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bdevill
| Favorite team: | LSU  |
| Location: | Baton Rouge, LA |
| Biography: | Attended UL and LSU. Live in Baton Rouge |
| Interests: | Football, Weightlifting, Running |
| Occupation: | Manager |
| Number of Posts: | 12231 |
| Registered on: | 3/20/2008 |
| Online Status: | Not Online |
Recent Posts
Message
re: Food that you want but will never be able to eat again
Posted by bdevill on 5/19/26 at 12:25 pm to weagle1999
LaRiviera's Crabmeat Ravioli
Cream Puffs and Chocolate Eclairs at Le Bonboniere on Carrolton.
The Banana Pancakes at Bluebird.
Cream Puffs and Chocolate Eclairs at Le Bonboniere on Carrolton.
The Banana Pancakes at Bluebird.
0
It's especially good on Evangeline Maid bread, which is hard to find outside of the Lafayette area.. But Calvin's stocks it because it pairs so well with their chicken salad.
quote:
Prudhomme often layered vegetables into his gumbos and other dishes.
Correct. He did.
quote:
Can someone post her white bean recipe?
Hog lard, margarine, white beans, water, salt and pepper. You're welcome.
quote:
Recipes weren’t instructive
It's all bacon grease and hog lard.. so much of it, I gave the book away as an office Christmas gift to a coworker who also enjoyed the Moon. No stories , photographs, history or any connection to the LSU students she served. Worst cookbook ever written.
You'll have to cook out the taste of the corn starch or flour, so I would make sure the base is as thick as you wanted it before adding the crawfish.
I thought you had the etouffee' already cooked, that's why I said add cheese.
That said, I wouldn't add corn starch to etouffee, I'd increase the flour to make a thicker blonde roux on the front end.
Adding a little tomato paste or 1 Rotel tomato out of the can will also thicken the sauce..
I thought you had the etouffee' already cooked, that's why I said add cheese.
That said, I wouldn't add corn starch to etouffee, I'd increase the flour to make a thicker blonde roux on the front end.
Adding a little tomato paste or 1 Rotel tomato out of the can will also thicken the sauce..
I would add Velveeta cheese to thicken it.
re: When’s the last time you ate at Appleby’s?
Posted by bdevill on 4/21/26 at 12:58 pm to Pelican fan99
I've never eaten at an Applebee's.
quote:
Sunday night
Shake Shack by the Mall of Louisiana
Whataburger on Siegen
Burgersmith on Perkins
Chili's anywhere
re: Any tips to level up red beans?
Posted by bdevill on 4/16/26 at 11:36 am to Seven Costanza
quote:
Where did you find the pork jowl?
Iverstine's.. and I’m editing to say they do have smoked pork jowels and they’re excellent. The also have unsmoked pork cheeks in the freezer case. Occasionally they'll have smoked turkey wings and drumsticks. Their hamhocks are excellent.
For a pound of beans, I'll use 1/2 lb of sausage, 1 hamhock and 1/4 to 1/2 lb of tasso. Alot of the fat dissolves and the meat (except for the sausage) falls apart when it's cooked. The hamhock fat dissolves and its bone removed, so it's not too much meat. But a lot of meat in the pot isn't a bad thing.
re: Any tips to level up red beans?
Posted by bdevill on 4/16/26 at 7:43 am to Seven Costanza
Add a ham hock.. and I always add thyme and a bayleaf.
You can also dice up some leftover pork bellies, brown them and add em in.
You can also add a smoked turkey wing or a turkey drumstick.
I like the Chimes and George's the best.. and Brewbacher's are good.. but I've had them a few times at Brewbacher's and the breading was too thick and they were undercooked. :yack:
For anyone interested the 39th Annual Crawfish Etouffee Cookoff is tomorrow, Saturday, March 28th from 10:00 am to 4:00 pm at the Northwest Pavilion, 651 Samuel Drive, in Eunice, Louisiana.
re: New Orleans Recs ... this Friday through Sunday
Posted by bdevill on 3/27/26 at 9:00 am to JoseVargasTX
Deanie’s will be slammed on Friday during Lent.. Just be prepared for a minimum 45 minute wait. Have beers. Relax. You’ll be glad you went.
Stanley in Jackson Square is another great choice for breakfast. Their fried soft shell crab is excellent.
If you want to explore the Quarter a bit, walk from Canal Street to Esplanade on Decatur, Royal or Bourbon.. and Port of Call is on Esplanade and Dauphine.. they have burgers and baked potatoes, excellent jukebox, killer vibes and a dirty kitchen but the Neptune Monsoons will cure any hangover and get you rollin again..
Stanley in Jackson Square is another great choice for breakfast. Their fried soft shell crab is excellent.
If you want to explore the Quarter a bit, walk from Canal Street to Esplanade on Decatur, Royal or Bourbon.. and Port of Call is on Esplanade and Dauphine.. they have burgers and baked potatoes, excellent jukebox, killer vibes and a dirty kitchen but the Neptune Monsoons will cure any hangover and get you rollin again..
re: What are some of your favorite braised dishes to make in a dutch oven?
Posted by bdevill on 3/25/26 at 7:55 pm to Basinhunterfisher
Rabbit makes the creamiest gravy.. Braised short ribs also make outstanding gravy.. to go on top of a steaming mound of white rice.
When you’re braising short ribs, throw in a couple of cut up beef cheeks or pork cheeks. After slow cooking for a couple of hours, they nearly dissolve into the gravy and they add flavor and texture to the gravy. The flavor of beef and pork mixed together is outstanding. I also like to use a lot of onions because they cook down and liquify and add to the gravy.
When you’re braising short ribs, throw in a couple of cut up beef cheeks or pork cheeks. After slow cooking for a couple of hours, they nearly dissolve into the gravy and they add flavor and texture to the gravy. The flavor of beef and pork mixed together is outstanding. I also like to use a lot of onions because they cook down and liquify and add to the gravy.
re: New Orleans Recs ... this Friday through Sunday
Posted by bdevill on 3/25/26 at 7:41 pm to JoseVargasTX
Great Breakfast - Brennan's on Royal Street
Great Gumbo - Mr. B's on Royal Street
Great PoBoys - Johnny's Poboy's on St Louis Street
Great Fried Chicken - Fiorella's on Franklin Street
Great Fish - Oceana Grill on Conti
Seafood Platter (if you must) Deanie's
For Lagniappe, Great Oysters - Felix's on Bourbon Street
Welcome to the City.. Have fun.
Great Gumbo - Mr. B's on Royal Street
Great PoBoys - Johnny's Poboy's on St Louis Street
Great Fried Chicken - Fiorella's on Franklin Street
Great Fish - Oceana Grill on Conti
Seafood Platter (if you must) Deanie's
For Lagniappe, Great Oysters - Felix's on Bourbon Street
Welcome to the City.. Have fun.
re: Maque Choux Recipe
Posted by bdevill on 3/23/26 at 2:08 pm to MorbidTheClown
I like Emeril's recipe for Crawfish Corn Moque Choux. You can leave the Crawfish out if you don't want it.. but it's better with the crawfish.
Crawfish Corn Moque Choux
Ingredients
• 2 tablespoon rendered bacon grease
• 4 cups corn (about 6 ears)
• 1 cup chopped yellow onions
• 1/2 red and 1/2 green bell peppers, chopped
• Garlic
• 1 minced jalapeno
• 2 teaspoons Emeril's Original Essence
• 1 teaspoon salt
• Tomato juice, water or beef bouillon
Emeril's Creole Seasoning (Essence):
· 2 1/2 tablespoons paprika
· 2 tablespoons salt
· 2 tablespoons garlic powder· 1 tablespoon black pepper· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper
· 1 tablespoon dried leaf oregano
· 1 tablespoon dried thyme
Directions
In a large skillet or saute pan, cook the corn in bacon grease on medium heat for 30 minutes, adjust fire if corn sticks, add milk if necessary. Push corn to the side and sauté onions, bell peppers, and jalapeno. Once sautéed, add 1 can spicy Rotel tomatoes, Essence, garlic and salt, and cook until soft, for 20 minutes. Add crawfish tails and incorporate.
Remove from the heat and serve hot.
Crawfish Corn Moque Choux
Ingredients
• 2 tablespoon rendered bacon grease
• 4 cups corn (about 6 ears)
• 1 cup chopped yellow onions
• 1/2 red and 1/2 green bell peppers, chopped
• Garlic
• 1 minced jalapeno
• 2 teaspoons Emeril's Original Essence
• 1 teaspoon salt
• Tomato juice, water or beef bouillon
Emeril's Creole Seasoning (Essence):
· 2 1/2 tablespoons paprika
· 2 tablespoons salt
· 2 tablespoons garlic powder· 1 tablespoon black pepper· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper
· 1 tablespoon dried leaf oregano
· 1 tablespoon dried thyme
Directions
In a large skillet or saute pan, cook the corn in bacon grease on medium heat for 30 minutes, adjust fire if corn sticks, add milk if necessary. Push corn to the side and sauté onions, bell peppers, and jalapeno. Once sautéed, add 1 can spicy Rotel tomatoes, Essence, garlic and salt, and cook until soft, for 20 minutes. Add crawfish tails and incorporate.
Remove from the heat and serve hot.
The egg floated on the top takes it over the edge. Their pasta is also very good.
re: Tsunami all locations
Posted by bdevill on 3/10/26 at 7:40 am to Dale Gribble
quote:
Bumsteers
Sounds about right. What’s his TD alias?
Wasn’t he just in the news for writing a hot check for like $20,000.00?
What a F-ed up mess. RIP Tsunami.
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