We had lunch today at a place in Baton Rouge called Parrain. One of
the appetizers we sampled there was crawfish beignets. Here's a
pictu http://i19.tinypic.com/6pea3vk.jpg

I've had a crawfish beignet before, but it was less like a hush puppy
(as these were) and more like a New Orleans style beignet. The
beigets at Parrain were served with a remoulade sauce, however, and so
they fit into our project nicely. Remoulade is our business, after
all. The remoulade in question was very tasty, but (in my opinion at
least) stood in need of a measure of onion to cut the fat with its
sharp bite.

More remoulade awaits as we continue our trek.

modom

On Dec 29, 1:17*pm, jay > wrote:
> On Sat, 29 Dec 2007 13:06:31 -0600, Sqwertz wrote:
> > On Fri, 28 Dec 2007 20:27:33 -0800
> > wrote:
>
> >> We had lunch today at a place in Baton Rouge called Parrain. *One of
> >> the appetizers we sampled there was crawfish beignets. *Here's a
> >> pictuhttp://i19.tinypic.com/6pea3vk.jpg
>
> > Is that.... Tabasco sauce? *<shiver>
>
> > -sw
>
> Yeah and it's the green one. To be expected in most every cafe/diner and
> especially those in Lousiana.
>
> 50 cents at HEB ->
>
> http://www.baumerfoods.com/products/...ath=21_22&prod...
>
> jay

True. We dissed the stuff at the table. The red original is pretty
good, I think -- even if the McIlheney clan haven't exactly proved to
be very nice in several areas. See Amal Naj's "Peppers" for details:
http://www.amazon.com/Peppers-Story-...8970311&sr=1-1

The green stuff sucks.

modom

On Dec 28, 11:27�pm, wrote:
> We had lunch today at a place in Baton Rouge called Parrain. �One of
> the appetizers we sampled there was crawfish beignets. �Here's a
> pictuhttp://i19.tinypic.com/6pea3vk.jpg
>
> I've had a crawfish beignet before, but it was less like a hush puppy
> (as these were) and more like a New Orleans style beignet. �The
> beigets at Parrain were served with a remoulade sauce, however, and so
> they fit into our project nicely. �Remoulade is our business, after
> all. �The remoulade in question was very tasty, but (in my opinion at
> least) stood in need of a measure of onion to cut the fat with its
> sharp bite.
>
> More remoulade awaits as we continue our trek.
>
> modom

WOW! Finally, real dishes... and well presented too... who kidnapped
our modom?

On Sat, 29 Dec 2007 17:22:46 -0800 (PST), Sheldon >
wrote:

>On Dec 28, 11:27?pm, wrote:

http://i19.tinypic.com/6pea3vk.jpg
>>
<snip>
>>
>> More remoulade awaits as we continue our trek.
>>
>> modom
>
>WOW! Finally, real dishes... and well presented too... who kidnapped
>our modom?

If I remember correctly, the joke was on the viewer last year (or was
it the beginning of this year?)

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On Sat, 29 Dec 2007 15:22:52 -0800 (PST), wrote:
>
>True. We dissed the stuff at the table. The red original is pretty
>good, I think -- even if the McIlheney clan haven't exactly proved to
>be very nice in several areas. See Amal Naj's "Peppers" for details:
>http://www.amazon.com/Peppers-Story-...8970311&sr=1-1
>
>The green stuff sucks.
>
>modom

i just popped for a used copy.

your pal,
blake