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2
Posted on 12/11/09 at 5:54 am to OTIS2
quote:me thinks somebody tee teed in his Haticol.....
Cut him a little slack...he's on the corn liqour tonight
Posted on 12/11/09 at 7:14 am to Martini
Acadia Parish - anything and everything served with/on rice 
Posted on 12/11/09 at 10:04 am to yellowfin
Growing up in Donaldsonville, my favorite thing growing up was gingerbread with the pink icing from Dimm's bakery.
Posted on 12/11/09 at 10:49 am to yellowfin
I grew up in Vermillion, but near the Acadia parish line. Boudin King and Elliot's Smoked Sausage.
Posted on 12/11/09 at 12:35 pm to Martini
quote:
rn to spell.
typo-too much hooch.
quote:
90% of the crabs in the Chesapeake Bay area come from South Louisiana.
Yes, that number has crept up, but I grew up on the Eastern Shore with the bay in my backyard and I never bought a crab in my life. Our season runs from about July 4th through November. Most crabs eaten in Baltimore City are imported.
I will also add white potato pie to my list. Now you can tell me that we import all of our potatoes from Iowa.
Posted on 12/11/09 at 12:44 pm to Martini
quote:
They think they are eating local Chesepeake crabs.
People in LA think they are eating local shrimp and crawfish tails.
Posted on 12/11/09 at 12:44 pm to BigAlBR
Elliot's Smoked Sausage. 
Posted on 12/11/09 at 12:45 pm to Martini
quote:
quote:
Do you really think that it wasnt a typo, really?
Maybe.
I can spell correctly. My problem is typing while drunk.
Posted on 12/11/09 at 12:53 pm to BigAlBR
Best dessert is a dough-bob from the Peach Tree in Galliano.
Posted on 12/11/09 at 12:54 pm to Ole Geauxt
Ouachita parish...We invented the Pizza and the Roast Beef PoBoy (rays peegee).
as far as an unique dish from the parish...nutria served any which way (fried, sautee, braised, au gratin)
as far as an unique dish from the parish...nutria served any which way (fried, sautee, braised, au gratin)
Posted on 12/11/09 at 12:59 pm to Early Cuyler
quote:
Roast Beef PoBoy (rays peegee).
sorry.. but no.... not in ouchita parish..
Posted on 12/11/09 at 1:02 pm to choupiquesushi
i beg to differ
LINK
Ray's PE GEý - more info »
8209 Desiard Street, Monroe, LAý - (318) 343-0710ý
6 reviews - Write a review
"Fried shrimp poboy with Peegee's gravy...omg. Leave a Comment. Local; less than US$10; 8209 DeSiard Street; 318) 343-0710; Toward university on DeSiard ..."ý virtualtourist.comý
LINK
Ray's PE GEý - more info »
8209 Desiard Street, Monroe, LAý - (318) 343-0710ý
6 reviews - Write a review
"Fried shrimp poboy with Peegee's gravy...omg. Leave a Comment. Local; less than US$10; 8209 DeSiard Street; 318) 343-0710; Toward university on DeSiard ..."ý virtualtourist.comý
Posted on 12/11/09 at 1:23 pm to glassman
quote:
quote:
where did Spinach Madeline originate?
Junior League NO. The Plantation Cookbook. A serious misnomer, but correct.
Got that book sitting right next to me. That recipe isn't in it. I believe it was first published in either the original River Road or Talk about Good. However, a woman named "Madeline", who ran a B&B in St. Francisville claims to have invented the dish. I stayed at her B&B years ago and she told me all about it.
The B&B has since closed, but she used to have the story and recipe on the website. Here's a link to a reference about it.
LINK
Posted on 12/11/09 at 1:25 pm to lsumailman61
quote:
Elliot's Smoked Sausage.
I have about 5 lbs frozen in my freezer right now. I start to panic when it drops down to a lb or 2.
Posted on 12/11/09 at 1:32 pm to Gris Gris
quote:
Gris Gris
You are right is it in Talk about Good? Is that the BR JR Leaugue cookbook? Sorry, Tigre.
Posted on 12/11/09 at 1:32 pm to Martini
LaFourche - Catfish
Posted on 12/11/09 at 1:36 pm to Martini
Washington Parish - watermelons.
Posted on 12/11/09 at 2:02 pm to glassman
I'd have to go look. It could be in both. I think the BR book was earlier and I tend to believe that was the first printing, but I can almost picture it in the green font in the Talk About Good book, with my red pen markings.
I knew it wasn't in plantation because that book doesn't have a plethora of recipes and I almost know it by heart. Had it out to make some cheese puffs for the freezer, to use during the holidays.
The crawfish cardinale recipe in that book is terrific. Make 3-4 times the recipe for Christmas Eve, served in a chafer with toasted French bread slices.
I knew it wasn't in plantation because that book doesn't have a plethora of recipes and I almost know it by heart. Had it out to make some cheese puffs for the freezer, to use during the holidays.
The crawfish cardinale recipe in that book is terrific. Make 3-4 times the recipe for Christmas Eve, served in a chafer with toasted French bread slices.
Posted on 12/11/09 at 2:10 pm to Martini
quote:
I'm in East Baton Rouge and while we are not really known for anything in particular I think we do a few good items.
Boiled crawfish
Jambalaya (with thanks to East Ascension)
EBR and Crawfish/Jambalaya shouldn't even be used in the same freaking sentence. BR can claim the sensation salad and...................... that's about it.
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