bdevill

I use bacon grease to fry an egg or saute' vegetables.. and if I'm braising short ribs, I'll render bacon down and use the fat.. but nothing beats an egg fried in bacon grease.

I like using chicken fat to saute' onions and peppers when I'm cooking chicken. A little goes a long way.. I also like hog lard or tallow.

I like ghee and olive oil mixed to cook salmon.

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It was a bunch of young 20 somethings working,

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with way too much attitude..

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Why did the BR location not last?

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I thought the pizza, salads and sandwiches were good and the selection of beers was good. I went often. They started having live music during the week and the service and the quality of the food went down. The bands started early and they were rushing customers (families with kids or parents taking their college age kids out for dinner) out the door early before the music started.

They shot themselves in the foot with the live bands and loud music.

Good pasta dishes.. Pasta's homemade.

I think you're right about the rice to meat ratio at the Mowata Store.. and honestly when Johnson's was in Eunice, their rice to meat ratio was higher. The complaint I heard alot was, "It's just rice and pepper." When they moved to Lafayette, they increased the meat ratio.. and very interesting observation on the meat to rice ratio in Acadia parish.. I think you're right and I never realized this..

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Acadia Parish is an odd region for boudin

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The area has a heavier German influence than French.. There's no Coonasses.

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Billy’s is building a spot

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Billy has a marketing firm that he runs numbers with to determine potential profit margins before he builds.. and he consistently outproduces the marketing speculations.. by like 500%.

Bourque's is in Port Barre on Saizan.. about 15 miles west of Krotz Springs. Try their Jalapeno Cheese bread, too..

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Bourque’s in Port Barre

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Also St. Landry Parish.

Calvins has a seasoning that's hard to identify, that fresh market doesn't use.
Fresh Market's is basically roasted chicken, mayo, salt and pepper and celery.. they might add a little tarragon vinegar or apple cider vinegar. But it's not a lot of ingredients and it's not floating in mayonnaise.

Iverstine's

Jerome Moore had a "kitchen" they called Jerome Moore's kitchen on the site of the Slaughter House and it was actually a banquet hall with a large kitchen and a brick barbeque pit to roast pigs and anything else to feed large groups. He would host suppers for political meetings and business functions and family get togethers. It was quite an operation.. and his wife Mrs. Moore was the best cook in Eunice. They were great people.