Favorite team:	LSU
Location:	BR
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Number of Posts:	67
Registered on:	7/13/2023
Online Status:	Not Online

re: Best boiled crawfish in Baton Rouge?

Posted by J_Bo on 3/25/25 at 1:18 pm

Berthelot's near Perkins and Essen are damn good. Heads n Tails too.

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re: Crawfete in BR this Sunday

Posted by J_Bo on 3/24/25 at 1:54 pm

Went based on your rec and your history of quality posts and shared opinions. My friend from Slidell had to cancel last minute, so I had to go alone. Still had a great time and talked to lots of people at the communal tables. Instead of me and my friend eating and drinking for hours, I treated it like an expensive lunch and just gorged on food for an hour before I left.

As for the food, I felt like Sammy's was the best boiled (was not expecting that would be the case). Just Wingin It came in second for me.

For the dishes, I liked Bin 77's arancini a lot. Thanks!

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Crawfete in BR this Sunday

Posted by J_Bo on 3/18/25 at 12:47 pm

Has anybody been to Crawfete in previous years and can speak to the experience? Namely how much food and drink to expect and atmosphere.

It is a fudraising event for the BR Epicurean Society, which supports "childhood nutrition initiatives, educational programs and scholarships" according to their web site. $100 is not a cheap ticket, but willing to pay that for a good experience. Thanks!

ETA LINK

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re: Any recommendations at Osteria Lupo

Posted by J_Bo on 2/13/25 at 2:45 pm

We really enjoyed the burrata, shrimp, and oyster starters. I ordered the radiatori and was unimpressed. Could not taste any crab. Favorite part of the meal was the antipasti.

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re: Pickapeppa sauce

Posted by J_Bo on 2/6/25 at 1:10 pm

I couldn't find it for usual Thanksgiving or Christmas traditions this past holiday season. Haven't seen it stocked since either.

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re: What menu item do you miss and have never found an equal to?

Posted by J_Bo on 1/31/25 at 3:59 pm

Chongqing Chicken at Omi :(

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re: Cold weather meals/soups

Posted by J_Bo on 1/13/25 at 2:00 pm

I made this Tuscan white bean soup yesterday and it was pretty dang good: LINK . I added a lil fish sauce and vinegar at the end to balance everything out. Served with warm focaccia.

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re: Motor City frozen pizza

Posted by J_Bo on 12/12/24 at 2:44 pm

I have not had Motor City's pizza, but I was surprised at how good a Newman's Own margherita tasted. Worth checking out if you can find it.

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re: Best fancy-ish Xmas Eve dinner for 4?

Posted by J_Bo on 12/12/24 at 2:35 pm

I'm doing a 3-4 lb tri-tip with chimichurri for 5 people, so similar numbers.

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re: Baked Turkey in BR for Thanksgiving

Posted by J_Bo on 11/8/24 at 3:04 pm

Do not, I repeat DO NOT buy the Popeye's fried turkey. Picked one up a couple years ago for shits & giggles. It is awful.

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re: Outside of Peche and GW Fins, Whole Fish Family Style in New Orleans

Posted by J_Bo on 10/7/24 at 3:06 pm

Addis

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re: Homemade Pizza Spinoff: Traeger Pizza w/Pics

Posted by J_Bo on 10/2/24 at 1:45 pm

How long did you leave them in the Traeger?

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re: VOTING thread: On a stick

Posted by J_Bo on 9/4/24 at 2:59 pm

1. Lambda
2. Toof
3. BRTigerFan
4. LL

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re: Expensive butter in grocery stores

Posted by J_Bo on 8/28/24 at 1:51 pm

"American butters generally have around eighty percent butterfat meaning that roughly eighteen percent is water and maybe two percent is milk solids. European butters have a higher fat content, with around eighty-two to eighty-six percent butterfat. This difference may seem small, but it is disproportionately large in taste and texture. They are more expensive, but when butter is the star... spring for one if you can. Echire, President, Plugra, and Buerre d'Isigny won't disappoint." - Aleksandra Crapanzano in her book, Gateau: The Surprising Simplicity of French Cakes

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re: Roasted Shishitos

Posted by J_Bo on 7/9/24 at 2:16 pm

Boru makes a good shishito app. Try the cucumber app as well.

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re: Fish Sauce

Posted by J_Bo on 7/9/24 at 2:04 pm

I really like Three Crabs and use it often.

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re: Your go to Louisiana dish

Posted by J_Bo on 6/26/24 at 3:30 pm

I offered to make gumbo for some in-laws in Los Angeles. I had my frozen andouille in an ice chest from BR to the NO airport. Took it out, wrapped in a towel and stuck it in my carry-on. Also pre-made a small bag of seasoning mix and had that in the same bag. TSA in the airport pulled me aside, old guy, and asked about the items. I explained that I'd be making gumbo for some yankees and he laughed and sent me on my way. Perfectly thawed by the time we got there. Bought all other ingredients there.

Brother in law embarrassed his wife by exclaiming the gumbo was the best thing he ever tasted while sitting across from the woman that cooks his every meal lol.

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