Kay so me and Juiicyliikeduh were talking abut food. And she hadnt heard about my kind of food before so i decided to make a video. Showing me cooking a meal that me and my family normally eats on a daily basis. So i hope you guys enjoyed and um comment rate and subscribe. Let me know what you thought of the video. Feedback is something that i need so yup well thats it i guess.
Video Rating: 5 / 5
This is a video done for my Learning and Design class at Pepperdine University.
Has anyone tasted his cooking it all the hype for real cause he does things that dont look good & mom has noted many cooking errors from this so called expert. He bothers me thinking that new orleans is the only place for cooking louisiana…shucks that’s the nastiest cookin i’m in louisiana i live there & the good cooking is everywhere else…but he is a yankee…they think hot sauce & garlic are god sents when we cook with more than those and the trinity as he said.
His recipes all seem to have so many ingredients that I start to read them and move on to another. He has never been one of my favorites. As a side note, we ate at his restaurant Delmonicos in Las Vegas and had an expensive, but wonderful steak dinner. We later ate at his restaurant in Orlando – can’t remember the name – and we were not impressed at all. Overpriced and forgettable.
In New Orleans, indeed throughout Louisiana, the principal outdoor cooking incident uses what most of the country regards as bait, and boils them as an entree. A crawfish boil is to Louisiana what a clambake is to New England. This one, at a local golf tournament, is organized on a gargantuan scale by caterer Axel Stromboe. Butane jets generating some three hundred thousand BTU’s, bring a hundred gallons of water to boil in twenty minutes. Chef Stromboe does a little heating himself with spices measured by the handful.
Duration : 0:6:19
Categories: Louisiana Cooking Tags: axel stromboe, boil, cooking a crawfish boil, crawfish, Crawfish boil, great chefs, great outdoor cooking, how to boil crawfish, how to cook crawfish, Louisiana, New Orleans, new orleans crawfish, outdoor cooking
Places like by Bayou Areas. Little stores. In Grand Isle, Carrenco, And In Baton Rouge..
What are the similarities and differences? Is this type of cooking only found in Louisiana or any other states?
Cajun cook tends to be more French influenced since the Cajuns are descendants of the French Acadians.
Creole cooking is more influenced by African-Caribbean (which include French and Spanish) cooking styles.
But to be honest, there is not really a big difference between the two since they’re all part of the cuisine in Louisiana.
I would say that cajun food can be spicier than creole food, but other than that the two are very similar.
Maybe it’s the cook that’s making the dish?
Cooking Up A Good Life with Pat Mould promotional edit
Duration : 0:2:26
i was in a twenty year relationship, but that is now in the past i’m 44 a really good cook .but can not figure out how to cook for one person. i’am from and live now in new orleans and love all the great food here. i’m in a slump and need help to figure this out .thanks tony
Tune into the Food Network and learn to cook for one. Not that difficult, although some people believe it may be cheaper to eat out I don’t follow that logic!
Louisiana has some of the best seafood in the US! Can’t be that hard.
Categories: Louisiana Cooking Tags:
A few nice Louisiana Cooking images I found:
Image by Adam Melancon
Southern cook books
Image by SearchNetMedia
Rich farmland, recreational waterways and scenic highways dominate Northeast Louisiana. This side of the Delta still lays claim to unspoiled and undeveloped backroads that take modern day explorers back in time. It’s all about Southern tradition in this neck of the Great Southern Pine Forest, where many of the go-to eateries have been in continuous operation for at least a half-century. Grab a map and head off to discover one of the nearby rural treasures within an hour’s drive of Monroe/West Monroe. Slow down, relax, and enjoy a perfectly seasoned Southern dish — from frog legs to fricassée — prepared from a distinctive recipe passed down for generations.
Duration : 0:2:5
Categories: Louisiana Cooking Tags: Bayou bounty, Captial Cuisine, Creole Fusion, Delta Delights, jamie waxx, john besh, Louisiana, New Orleans, Prairie Home Cooking, Red River Riches, Seafood Sensation
A simple and easy way to cook your purple hull peas. Probably as many ways to cook em as there are varieties, this is just one. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at http://www.thebayougardener.com
Duration : 0:8:27