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Posted on 7/19/09 at 11:42 pm to TigahRag
once again in his defense when he did that he hadn't been around here and saw the mudgate fiasco he had no idea about it until I told him. He had simply exchanged emails with him thought he had put a nice tailgate together and suggested people go check it out (he's just a big dumb animal at heart)
Posted on 7/19/09 at 11:43 pm to TigahRag
rag, when you run off the next non advertising restaurant owner who pimps himself out, can i be ur wing man? or would u prefer good cop/bad cop?
Posted on 7/19/09 at 11:45 pm to Afreaux
quote:
I enjoy foods with strong spices, but I'm not really a big fan of "hot" spicy (tabasco sauce and such).
I'm a big fan of habanero peppers and hot spicy food so I think this would be right up my alley
Posted on 7/19/09 at 11:47 pm to LSUCreole
quote:
once again in his defense when he did that he hadn't been around here and saw the mudgate fiasco he had no idea about it until I told him. He had simply exchanged emails with him thought he had put a nice tailgate together and suggested people go check it out (he's just a big dumb animal at heart)
he seems like good people, runs a good business, and is a helluva cook ... it is ashame he fell for cheesy arse mudminnow's crap ... anyway .. he just didn't need to continue pimping his business either directly or indirectly on here .. like i said, gugich got slapped pretty hard for doing it a few weeks back, so it was no big secret restaurant owners were on admin's radar as far as posting in threads about their own businesses ...
This post was edited on 7/19/09 at 11:49 pm
Posted on 7/19/09 at 11:48 pm to lsumailman61
quote:
Mixed 6oz cream cheese, 3 tablespoons cinnamon, 3 tablespoons brown sugar, and 1 cup of freshly blanched spinach leaves. Mixing was easy with a hand blender after the warm spinach leaves hit the cream cheese.
I like that you did a sweet creamy stuffing instead of a breaded or rice stuffing, I will make this soon!
Posted on 7/19/09 at 11:51 pm to skygod123
quote:
rag, when you run off the next non advertising restaurant owner who pimps himself out, can i be ur wing man? or would u prefer good cop/bad cop?
restaurant owners posting on here pimping their places was just getting way out of hand ... you don't see attorneys, doctors, CPAs, etc. advertising their businesses on the OT ... if a restaurant owner wants to post on here, fine, just do it anonymously like the rest of us .. don't have the name of your business as your screen name .. everytime you just post, that is advertising ...
Posted on 7/19/09 at 11:51 pm to TigahRag
quote:
he just didn't need to continue pimping his business either directly or indirectly on here .. like i said, gugich get slapped pretty hard for doing it a few weeks back, so it was no big secret restaurant owners were on admin's radar as far as posting in threads about their own businesses ...
oh I agree that he should have known better than to post that he's seen what's gone on the past few weeks and weather he did it directly or indirectly he still should have known better
Posted on 7/19/09 at 11:51 pm to LSUCreole
quote:
never had much cuban or caribbean food what's the main difference between that and mexican food?
Countless differences, really, and part of that has to deal with the background of the people in each area. Keep in mind, of course, that Mexico is a huge country with a variety of cooking styles from coast to coast.
Cuban cooking doesn't have the same emphasis on spices as Mexican cooking; be it cumin or chiles (more likely to use garlic and limes). You also don't have the corn-based products like tortillas, tacos, tamales.
Staples of Cuban cooking are generally white rice, black beans, yuca (cassava), okra, plantains. One of the bigger differences is that Cuba has a significant African influence in it's cuisine, considering it's history. Overall, it's a fusion of African, Spanish and Caribbean cooking styles. I collect dozens of cookbooks, primarily Mexican and Cuban, so I do my homework on the origin of many of the meals.
Depending on where you are, I can recommend a couple of Cuban restaurants to check out.
Posted on 7/19/09 at 11:56 pm to Afreaux
I'm in BR and I think I'm gonna try and check out LaReyna this week
Posted on 7/20/09 at 12:04 am to LSUCreole
quote:
I'm in BR and I think I'm gonna try and check out LaReyna this week
Case in point, Honduran cuisine is a little different than Mexican cuisine.
NOLA has "Cuban American Restaurant" out in Kenner on Loyola, and Liborio's. The one in Kenner is excellent, from the Ropa Vieja (shredded seasoned beef over white rice) to the Cuban sandwiches (slow roasted pork, ham, swiss cheese on Cuban bread and pressed flat).
Posted on 7/20/09 at 12:15 am to Afreaux
quote:
Cuban sandwiches (slow roasted pork, ham, swiss cheese on Cuban bread and pressed flat).
I did have an excellent cuban sandwich at a little hole in the wall spot in the quarter the rest of their food looked and smelled really good
Posted on 7/20/09 at 12:17 am to LSUCreole
quote:
I did have an excellent cuban sandwich at a little hole in the wall spot in the quarter the rest of their food looked and smelled really good
Let me know what the name is if you ever remember.
Posted on 7/20/09 at 12:26 am to Afreaux
I'll never remember the name but I'm pretty sure it was between royal and bourbon on either beinville or iberville but I could be wrong I'll try and find out for you though
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