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Started By
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re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June update 7 pg 16
Posted on 6/6/25 at 9:16 am to BamaCoaster
Posted on 6/6/25 at 9:16 am to BamaCoaster
I know this is frowned on by some. But many restaurants use a pre made roux. I swear its hard to tell the difference.
0
Posted on 6/6/25 at 9:22 am to BamaCoaster
quote:
The season is from like June-Aug, but we plan on doing a boil or two soon.
That should be...interesting
Posted on 6/6/25 at 9:22 am to BamaCoaster
Great story
Lightning in a bottle
Lightning in a bottle
Posted on 6/6/25 at 9:24 am to SlidellCajun
Neal into the finals of French open
If he wins I’ll get him to bring the trophy there and do a video for his “victory meal”
Check back here after tomorrows final
If he wins I’ll get him to bring the trophy there and do a video for his “victory meal”
Check back here after tomorrows final
This post was edited on 6/6/25 at 9:26 am
Posted on 6/6/25 at 9:37 am to lsupride87
quote:
Neal into the finals of French open
DUDE.
That would be GREAT.
We'd owe you bigly.
I know many people don't know who "Men in Blazers" are, but they have a podcast and NBC show about football (soccer).
Roger is one of the hosts, and he is a huge Everton fan.
He just messaged us that he will stop by next time he's in Liverpool.
They have 589k followers on social media.
T minus 3 days.
We have no idea what Monday will bring.
Posted on 6/6/25 at 9:40 am to BamaCoaster
Why would I want to eat jambalaya or gumbo in Liverpool made by a Scouser?
This post was edited on 6/6/25 at 9:43 am
Posted on 6/6/25 at 9:42 am to TigerphanTigerman
Because regular English food sucks? 
Posted on 6/6/25 at 9:47 am to TigerphanTigerman
quote:
Why would I want to eat jambalaya or gumbo in Liverpool made by a Scouser?
I would eat jambalaya anywhere made by anyone as long as it was good, and was not red with tomatoes
If someone is good at following instructions, anyone can cook (per ratatouille)
Posted on 6/6/25 at 10:18 am to BamaCoaster
Man so many haters in here trying to poke holes in your plans or point out reasons it may not work.
Starting a business has inherent risks, that’s just part of it. Wish these d-bags would point out a business that was started with absolutely zero risk whatsoever. It’s not possible.
Also, you’re not using their money to start the restaurant so what’s the point of being negative/a giant tool bag?
Anyways I hope your business does awesome! I am excited to see how this progresses. I see a lot of success heading your way and will be pulling for you!
Geaux Tigers!
Starting a business has inherent risks, that’s just part of it. Wish these d-bags would point out a business that was started with absolutely zero risk whatsoever. It’s not possible.
Also, you’re not using their money to start the restaurant so what’s the point of being negative/a giant tool bag?
Anyways I hope your business does awesome! I am excited to see how this progresses. I see a lot of success heading your way and will be pulling for you!
Geaux Tigers!
Posted on 6/6/25 at 10:31 am to StTiger
I personally know and have worked with BamaCoaster (almost 20 years) and his Partner from Mobile(he was my operator/manager for 10 years at our restaurant in Gulf Shores). Those boys have been working diligently for over a year now on menus, scouting locations, food availability, finding the right staff and making many trips across the pond. We’ve had 7 going away parties. No doubt it will be successful, my worry is too successful too quickly!
BTW if tomatoes make its way into any gumbo or jambalaya they serve, this Coonass will personally fly over and kick some arse.
BTW if tomatoes make its way into any gumbo or jambalaya they serve, this Coonass will personally fly over and kick some arse.
Posted on 6/6/25 at 11:26 am to lsumailman61
quote:
lsumailman61
Thanks amigo!
We have put in a decent amount of work, and we have had our fair share of going away parties.
The real party begins Monday.
Liverpool Guide with a nice write up
These magazine/paper has over 100k followers, and did a good job capturing our story.
Posted on 6/6/25 at 11:36 am to lsumailman61
quote:
We’ve had 7 going away parties
LOL, that's just taking advantage!
quote:
Plattsville Bakery in south Liverpool is making the French bread for the Po’ Boys and Bexleys Butchers have created a Cajun Andouille sausage using Reggie and Adam’s recipe
Outstanding! I think I've drank at Molly Malone's, but I don't remember, as it should be.
Posted on 6/6/25 at 12:39 pm to LemmyLives
quote:
LOL, that's just taking advantage!
Not when BamaCoaster always provides the food and Good Rum!
Posted on 6/6/25 at 1:41 pm to BamaCoaster
quote:
BamaCoaster
Make a Louisiana based food challenge like a frick ton bowl of Gumbo and get Adam aka Beard Meats Food to eventually go there.
Do you prescribe to the church of potato salad in gumbo? I am a devout follower. Please educate the scouse population. Poor things only option is Liverpool or Everton, they need something in their life like cold potato salad in gumbo
Posted on 6/6/25 at 2:05 pm to StTiger
quote:
Make a Louisiana based food challenge like a frick ton bowl of Gumbo and get Adam aka Beard Meats Food to eventually go there.
We're thinking a whole muffaletta?
Our baker is working on the bread, and should have it to us in the next 45 days.
quote:
Do you prescribe to the church of potato salad in gumbo?
Absolutely! We have potato salad made with spicy boiled potatoes, and think it'll be a hit. We recommend it.
Posted on 6/6/25 at 3:56 pm to BamaCoaster
quote:
We're thinking a whole muffaletta?
Our baker is working on the bread, and should have it to us in the next 45 days.
Muffaletta would be a good one and probably easier to sell than a frick ton bowl of gumbo
Posted on 6/6/25 at 6:57 pm to StTiger
Muffuletta toasted or not?
Potato salad always goes in the gumbo!
Potato salad always goes in the gumbo!
Posted on 6/6/25 at 9:01 pm to BamaCoaster
Good luck. I hope you are highly successful,
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