Re: What’s on the menu!
 

I have to ask. I moved to the Gulf coast about 6 years ago. EVERYONE that I have ask this question, has given me the EXACT same answer.
WHERE CAN I FIND THE BEST GUMBO? They all have said their momma’s house or a relative’s house. No one has ever suggested a restaurant to me.
So, where do I find the best gumbo?

Re: What’s on the menu!
 

Well, I know decent places in Austin and up here. I don’t go to enough restaurants in Louisiana to get gumbo there.

Re: What’s on the menu!
 

I have never had chicken with waffles. Only syrup. Maybe some butter.

Re: What’s on the menu!
 

The best gumbo? That's a tough one. I've had both seafood and chicken/sausage gumbo at restaurants all around New Orleans metro area. From Deanie's in Bucktown to Commander's Palace to Coop's Place in the Quarter. Acme's Oyster, Brennan's, Arnuad's, Cafe Maspero, and, yes, even The Gumbo Shop. In their own way they have all been great. Had great gumbo in some hole in the walls in Kenner and Metairie, too.

Re: What’s on the menu!
 

I've done some soul searching regarding the crepe (Pannekoeken in Dutch or Freisen). I don't recall my mother making these but no matter the country or region from which they originate they're basically the same. I found an Iranian version of it as well.
My mom made syrup but not this:

• 2 tablespoons brown sugar
• 1 ½ teaspoons brewed coffee

https://www.allrecipes.com/recipe/155871/crepe-syrup/I'm willing to try it!


For gits and shiggles I found these in a quick search on the Googs:

• Palačinky (or palatschinken) are a variety of pancakes of Greco-Roman origin that are popular in Central and Eastern Europe.
• Oladyi are small, thick pancakes, traditional in Russian, Ukrainian, and Belarusian cuisines. They are often served with smetana (sour cream), varenye (whole fruit jam), jam, powidl (unsweetened plum jam) or honey.
• Blini: traditional Russian blinis are made with sourdough dough before placing them in a traditional Russian oven. To this day, the process of making blinis has been related to “baking”, even though they are almost universally pan-fried like pancakes. They can be made with wheat, buckwheat, oat, or millet flour, but wheat flour remains the most popular.
• In Romania, people eat clătită, often with a savory garnish, but also sweet.
• Germanic pfannkuchen, also known as palatschinken, are thinner than conventional pancakes and are eaten both savory and sweet in Austria (Palatschinken), Czech Republic (palačinky), Slovakia (palačinky), Hungary (palacsinta), Romania (plăcintă), Moldova and the Balkans.
• French crêpe is a type of thin pancake. Especially in Limousin, Brittany and northern France, there is a rich tradition of crepes and galettes.
• In the United States, a pancake is small and airy pancake. It is generally 2 to 4 inches (5 to 10 cm) in diameter and ½ to 1 inch (1 to 2 cm) thick with leavening agents. Americans use buttermilk more than milk. These are eaten for breakfast with something sweet like maple syrup.
• Okonomiyaki is a Japanese pancake.
• A wrap is a kind of crepe rolled up with a filling, of Mexican and/or American origin. It’s a kind of sandwich that is often used in the fast food industry. It is made of a thin crepe wrapped around a filling. Traditionally, wraps are tortillas made from corn or wheat flour. They look like lavash bread, pita, or laffa bread. The filling usually consists of cold or hot meat, sliced ​​poultry or fish, accompanied by lettuce, diced tomatoes or pico de gallo, guacamole, sautéed mushrooms, bacon, grilled onions, cheese and a sauce.
• Moroccan baghrir looks like a pancake with durum wheat semolina and baker’s yeast but without any dairy product.
• Mofletta is a Moroccan Jewish pancake traditionally eaten during the celebration of Mimouna, at the end of Passover.

https://www.196flavors.com/netherlands-pannekoeken/

Re: What’s on the menu!
 

First off, on this Memorial day, God Bless all service members and first responders who have given their lives for this country. Second, God Bless those who serve(d) and didn’t need to make that sacrifice!

Third, we had a great weather weekend here. Went out to the coast near Gloucester to enjoy the sun and water. We don’t get much crawfish, but the lobsters are great! Throwing on T-bones in the grill for some surf and turf to honor Memorial Day.

Re: What’s on the menu!
 

I echo those sentiments, Boston!

As for food, smoked a full brisket for eight hours yesterday, wrapped it and brought it up to 210 degrees, and then put it in a 140 warmer for what will be 21 more hours. Should be perfect.

Third day in a row out by our pool. The weather has been perfect.

Re: What’s on the menu!
 

Cheesesteak egg rolls and…

Re: What’s on the menu!
 

I can't wait to taste everyone's cooking at the next BNG get together. I'd get fat real quick eating the good food that ya'll do. :p

Re: What’s on the menu!
 

Had a big rainstorm come through so I had to move my short ribs inside to finish…. Sautéed mushrooms and onions as a side. Green salad with blue cheese and beef rice a roni cause it’s easy and yummy.