New Orleans Chefs forced to get Creative...

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New Orleans Chefs forced to get Creative...

Postby Indaswamp » Sun Jun 13, 2010 2:15 pm

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: New Orleans Chefs forced to get Creative...

Postby GroundSwatter » Mon Jun 21, 2010 11:32 am

good article. I was actually discussing this with my dad the other day. Gulf Shrimp and oysters are some of the best out there, but it seems like we're going to be short for a long time to come.

I guess we should all invest in Beef and poultry because the gulf is taking a big hit.
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Re: New Orleans Chefs forced to get Creative...

Postby Indaswamp » Mon Jun 21, 2010 11:37 am

GroundSwatter wrote:good article. I was actually discussing this with my dad the other day. Gulf Shrimp and oysters are some of the best out there, but it seems like we're going to be short for a long time to come.

I guess we should all invest in Beef and poultry because the gulf is taking a big hit.

it's bigger than that-poultry prices will skyrocket as well because the feed uses pogies (menhaden) that are caught in gulf waters....I expect dog and especially cat food to go up as well.
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Re: New Orleans Chefs forced to get Creative...

Postby duckdozer » Fri Jul 16, 2010 10:28 pm

if they are worried about running out of drum we have alot of them here in KS some days it seems like thats all we catch & there is no way in hell I woul eat one of those stinkin S.O.B.'s.
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Re: New Orleans Chefs forced to get Creative...

Postby Indaswamp » Sat Jul 17, 2010 8:50 am

duckdozer wrote:if they are worried about running out of drum we have alot of them here in KS some days it seems like thats all we catch & there is no way in hell I woul eat one of those stinkin S.O.B.'s.

different drum...the chefs use saltwater drum-they taste much better believe me!! The redfish is in the drum family as well... :thumbsup:
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Re: New Orleans Chefs forced to get Creative...

Postby sherlockbonez » Tue Aug 03, 2010 1:13 pm

Good thing too, cuz those freshwater ones (sheepshead?) smells like 2 dollar hooker.
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Re: New Orleans Chefs forced to get Creative...

Postby Indaswamp » Tue Aug 03, 2010 3:50 pm

sherlockbonez wrote:Good thing too, cuz those freshwater ones (sheepshead?) smells like 2 dollar hooker.

sheepshead are not a freshwater fish-though they can handle brackish water.
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Re: New Orleans Chefs forced to get Creative...

Postby jehler » Sun Aug 08, 2010 6:03 pm

Indaswamp wrote:
sherlockbonez wrote:Good thing too, cuz those freshwater ones (sheepshead?) smells like 2 dollar hooker.

sheepshead are not a freshwater fish-though they can handle brackish water.

up here they call a freshwater drum a sheepshead, we spear a lot of them and ours don't smell at all, never eaten one but wouldn't expect them to be that bad, maybe next spring i'll give one a try :huh:
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Re: New Orleans Chefs forced to get Creative...

Postby Indaswamp » Sun Aug 08, 2010 11:20 pm

jehler wrote:
Indaswamp wrote:
sherlockbonez wrote:Good thing too, cuz those freshwater ones (sheepshead?) smells like 2 dollar hooker.

sheepshead are not a freshwater fish-though they can handle brackish water.

up here they call a freshwater drum a sheepshead, we spear a lot of them and ours don't smell at all, never eaten one but wouldn't expect them to be that bad, maybe next spring i'll give one a try :huh:

the sheepshead I'm talkin about have teeth like a sheep...they eat a barnacles with 'em...
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Re: New Orleans Chefs forced to get Creative...

Postby jehler » Mon Aug 09, 2010 4:50 am

Inda please tell me that is photoshopped, that fishes mouth is downright disturbing :eek:
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Re: New Orleans Chefs forced to get Creative...

Postby Indaswamp » Mon Aug 09, 2010 8:59 am

jehler wrote:Inda please tell me that is photoshopped, that fishes mouth is downright disturbing :eek:

no jehler-it is not photoshopped. that is what they look like...got teeth like a sheep.
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New Orleans Chefs forced to get Creative...

Postby jehler » Thu Dec 22, 2011 6:41 am

Question for Inda or any other Cajun/coonass/foodie, I got a recipe for a fish sauce piquant from the prudhomme (sp?) cookbook that calls for drum, I imagine that's the saltwater drum, what kind of freshwater fish you think would make a good sauce piquant? Or do you think freshwater drum would work? The water we take them from is so clean you can see bottom in 50 feet of water or better
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Re: New Orleans Chefs forced to get Creative...

Postby Indaswamp » Sat Dec 24, 2011 11:22 am

jehler wrote:Question for Inda or any other Cajun/coonass/foodie, I got a recipe for a fish sauce piquant from the prudhomme (sp?) cookbook that calls for drum, I imagine that's the saltwater drum, what kind of freshwater fish you think would make a good sauce piquant? Or do you think freshwater drum would work? The water we take them from is so clean you can see bottom in 50 feet of water or better

you need a firm flesh white fish....Bass or catfish is a good substitute. (btw-redfish are in the same family as Bass) :thumbsup: just put the fish in towards the end and serve as soon as the fish is cooked.
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Re: New Orleans Chefs forced to get Creative...

Postby jehler » Thu Jan 05, 2012 9:26 am

Thanks Inda, we get a few of these guys every year bowfishing, the next one will throw in a sauce :thumbsup:
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Re: New Orleans Chefs forced to get Creative...

Postby MonsterMallard » Sat Jul 28, 2012 7:14 pm

freshwater drum or we call um goo or the old french people call um chew rouge. cuz their butts are red for whatever reason. they are good in a sauce piquant. or cut the rib cage out and cut a slice on top of where the rib bones are and fry um and the bone pops out then eat the meat its really good
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Re: New Orleans Chefs forced to get Creative...

Postby Indaswamp » Sat Jul 28, 2012 7:49 pm

jehler wrote:Inda please tell me that is photoshopped, that fishes mouth is downright disturbing :eek:

you and jr. might actually get a chance to catch a few of those while ya'll are down. :thumbsup:
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