tabori46

Well my last post on the subject. I like many of his products and I do not care for many of his products. I think many people do get slandered on this site and thats MY OPINION and I do not not ask for any agreement. It is obvious that if you disagree with a comment, many here will go for the jugg...

Wow you guys really do like red meat....did someone say this is only and opinion board....well guess what I have my opinion too and as I said tell the guy himself if you hate is product...why tell those who can do nothing about it. As for working for him or speaking on his behalf I think all of you ...

On TV9 news tonight at 5pm, Chef Folse did a brined turkey and the recipe is listed on the recipe site on their page under Stirrin It Up, Meat. It was for a twelve lbs turkey I think but I guess you could just double the recipe for a 24 pound bird....

el tigre, I just jump in when I feel I can add interesting but usefull info to the discussion. I'm like most folks... I take what I like from the post and discard the rest. Thanks for the comment....

A few rice facts to help with the discussion. I have been called upon to work with different rice varieties including the Louisnana flavored rice and the new LSU Blue which is great too. But on to the Jambalaya question. First of all, like religion and politics few will ever change once their mind...

No, I am not a chef but like most folks in Louisiana, I love cooking, especially ducks, deer, rabbit etc. I am also an avid cookbook reader and collector and I love to take cooking class vacations, especially those given by great chefs. I just bought John Besh's new book and Ralph Brennan book and ...

No, Otis2, not good....GREAT, and beleive it or not, it doesn't change the flavor of the venison that much. The acid of the coffee, tenderizes the meat and the sugar at room temperature acts to rapid age the meat, naturally the other ingredients flavors the meat. Try it on your next backstrap!!...

I have friends coming in from Chicago this weekend and they would love to visit a typical La. festivals and hear local music....any festival this upcoming weekend that I should consider. Thanks in advance....

Yes you are so right....most all lamb rack is frozen and thawed by the time it hits the meat case of your store. But fear not, if properly handled it is great, cooked herb encrusted or as I mentioned above. Remember though the wrapping in foil and resting for 15 minutes is not imperative but makes...

In the book The Encyclopedia of Cajun & Creole Cuisine, Chef Folse gives a detail class in making a roux including photos and has a great recipe for both chicken & sausage and seafood gumbo too. He does a great job walking a novice like me through it and I have shared his recipe with many friends h...