Other types of food Steve?

[007bond-jb]

Steve what do you think about starting a forum section on other types of food/cooking? As you know I live in the heart of Cajun country, My cousin is Chef John Folse & cooking runs deep in my family, I have enough recipes to write at least two full size cookbooks.
When I entertain friends they all ask me why don't I open a restaurant? I don't want too cause cooking is a hobby & I like good food. Southern down home foods are one of my specialalites as well as international favorites & many others.

[PizzaPolice]

Sounds Great!  I always say - If it has a face and fits in my Black Diamond, I'm smokin' it.

[007bond-jb]

black diamond? whats that?

[PizzaPolice]

It's an offset New Braunfels smoker.

[007bond-jb]

I got a oklahoma joes longhorn heres this sites administrator's (Steve) BBQ site
http://www.pitcooking.com/forum/index.php?PHPSESSID=6b4d17044015762889ea1689bb05373d&

[Pete-zza]

007-bond,

I have one of your Cousin John's cookbooks and also one of his recipes for a spicy crawfish and tasso pizza with jalapenos and Creole seasoning. I haven't gotten around to trying the recipe yet but the pizza sounds delicious. I love tasso ham but I think that andouille would work well also.

I suspect that you have a lot of local places to buy your Cajun and Creole supplies, but can you recommend some good online places for things like tasso, andouillle, boudin, turduckens, etc.?

Peter

[PizzaPolice]

007bond-jb:

Thanks!  I didn't know this site existed.  The weather will break soon and I can't wait to get smokin'.  Nothin' beats being in the backyard all afternoon, listening to the blues, drinking beer with a smoker full of butts.

MMmmmm! ...Life.

[Steve]

Steve what do you think about starting a forum section on other types of food/cooking? As you know I live in the heart of Cajun country, My cousin is Chef John Folse & cooking runs deep in my family, I have enough recipes to write at least two full size cookbooks.
When I entertain friends they all ask me why don't I open a restaurant? I don't want too cause cooking is a hobby & I like good food. Southern down home foods are one of my specialalites as well as international favorites & many others.

I really think the site needs to stay focused on Pizza. There are other forums that cater to all types of food... but this forum is successful because it is 100% pizza! 

[PizzaPolice]

Steve:

How many sites do you operate?

[Steve]

Steve:

How many sites do you operate?

When I said "other" forums, I meant those like egullet, etc.

[007bond-jb]

Ok Steve this is a realy great site super nice people on it too Pete let look a few places come to mind I'll post the links soon as I find em.

[007bond-jb]

Here ya go Pete
http://www.pochesmarket.com/ordering.htm
http://www.cajungrocer.com/default.php?cPath=66
http://www.tonychachere.com/store/
http://www.zatarain.com/index.php
http://www.tonyseafood.com/menus_market.php
http://www.belluescajuncuisine.com/index.html
http://www.gumbopages.com/recipe-page.html
Savoie's is a very good/popular & avalible at all stores in the south all the others are very good as well, some harder to come by. To give you an idea 1lb of sausage sells for $2.75 locally.   I have made an andouille pizza its somewhere on the forums. Hows them links look? & thanks for your helpful posts here on the forums

[007bond-jb]

1 more thing Pete the cajun grocer has turduckhens too you gotta search the site.  Hey pizzapolice check this Q sites forums I'm here too
http://www.barbecuenews.com/

[PizzaPolice]

Thanks!  There appears to be some tasty goomers in there.

[007bond-jb]

Thanks! There appears to be some tasty goomers in there.

Search for ABT's while your their they are fantastic

[Pete-zza]

007-bond,

Thank you very much for the links. I often send family and friend foodstuffs from Louisiana around Xmas, so I have done a lot of online searching. I use some of the Tony Chachere, Zatarain's and Savoie products because they are available to me locally here in Texas. I used to send the turduckens, which everyone loves, but the shipping is a killer, especially from Louisiana to Massachusetts. When I have travelled through Louisiana in the past, I would make side trips to places like Hebert's in Maurice and stock up with all kinds of goodies which I would keep in a cooler until I got back home. I have a lot of fond memories, and good eating, from my many trips in the past to Nawlins.

Peter

[007bond-jb]

Pete This place http://www.pochesmarket.com/directions.htm is rite off I10 in Breaux Bridge La some of their products is turning up at local markets, I also see they operate a restaurant @ this location too.

[Pete-zza]

007-bond,

That's good to know. Some of the best andouille I ever had came from a place called Guidry's, in Breaux Bridge. The next time I passed through, hoping to load up on the andouille, I found that the place had closed.

BTW, I planned on one trip to stop by your cousin John's place at Lafitte Landing but the day I happened to be in the vicinity (about a half hour away), they were closed. The pizza recipe I plan to make, which I found at John's website, is this one: http://www.jfolse.com/recipes/seafood/crawfish25.htm. I'm going to see if I can find some tasso locally, possibly at Central Market in Dallas.  A pound of crawfish on a 10-14-inch pizza seems like a lot, but the pizza ought to be very good.

Peter

[007bond-jb]

The best places for cajun food & supplies around here are the small mom & pop establisments most tucked away off the beaten trails, having lived in Baton Rouge all my life I still find out about unheard of places with the best this or that. Some over 100 years old. Jerry Lees for example I've past it 100s of times & never knew he has the best boudin & cracklins in town. His place is the size of a circle k & been in business over 50 years. Looks like a convinence store from the outside but inside its pig heaven fresh made daily sausages, head cheeses boudin you can watch em making stuff right over the display cooler. The best thing is that its 2 miles from my office   BTW 1lb of tail meat is a snack I'm gonna try cuzz'es recipe whe the season opens (cajuns don't eat imported crawfish) Pete heres a link to a tasso recipe  http://www.gumbopages.com/food/tasso.html