VoodooVibes

quote:

---

Very nice find Does it have a publication date and edition? does the cover look like this ?

---

It looks exactly like that. My copy says published in 2004

quote:

---

Prejeans was always a tourist destination conveniently located at I-49 / I-10. It was legit when James Grahm was the head chef during late 1980's ~ early 90's. Menu had various food options including: elk, buffalo, antelope, axis deer, and other wild game. Owner Biker Bob ran it into the ground and sold it to Tim Metcalf (Deanos, Marcellos Wine Market) 2 years ago. New menu and the food & service have drastically improved. The food is good, just not the best Lafayette has to offer.

Fezzos and Uncle T's (both in Scott, 2 minutes off I-10) have great charbroiled oysters and IMO better food than Prejeans. Bon Temp Grille on Pinhook is another great option to eat, but it's 10-15 minutes off I-10 and Pinhook traffic sucks .

---

I bought a used copy of their cook book yesterday. It contains all the recipes for wild game that you listed. Unexpectedly It was also signed by Chef G and contained a pristine business card form thenPrejean's general manager, Dean Douglas.

What you are describing is to "pink" the shrimp. A lot of competition guys will do it prior to adding it to what they are cooking. You basically just par cooking the shrimp inorder to cook out some of the water, that way you won't end up with too much liquid in your food that you have to boil out (and subsequently over cook your shrimp in the process). In my experience it's more common to do it when you are using a lot of shrimp, like 5 lbs or more

The numbers getting thrown around here for how much these peelers are getting paid per hour, and how much they can peel is way off.

Workers who peel the craw fish get paid the equivalent of $2.25 to $2.65 per lb of tail meat.

They must be able to produce a minimum 3.5lbs per hour. If you can peel 5 or 6 lbs an hour you generally get a bonus per lb. This is also around the maximum output an experienced peeler can produce.

No one can produce 20+ lbs an hour

Thanks

It's actually crab fat but I can't tell a difference in taste. It's a commercial product that's stays fresh for months in the fridge

According to the Navy, the mission will deploy:
• Long-dwell robotic surface vessels designed for persistent ocean patrols. • Small robotic interceptor boats capable of high-speed maneuvering.
• Vertical take-off and landing robotic aircraft for aerial surveillance. The systems will operate alongside U.S. Coast Guard cutters at sea and feed intelligence into operations centers at 4th Fleet and the Joint Interagency Task Force South, which coordinates regional counter-narcotics missions. Officials say the deployment will help determine the most effective combinations of unmanned vehicles and manned forces for coordinated operations — data that will shape Navy doctrine under Project 33, the service’s initiative to accelerate robotic integration into fleet missions. Using robotic assets is expected to increase U.S. presence in maritime chokepoints and high-traffic zones used by drug-smuggling networks. Navy leaders say the systems will also strengthen regional security cooperation by giving partner nations access to shared intelligence and detection tools.

Hello Larry! I am a MASSIVE fan of both you and your father's work. I research and collect every recipe of his that I can find across online and in old cookbooks. I have spent years cooking recipes of his that I could find and have enjoyed every one of them.

One of the things I came across is a newsletter from your father' restaurant that came out in 1969

In the newsletter it lists a series of dishes on offer and a short description of them. One of the dishes it mentions is [/img] I would absolutely love to try this recipe if you have it.

If you keep them on ice in the refrigerator you can get 5+ days out of them.

Thats Wakamotoharu. He's 6'2" and his weight fluctuates from 315lbs to 340 lbs.