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re: Where to get the Best Bisque in Baton Rouge
Posted on 11/28/12 at 9:38 am to Gris Gris
Posted on 11/28/12 at 9:38 am to Gris Gris
Actually don's does not use cornbread or french bread in their stuffing. Believe it or not they use hamburger buns that they soak in milk. This is the same bread they use for stuffed crabs and shrimp. A couple of years ago they switched to the boulettes instead of stuffing the heads. The customers complained, so they switched back to stuffing heads. I know this because my brother and nephew worked in the kitchen at the airline location. Our families were friends growing up. Getting back to the guy's question, I hear the bisque at don bergeron's on jefferson is good. I've never tried it, but it's closer to lsu.
This post was edited on 11/28/12 at 9:45 am
1
Posted on 11/28/12 at 10:34 am to David, Larry David
Bistro Byronz has a pretty killer corn and crab bisque.
Posted on 11/28/12 at 10:37 am to hooper27
Ditto on Mansur's crab bisque.
As to the stuffed heads in crawfish bisque (when you say 'bisque' in these parts most people think of crawfish) I prefer to prepare the stuffing out of chopped crawfish, trinity, French bread, mold into balls and fry, I don't stuff the carapace. I then place several of these boulettes in the bisque when I serve. This is much easier to cook and eat, many people I serve this to thank me for breaking tradition and making it a better dish.
As to the stuffed heads in crawfish bisque (when you say 'bisque' in these parts most people think of crawfish) I prefer to prepare the stuffing out of chopped crawfish, trinity, French bread, mold into balls and fry, I don't stuff the carapace. I then place several of these boulettes in the bisque when I serve. This is much easier to cook and eat, many people I serve this to thank me for breaking tradition and making it a better dish.
Posted on 11/28/12 at 11:55 am to CITWTT
quote:
Tullis, you got a brother named Mark?
Nope
Posted on 11/28/12 at 6:17 pm to cbtullis
quote:
Ruth's Chris Steak House here, home of expensive shite. All our soups are brought in, in a frozen bag. We would just just throw the bag into the steamer in a perforated pan until it thawed, then keep it warm until someone wanted a bowl. We would just dump frozen chunks of pre-cut lobster into the bowl on the line, the heat of the soup would thaw them out. Don't remember how much it was, more than it was worth.
Per Reddit - Corporate Secrets Revealed thread
Don't care, I'd still order it today.
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