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re: Submission Thread for F&DB Corn Challenge Jan 23, 2021

Posted on 1/24/21 at 12:29 pm to
Posted by cgrand
HAMMOND
Member since Oct 2009
43085 posts
Posted on 1/24/21 at 12:29 pm to
the creativity and technique in this thread is remarkable
well done everyone
Posted by BigDropper
Member since Jul 2009
8127 posts
Posted on 1/24/21 at 1:08 pm to
Posted by Sherman Klump
Wellman College
Member since Jul 2011
4550 posts
Posted on 1/24/21 at 2:32 pm to
Pretty awesome. This place is amazing.
Posted by Got Blaze
Youngsville
Member since Dec 2013
9459 posts
Posted on 1/24/21 at 5:28 pm to
quote:

What's the recipe for that bread bowl?

For the bread bowl, I followed the directions on the bag of flour to make dough, rolled it out flat, and covered the boudin ball then baked it to make bread. Most bakeries and restaurants will bake a ball of dough to make bread. Then you can scoop out the center and add your soup of choice for the bread bowl.

The bisque recipe can be found online since it’s a pretty popular dish and simple to make.
This post was edited on 1/24/21 at 5:53 pm
Posted by cajunangelle
Member since Oct 2012
156374 posts
Posted on 2/14/21 at 9:16 pm to
Oh my word, that looks delicious. Everyone is so talented in these threads (I am looking through them all in the stickied thread)

Are any or all ya'll professional chef's?

It seems a lot in Louisiana have gas stoves. A simple silly question, but I always wondered... I have after many years, cooked on a gas stove and fudged. I got so used to a flat top electric stove...

Do professional/great cooks like ya'll --or anybody that posts here--prefer gas or electric stove cooking?

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