Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
If you like to cook...
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="JimFromTN" data-source="post: 1710299" data-attributes="member: 5778"><p>I'd rather eat Capt D's fish and chips than eat any in England. I lived there for a month and I never had a single fish and chips that were any good. The fries were so greasy that when you held them up they would roll back over you finger and leave a greasy spot. You have to drowned them in vinager to cut the grease and the batter slides off the fish. Its been a while but for some reason all I remember was peas and carrots and greasy fish and chips.</p><p></p><p>Do you remember the name of place outside New Orleans that doubles as a bait shop? Might see if I can find it the next time I am down that way. My wife an I drove around Lousianna tasting the local fare and I was a little dissapointed. Nothing was really seasoned well. Everything seemed bland. It was like they were afraid to spice it up so they expected you to add hot sauce if you wanted any kind of flavor. I don't think I hit enough hole in the walls. I did hit a couple and their gumbo was bland and so was the crawfish ettouffe. By the way, I much prefer Cajun to Creole. I don't care for fish or shell fish cooked in a tomatoe sauce, although I can't turn down a good shrimp creole. I definately prefer a cajun style ettoufee to a creole style. I much prefer a roux. There is a resturaunt called the Gumbo Shop in New Orleans and they put out a cookbook. I cook their crawfish ettouffe out their cookbook all the time and its the best I have ever tasted. I went to their resturant and ordered it and it was nothing like the recipe in their cookbook. It was not nearly as good. It seemd like it had been simmering on the stove for about 3 days too long and it was not nearly as flavorful. The best meal I had down there was in Slidell in a little hole in the wall called The Boiling Point where we got a crab and shrimp boil. It was fantastic. The next best meal we had was at the Acme Oyster House where we split a dozen oysters and a soft shell crab po boy. Of course, a good New Orleans breakfast of poached eggs on tasso ham and potato cakes smothered in hollandaise sauce with bloody Mary's came in a close 2nd.</p><p></p><p></p><p>Here is the Gumbo Shop cookbook. Its got allot of great recipes including crawfish ettouffe. Its also got a really good corn and crawfish chowder and a shrimp creole over blackened redfish. The recipes are actually allot better than what they serve in their resturaunt.</p><p></p><p><a href="http://www.gumboshop.com/cookbook/cookbook.asp" target="_blank">http://www.gumboshop.com/cookbook/cookbook.asp</a></p></blockquote><p></p>
[QUOTE="JimFromTN, post: 1710299, member: 5778"] I'd rather eat Capt D's fish and chips than eat any in England. I lived there for a month and I never had a single fish and chips that were any good. The fries were so greasy that when you held them up they would roll back over you finger and leave a greasy spot. You have to drowned them in vinager to cut the grease and the batter slides off the fish. Its been a while but for some reason all I remember was peas and carrots and greasy fish and chips. Do you remember the name of place outside New Orleans that doubles as a bait shop? Might see if I can find it the next time I am down that way. My wife an I drove around Lousianna tasting the local fare and I was a little dissapointed. Nothing was really seasoned well. Everything seemed bland. It was like they were afraid to spice it up so they expected you to add hot sauce if you wanted any kind of flavor. I don't think I hit enough hole in the walls. I did hit a couple and their gumbo was bland and so was the crawfish ettouffe. By the way, I much prefer Cajun to Creole. I don't care for fish or shell fish cooked in a tomatoe sauce, although I can't turn down a good shrimp creole. I definately prefer a cajun style ettoufee to a creole style. I much prefer a roux. There is a resturaunt called the Gumbo Shop in New Orleans and they put out a cookbook. I cook their crawfish ettouffe out their cookbook all the time and its the best I have ever tasted. I went to their resturant and ordered it and it was nothing like the recipe in their cookbook. It was not nearly as good. It seemd like it had been simmering on the stove for about 3 days too long and it was not nearly as flavorful. The best meal I had down there was in Slidell in a little hole in the wall called The Boiling Point where we got a crab and shrimp boil. It was fantastic. The next best meal we had was at the Acme Oyster House where we split a dozen oysters and a soft shell crab po boy. Of course, a good New Orleans breakfast of poached eggs on tasso ham and potato cakes smothered in hollandaise sauce with bloody Mary's came in a close 2nd. Here is the Gumbo Shop cookbook. Its got allot of great recipes including crawfish ettouffe. Its also got a really good corn and crawfish chowder and a shrimp creole over blackened redfish. The recipes are actually allot better than what they serve in their resturaunt. [url=http://www.gumboshop.com/cookbook/cookbook.asp]http://www.gumboshop.com/cookbook/cookbook.asp[/url] [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
If you like to cook...
Top