Comments for Justin DevillierJustin Devillier http://www.justindevillier.com La Petite Grocery New Orleans Mon, 15 Mar 2010 18:05:59 +0000 http://wordpress.org/?v=2.7 hourly 1 Comment on Blackberry Cobbler (hold the antivenom please) by Justin http://www.justindevillier.com/2009/05/205/comment-page-1/#comment-97 Justin Thu, 16 Jul 2009 18:51:53 +0000 http://www.justindevillier.com/?p=205#comment-97 Sometimes you can borrow from sweeter fruits. like this: Take equal parts sweet strawberries and your not so sweet blackberries. Cut the strawberries in half. Mix together and pour a little honey water on them and let them macerate over night. This will help pull some juice out of the strawberries and sweeten the blackberries a little more. Hope this helps you. Sometimes you can borrow from sweeter fruits. like this: Take equal parts sweet strawberries and your not so sweet blackberries. Cut the strawberries in half. Mix together and pour a little honey water on them and let them macerate over night. This will help pull some juice out of the strawberries and sweeten the blackberries a little more. Hope this helps you.

]]> Comment on Blackberry Cobbler (hold the antivenom please) by Justin http://www.justindevillier.com/2009/05/205/comment-page-1/#comment-96 Justin Thu, 16 Jul 2009 18:43:49 +0000 http://www.justindevillier.com/?p=205#comment-96 Hey John, If you keep a pretty close eye on your roux you can make it start to finish in about four hours. Start with equal parts flour and veg oil and cook over medium heat. I take forever with mine because I have so much going on at once that I cant really keep a close eye on it. But if you have time just keep stirring every 5 min till its nice and dark. About the color of fudge but it should not taste scorched....thats the tricky part. You can make them lighter in color until you get the hang of it. Enjoy and have fun! Justin Hey John,
If you keep a pretty close eye on your roux you can make it start to finish in about four hours. Start with equal parts flour and veg oil and cook over medium heat. I take forever with mine because I have so much going on at once that I cant really keep a close eye on it. But if you have time just keep stirring every 5 min till its nice and dark. About the color of fudge but it should not taste scorched….thats the tricky part. You can make them lighter in color until you get the hang of it. Enjoy and have fun! Justin

]]> Comment on Blackberry Cobbler (hold the antivenom please) by J. Graham Pirie http://www.justindevillier.com/2009/05/205/comment-page-1/#comment-91 J. Graham Pirie Sat, 27 Jun 2009 21:00:15 +0000 http://www.justindevillier.com/?p=205#comment-91 Justin, Wonderful story and a great restaurant. But after reading your article about blackberrys (which I love), I doubt I will be picking any berrys with the snakes. I prefer store bought now. Graham Justin,

Wonderful story and a great restaurant. But after reading your article about blackberrys (which I love), I doubt I will be picking any berrys with the snakes. I prefer store bought now.

Graham

]]> Comment on Blackberry Cobbler (hold the antivenom please) by Deborah Burst http://www.justindevillier.com/2009/05/205/comment-page-1/#comment-90 Deborah Burst Thu, 11 Jun 2009 21:07:48 +0000 http://www.justindevillier.com/?p=205#comment-90 Hi Justin, I live on a dead end gravel road in a rural part of the northshore with a full buffet of blackberries. Problem is they are very bitter. When I was a kid I put tons of sugar on them, but now in the later years I don't have that luxury. Besides cobbler which I dearly love, do you have any advice on sweetening those bite-sized morsels. Love your place and look forward to writing more about Le Petite. deb Hi Justin,
I live on a dead end gravel road in a rural part of the northshore with a full buffet of blackberries. Problem is they are very bitter. When I was a kid I put tons of sugar on them, but now in the later years I don’t have that luxury.

Besides cobbler which I dearly love, do you have any advice on sweetening those bite-sized morsels.

Love your place and look forward to writing more about Le Petite.
deb

]]> Comment on Blackberry Cobbler (hold the antivenom please) by John Lynch http://www.justindevillier.com/2009/05/205/comment-page-1/#comment-83 John Lynch Wed, 13 May 2009 04:41:32 +0000 http://www.justindevillier.com/?p=205#comment-83 I was at your gumbo presentation at the Jazz Fest. I'm working up my courage to attempt gumbo, but I've got to know, do you really spend 16 hours cooking your roux? How does that work? Also, let me estimate my cooking skills for you at Easy-Bake Oven. Thanks! I was at your gumbo presentation at the Jazz Fest. I’m working up my courage to attempt gumbo, but I’ve got to know, do you really spend 16 hours cooking your roux? How does that work? Also, let me estimate my cooking skills for you at Easy-Bake Oven. Thanks!

]]> Comment on I AM BACK! by Paul Devillier http://www.justindevillier.com/2009/03/i-am-back/comment-page-1/#comment-19 Paul Devillier Wed, 11 Mar 2009 14:38:59 +0000 http://www.justindevillier.com/?p=182#comment-19 That "juice" description sounded intriguing. One of these days I'll try it. Pops That “juice” description sounded intriguing. One of these days I’ll try it.

Pops

]]> Comment on In the kitchen at the Beard house by Rex http://www.justindevillier.com/2009/02/in-the-kitchen-at-the-beard-house/comment-page-1/#comment-2 Rex Tue, 03 Feb 2009 00:02:57 +0000 http://www.justindevillier.com/?p=122#comment-2 cool video cool video

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