This is Matthew Beaudin, Chef de Cuisine at L’auberge du Lac in Lake Charles, cooking at the 2010 Louisiana Seafood Cook-Off.
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I translated a lready, if you could please just revise it and tell me if something is wrong that would be great!!!
Aujour’hui la difference entre la cuisine Creole et la cuisine Cajun est très floue.
Les deux cuisiner le gombo et la jambalaya; mais les Creoles ajoutent plus tomates et les Cajuns préférent plus roux.
Maintenant, les deux cultures mélangent et créent: la cuisine de la Louisiane.
english to that is: today the difference between creole food and cajun food is really blurred.
both cook gumbo and jambalaya; but the creoles add more tomato and the cajuns prefer more roux.
now, both cultures mix and create Louisiana cooking.
Aussi, le monde culinaire a beaucoup des chefs qui sont, ou ils ont famille, de la Louisianne.
–Certaines personnes sont: Emeril Lagasse, Paul Prudhomme, Rachael Ray, Sandra Lee, et plus.La cuisine de la Louisiane est si célèbre, il y a des restaurants Creole ou Cajun.
Par exemple: Popeyes et Kelly’s Cajun Grill.
Also, the culinary world has a lot of chefs that are from, or have family, from Louisiana
Some people are: lalalala, and more.
Louisiana cooking is so famous , there are creold or cajun restaurants:
for exemple: la and la.
THANKS so much if you helped
i put this question into two parts so whoever helped gets 20 points and not just 10 – forgive my horrible english please!
Aujour’hui la différence entre la cuisine Créole et la cuisine Cajun est très floue.
Les deux cuisinent le gombo et la jambalaya; mais les Créoles ajoutent plus de tomates et les Cajuns y préfèrent plus de roux.
Maintenant, les deux cultures mélangent et créent ce qu’on appelle "la cuisine de la Louisiane".
Aussi, le monde culinaire a beaucoup de chefs qui sont originaires de la Louisiane ou bien qui y ont de la famille.
– C’est le cas des personnes suivantes: Emeril Lagasse, Paul Prudhomme, Rachael Ray, Sandra Lee, et d’autres. La cuisine de la Louisiane est si célèbre qu’ il y a des restaurants Créoles ou Cajuns un peu partout, par exemple: Popeyes et Kelly’s Cajun Grill.
Good try! I have corrected the turns of phrase that were clumsy and put the correct accents in.
Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.
The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.
Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?
Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.
Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.
Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the
Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.
The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.
The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.
During the Lenten season abstinence from meat on Fridays is obligatory for all us “good Catholics” in Louisiana and elsewhere. Salt and freshwater species of fish, amphibians, reptiles and shellfish are permitted. So darn the luck, as Paw-Paw Benoit would say. What do we in the Bayou State during Lent? We eat even more seafood! If you are down in New Orleans during Lent (actually anytime of the year) and you are looking for seafood you have just hit the jackpot.
Some of the best seafood I have ever eaten was served up right here in the Crescent City. The problem is choosing at which wonderful eatery to pull up a chair or a stool. Fans consistently rank Acme’s oysters, seafood and atmosphere among the best in New Orleans and the country and they get my vote, too. Acme Oyster House has been around since1910. Louie Armstrong had not even started his first band and the Acme Café was opened on Royal Street in the French Quarter. Acme has long been a staple in the Big Easy restaurant pantry chock a block full of amazing cuisine. Because a horrible fire in 1924 caused the collapse of the three-story Acme Saloon building, the Café was re-opened as Acme Oyster House around the corner at 724 Iberville in the world famous French Quarter, just off of Bourbon Street.
In addition to the French Quarter location, Acme Oyster Houses are open in Covington, Metairie, Baton Rouge, Louisiana, and in Sandestin on the Florida panhandle. Acme shucked well over 3.6 million fresh oysters in 2008. That’s almost 10,000 oysters a day and doesn’t even include the fried ones. Its neon sign is a beacon guiding the hungry by the droves. Locals and tourists a-like line up for some of the best New Orleans style seafood around and is a testament to this place in a city renowned for its food. Don’t let the line deter you it moves really fast! I suggest you order an Abita from the bar and hang tight. Your seat at a checkered tablecloth covered table is coming right up.
World famous for their ice cold oysters on the half shell, Acme has out done themselves with their version of char-grilled oysters. Grilled in the shell with garlic, butter and a sprinkling of parmesan cheese this is a treat for even the most oyster opposed of us. Trust me; I have brought many an anti-oyster visitor over from the dark side by offering this sizzling delicacy on a piece of New Orleans French bread. Just a side note, when the oyster is gone, dip your bread in the empty shell to get every drop of the buttery ambrosia left in the bottom! Cést Bon, Cher!
If the oysters won’t tempt you then check out Acme’s impressive menu. The fried catfish platter and the corn and crab soup may be just the thing for a Lenten supper. Of course, there is always hot seafood gumbo to chase away the chill of a cool day. No matter what you order you can’t go wrong. Stand in line at Acme. I promise, they aren’t going anywhere and it is well worth the wait!
By Sharon Denise Talbot
Question by jardie01: Is this the same restaurant?
I have a question. Is the restaurant “Mr. Cook” the same restaraunt as “Burger Tyme”. Some of the Burger Chefs that closed down in Louisiana and Mississippi became Mr. Cook, but they closed down in the ’90s. They were located in Louisiana and Mississippi in the ’90s.
Thanks and reply
Answer by muppetkiller_2000
I doubt it, there’s still a Burger Tyme, or two, in La. I saw them about 4 years ago.
Know better? Leave your own answer in the comments!
Sell your Property at Kenner to a Buyer Looking at Life in a Suburb With Charm and With Modern Facilities
Kenner is a suburb of New Orleans in Louisiana. The city was founded in 1855 by Minor Kenner. It was built on the land of three plantation properties. This land was purchased by the Kenner family. The region also had swampland. A streetcar line operated between New Orleans and Kenner during 1915 – 1931. Kenner began to grow in the late 1950’s. This was due to developers who began subdividing, draining and filling the swampland in the northern half of the city. As the highway developed Kenner became a suburb of New Orleans and experienced rapid development.
Kenner is a city that is growing fast. It lies between the Mississippi River and Lake Pontchartrain. It has a town atmosphere with the facilities of a big city. When you
sell your property at Kenner you are giving the buyer a good deal for the money. That is because Kenner is a great place to stay. A large number of businesses are operated at Kenner. It also has many hotels. The city has a good medical infrastructure with the Kenner Regional Medical Center. Air services are available near the city. The city has many nearby colleges and universities. It also has public high schools and, primary and middle schools. There are a few private primary and middle schools. The city also has numerous churches of various denominations.
The city has many recreational facilities such as a golf course, a country club, a city hall and a library. The city also features the Louisiana Toy Train Museum. The city has many shopping centers and parks. There are seversl AM and FM radio stations and also TV stations in the vicinity. The parks in the city offer gymnasiums, playgrounds and tennis courts. Other sports on offer are football, volleyball and basketball. The children’s programs here include arts, cooking, crafts, dance, gymnastics, karate, science, day camps and summer workshops. Leisure for the elders includes aerobics, arts, crafts, cooking, computers, fitness, dancing and tennis. The city has plenty of green space with walking and jogging trails, and picnic areas. These are guarantees that if you sell your property at Kenner the buyer will have a great time.
The government has created an environment conducive to business in the city. Almost all the licenses requirements can be availed online. There are many employment opportunities. The city has over 4000 businesses. The city is drawing in new investors and that will add to the economic development. The city also has many places for conventions including the large Pontchartrain Center. Rivertown touches the Mississippi River and is a historic district in this area. It has many museums, shops and cultural resources. Rivertown also has a theater, a heritage park, a planetarium and places to eat at. Laketown touches the Lake Pontchartrain and has a boat launch, pier, pavilions and, a jogging and biking path.When you sell your
property at Kenner, you are giving the buyer his or her money’s worth.
Cooking a pork roast Cajun style. Visit The Bayou Gardener in South Louisiana at http://www.thebayougardener.com
Duration : 0:8:56
Hi! I got uncooked boneless, skinless chicken, minced beef from super1 Foods but I did not like the taste of the meat itself after I cooked it. Today I bought pilgrim chicken breast fillet from walmart. I don’t know how the taste would be like. Is there any good supermarket to buy beef and chicken? I live in Louisiana.
Start cooking with a wood fire, it completely changes the flavor.
I recently bought a tenderizer(?) that works really well and helped the marinade soak completely thru. It’s called something chef(maybe?) and it fits in your hand. You press down and 10 prongs come out and pierce the meat. repeat, repeat, repeat then soak.
Best chickenj I’ve had, in or out.
Louisiana Culinary Institute is the premeir culinary school of the South. Producing world class chefs is what we do. Call or email us with any questions or inquires and come tour our brand new 30,000 sq ft state-of-the-art- facility 877-769-8820 or email@example.com
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Using Gulf of Louisiana oil spill shrimp
Duration : 0:9:34