Ever wondered how frozen gumbo-in-a-tub got into that tub? Tour Chef John Folse’s maufacturing facility in Donaldsonville on Fridays between 11 am and 2 pm, with an advance appointment. His USDA-inspected production plant is enormous, turning out everything from dry mixes to heat-n-eat entrees. Props to the chef for building his business at home in Louisiana, even though his operation developed menu items for T.G.I. Fridays.
I’ve never had any of Folse’s prepared food but I don’t understand all the fuss surrounding him. I bought that mammoth cookbook of his because everyone was raving about it but it doesn’t do much for me. It’s unnecessarily long (and heavy) and a lot of the recipes look way off. Too much garlic and too much roux. For example there’s a recipe for crab cakes that calls for 1/4 cup of garlic to one pound of crabmeat. No thanks.
I have the cookbook, too–there are a few nuggets in it, but it’s ridiculously unwieldy. And I really wish he’d hired an historian to write the intro section of the book, which is long, rambling, and not terribly precise in more than a few spots.
I suspect that history section is more padding, like the repeated recipes and unnecessary pictures. Any recipes you can think of offhand that are worth doing?
What I meant by nuggets weren’t really recipes I’d use, but rather very traditional, home-cooking recipes that don’t make it to cookbooks—yet they represent bedrock cajun home cooking. Like recipes for potato stew and smothered potatoes: two recipes familiar to so many, but they’re not represented in many published accounts of cajun/creole cooking. Stuff I don’t need a recipe for!
I follow you on chowhound and can’t believe you would step foot and or eat that stuff.
I certainly DO eat some of his products: the bulgarian style yogurts are good, his Bittersweet brand creole cream cheese is a quality product, and the aged cheeses are uniformly good. No, I don’t buy his heat & eat foods, but I don’t buy anyone’s heat and eat foods. He’s an excellent businessman, by anyone’s measure. I’m all for value-added products manufactured in rural Louisiana; homegrown entrepreneurs make our economy grow.