New Orleans food critics

[Isabella Maja]

There is an error in Collin's cookbook recipe for seafood bisque. It was one of the first real, fancy things I was going to attempt to cook. It came out the consistency of almost dry concrete. The amount of liquid in the recipe is far less than needed for soup. Once I remedied the problem, it was one of the best soups I've ever made or eaten.

Hey, Chili, would you post the page of the recipe & how much liquid you would recommend.

[Chili Gentilly]

wish I still had the cookbook. I first made his recipe about 20 years ago and now make it (more or less) by memory. I usually use about 8 cups of homemade double strength stock (make a chix stock, strain, cool, de-fat and then make another batch of stock using the first batch instead of water). Despite calling it bisque, there is no dairy in it.

---------- Post added at 11:49 AM ---------- Previous post was at 10:38 AM ----------

this site seems to have most (or all) of the cookbook on line:
link

The soup I'm referring to is his crawfish bisque. He adds 1.5 to 2 quarts of liquid. Unless this is a corrected version, I think it needs more liquid (maybe twice as much). I also add shrimp and crabmeat (shrimp to the soup, crab to the bowl)

[Isabella Maja]

wish I still had the cookbook. I first made his recipe about 20 years ago and now make it (more or less) by memory. I usually use about 8 cups of homemade double strength stock (make a chix stock, strain, cool, de-fat and then make another batch of stock using the first batch instead of water). Despite calling it bisque, there is no dairy in it.

---------- Post added at 11:49 AM ---------- Previous post was at 10:38 AM ----------

this site seems to have most (or all) of the cookbook on line
http://books.google.com/books?id=3evczY ... 7FE0Fch-Bq

The soup I'm referring to is his crawfish bisque. He adds 1.5 to 2 quarts of liquid. Unless this is a corrected version, I think it needs more liquid (maybe twice as much). I also add shrimp and crabmeat (shrimp to the soup, crab to the bowl)

Thanks!
I once had the cookbook, but lost in a flood (not that one).
I think it's time I got a new copy. Maybe you too?

[jodyrah]

The Underground Gourmet, Richard Collin, passed away a few days ago. His death raises the question of why there are no real food critics in New Orleans. We have reviewers and food writers, not food critics.

Most (if not all) reviewers are well known and easily recognized, thus given special treatment and attention. Other reviewers seem to be cheerleaders for the mini-empires some people are creating and the reviews are little more than ads for places open for a few weeks. Where are the secret reviewers writing about the small neighborhood places that locals eat at on a regular basis? The white table cloth, 4 hour, $300 dinner is great for special occasions but what about the $60 a couple joint you go to on a Tuesday night when you don't feel like cooking. Yes, Besh, Emeril, the Brennans, Link are all wonderful but who writes about that little place around the corner run by the guy in the kitchen?

---------- Post added at 11:25 AM ---------- Previous post was at 11:24 AM ----------

These guys do a good job. http://www.blackenedout.com/