New Orleans Barbecue Srimp
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Dr_Pain A South American Phrase vla yapa. In the early 1900’s, when one bought half a nickel of red beans, and half a nickel of rice, the market would throw in lapniappe, that of a ham bone. Got a lot of people through the depression. True to the people of Louisiana, always give a little something for nothing, a blessing to other.
Chef said in New Orleans Barbecue Srimp:
Dr_Pain A South American Phrase vla yapa. In the early 1900’s, when one bought half a nickel of red beans, and half a nickel of rice, the market would throw in lapniappe, that of a ham bone. Got a lot of people through the depression. True to the people of Louisiana, always give a little something for nothing, a blessing to other.
Man, I was so looking forward to sending you a little gift. I’ll give you another change. It does not bear origin in South American influence but with my country folks
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GWG8541 Sort of, but this custom goes back to mediaeval time. The penalty for short weigh was server, so bakers just gave an extra loaf of bread rather than risk the punishment.
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain A South American Phrase vla yapa. In the early 1900’s, when one bought half a nickel of red beans, and half a nickel of rice, the market would throw in lapniappe, that of a ham bone. Got a lot of people through the depression. True to the people of Louisiana, always give a little something for nothing, a blessing to other.
Man, I was so looking forward to sending you a little gift. I’ll give you another change. It does not bear origin in South American influence but with my country folks
Dr_Pain I think you got me. I know Mart Twain referenced it, declaring that the French influence modified the South American custom, but I give.
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Dr_Pain I think you got me. I know Mart Twain referenced it, declaring that the French influence modified the South American custom, but I give.
Chef he said he’s from Canada originally. I’d say French or French Creole.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 said in New Orleans Barbecue Srimp:
Chef he said he’s from Canada originally. I’d say French or French Creole.
Chef your explanation of Baker’s Dozen and the answer quoted are super close.
The origin comes from the NOLA commerce during which they weighed all the goods. For the rice and beans and other larger goods they would weigh it directly on the scale and just dump it in your bag but for smaller/powdery good they would weigh it on a table cloth (une nappe). The buyer would ask a little more for “la nappe” since it skewed the scale and some of the goods would stay in the weave. Over the years the term got bastardized and mispronounced and obviously phonetically misspelled. La nappe became Lagniappe (very similar prononciation)
You can redeem yourself if you can tell me the difference between the Thibodeau and Thibodeaux
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GWG8541 said in New Orleans Barbecue Srimp:
Chef he said he’s from Canada originally. I’d say French or French Creole.
Chef your explanation of Baker’s Dozen and the answer quoted are super close.
The origin comes from the NOLA commerce during which they weighed all the goods. For the rice and beans and other larger goods they would weigh it directly on the scale and just dump it in your bag but for smaller/powdery good they would weigh it on a table cloth (une nappe). The buyer would ask a little more for “la nappe” since it skewed the scale and some of the goods would stay in the weave. Over the years the term got bastardized and mispronounced and obviously phonetically misspelled. La nappe became Lagniappe (very similar prononciation)
You can redeem yourself if you can tell me the difference between the Thibodeau and Thibodeaux
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 said in New Orleans Barbecue Srimp:
Chef he said he’s from Canada originally. I’d say French or French Creole.
Chef your explanation of Baker’s Dozen and the answer quoted are super close.
The origin comes from the NOLA commerce during which they weighed all the goods. For the rice and beans and other larger goods they would weigh it directly on the scale and just dump it in your bag but for smaller/powdery good they would weigh it on a table cloth (une nappe). The buyer would ask a little more for “la nappe” since it skewed the scale and some of the goods would stay in the weave. Over the years the term got bastardized and mispronounced and obviously phonetically misspelled. La nappe became Lagniappe (very similar prononciation)
You can redeem yourself if you can tell me the difference between the Thibodeau and Thibodeaux
Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
Coon A s s es put an x on a lot of things, so it could be just that.
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Does that recipe really use 2 quarts of oil
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Now, while we’re all having fun, google the song “Cat’s in the Cradle” Good for Meatgistics members to know.
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Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
Coon A s s es put an x on a lot of things, so it could be just that.
Chef said in New Orleans Barbecue Srimp:
Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
[censored] A s s es put an x on a lot of things, so it could be just that.
That is a lot more fancy than my explanation LOL!! The answer is in the education level. When they migrated the Thibodeau that could spell would sign their own name but the ones that didn’t someone else would write the name and they would put their X signature after the name. So Thibodeaux and Boudreaux and the list goes on are the dumb ones LOL!
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
[censored] A s s es put an x on a lot of things, so it could be just that.
That is a lot more fancy than my explanation LOL!! The answer is in the education level. When they migrated the Thibodeau that could spell would sign their own name but the ones that didn’t someone else would write the name and they would put their X signature after the name. So Thibodeaux and Boudreaux and the list goes on are the dumb ones LOL!
Dr_Pain Actually makes sense. Some of my family were Becnel. Cajun as they come. Several of the older great uncles couldn’t read or write, so did sign with an X. One uncle in particular was a butcher, His skill was thumb on the scale so study, no one could tell.
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Now, while we’re all having fun, google the song “Cat’s in the Cradle” Good for Meatgistics members to know.
Chef the Harry Chapin song?
“You never really die until you end up on the wall at a Cracker Barrel”
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Chef Hahaha, thats just wrong, no matter how true it may be.
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain I think Thibodeaux was from Canada from a family called Thibodos, and of course, we changed to to the Louisiana Spelling.
Thibodeau originated from the family Theobald in France.
[censored] A s s es put an x on a lot of things, so it could be just that.
That is a lot more fancy than my explanation LOL!! The answer is in the education level. When they migrated the Thibodeau that could spell would sign their own name but the ones that didn’t someone else would write the name and they would put their X signature after the name. So Thibodeaux and Boudreaux and the list goes on are the dumb ones LOL!
Dr_Pain What kind of oil do you use for roux in gumbo?
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain What kind of oil do you use for roux in gumbo?
I’ve made roux with
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olive oil YUK!
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canola Ok!
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peanut oil good!
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veg oil good!
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dry (in the oven) mostly for Ragoût de pate de cochon
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lard best!
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rolled butter
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all purpose
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all purpose with a bit of bread flour
I’ve made roux:
- slow
- fast
- cast iron
- ss pot
- magnalite pots
Having said that I feel like the roux should be secondary to the rest of the ingredients so I normally go for a fast roux using veg oil and all purpose with a tad of bread flour. I like my gumbo less soupy then the peeps in NOLA and in the direction of a chicken stew. Also don’t like too much rice and I do put my German potatoes salad in my gumbo bowl
🥰 -
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Chef said in New Orleans Barbecue Srimp:
Dr_Pain What kind of oil do you use for roux in gumbo?
I’ve made roux with
-
olive oil YUK!
-
canola Ok!
-
peanut oil good!
-
veg oil good!
-
dry (in the oven) mostly for Ragoût de pate de cochon
-
lard best!
-
rolled butter
-
all purpose
-
all purpose with a bit of bread flour
I’ve made roux:
- slow
- fast
- cast iron
- ss pot
- magnalite pots
Having said that I feel like the roux should be secondary to the rest of the ingredients so I normally go for a fast roux using veg oil and all purpose with a tad of bread flour. I like my gumbo less soupy then the peeps in NOLA and in the direction of a chicken stew. Also don’t like too much rice and I do put my German potatoes salad in my gumbo bowl
🥰Dr_Pain I’ve heard of the potato salad, never tried it, but my sisters both say it great.
I left Louisiana before that made in’s way to the culinary front.
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