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Started By
Message
re: recipes and tips for red beans
Posted on 10/20/15 at 1:20 pm to Tigertown in ATL
Posted on 10/20/15 at 1:20 pm to Tigertown in ATL
buck and tigertown,
where is the french bread coming from?
a local vietnamese restaurant here in nashville tells me they drive to ATL once or twice a week to pick up french bread to use for their bah mis and its very very good.
i don't know where they are getting it from.
where is the french bread coming from?
a local vietnamese restaurant here in nashville tells me they drive to ATL once or twice a week to pick up french bread to use for their bah mis and its very very good.
i don't know where they are getting it from.
This post was edited on 10/20/15 at 1:21 pm
2
Posted on 10/20/15 at 1:22 pm to CAD703X
quote:
buck and tigertown,
where is the french bread coming from?
I don't have any idea about that. I don't eat much bread so I didn't think about it for RB&R
Posted on 10/20/15 at 1:26 pm to Tigertown in ATL
Cornbread with red beans for me.
And, I always add the stick of butter.
And, I always add the stick of butter.
Posted on 10/20/15 at 1:42 pm to CAD703X
There are several decent Vietnamese bakeries in Gwinnett, and along the Buford Hwy. corridor of international eateries. They all make very good Banh Mi that I'm sure is what they're traveling to Atlanta for.
My personal favorite is the bakery right inside the Hong Kong market on Jimmy Carter at I-85. It's the most like a New Orleans Po-Boy bread that I've found.
Several places in Atlanta (Doo's included) are shipping Leidenheimer in from New Orleans in plastic bags that keep it "fresh" for a few days, but it's not the same as bread that was baked the same day. It gets chewy in the bag like that. I prefer using a fresh Banh Mi (as quite a few New Orleans spots are using these days).
My personal favorite is the bakery right inside the Hong Kong market on Jimmy Carter at I-85. It's the most like a New Orleans Po-Boy bread that I've found.
Several places in Atlanta (Doo's included) are shipping Leidenheimer in from New Orleans in plastic bags that keep it "fresh" for a few days, but it's not the same as bread that was baked the same day. It gets chewy in the bag like that. I prefer using a fresh Banh Mi (as quite a few New Orleans spots are using these days).
Posted on 10/20/15 at 1:48 pm to Tigertown in ATL
Tigertown, I'm glad I can help.
When I moved out here almost 3 years ago, you gave me a bunch of great intel on the Lawrenceville/Gwinnett area. Much appreciated.
After being here for a while and getting settled, I've now picked up on a few spots and glad to repay the favor, my brother.
When I moved out here almost 3 years ago, you gave me a bunch of great intel on the Lawrenceville/Gwinnett area. Much appreciated.
After being here for a while and getting settled, I've now picked up on a few spots and glad to repay the favor, my brother.
Posted on 10/20/15 at 2:04 pm to unclebuck504
quote:
When I moved out here almost 3 years ago, you gave me a bunch of great intel on the Lawrenceville/Gwinnett area. Much appreciated.
I had forgotten about that. I hope some of it was helpful! I guess if it wasn't helpful, it was helpful because you know you can ignore me.
quote:
glad to repay the favor, my brother.
Very nice.
I tried a place last weekend in the Five Forks-Killian Hill area called 3 Blind Mice. I enjoyed it. Strip center, like much of Gwinnett, but nice.
3 Blind Mice
Posted on 10/20/15 at 2:10 pm to Gris Gris
quote:
Cornbread with red beans for me.
Every Time.
Posted on 10/20/15 at 2:54 pm to CAD703X
quote:If you knew the recipe for Popeye's red beans, I think there's a fair chance you wouldn't eat it, even as good as it tastes. Sometimes you get it and there is a pool of grease floating on top. Do you realize how much fat has to be in red beans to get a pool of it on top? Me neither, but I know it must be a lot.
i read this whole thread..which recipe would you say is closest to how popeyes does it?
This post was edited on 10/20/15 at 3:19 pm
Posted on 10/20/15 at 3:48 pm to tiderider
I gave up on the Cooks Illustrated/America's Test Kitchen stuff after they published in an issue that Bolognese Sauce had to have a cheese rind in it for proper flavoring.
HUH?
HUH?
Posted on 10/20/15 at 8:36 pm to caddysdad
Cheese rind adds great flavor to soups and such.
Posted on 10/20/15 at 9:03 pm to caddysdad
Well yeah 3 post guy. You don't cook much, right?
Posted on 10/20/15 at 9:07 pm to caddysdad
Dude, a chunk of Parm O rind BELONGS in a slow cooked red sauce.
Posted on 10/20/15 at 9:43 pm to caddysdad
I always use cheese rinds in red gravies/sauces. I use them in some soups as well. I have a running supply vac sealed in my freezer.
Great flavor additions.
Great flavor additions.
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