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I’ve worked at it for quite some time.
@donm @JRT812 @levander
I second the AJ's recommendation- hole in the wall but the real deal- prefer that to Pappadeux's. I managed to get my hands on the family recipe for gumbo this weekend but need my mother to pass down the oral tradition. There are some key details (about process more than ingredients) that are not on the written page. I'll try to post that to the gumbo thread before the Florida game. Hard to get anything done quickly with mom these days.
As for dessert my mom makes a great pineapple cake. I'll try to get that recipe as well.
Last time I had New England style seafood, me and a cousin just stopped at this little corner mom & pop type place out past Alpharetta in Midway. We were just in a hurrry and saw seafood on the sign and figured we’d try it. It was good, it was well prepared and everything. But there was no spices on it whatsoever. When we talked to the owner as we were leaving, he said he was from up North somewhere, don’t remember where now. And as we were in the car driving off, me and my cousin started talking and we figured out that that must have been New England style seafood. And what people meant when they said New Orleans seafood is spicy is that we actually use spices. Because there was like no discernible spices in that seafood we were eating at all. While we were eating it, we were even wondering if they had used very much salt. Or if they were the type of people who said you don’t need to put salt on seafood because there’s salt in the ocean.
Before that, I never knew what people meant before when they said New Orleans seafood is spicey. It has never tasted very spicey to me before. And I’m still not absolutely positive that’s what they mean. But I’m pretty sure that little Mom & Pop place we ate at was New Negland style seafood.
I’ll eat frozen shrimp, as long as it’s been frozen responsibly. Not in some boat in Thailand by fisherman who are overworked and not paid nearly enough and will end up at your local Publix... Shrimp does freeze well if you freeze it right.
The rest of it though, forget about trying to freeze it. Maybe if you have industrial equipment that can freeze it really fast so the cell walls don’t have time to break down, I don’t know.. But freezing it yourself, forget about it.
Yeah my mom and her both get fresh shrimp and freeze em themselves...the island where my family has their beach properties is an island over from the marina that they used for filming the shrimping parts of Forrest Gump. There's a dive across the highway from it that gets the shrimp off the boat and fries them up. Some of the best I've ever had.