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CajunAsianChef
| Favorite team: | LSU  |
| Location: | In a kitchen |
| Biography: | |
| Interests: | |
| Occupation: | Chef |
| Number of Posts: | 5 |
| Registered on: | 4/1/2013 |
| Online Status: | Not Online |
Recent Posts
Message
re: Cooking Blackened Alligator
Posted by CajunAsianChef on 4/29/13 at 1:43 am to SM6
Don't dip in butter; however, use whole butter to saute. You can cut it with a little canola oil or cottonseed oil to raise the smoke point. The browning of the whole butter incorporates a huge amount of flavor. Other than that, you are on the right track.
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re: Beausoleil in Baton Rouge review
Posted by CajunAsianChef on 4/29/13 at 1:36 am to Rohan2Reed
The pork rinds are a great example of an amuse bouche. The amuse course of a meal should be slightly salty. The salt stimulates the pallet. It also makes the consumer thirsty. Considering that liquor has a much lower cost than food, making people thirsty and drink more is a good business move.
When I've been there I've never been disappointed. Nathan goes a great job.
When I've been there I've never been disappointed. Nathan goes a great job.
re: frick the American Meat System
Posted by CajunAsianChef on 4/29/13 at 1:29 am to wickowick
AG food stores usually have short ribs.
re: Sharpening a shun chefs knife ?
Posted by CajunAsianChef on 4/29/13 at 1:28 am to 8thyearsenior
1) Don't buy a knife you don't know how to properly care for
2) Even using my knives professionally i only sharpen them 2 times a year. Rarely 3 times a year.
3) Exactly what the poster above said.
4) Buy a whet stone and a cheap Asian knife from Vinh Phat or somewhere like that to practice on.
2) Even using my knives professionally i only sharpen them 2 times a year. Rarely 3 times a year.
3) Exactly what the poster above said.
4) Buy a whet stone and a cheap Asian knife from Vinh Phat or somewhere like that to practice on.
re: What do you do with crawfish boil leftovers?
Posted by CajunAsianChef on 4/29/13 at 1:17 am to Darla Hood
Heads: make stock. Then from that, make soups and/or sauces
Heads and tails: make bisque.
Potatoes: chill hard enough to cut with a knife and make chips. You'll have to cut them chilled hard then freeze and fry frozen. It's tricky but worth the effort.
Tails: bread pudding
Corn: corn maque choux
If you add sausage: gumbo or jambalaya
Heads and tails: make bisque.
Potatoes: chill hard enough to cut with a knife and make chips. You'll have to cut them chilled hard then freeze and fry frozen. It's tricky but worth the effort.
Tails: bread pudding
Corn: corn maque choux
If you add sausage: gumbo or jambalaya
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