Hello from Louisiana

Hi, all. New to the forum. Looking to learn much more about knives. Primarily interested in Japanese cutlery.

I currently have the following chef type knives:

MAC 8" hollow edge professional chef
MAC 9.5" professional chef
Henckels pro 7" chef
Henckels twin signature 8" chef
Victorinox Fibrox 8" & 10" chef

Very unimpressive, I know. Looking to learn and figure out what I should add.

Welcome. Nothing wrong with that start.

i still hold mac pro in high regard.

Hello my fellow Louisianian.

Hello welcome!
Time to upgrade!

At least you’ll have the skills for when you get those new knives!

panda said:

i still hold mac pro in high regard.

Click to expand...

My macs are by far my favorites.

labor of love said:

Hello my fellow Louisianian.

Click to expand...

Hey there. I'll be looking forward to your recs.

Welcome aboard. Where about in LA?

Welcome ... sit down, chat & stay awhile! Most importantly have some fun!

ewebb10 said:

Welcome aboard. Where about in LA?

Click to expand...

Lake Charles

Welcome! That’s quiet the collection already! Time for some jknives

Who Dat!

Baton Rouge for me.

5698k said:

Who Dat!

Click to expand...

Who Dat!

labor of love said:

Baton Rouge for me.

Click to expand...

I'm in Baton Rouge a lot to visit family and for LSU events. My in-laws and many of my friends live there. My wife and I lived there in the past as well.

damn LA always seems to chill. whose gonna hit me with that crawfish boil recipe? I've done viet cajun crawfish a few times

Step one, get crawfish. Once you’ve done that, someone can walk you through it.

make court bouilon, strain
add shallots, garlic, bay leaves, andouille sausage, corn on cobb, brandy, butter, cajun seasoning (such as chef paul prudhomme's blackened redfish magic seasoning), red potatoes, coriander, mustard seeds, 1 small can tomato sauce and cook until potatoes are done
add in rinsed crawfish and fresh dill, simmer on low for 5 min, turn off flame and rest another 10min before serving

for dipping: melted butter hot sauce and lemon juice

Maybe someone else can walk you through it because that’s the opposite of a crawfish boil.



QUOTE=panda;554840]make court bouilon, strain
add shallots, garlic, bay leaves, andouille sausage, corn on cobb, brandy, butter, cajun seasoning (such as chef paul prudhomme's blackened redfish magic seasoning), red potatoes, coriander, mustard seeds, 1 small can tomato sauce and cook until potatoes are done
add in rinsed crawfish and fresh dill, simmer on low for 5 min, turn off flame and rest another 10min before serving

for dipping: melted butter hot sauce and lemon juice[/QUOTE]

5698k said:

Step one, get crawfish. Once you’ve done that, someone can walk you through it.

Click to expand...

haha live crawfish isn't hard to get where I am. You can also order overnight

might not be authentic but i guarantee you it tastes better than any run of the mill 'local' recipes you will find.

Using an ice chest as a “hot box” is great. Transfer the boiled crawfish to it directly after boiled. I like testing different finishing touches that may elevate the boil from the ice chest. Lemon zest, lime zest or whatever. Add finishing touches and stir it in. Let them mingle for a moment. Whatever you add post boil to the crawfish will get all over the finger tips of the people eating the crawfish, and those flavors will directly impact the experience as they’re peeling away the shell and sucking the heads imparting flavors into the meat from their very own finger tips.

This. Make you wish you had three hands, two for the bugs and one for the beer.

Welcome aboard.

Welcome to the forum! You'll be wiser in no time... and perhaps a little destitute. :wink: