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re: Copeland's Roast Beef Debris Poboy
Posted on 6/11/15 at 12:06 pm to Gris Gris
Posted on 6/11/15 at 12:06 pm to Gris Gris
I dine in or carryout from the Copelands in BR about once or twice a month. It is inconsistent on to go orders. When the food is prepared well they really do have some tasty dishes. When its not you end up with crap like you received.
0
Posted on 6/11/15 at 1:52 pm to Napoleon
I had a bayou broccoli addiction. They were great with the tiger sauce. Then, they changed the recipe and they weren't great, but still pretty good. What I tasted last night is apparently the latest incarnation and they're just plain bad. I think they're cheapening things up continuously. Cutting corners or whatever.
I recall ordering a dish with fried eggplant some years ago. The eggplant was wholly unacceptable. I would have been embarrassed to put out that product. I never thought the eggplant pirogue was good. I've made Paul Prudhomme's version a number of times and Copeland's isn't even in the ballpark.
I recall ordering a dish with fried eggplant some years ago. The eggplant was wholly unacceptable. I would have been embarrassed to put out that product. I never thought the eggplant pirogue was good. I've made Paul Prudhomme's version a number of times and Copeland's isn't even in the ballpark.
Posted on 6/11/15 at 3:06 pm to Gris Gris
I still love bayou broccoli.
I got runner up to a golden spoon at Finn McCool's a few years ago with them. I still make them a great bit.
I'm sure anything Paul makes is better. He's my favorite creole chef bar-none.
I got runner up to a golden spoon at Finn McCool's a few years ago with them. I still make them a great bit.
I'm sure anything Paul makes is better. He's my favorite creole chef bar-none.
Posted on 6/11/15 at 3:13 pm to Napoleon
quote:
Copeland's Roast Beef Debris Poboy
I still love bayou broccoli.
It was very different last night and it hasn't been like the original in many years. How did you make it? Do you make the tiger sauce, as well. I love that sauce, but I've never made one that tastes exactly like it.
Years ago, on one of the older incarnations of the many Tom Fitz food boards, the very thing I posted was to ask for the recipe for Copeland's tiger sauce. Fitz was so rude. I guess he didn't like Copeland's at the time.
This post was edited on 6/11/15 at 3:15 pm
Posted on 6/11/15 at 3:15 pm to Napoleon
I used to really like the spinach dip with the fried bowtie pasta.
Last time I went, the pasta was stale and overcooked and the tiny serving of spinach was gone way before the burned pasta.
Once again, I am not a chain hater but this chain has fallen to pieces.
Last time I went, the pasta was stale and overcooked and the tiny serving of spinach was gone way before the burned pasta.
Once again, I am not a chain hater but this chain has fallen to pieces.
Posted on 6/11/15 at 3:16 pm to TigerMyth36
The child got that dish last night. Pasta was overcooked and not really crispy. The dip had this very strange texture to it. Yuck.
Posted on 6/11/15 at 3:51 pm to TigerMyth36
quote:
Last time I went, the pasta was stale and overcooked
Same here, cept I told my waitress that it was a lil bit too extra chewy..
Posted on 6/11/15 at 4:18 pm to Gris Gris
quote:
How did you make it?
Mix jack and colby cheese, with finely chopped bacon, a little redfish seasoning , and the finely chopped top of brocilli head (I use more of the Broccoli than copelands did, but you mainly just want the top of the head, the florets).
It's just the seasoning, cheese, bacon and florets ( a little bit of seasoning like 1 tsp per pound of cheese) I don't have a set ratio, I just combine the four ingredients. (Copeland's also used white pepper and salt, I don't add the salt because the bacon is salty enough) Then I roll out the balls and flour- eggwash -- breadcrumb coat them.
The sauce is tricky. It's vinegar, mayonnaise, horseradish, Worcester and the "house seasoning" which is similar to Prudhome's chicken magic. It's hard to get the exact ratio, but that's all it had in it.
This post was edited on 6/11/15 at 7:54 pm
Posted on 6/11/15 at 4:46 pm to Gris Gris
Copelands in Alex was good when opened, slipped into inedible there for a bit..with rotten nasty smelling shite. Then reopened and it was better than original...now it has settled into slightly better than terrible. I may have missed a stage in there somewhere.
I doubt I ever go there again.
That roast beef is heaven compared to some rotten crab claws I bit into there one time.
I doubt I ever go there again.
That roast beef is heaven compared to some rotten crab claws I bit into there one time.
Posted on 6/11/15 at 6:25 pm to Napoleon
Interesting mixture on the tiger sauce. Not what I was guessing.
Posted on 6/11/15 at 7:28 pm to Gris Gris
my last visit to copelands was mandatory for a sorostitute bday, and it was the last time i will ever go. awful
Posted on 6/11/15 at 7:35 pm to TigerMyth36
That spin dip used to be fantastic.
Crazy how far this place has fallen.
Crazy how far this place has fallen.
Posted on 6/11/15 at 7:55 pm to Gris Gris
found this really close recipe.
LINK
Copeland's made it's own Worcester sauce which tastes different than normal Worcester so that right there is one thing along with the seasoning blends being prepackaged, that make it hard to exactly copy.
quote:
ngredients
1 Tbsp Cajun Spice Blend
2 Tbsp White vinegar
6 Tbsp Horseradish, prepared
1 Cup Mayonnaise
½ Tsp Worcestershire sauce
Procedure Steps
1. In a small bowl, combine the Cajun spice blend with the white vinegar until dissolved.
2. Fold in the prepared horseradish, mayonnaise and Worcestershire until well mixed.
3. Cover and store in refrigerator until ready for use.
LINK
Copeland's made it's own Worcester sauce which tastes different than normal Worcester so that right there is one thing along with the seasoning blends being prepackaged, that make it hard to exactly copy.
This post was edited on 6/11/15 at 7:58 pm
Posted on 6/11/15 at 8:06 pm to Napoleon
Thanks!
Posted on 6/13/15 at 3:48 pm to Napoleon
This tiger sauce recipe is a little whack, its a lot of sugar, white vinegar, mayo, horseraddish and a little cayenne and papricka to make it pinkish.
Posted on 6/13/15 at 7:06 pm to Gris Gris
The last time I ate at Copeland's it was on the West Bank. I had the fried eggplant and it was awful. It was so bitter that I could not eat it. I told the waiter that somebody needs to tell the cook that you put eggplant in salted water for a few hours before you prepare it. Next time I go home, Copeland's will not be on my list. NO and BR have better options to go to than Copeland's.
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