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re: How "Louisiana" are you?
Posted on 5/3/24 at 9:32 pm to moontigr
Posted on 5/3/24 at 9:32 pm to moontigr
All but 4 or 5. I've had different rabbit dishes but didn't count swamp rabbit.
Original post had boiled peanuts listed, and it reminded me of my seriously Cajun FIL, may he RIP.
He had that dry, self deprecating sense of humor. Asked him once if he liked Cajun Boiled Peanuts.
His deadpanned reply - "What's a boiled peanut?"
Original post had boiled peanuts listed, and it reminded me of my seriously Cajun FIL, may he RIP.
He had that dry, self deprecating sense of humor. Asked him once if he liked Cajun Boiled Peanuts.
His deadpanned reply - "What's a boiled peanut?"
0
Posted on 5/4/24 at 6:44 am to moontigr
quote:
maudlin
This was the only one.
Now that I've heard of it, I'll have it in the sausage freezer by the end of the day.
Posted on 5/4/24 at 7:03 am to moontigr
I’ve had 3/4 of them and I’m not LA at all.
Posted on 5/4/24 at 7:43 am to moontigr
quote:
They used to have a choupique poboy at B&C Seafood in Vacherie. That's where I had it.
I've always heard those things aren't worth eating.
Posted on 5/4/24 at 8:19 am to SpotCheckBilly
quote:
I've always heard those things aren't worth eating.
All depends on who you're talking to. I personally didn't care for it, but there are others who love 'em.
Posted on 5/4/24 at 8:22 am to X123F45
quote:
Now that I've heard of it, I'll have it in the sausage freezer by the end of the day.
The problem is finding one. La Bon Boucon in Back Vacherie was the last one I know of that made them, and the owner (Shine) passed away unexpectedly not long ago. Not sure if Spuddy's or any other meat markets in that area have them. For the record, it's pronounced "mode-lan" if you ask around.
Posted on 5/4/24 at 11:56 am to SlickRick55
You can also do the Choupique like the Garfish Boulettes.
Posted on 5/4/24 at 3:00 pm to USEyourCURDS
I've been told to add the following
satsumas
Washington Parish watermelon
tarte a bouille
shrimp and egg stew
satsumas
Washington Parish watermelon
tarte a bouille
shrimp and egg stew
This post was edited on 5/7/24 at 10:12 am
Posted on 5/4/24 at 4:51 pm to moontigr
quote:
Not sure if Spuddy's or any other meat markets in that area have them. For the record, it's pronounced "mode-lan" if you ask around.
I'm gonna show my guy in Plaquemine. A cold product like that that I could slice.... Shoot.
If all else fails, food processor some lean pork loin into a paste. Rough chop some butt. It'd be a fun project.
Posted on 5/4/24 at 5:15 pm to moontigr
All of them except for a muffuletta, simply because I can’t stand olives.
Ol Shine!!
quote:
I only know of one guy who was still making them, and he recently passed.
Ol Shine!!
Posted on 5/4/24 at 5:27 pm to moontigr
Perfect score
Posted on 5/5/24 at 12:11 am to Darla Hood
That stuff is delicious
Posted on 5/5/24 at 7:51 pm to moontigr
51
Posted on 5/5/24 at 8:22 pm to moontigr
Everything but
hand grenade? WTH is this?
maudlin?? WTH is this?
chadron (thistle) Why?
hand grenade? WTH is this?
maudlin?? WTH is this?
chadron (thistle) Why?
Posted on 5/6/24 at 6:08 am to moontigr
48
Posted on 5/6/24 at 8:40 am to duckblind56
quote:
hand grenade? WTH is this?
You serious, Clark?
The awful tourist drink from the Tropical Isle.
Posted on 5/6/24 at 9:01 am to moontigr
48
Posted on 5/6/24 at 9:11 am to Carson123987
Another one I've gotta add: graine a voler
This post was edited on 5/6/24 at 9:17 am
Posted on 5/7/24 at 11:25 am to moontigr
I didn’t know what maudlin was either till last year. I bought some from the place in back vacherie. Lady told me most people slice it and pan fry for a breakfast meat. Haven’t heard the old fella passed away.
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