"zxcvbob" > wrote in message
...
> notbob wrote:
>> On 2011-02-12, Melba's Jammin' > wrote:
>>> Tara mentioned them.
>>> I'm not all that familiar with the dish‹educate me.
>>> Is that the main course? What's a typical side? What are the critical
>>> components?
>>
>> Near as I can tell, most everyone who's responded to you is an idiot.
>>
>> "Tex-Mex"? The Houston Chronicle? "Generally served with rice..."?
>> Freakin' "tortillas"? Sweet Jesus on the cross!
>>
>> It's ALWAYS served with rice, you morons! Hence the name. I suggest
>> you ingnore all these pretenders and go to the source, someone who
>> grew up in New Orleans and loves the cuisine enough to become a chef
>> and create an authortative website all about it with extensive recipes
>> and background:
>>
>> http://www.gumbopages.com/food/red-beans.html
>>
>> I've been reading this website for years and I go here for all things
>> Cajun/Creole, first. It even out-BAMs Emeril.
>>
>> nb
>
>
> The gumbopages recipe looks pretty good, but it should use small red beans
> instead of KB's, and it needs a little cayenne.
>
> -Bob


I went to a restaurant back in TN, can't remember the name of it, and
ordered a bowl of red beans and rice. They brought it to me with no less
than 6 spring onions sticking out of it as some sort of garnish. It looked
like an alien had sprouted antennae. What they were trying to accomplish is
beyond me. To this day I have no idea whether or not they made good RB&R.
It was so ridiculous looking I sent it back and ordered the Monte Cristo
sandwich instead. *That* they definitely did get right!

Jill