New Orleans Eats Forums at NOLAEats.com

Idealchef.com is a new website that will post your videos and pay you for them. If you have a video you can upload it online. They are comming here to video the Chefs that are intrested in May, either way you want to do it, you must go to their site and create an account. If you would like to be put...

On the TP website their is a video of myself making this dish. Oyster and Artichoke Pan Roast 1 ounce Extra Virgin Olive Oil 1 teaspoon Shallots, Minced ¼ Cup Artichoke Quarters 1 teaspoon Creole Seasoning 2 ounces Chablis 2 ounces Cream 6 each Oysters, shucked 1 tablespoon French Bread Crumbs 1 tab...

http://www.foodandbeverageunderground.com/ It has a lot of info for anyone who likes to cook as well as important info for restaurant owners such as laws and documents. You can go to f&b in your area and pick a state and then a city to find out about the area for those who travel.

I think the best andouille comes from Creole Country which is on Carrolton by the Rouses. they also produce many other really good sausages

Food Poisioning is serious and should not be taken lightly. The C.D.C. lists over 30 different Bacterias, Viruses and Parasites that contribute to it and the Incubation Period is quite different for many. Staphlococcal and Anisakiasis get you with in a few hours and Hepatitas takes up to 50 days and...

Here's a recipe that never fails, the secret is not to over mix or work too hard. Don't roll them just press with your hand until its about as thick as your hand, makes 16 biscuits. For a better flavor sub half the crisco with unsalted butter. DON'T OVERMIX!!!!!!!!!!!!!!!!!!!! Buttermilk Biscuits In...

Went to Degas last night with wife and two friends and was very pleased. Prices and food quality very good, the hanger steak and onion soup stood out. Wine list small but some great values. We arrived around 7 and departed around 9:30 and they were packed the whole time. Good for them!

Hands down the best pie in the city is Wharehouse Pizza

French Bread croutons are great if you toss them in good quatlity olive oil [lightly] salt and freshly ground whitepepper and minced fresh garlic. Bake at 250 until lightly browned. For a little something extra when you first take them out of the oven toss them with some fresh grated parmesian.

JudiB
Look at the recipe for Filet with Port Wine and Figs on this board. Follow the recipe except roast the pork as you would normally do and follow the recepe from where you remove the protein and place on a serving platter.