- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 5/10/18 at 10:20 pm to BugAC
Cuz it was the final straw.
Gonna turn 50 this year and I made yet another trip for nothing to a BR "restaurant" and I've finally had enough of BR posters with their "Oh, we from Louisiana. Wait till y'all taste our gumbo and our jambalaya" BS.
I haven't had one fricking memorable got-to-come-back-for BR restaurant meal in 50 years. So I'm venting.
Gonna turn 50 this year and I made yet another trip for nothing to a BR "restaurant" and I've finally had enough of BR posters with their "Oh, we from Louisiana. Wait till y'all taste our gumbo and our jambalaya" BS.
I haven't had one fricking memorable got-to-come-back-for BR restaurant meal in 50 years. So I'm venting.
Posted on 5/10/18 at 10:20 pm to X123F45
quote:
What I find funny is how many good southern baws can make a roux that would befuddle most classically trained chefs.
I find it even more funny that a Cajun cook typically makes 8-12 types of roux for different dishes and doesn't even realize it.
That’s what i’m talking about. Cajun cooks who grow up around it don’t even realize some of the techniques they use.
It’s less science and more just ingrained. (For good cooks with good teachers)
Posted on 5/10/18 at 10:21 pm to hendersonshands
Where's that? I'm always willing to try new food.
Posted on 5/10/18 at 10:22 pm to X123F45
Charley G's is in Lafayette on Ambassador Caffery Pkwy.
I think their guy who made it retired and I haven't been since, but it's easily the best restaurant gumbo I've ever had.
I think their guy who made it retired and I haven't been since, but it's easily the best restaurant gumbo I've ever had.
Posted on 5/10/18 at 10:22 pm to LSUFreek
quote:
I haven't had one fricking memorable got-to-come-back-for BR restaurant meal in 50 years. So I'm venting.
A lot of gays don't make it to 50.
Count your blessings man.
Posted on 5/10/18 at 10:23 pm to hendersonshands
I worked on St Mary for years...No idea how I haven't been there 
Posted on 5/10/18 at 10:24 pm to LSUFreek
quote:
I haven't had one fricking memorable got-to-come-back-for BR restaurant meal in 50 years. So I'm venting.
Spoken like a cuck who has never been to Maison Lacour. It goes toe to toe with all but maybe 8 restaurants in New Orleans.
Posted on 5/10/18 at 10:26 pm to LSUFreek
If you can’t find legit Cajun food in Lafayette it’s your own fricking fault.
Posted on 5/10/18 at 10:26 pm to X123F45
All of their food is pretty good, their gumbo and the crispy duck are my favorites.
Posted on 5/10/18 at 10:26 pm to tigercross
quote:
Maison Lacour
It's on my list, but I haven't gone there yet. I don't get to go out to expensive places often. Maybe someday...
Posted on 5/10/18 at 10:32 pm to LSUFreek
quote:
Gonna turn 50 this year and I made yet another trip for nothing to a BR "restaurant" and I've finally had enough of BR posters with their "Oh, we from Louisiana. Wait till y'all taste our gumbo and our jambalaya" BS.
Tell me you are trolling.
I mean, with all due respect, I salute you to hell and back for you photoshop work. shite, you’ve made shite for me. (Please don’t stop?)
But judging the greater BR region on the goddamn Jambalaya shoppe?
It’s bullshite.
And you know it.
I’m not claiming that BR is some culinary Gem but the area has a better offering than you are giving it credit for. Not just restaurants but a food culture that permeates the region.
ETA: I wish you could have had the gumbo we placed with at the Roux Rally this year. It was on point. Homemade sausage, homemade stock, bacon fat roux. Had many people tell us it was the best gumbo they’d ever had.
This post was edited on 5/10/18 at 10:35 pm
Posted on 5/10/18 at 10:38 pm to kingbob
I dated a girl from Lafayette. We'd go up frequently. Cafe Des Amis was memorable and a favorite stop. Was definitely return-trip-worthy.
Her grandmaw made the best maque choux I've ever eaten, but again, it was home-made.
However, I went to multiple crawfish boils, between 3 separate houses, and all 3 "cooks" boiled the crawfish with crab boil, then after it was boiled & dumped, sprinkled seasoning over the top of the crawfish stating "After you peel the crawfish, you lickthe seasoning off your fingers!" That's not how it's supposed to work. I want the seasoning in the juice I'm sucking.
I assume that's a Lafayette thing cuz that's 3 separate times, from 3 separate cooks. It's bizarre.
Her grandmaw made the best maque choux I've ever eaten, but again, it was home-made.
However, I went to multiple crawfish boils, between 3 separate houses, and all 3 "cooks" boiled the crawfish with crab boil, then after it was boiled & dumped, sprinkled seasoning over the top of the crawfish stating "After you peel the crawfish, you lickthe seasoning off your fingers!" That's not how it's supposed to work. I want the seasoning in the juice I'm sucking.
I assume that's a Lafayette thing cuz that's 3 separate times, from 3 separate cooks. It's bizarre.
Posted on 5/10/18 at 10:41 pm to LSUFreek
It doesn't bother me if people put seasoning on the outside of crawfish, as long as they properly seasoned the boil and didn't just toss seasoning on after. Makes sucking the heads and claws even more flavorful IMO
Posted on 5/10/18 at 10:41 pm to LSUFreek
quote:
However, I went to multiple crawfish boils, between 3 separate houses, and all 3 "cooks" boiled the crawfish with crab boil, then after it was boiled & dumped, sprinkled seasoning over the top of the crawfish stating "After you peel the crawfish, you lickthe seasoning off your fingers!" That's not how it's supposed to work. I want the seasoning in the juice I'm sucking.
This is unforgivable and I’ve only ever seen it done by people from west of the Mississippi
Posted on 5/10/18 at 10:42 pm to fr33manator
quote:
Roux Rally
Best gumbo out there got gypped.
There were also a ton of awful gumbos out there, LAWD!
Posted on 5/10/18 at 10:44 pm to LouisianaLady
What made the bad ones awful?
Posted on 5/10/18 at 10:45 pm to LouisianaLady
quote:
Best gumbo out there got gypped
Describe the gumbo...
quote:
There were also a ton of awful gumbos out there, LAWD!
Oh god there were. Just god awful crap.
This post was edited on 5/10/18 at 10:48 pm
Posted on 5/10/18 at 10:46 pm to Bushmaster
Have a buddy from North Louisiana who moved down here. He was all excited because he learned how to make gumbo. He brought some for me try and it was basically just clumps of roux floating in grease with boiled chicken.
Posted on 5/10/18 at 10:48 pm to fr33manator
If you were out there, it was the one from I think the BASF? tent. Maybe not BASF. It has been a while. First or second tent on the river side if you came from the stage.
Page 14 of 17
Popular
Back to top
Follow TigerDroppings for LSU Football News