What's the best andouille? - Louisiana: Cooking & Baking - eGullet …
2004年6月27日 · Louisiana: Cooking & Baking. What's the best andouille? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Eating Louisiana Andouille (Pictures!) - forums.egullet.org
Main Phone: 985-652-9990. Fax: 985-652-0999. We arrived to a somewhat ramshackle-looking building that included a small restaurant, and a small counter and fridge where you can buy Andouille, Smoked Sausage, Tasso, and Beef Jerky. Brooks made the place sound like it was a big operation like Poche's, but it wasn't.
Best place to buy sausage - New Jersey: Cooking & Baking
2007年7月1日 · New Jersey: Cooking & Baking. Best place to buy sausage. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Slimy sausages - Cooking - eGullet Forums
2004年8月17日 · The Kitchen. Cooking. Slimy sausages. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Gumbo: Cook-Off 3 - Louisiana: Cooking & Baking - eGullet Forums
2005年2月6日 · 1 lb smoked sausage, not fresh, (kielbasa or andouille) cut crosswise into ½” slices. 2 tsp Cajun seasoning (your favorite brand will do) 1 lb chicken meat cut into 1” chunks (best to use thigh meat) 3 bay leaves. Chopped green onion, parsley, and file for serving (optional) White rice for serving (NOT optional) About the pot:
Boudin noir in Paris - France: Dining - eGullet Forums
2003年8月7日 · France: Dining. Boudin noir in Paris. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
King Neptune's Gumbo - RecipeGullet - eGullet Forums
2003年4月3日 · Cut your andouille sausage into ¼ inch rounds and render down well first. Once that is done, add celery, onions, bell peppers and garlic. Cook vegetables down until they are translucent. Now add your seasoning and tomatoes. Let your seasoning and tomatoes cook for a few minutes, then add water and bring to a slow boil. Add your seafood.
Beck's Cajun Cafe - Pennsylvania: Dining - eGullet Forums
2009年10月30日 · Beck's makes a big deal about importing ingredients from Louisiana but this particular sausage, at least cooked into a gumbo, doesn't taste like much of anything. The bigger problem is that the gumbo was missing that deep-dark roux flavor, and the onions and celery and peppers that make up the essential "holy trinity" of flavorings were still ...
THE BEST: Sausage Market - New York: Cooking & Baking
2007年5月24日 · There's a Chinese-sausage shop on Hester St. between Chrystie and Bowery (north side) - don't know the name, but the selection is vast and they run around $5-$6 a pound...all the sausages are hanging from hooks in the ceiling - kinda reminds me of a nice, little Italian sausage shop.
Jambalaya - Louisiana: Dining - eGullet Forums
2003年12月12日 · Best one I ever had was at Louviere's. A little lunch spot near the ULL campus in Lafayette. 4 bucks for a big 3 compartment styrofoam go plate, filled with chicken and sausage jambalaya, a hunk of french bread, some green beans, and slice of home made cake in a little wax paper bag. Oh, I miss that.