Comments on: Oysters Bienville Recipe http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Fri, 16 May 2008 03:25:30 +0000 http://wordpress.org/?v=2.3.3 By: connie oconnor http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-16781 connie oconnor Sat, 17 Feb 2007 13:21:20 +0000 http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-16781 who are you???? before katrina, if i had cooking questiona, i'd call down to venice(mr brad, mr emmett, miss shirley and miss muriel. miss muriel's son drives her once a year past slidell into mississippi to pick sassafras leaves. her file is vibrant green, not brown. makes you understand the fuss about the sassafras v. okra debate when making gumbo. te. with the older folks gone, i always find myself at this site when i'm trying to ascertain the important questions of life. for instance, i use blond roux for crawfish etouffe because i understand etouffe is not a tomato based sauce (hello, america and bad cajun restaurants, etouffe means smothered, not smothered with tomatoes. it's been suggested that 1 scant tablespoon of paste lends richness/sweetness. , every recipe you have posted is dead on with my taste and style of cooking. and because all the older people are gone, what do you think?? thank you in advance for any guidance you have to offer. i'm leaning towards it. sincerely, connie oconnor who are you???? before katrina, if i had cooking questiona, i’d call down to venice(mr brad, mr emmett, miss shirley and miss muriel. miss muriel’s son drives her once a year past slidell into mississippi to pick sassafras leaves. her file is vibrant green, not brown. makes you understand the fuss about the sassafras v. okra debate when making gumbo. te.

with the older folks gone, i always find myself at this site when i’m trying to ascertain the important questions of life. for instance, i use blond roux for crawfish etouffe because i understand etouffe is not a tomato based sauce (hello, america and bad cajun restaurants, etouffe means smothered, not smothered with tomatoes. it’s been suggested that 1 scant tablespoon of paste lends richness/sweetness. ,
every recipe you have posted is dead on with my taste and style of cooking. and because all the older people are gone, what do you think?? thank you in advance for any guidance you have to offer. i’m leaning towards it. sincerely, connie oconnor

]]> By: connie oconnor http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-10687 connie oconnor Mon, 04 Dec 2006 08:54:21 +0000 http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-10687 oh my god. someone who actually knows how to make bienville. they have been my favorite since i lived next to bayou st john as a child. no one remembers how they are supposed to be served. the last time i ordered them in new orleans, they were served with cheddar cheese on top. thank you for keeping the real recipes alive. oh my god. someone who actually knows how to make bienville. they have been my favorite since i lived next to bayou st john as a child. no one remembers how they are supposed to be served. the last time i ordered them in new orleans, they were served with cheddar cheese on top. thank you for keeping the real recipes alive.

]]> By: Danno http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-150 Danno Wed, 14 Dec 2005 19:26:42 +0000 http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-150 Thanks Bill and Laurie. B'Gina - Sorry you don't like Oysters, but this stuffing would also go well in some mushroom caps as well, or some kind of delicate flavored fish. Mona - This blog has been up since this summer, same content as my blogger site, but I hope better. Thanks Bill and Laurie.

B’Gina - Sorry you don’t like Oysters, but this stuffing would also go well in some mushroom caps as well, or some kind of delicate flavored fish.

Mona - This blog has been up since this summer, same content as my blogger site, but I hope better.

]]> By: mona http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-147 mona Sun, 11 Dec 2005 19:56:11 +0000 http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-147 is this site new? or have i been hibernating for too long? i'm not even an oyster person but those pictures sure make me want to try them!!! is this site new? or have i been hibernating for too long? i’m not even an oyster person but those pictures sure make me want to try them!!!

]]> By: B'gina http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-146 B'gina Sun, 11 Dec 2005 05:22:42 +0000 http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-146 That looks almost good enough to eat. Can you tell I don't like oysters? :G: That looks almost good enough to eat. Can you tell I don’t like oysters? :G:

]]> By: Laurie http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-145 Laurie Sat, 10 Dec 2005 20:05:50 +0000 http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-145 I saw the picture on Flickr before I came here and saw the post. It sounds and looks amazing! I saw the picture on Flickr before I came here and saw the post. It sounds and looks amazing!

]]> By: Bill Moran http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-143 Bill Moran Fri, 09 Dec 2005 21:16:53 +0000 http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/#comment-143 Gawd!! that looks gooooood !!!! and I know it is!!!! Well done, Danno. Gawd!! that looks gooooood !!!! and I know it is!!!! Well done, Danno.

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