cancel
Showing results for 
Search instead for 
Did you mean: 

First you make a roux.

tag
haulingthescoreup
Moderator Emerita

First you make a roux.

Just back (so sadly) from five days in New Orleans, where I have finally learned what food is supposed to taste like. Now I know why the Katrina refugees we were honored to host nearly three years ago were so politely appalled at the church lady food they were served in the Civic Coliseum. (The children were much more blunt! Smiley Very Happy )

I came back with four cookbooks (among many other goodies.) Anyone here cook Cajun or Creole? Any suggestions for good substitutes for items not frequently found in the mountains of East Tennessee, or in Kansas, or Germany, or other points in the wilderness?

And I already know how to make a killer roux, so I'm one step down the road. Smiley Wink
* Credit is a wonderful servant, but a terrible master. * Who's the boss --you or your credit?
FICO's: EQ 781 - TU 793 - EX 779 (from PSECU) - Done credit hunting; having fun with credit gardening. - EQ 590 on 5/14/2007
Message 1 of 8
7 REPLIES 7
llecs
Moderator Emeritus

Re: First you make a roux.

I miss Cajun food. As a kid, I used to live in Slidell, LA. I remember taking the short trip across the Lake to New Orleans for Mardi Gras, Cafe du Monde for Beignets, or even going to a crawfish festival or two. There's no substitute.
 
DW never visited the Gulf Coast until I took her a few years ago. She's hooked on Cajun cooking. You just can eat too many Po Boys.
 
I live in the DC area and I have yet to find a single restaurant that brings that flavor here. I can think of only one restaurant in the area that comes close.
 
I also like to cook. It's hard to duplicate the flavor. I've found there's no substitute for Gulf shrimp or crawfish. Okra seems more flavorful down there as compared to here (produce begins to lose flavor after being harvested). The oysters are different. Even the andouille sausage tastes different. I think the only thing that can be accurately replicated is red beans and rice. In this area, you can get these ingredients, but they lack flavor and likely were frozen (esp. the crawfish).
 
We'll be back down during Christmas. I'll eat some gumbo for you.
Message 2 of 8
Anonymous
Not applicable

Re: First you make a roux.

What time is dinner? Smiley Very Happy
Message 3 of 8
Anonymous
Not applicable

Re: First you make a roux.

I've lived in Louisiana for many years now, and can say I am spoiled on the food.
 
And I hate to make a roux from scratch, no patience! Thankfully for me, someone got the brilliant idea to start packaging it in a jar.
Message 4 of 8
haulingthescoreup
Moderator Emerita

Re: First you make a roux.

Every time I've gone into my purse today for something, a puff of powdered sugar floats up. We had coffee and beignets Monday night at the Cafe du Monde, and the sugar went everywhere! And I'm having to wear some very stretchy clothes today, as well as for the foreseeable future.

DD#1 got a real haul of going-away presents, including several jars full of ominous-colored spices and flavorings, so we'll see how far it gets us.

Sad to hear that the andouille sausage isn't the same elsewhere; I had great hopes. But I'm cooking red beans and rice Saturday, which is MY washday, instead of Mondays. Sounds so blah, and tastes so amazing.

We did bring back 4 six-packs of Abita Springs wheat beer, and DD#1 brought back their strawberry beer as well, ack ack ptooie.

llecs, where in Slidell? That's where DD#2 lived for the last year, in an office in the toddler wing of a Methodist church. Distinctly different art work on her walls, lol.

Message Edited by haulingthescoreup on 05-28-2008 12:35 PM
* Credit is a wonderful servant, but a terrible master. * Who's the boss --you or your credit?
FICO's: EQ 781 - TU 793 - EX 779 (from PSECU) - Done credit hunting; having fun with credit gardening. - EQ 590 on 5/14/2007
Message 5 of 8
llecs
Moderator Emeritus

Re: First you make a roux.



haulingthescoreup wrote:

llecs, where in Slidell? That's where DD#2 lived for the last year, in an office in the toddler wing of a Methodist church. Distinctly different art work on her walls, lol.


Don't remember. It has been a very long time. I checked a map just now and I do remember hearing the train go by. If I had to take a guess, then it would be between Gause and Bayou Liberty, somewhere near Front Street. It has been about 30 yrs. I suppose Slidell was much smaller then anyway.
 
I did try to track down our old house when there last. DW and I (no kids yet) drove from DC to Houston to see family then drove back. We were in the car when we hit a 12 ft ladder that was sitting in the middle of I-10 at Slidell. Unavoidable accident, but we were stuck in Slidell for repairs. Gave us a chance to enjoy the food a while longer, take in the sites, hooked up with a couple folks we knew in Slidell, and had a good old time. Talking about it makes me want to move.
Message 6 of 8
MattH
Senior Contributor

Re: First you make a roux.



@haulingthescoreup wrote:
Just back (so sadly) from five days in New Orleans, where I have finally learned what food is supposed to taste like. Now I know why the Katrina refugees we were honored to host nearly three years ago were so politely appalled at the church lady food they were served in the Civic Coliseum. (The children were much more blunt! Smiley Very Happy )

I came back with four cookbooks (among many other goodies.) Anyone here cook Cajun or Creole? Any suggestions for good substitutes for items not frequently found in the mountains of East Tennessee, or in Kansas, or Germany, or other points in the wilderness?

And I already know how to make a killer roux, so I'm one step down the road. Smiley Wink




Back in the early 1980s I spent about six months on a work assignment in New Orleans; I stayed in a rental apartment full of OK but anonymous rented furniture off Chef Menteur Hwy between New Orleans East and Michoud, within sight of the Lake Pontchartrain levees, I don't recall the exact address. New Orleans was fascinating, if sometimes rather startling for a recent college graduate whose relatives were the sort of folks Garrison Keillor describes on NPR (I was born in Wisconsin). They also had a World Fair while I was there.
TU 791 02/11/2013, EQ 800 1/29/2011 , EX Plus FAKO 812, EX Vantage Score 955 3/19/2010 wife's EQ 9/23/2009 803
EX always was my highest when we could pull all three
Always remember: big print giveth, small print taketh away
If you dunno what tanstaafl means you must Google it
Message 7 of 8
MidnightVoice
Super Contributor

Re: First you make a roux.



MattH wrote:

. New Orleans was fascinating, if sometimes rather startling for a recent college graduate whose relatives were the sort of folks Garrison Keillor describes on NPR
 

Well at least their children are "above average"  Smiley Very Happy
 
And that comment has moved into the statistical and sociological world:
 

The Lake Wobegon effect is the human tendency to overestimate one's achievements and capabilities in relation to others. It is named for the fictional town of Lake Wobegonn from the radio series A Prairie Home Companion, where, according to Garrison Keillorr, "all the women are strong, all the men are good-looking, and all the children are above average". In a similar way, a large majority of people claim to be above average; this phenomenon has been observed among drivers, CEOs, stock market analysts, college students, police officers and state education officials, among others. Experiments and surveys have repeatedly shown that most people believe that they possess attributes that are better or more desirable than average.

Surveying drivers, Ole Svenson (1981) found that 80% of respondents rated themselves in the top 30% of all drivers.  Asking college students about their popularity, Zuckerman and Jost (2001) showed that most students judged themselves to be "more popular than average".

In 1987, John Cannell completed a study that reported the statistically impossible finding that all states claimed average student test scores above the national norm.

 

 
The slide from grace is really more like gliding
And I've found the trick is not to stop the sliding
But to find a graceful way of staying slid
Message 8 of 8
Advertiser Disclosure: The offers that appear on this site are from third party advertisers from whom FICO receives compensation.