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Posted on 4/23/18 at 11:12 am to AbitaFan08
quote:
Not entirely true, but you can get most things.
Good New Orleans French bread, as well as andouille and boudin is hard to source, but with the advent of the interwebz, easily attained. Truth though, fire works the same in the north as it does the south, cooking is big in many places up north as it is in the south, and there are regional items up north you won’t find in the south either. It’s all pretty relative if you ask me.
Posted on 4/23/18 at 11:13 am to pioneerbasketball
Not sure, I only drink sweet tea, when I drink tea.
Posted on 4/23/18 at 11:14 am to pioneerbasketball
Yankees drink ranch dressing not sweet tea
Posted on 4/23/18 at 11:14 am to SlowFlowPro
what i hate about BMI is, for e.g., you could be a very muscular and lean 6', 185lb and still be in the "orange" category.
but i guess as a whole it's useful to look at how fat we've become.
but i guess as a whole it's useful to look at how fat we've become.
Posted on 4/23/18 at 11:15 am to AbitaFan08
quote:
Not entirely true, but you can get most things.
There's really nothing in the South that I cant get in a city like Seattle.
Posted on 4/23/18 at 11:19 am to Evil Little Thing
quote:If they were from far enough north in Michigan, ask them to ship you some pasties when they get home.
This is nuts. People eat corn bread & greens in Michigan. You met some dumbasses. Were their faces painted like juggalos?
You might be able to set up a cultural exchange program.
Posted on 4/23/18 at 11:21 am to Mike da Tigah
quote:
Good New Orleans French bread
Attainable but not easy to keep fresh.
I’m not saying that ingredients can’t be obtained. I mean hell, we boiled 50lbs of crawfish here in New England two weeks ago.
If I can cook it, then I can get it up here. I’m just saying I can’t cook everything that you can get in the South.
Buddy of mine here runs a New Orleans-style food truck and his food is fantastic.
Posted on 4/23/18 at 11:23 am to soccerfüt
This dark blue strip in extreme northern Alaska is becasue it is too damn cold to go outside.
Posted on 4/23/18 at 11:27 am to FreeState
I moved to iowa went to eat catfish at this fish place. Didn't have it. Said they serve fried carp. Before I left without eating told him I USE that as cut bait back home
Posted on 4/23/18 at 11:28 am to La man66
Fried carp? Yeah that sounds pretty terrible.
Fried cod is actually really good though. It’s not the same or as good as fried catfish, but I like it.
Fried cod is actually really good though. It’s not the same or as good as fried catfish, but I like it.
Posted on 4/23/18 at 11:30 am to alphaandomega
quote:
This dark blue strip in extreme northern Alaska is becasue it is too damn cold to go outside.
It's weird. The only things there are Utqiagvik (formerly Barrow) and the oil fields. I'm not even sure how they would do a survey.
Posted on 4/23/18 at 11:32 am to La man66
quote:
Said they serve fried carp
WTF kind of place was this? Where I grew up in the Midwest, carp, and freshwater drum, was what the poors ate.
You should have looked for a place with fried perch, walleye, or bluegill. All better than catfish IMO
Posted on 4/23/18 at 11:35 am to AbitaFan08
quote:
I’m just saying I can’t cook everything that you can get in the South.
With the right ingredients, and the know how in doing proper southern foods, I think you can. The sourcing of ingredients is the secret though. A French baguette is not a New Orleans French bread, and IMO, you can make a great roast beef with debris, but if you aren’t using that bread, it’s falling way short of the mark. Making that on point is quite difficult. Same for andouille in a gumbo. Everything else is easily pulled off, but the really good andouille takes it over the top. As long as you have a good farce though, boudin isn’t all that difficult to pull off at home, and head cheese is pretty simple as well. You could probably work on making andouille and get in the ballpark with a lot of trial and error though.
Really good filet might also be hard to get your hands on, and same for manchac crabs, specs, and red fish.
This post was edited on 4/23/18 at 11:40 am
Posted on 4/23/18 at 11:41 am to Mike da Tigah
quote:
With the right ingredients, and the know how in doing proper southern foods, I think you can.
I appreciate your vote of confidence in me.
quote:
A French baguette is not a New Orleans French bread, and IMO, you can make a great roast beef with debris, but if you aren’t using that bread, it’s falling way short of the mark.
100% agree. Good New Orleans French Bread is the hardest thing to acquire (and have it still be fresh), and it makes all the difference in the world.
quote:
Same for andouille in a gumbo.
At the beginning of every winter I have my folks ship up a supply of Manda's. I believe I still have some in the freezer.
Posted on 4/23/18 at 11:42 am to pioneerbasketball
quote:
disgusting.
Because it is disgusting.
Posted on 4/23/18 at 2:32 pm to FreeState
quote:
When they brought that pan of cornbread out and flipped it, the Michigan folks got excited, they'd never seen cornbread.
Yeah, ok.
Posted on 4/23/18 at 2:36 pm to tokenBoiler
quote:
If they were from far enough north in Michigan, ask them to ship you some pasties when they get home.
Paczki for king cakes...pasties for meat pies...on and on.
Real talk: Louisiana food > Michigan food. But that doesn’t mean cornbread & greens are some foreign delicacy.
Posted on 4/23/18 at 3:32 pm to La man66
quote:
I moved to iowa went to eat catfish at this fish place. Didn't have it. Said they serve fried carp. Before I left without eating told him I USE that as cut bait back home
Yuck.
Fried catfish>Fried Carp
Posted on 4/23/18 at 3:33 pm to pioneerbasketball
I've lived in the south all of my life and i hate tea.
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