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Unique Food and Beer Blog I Stumbled Upon

Posted on 3/30/18 at 11:54 am
Posted by Stadium Rat
Metairie
Member since Jul 2004
9531 posts
Posted on 3/30/18 at 11:54 am


This guy, RL Reeves Jr, writes about Texas, Louisiana, Alabama and Kentucky food. I think he grew up in Kentucky, lives in Austin and has strong ties to Louisiana cooking.

He also writes about craft beer and the 9th ward of New Orleans. Check out the recipe section. You have to keep digging further and further back - there doesn't appear to be an index, but the recipes are interesting. For example, he likes to use roasted Hatch peppers in place of bell peppers in the trinity.

Scrumtious Chef
This post was edited on 3/30/18 at 12:40 pm
Posted by TH03
Mogadishu
Member since Dec 2008
171035 posts
Posted on 3/30/18 at 11:57 am to
quote:

9TH WARD DAILY PHOTO: REAL JAMBALAYA


quote:





Posted by Stadium Rat
Metairie
Member since Jul 2004
9531 posts
Posted on 3/30/18 at 12:00 pm to
I'll bet that jambalaya tastes great. Sorry it doesn't fit your narrow world view.
Posted by AbitaFan08
Boston, MA
Member since Apr 2008
26534 posts
Posted on 3/30/18 at 12:06 pm to
The jambalaya just screams "you're going to be shitting hot fire the next two days."

Posted by TH03
Mogadishu
Member since Dec 2008
171035 posts
Posted on 3/30/18 at 12:14 pm to
I don't like huge chunks of pepper in it. I'll eat any jambalaya, but a dish like that thrives when the veggies are cooked down into it.

He was the one who said "real" jambalaya, not me.
This post was edited on 3/30/18 at 12:15 pm
Posted by Stadium Rat
Metairie
Member since Jul 2004
9531 posts
Posted on 3/30/18 at 12:19 pm to
Apparently this guy is eating and writing his way across several states and countries. Here's another blog of his that is similar. On this one, he says he lives in New Orleans.

Chowpapi.com

Sauce Piquant in Raceland

T-Boy's in Mamou

Wayne Jacob's Smokehouse

Comprehensive List of Louisiana Slaughterhouses
This post was edited on 3/30/18 at 12:43 pm
Posted by Epic Cajun
Lafayette, LA
Member since Feb 2013
32351 posts
Posted on 3/30/18 at 12:26 pm to
That's Russell, who used to work at Courtyard Brewery.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9531 posts
Posted on 3/30/18 at 12:32 pm to
I guess the R stands for Russell then.
This post was edited on 3/30/18 at 12:40 pm
Posted by PiGbOyFaCe
Member since May 2017
95 posts
Posted on 3/30/18 at 1:02 pm to
I've actually followed this blog for a few years. It's funny- I moved from New Orleans to Austin and started reading his site. He was basically an Austin food scene blogger at the time. He then moved from Austin to New Orleans and started in on the south Louisiana food scene. He has had some interesting takes on things. I'm now back in south Louisiana myself and as always in desperate search for crawfish boiled properly and without all the sprinkled grit all over them.
Posted by marcus3000
The nice part of Gardere
Member since Jan 2018
846 posts
Posted on 3/30/18 at 1:18 pm to
No offense but those veggies aren't chopped finely enough for my taste.
Posted by bdevill
Baton Rouge, LA
Member since Mar 2008
11802 posts
Posted on 3/30/18 at 1:28 pm to

Even if it was bell pepper, it would still be too much.
Posted by tduecen
Member since Nov 2006
161244 posts
Posted on 3/30/18 at 1:53 pm to
I thought he looked familiar, man he was fun. They had a shirt with his imagine on it for awhile
Posted by bdevill
Baton Rouge, LA
Member since Mar 2008
11802 posts
Posted on 3/30/18 at 2:53 pm to
From his etouffee post: The winner of the first etouffee cookoff says,
quote:

After the onion is sauteed, tomato paste or tomato sauce is added along with onion tops and parsley.


I got so much shite on here for saying a little tomato paste goes into crawfish etouffee.. So read it and weep, sucka's

Recipe for Crawfish Etouffee
This post was edited on 3/30/18 at 2:56 pm
Posted by Matisyeezy
End of the bar, Drunk
Member since Feb 2012
16624 posts
Posted on 3/30/18 at 4:37 pm to
fricking Russell

He always fascinated me. He'd talk to you for hours about jack squat before he finally pulled you a beer. Apparently he got under the skin of quite a few people and he made his way over to Second Line.

My favorite was him asking you to describe the flavor of whatever beer you ordered, then he would correct you about what you really tasted. shite, dude, I've never tried a kumquat, so if you say it tastes like a kumquat, well, I guess it does! I just thought it was citrus
This post was edited on 3/30/18 at 4:47 pm
Posted by Willie Stroker
Member since Sep 2008
12861 posts
Posted on 3/30/18 at 4:51 pm to
quote:

The jambalaya just screams "you're going to be shitting hot fire the next two days."


Just think of it as an Altoid for the rectum.
Posted by Jim Thompson
New Orleans
Member since Dec 2016
160 posts
Posted on 2/18/20 at 2:33 pm to
This popped up in one of my feeds. Could be interesting LINK /
Posted by OTIS2
NoLA
Member since Jul 2008
50085 posts
Posted on 2/18/20 at 2:43 pm to
IWEI. There are plenty of rice , protein and vegetable concoctions that are close to the "classic jambalaya". I'd eat and enjoy many of them if seasoned well.
Posted by Jim Thompson
New Orleans
Member since Dec 2016
160 posts
Posted on 2/19/20 at 10:36 am to
Hot bowls of Cajun gumbo will go down really good after Thoth.
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