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Gumbo Queen and Cocaine Donuts!!! New Orleans Wildest Creole Cooking!

May 31, 2021
look at the size of these halls wow that's beautiful have you ever broken a tooth on a watch hey even though i have no teeth ah i mean my purse like i said new

orleans

creole

i feel a

gumbo

i have ham, shrimp, smoke, sizes and chicken, is that you? Gumbo Queen is this yes, I absolutely am, you're seeing me our we. The Deep South food tour started with a bang discovering Louisiana's most unique Cajun cuisine, how do you know if it's done? Oh yeah, now we're headed to the epicenter of Louisiana. The young people of New Orleans who remain on the French border are missing out on wealth. of different cultures that have come together in New Orleans the stories behind the people the language the accents all of that is reflected in the food the food here is not French it is not African it is not German it is Creole and it is very good Also, this is The key, so making it have that Creole flavor looks great, is probably a mix of cultural influences combined with local resources that form one of the most unique foods you'll ever try.
gumbo queen and cocaine donuts new orleans wildest creole cooking
What am I supposed to do with this? today's mission experience the heart of

creole

cuisine in new

orleans

oh my lord oh lord so prepare to get excited we're taking on the best of louisiana in the big easy welcome to cafe du monde it doesn't look like a cafe exactly the Original Dumont Coffee. Established in 1862, they now have eight locations, including this food truck pumping out New Orleans' famous finger-burning fried beignets. What's so special about the food truck? We came up with the idea whenever people called for private events and weddings so we could be on the move VIN yes, I would like it to be part of my ceremony if it's me.
gumbo queen and cocaine donuts new orleans wildest creole cooking

More Interesting Facts About,

gumbo queen and cocaine donuts new orleans wildest creole cooking...

I'm told this should be your first stop in New Orleans if you want to get your hands on the best beignets in town, but what is a beignet? They are French pastries with a hole inside, crispy on the outside, they put a little powdered sugar on top, is it filled with the essence of New Orleans? Okay, I guess you could say yes, they have this simple recipe reduced to an art form flatten the dough made from a flour mixture baking powder kosher salt eggs granulated sugar melted butter and vanilla extract cut it into squares and fry it in oil hot once it's golden drain it and sprinkle it with a mountain of powder Sugar, how many of these help you fill a day for the food truck we bring in about six days a day and each panderdome bus makes about 200 orders of fritters?
gumbo queen and cocaine donuts new orleans wildest creole cooking
Why are you giving me an SAT math problem times 200, so 1,200 500, I guess? ruff, that's a rough estimate, okay, now normally people don't eat at the food truck, but I thought it would look really cool, it's cool, so here we go, it's really hot, it looks like Bega, but it's hollow for inside but honestly, it's also heavy, oh. and it burns my hands a little. Wow, the texture really is like a doughnut, which may not surprise you. How do you feel pain? It seems like he's a drug dealer who has something to do with cupcakes. It seems that I look like Scarface, something with Scarface.
gumbo queen and cocaine donuts new orleans wildest creole cooking
In

cocaine

, you guys make your own joke, there's all the elements, you figure it out, oh God, it's just cascading down, you can't even keep the sugar in there, you want to leave it flowing down like an avalanche, a lot of it doesn't. you can exhale. as you bite into it because all the sugar will go everywhere, don't breathe, the super dense heavy joey type, you can see the hollow sections inside and then just a super sweet fluffy powdered sugar on top. Oh the Glutton, Joey Pays is one of those places where there are a lot of them. locals, many regulars, explore a little another adaptation of Creole that is a little different than what people expect when they come to New Orleans, generally like New Orleans people, Creole food is a mix of cultures including Italian , the Spanish, the African, the German and the Caribbean.
Native American and Portuguese, the result is a distinctive culinary identity and an identity captured here on the menu at Joey Kay's. I'm in the kitchen with Jay. Thank you for joining me today. Yes, did you volunteer or do you have to because you are an employee here? You are forced to do it, you have no choice, okay today Jay is showing me how Joey Case makes an eggplant Napoleon, now you might be thinking that an eggplant is a vegetable, why do I care about vegetables? Because we are proud that they close them, yes, it is difficult to see.
You no longer like a vegetable, how would you generally describe the food here? Conflicted comfort food makes you feel super. Yes, this is like your girlfriend broke up with you. You thought everything was going well and she says, "I saw you as a friend the whole time." come here and eat your emotions well because she is not

cooking

for you look at this eggplant, it is too raw and looks healthy, we need to throw it in some flour, Italian breadcrumbs and fry it until it is cooked well right now. grab these eggplants and start building a table with a champion steak between each live feeling our towel that looks amazing now to tie it all together the crab dip starts with heavy whipping cream add the New Orleans crab boil and Joey Casey is in it once this reduces the best part a lot of crab tails all in the crabbing yesterday nice eh you like it oh that looks amazing you know seasoned restaurants when these pans are you just beat this none of them oh yeah a lot of people have been fed this pan yeah this is what I've noticed and what I really like about the food so far in the south and I hope this is a pattern that repeats itself everywhere else we go it's like they make vegetables , but you know, they fry them. up a little, they add something extra to make it tastier.
What I learned in etiquette class as a kid is to always work from left to right and start with the ball, remember the fritters, oh oh, well these are tasty fritter balls, fried flour and corn flour stuffed with corn and crab meat, but still covered in powdered sugar. I'm going to put it in this sauce, oh that's good, it's a little sticky and doughy inside, a nice spicy sauce, it's like a Hush Puppy, but well, sorry, Hush Puppies. They are super overrated. Red beans and rice are the most popular dish on Mondays. So why is it a Monday dish?
Can you tell me a little more about the story? Yeah, we start the week off after, you know, making a nice Sunday dinner on Sundays after church and stuff, but we always think about Monday or something like that. Here at Joey Case there are actual chunks of sausage in the bean sauce and a whole sausage. on top to satisfy your meaty desires mmm, that's good, all that delicious fatty smokiness from the sausage is coming off and soaking into this bean sauce, oh how about this, oh my lord, it's an amazing signature dish, right here we have sauce, do we have shrimp? peas I'm going to start with the shrimp, oh that's like a seafood explosion, yeah the eggplant brings it home, gives it some balance here, that's a crab tail, so someone, impatient for hours, is painstakingly removing the meat from each small crab tail.
Someone's seafood. so creamy so thick so rich is the taste of New Orleans to complete my New Orleans Creole experience. I head to Li'l Dizzy's Cafe, started in 1940 and run by owner Wayne Baca, who learned the restaurant trade from his father Eddie. you learn from your father that's something you still use today consistency is very important make sure you make everything from scratch be consistent all the time make sure the

gumbo

tastes the same make sure the fried chicken tastes the same all the time pudding bread everything Although Dizzy's Creole Soul Lunch Buffet is famous for its fried chicken and gumbo, gumbo combines the culinary influences of the native tribes of France, Spain and Africa, as well as Italy and Germany, and Dizzy's also carries the influence from the

queen

of gumbo herself, Roslin.
I'm a I'm a little worried that you haven't followed any recipe books. Where is your recipe book? Oh, it's there. I've been so used to

cooking

gumbo for at least 40 years, yes, until I did it with my eyes closed. I'm sorry. I feel the amount of seasoning. I can put him in his bedroom, even a Trinity, no, do you have a little taste or just see him, he can't taste my food. I let someone else suck, okay, I'll do it for you, that's why I'm so slow, okay, Rozlyn starts her gumbo by adding Trinity. Trinity is the basis for much of Louisiana's regional cuisine.
I have onions here, peppers, parsley, garlic, celery, definitely salaries, so it's a Trinity with a bonus, exactly, okay, on the side. season with salt, pepper, onion and garlic powder, bay leaves, lots of parsley and then add your own Roslin-style touch. Some people put their gumbo crabs last, but I put mine first because it gives us a better flavor. Look at the size of these Paul's, yeah, wow. that's beautiful, do you ever break a tooth for so long, hey, I got lucky though, ah, I mean my bag. Roslin adds in a dizzy little special room a Zetas cap and boiled chicken powder with crab and then the glorious meat, oh there's more meat of course we. this smokes I see you cut them into little pieces hmm you take your hand you cut it into little pieces this ham in the sausage what is that from New York City is it from New Orleans oh okay that makes sense it's access I take my some hot sauce ruin my dumplings oh I like it a little bad so it's already bubbling throw the chicken this is a parade of meats we've put together ocean animals winged animals animals pigs it's really about togetherness so from here what do we do?
The next thing we do is simmer a gum and the last thing we do is wait about 20 minutes and then add the shrimp. Oh, there's war meat, that's amazing. I represent the third generation in the restaurant business on Walnut Lane and is responsible for everything we see today. Chicken is perfect for satisfying dinner guests, he runs his restaurant with a certain calm and focused determination, which is why we are known for Creole soul food. The buffet in general, which always has fried chicken and always has gumbo, and then we build around that and always have bread pudding. you, what is Creole to me, Creole is what I am a product of the walls, which is a mixture of African, French, Spanish and Indian, and the food we create from the gumbo of the people we have, aha, this is what comes out of this. kitchen, so we're going to put in a bunch of shrimp and those are going to cook in there now.
Yes, when the gumbo is ready, the last thing is very important: the sassafras, although you will say that eating it, this is the key to having that Creole feeling a flavor that is a kind of earthy smell exactly that is incredible it looks very good It's probably because we have a lot here we're going to ramp up to the gumbo but first macaroni and cheese now here they've gone with kind of a wide variety of noodles and it looks almost like they used real cheese and that's what I like oh my gosh , it has like real chunks of cheese.
I'm not used to this. I'm used to making macaroni and cheese made with chemical cheese and they put real cheese in it, it even tastes like ricotta. I'll come back to that later, but for now chicken, this is their other signature dish, they dip the raw chicken in a beaten egg and dredge it in seasoning. flour and drop it into hot oil next time you take your girlfriend, forget about the flowers and buy her a bucket of this, it's so crispy on the outside. I'm going to start taking the pieces off and putting them in my mouth, that's really nice. different from something like a fc if you were to compare it to that because it has that homemade quality it's very soft it's not too salty or over seasoned come and have a look the chicken looks wonderful beautifully fried here they are famous for chicken and i can see why, oh lord trust me.
I saw this inside about 20 gallons of oil that doesn't feel heavy, the real reason we're here, the gumbo, are you looking at it, sweet lady, I put some rice in it and I? It was like something normal was the right thing to do, she was like absolutely baby and I was like, "Oh my god, thank you, people are so sweet down here. I love it. I'm going to take a big bite out of this thing we have." a little bit of everything some shrimp some sausage it has a very deep smoky flavor it's kind of salty it's like when you put your shirt in the dryer and then you put it on if that were a flavor that's how it feels on the inside you know That feeling, boom, shit again I'm always stuck here what do I do sir?
From this point on, I get the meat out of here. Yes, you break it, you break it, but the broth is like impregnated and placed inside with the The crab creates its own unique type of shit broth within the conclusion of each party. Very good, it is a great pleasure to see what happens in this Maine. They found a way to make it amazingly and incredibly fast and honestly, it still has that amazing homemade flavor. Three historic establishments and we still haven't even scratched the surface of what this city has to offer. If New Orleans were a meal, I'd consider it the appetizer and plan to return for the main course, from research and filming to editing andmastering.
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