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Posted on 12/9/24 at 11:53 am to Professor Dawghair
Looks great. I learned when trying to make Vietnamese catfish stew that using cross-cut fish steaks about 1" thick rather than a filet adds a lot. The bones soften and put some gelatin in the broth. Only place in BTR where I can reliably get catfish cut like I want is Tony's.
Posted on 12/9/24 at 12:42 pm to Professor Dawghair
Close to a sauce picaunte.
Sauce Picaunte has roux, and a heavier tomato base, lemony flavor and most of the times has mushrooms and olives. At least the ones around here do in Raceland, and they call themselves the Sauce Picaunte capitol of the world.
Sauce Picaunte has roux, and a heavier tomato base, lemony flavor and most of the times has mushrooms and olives. At least the ones around here do in Raceland, and they call themselves the Sauce Picaunte capitol of the world.
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