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| Favorite team: | LSU  |
| Location: | baton Rouge |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 216 |
| Registered on: | 5/6/2009 |
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re: Catfish in BR
Posted by JasonL on 4/2/10 at 8:40 am to Corn Dawg Nation
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Catfish in BR
Try Guidry's.
Guidry's does put out a very good product and they are located around Lafayette also. They do buy a lot of their catfish in Mississippi though and process it at their main place.
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re: n
Posted by JasonL on 4/2/10 at 8:38 am to JustSmokin
Tony's Seafood isn't the only place that sells it. Deep South Blenders out of New Orleans also sells it and it does come in small containers.
I like and use Chinese, just find it to be a little more bitter than cayenne. Whatever you do be careful when tasting Chinese pepper. One time I tasted Chinese on my tongue and apparently inhaled a tiny amount though my nose and my nose started bleeding a little and mouth was on fire for a while and ice water wouldn't help it either. :lol: It's about twice the strength as cayenne.
I like and use Chinese, just find it to be a little more bitter than cayenne. Whatever you do be careful when tasting Chinese pepper. One time I tasted Chinese on my tongue and apparently inhaled a tiny amount though my nose and my nose started bleeding a little and mouth was on fire for a while and ice water wouldn't help it either. :lol: It's about twice the strength as cayenne.
Never tried eating the shells. Would be a lot less work if I did eat them. :lol:
re: Catfish in BR
Posted by JasonL on 4/1/10 at 4:35 pm to Corn Dawg Nation
Most frozen catfish fillets come in 15 pound cases.
The restauant business has been tough the last few years with the economy. There was a thred a long time ago about how people were talking about how La Lagniappe, Dempsey's, etc are still busy but someone esle posted an article where La Lagniappe, Juban's, etc were talking about how business has dropped off.
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BlueCrab
I wouldn't laugh.Most caterers and commercial boilers don't go beyound seasoning mixes,with fresh seasonings, for their product.
Otis, there are so many opinions when it comes to boiled crawfish and boiled seafood in general in south Louisiana. All in all, a few fresh stalks of celery cut up won't harm the crawfish but just help contribute to the flavor. That's just my opinion.
From what I have seen they are anywhere from $2.39-$2.69/lb in Baton Rouge.
re: Grim crawfish outlook.........
Posted by JasonL on 3/25/10 at 6:04 pm to DanglingFury
Not sure what it is going to do next week. Prices are down anywhere from $.25-$.50 this week compared to last week. Hopefully prices hold steady for next week.
Sonny's pizza burrito's are really good in my opinion.
Also, Audubon cafe (think that is the name of it) has really good burgers. They bun is a wheat bun that is a little sweet.
George's (same as baton rouge) is solid also.
Ate at Sammy's in Zachary and wasn't that impressed with their shrimp poboy. Not sure about their other stuff.
Little shack near the exxon station right before you get to Thompson Creek called Chu-Chus has really good homemade corndogs.
Also, Audubon cafe (think that is the name of it) has really good burgers. They bun is a wheat bun that is a little sweet.
George's (same as baton rouge) is solid also.
Ate at Sammy's in Zachary and wasn't that impressed with their shrimp poboy. Not sure about their other stuff.
Little shack near the exxon station right before you get to Thompson Creek called Chu-Chus has really good homemade corndogs.
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Tony Mandina's is solid, right near Stumpf and the expressway.
Forgot about this choice also.
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you should email Jason :lol:
A regular comedian. :lol:
And I'm not working there now by the way.
re: Good places to eat in St. Francisville
Posted by JasonL on 2/26/10 at 8:40 pm to SitchProdigy
Audubon cafe is pretty good. George's is good also.
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Cheapest Crawfish?
I haven't checked this year yet, but the past few its been Courville's in Port Allen.
She's the cheapest around probably because she beats up on her suppliers so bad. :lol:
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Jimbo's, this past Friday, was charging $5.49 lb.
that's pretty high
I heard Sammy's was $4.50
MikeWillie's around $4.25
To make any money that's about what you need to charge ($5.50/lb). With shrinkage from boiling and a few dead ones mixed in you only end up with 80-85% of your starting weight. Plus you have the cost of the seasoning and the propane.
Mike Willie's is cheaper than anyone. From what I saw most people were around $4.50/lb.
How much do commercial stocks usually run? I don't think I have ever seen one in the store. Or maybe I just missed it.
re: How mainstream BR Restaurants can survive in this economy
Posted by JasonL on 2/20/10 at 9:01 am to lilbadness
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I bet their business has fell off somewhat too. If not they had to pick up customers from restaurants going out of business, etc
or maybe their business never fell off
Maybe so but they are not the norm I can tell you that.
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Restaurants are hurting badly in BR.
Tell that to the crowd waiting for tables at Outback East, Chimes East and Demps. just about everyday....
I bet their business has fell off somewhat too. If not they had to pick up customers from restaurants going out of business, etc.
re: How mainstream BR Restaurants can survive in this economy
Posted by JasonL on 2/20/10 at 8:54 am to whitelightin18
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How mainstream BR Restaurants can survive in this economy
The economy is really not bad in baton rouge
This is not true. My family was in the food distribution business for 30+ years and the last 2 years have been by far their worse years since they got in it. Some distributors sales are off as much as 40% or more.
And we talked to a lot of restaurants being that they were our customers and a lot say they are doing almost 50% less business than 2-3 years ago. That's a huge hit for restaurants being that they work on high profit margins. That's a lot less money at the end of the month to pay bills.
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As for the bread, maybe give people a choice of soft french or the N.O. style bread. They are a very different product and people have different tastes.
I think that would be a good option for place trying to make it's name as a poboy specialty shop
I agree with this also.
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Can't for the life of me figure why one would fry shrimp twice, though. They cook to quick to require par frying...just doesn't make sense.
I agree. With a commercial fryer it only takes 3-4 minutes for shrimp to fry. Maybe even quicker depending on the size.
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