatoes, sometimes over rice.
However, if I'm cooking beef roast now I'm making Beef bourguignon with mashed potatoes.
However, if I'm cooking beef roast now I'm making Beef bourguignon with mashed potatoes.
Posted on 5/26/21 at 4:28 am to McVick
I hunt with coonasses. Good folks. Good cooks. They don’t have a clue about pot roast. They’ll just call it rice and gravy. Which is a pointless term that could mean beef, pork, chicken, possum, squirrel whatever. They don’t have a clue about gravy either. At least what the rest of the free world calls gravy. They think the thin jus created by the possum or whatever is the only gravy in the world. It’s really weird.
This post was edited on 5/26/21 at 4:30 am
Posted on 5/26/21 at 8:07 am to MobileJosh
quote:
I hunt with coonasses. Good folks. Good cooks. They don’t have a clue about pot roast. They’ll just call it rice and gravy. Which is a pointless term that could mean beef, pork, chicken, possum, squirrel whatever. They don’t have a clue about gravy either. At least what the rest of the free world calls gravy. They think the thin jus created by the possum or whatever is the only gravy in the world. It’s really weird.
you're hunting with the wrong coonasses, gump.
Posted on 5/26/21 at 8:56 am to MobileJosh
quote:
They don’t have a clue about gravy either
Yeah a gravy made out of grease and flour is so much better made from well browned meat and onions braised for hours.
Posted on 5/26/21 at 12:08 pm to MobileJosh
quote:Hey Josh. How about frick you.
They’ll just call it rice and gravy
Posted on 5/26/21 at 12:12 pm to Darla Hood
quote:
For home cooking, we love our roast and rice ‘n gravy. In our family it’s always been made with a dark, thin gravy.
Yep. Just like maw-maw used to make.
Posted on 5/26/21 at 12:23 pm to jimbeam
Awe, did I hurt the little angry sawed off mongrel feelings? It will be ok Tbob. Stick to your little clueless backwards arse hovel and remain stupid. . The rest of the world will keep on keeping on.
This post was edited on 5/26/21 at 3:41 pm
Posted on 5/26/21 at 12:41 pm to Darla Hood
quote:
made with a dark, thin gravy.
My grandmother called it a “grease gravy.” And it’s delicious
Posted on 5/26/21 at 2:09 pm to r3lay3r
quote:
probably at Zealand Market,
I don't know if it is on the menu, but I have had it these. It is delicious.
Posted on 5/26/21 at 5:09 pm to McVick
Yeah but first you make a roux........
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