First You Loose Your Memory!!

[foamheart]

GRRRRRRR!!! First you loose your memory and then, well I can't remember whats next!

I had waited 2 weeks to watch a show tonight, nothing else on but Supergirl so should have no problem right? Well it will be on again in re-runs right? Nope its LPB (Louisiana Public Broadcast), so it doesn't follow the normal rules.

Why so upset? The show. It was an old neighbor who has gained some small fame cooking, while learning and teaching Louisiana history. Probably why he always drew my attention in the past. He did not just cook the food, but explained the who, what, when, wheres and whys towards the dish and its ingredients. So what did I miss....... "The Boucherie: Preserving Traditions with Chef John Folse " An hour of meat preservation, done the old ways, and the work and parties that accompanied that. 

I remembered 3 mins. after the show was over. 

Can you imagine a trained Chef and a great story teller spending an hour's video of a boucherie done in the old traditional way. Including the Fais do-do to end the day's work. 

Grrrrrrrrrr.............!!

 

[bauchjw]

Bummer, I'm sorry Foam! I used to intern at Iowa Public Broadcast, 20 plus years ago, and we would rerun shows on request and even loaned tapes out too? Actually here, you can watch it online:
http://www.lpb.org

 

[brandon91]

Bummer, I'm sorry Foam! I used to intern at Iowa Public Broadcast, 20 plus years ago, and we would rerun shows on request and even loaned tapes out too? Actually here, you can watch it online:
http://www.lpb.org

Looks like they were only live streaming it as it aired, bummer. Sounds interesting.

 

[chef jimmyj]

Looks like a $60 Pledge gets a copy of the DVD. Not cheap. And I heard Memory is the SECOND thing to go!...

...JJ

 

[seenred]

And I heard Memory is the SECOND thing to go!...

...JJ

Yeah, I heard that too...might be more true than I'd care to admit...

 

Red

 

[chef jimmyj]

My memory is fine but my Reboot time sure ain't what it was 30 years ago...I checked, there are a few 3-6 minute John Folse Clips but not what Foam is looking for on Youtube...JJ

 

[daveomak]

Bummer.....   Time for TiVo.....  or DVR....   or VCR......  or a sticky note to one's forehead.....     but then you gotta look in the mirror....

AND.......    there's no way I can remember all the stuff I've forgotten...

 

[foamheart]

Thank guys I apprceaite your search. Shame its not posted, this Chef has done so much of the culturial backround research on the foods and the people from south Louisiana. I usually know most of what he has to say these days, but then and again he'll slip one in on me where he's learned something in France or Canada or Spain etc etc.....

Most chefs enjoy the food research, but he researches the people too.

Anyway, thanks guys for the effort. As always, a gathering of friends.

 

[fpmich]

Wow Foam,  I think you just describe me to a tee.   But I'm not sure I can remember what a tee is, or exactly what I had in mind to post here.

Oh well... someday, I'll remember where I parked that damned car.   Of course I won't have the keys when I do find it.

 

[gearjammer]

I've got a very good memory, but it's getting

awfully short.

Keep on smokin'                        Ed 

 

[lamar]

Well guys, it's like this.........the older I get, the more time I spend more time thinking about the "here after"

Every time I go into the next room, I wonder what I am "here after"

 

[cats49er]

You might do a search on other PBS station's in other states.Some show's get sent all over the country. I've watched some of Arron Franklin's show's on PBS here in North Carolina.Good lucky

 

[JckDanls 07]

So I just asked the googler about this show.. it came up.. saying watch it for a limited time... I have it showing now...

http://lpb.org/index.php/pledge/pledge_item/the_boucherie_preserving_traditions_with_chef_john_folse

 

[JckDanls 07]

WOWWW.. think I could eat some of that stuff. ...

 

[foamheart]

So I just asked the googler about this show.. it came up.. saying watch it for a limited time... I have it showing now...

http://lpb.org/index.php/pledge/pledge_item/the_boucherie_preserving_traditions_with_chef_john_folse

Thank you Thank you, I had planned to check it again tonight and see if I could pick it up. Hoping they were only going to block it the day of the pledge drive,.

Thank you all again.

 

[foamheart]

That is an awfully clean and fancy boucheire. LOL

 

[bdskelly]

"A great memory does not make a mind, any more than a dictionary is a piece of literature."

~John Henry Newman

b
 

 

[seenred]

"A great memory does not make a mind, any more than a dictionary is a piece of literature."
~John Henry Newman
b

 

Uh-oh...now it's gettin' deep in here! :biggrin:

Glad you got to catch the show Kev...nice save Keith! Thumbs Up

Red

 

[foamheart]

It looked more like a lawn party than a boucheire. I never did see anyone dirty and did you see all those folks there scraping just one hog? AND where were the cracklins? LOL...... But there was that one chance for a real boucheire to surface, and they just moved the fifth out of the picture and went on.

But Guys I really appreciate all the help. Its why I keep coming back.

 

[chef jimmyj]

That was pretty good. Could have used a little more detail on ingredients. Very interesting how similar Techniques are used in various regions and countries but the Seasonings are pretty much the only difference. 

Hey Foam, Was wondering something. Chef was calling the 55mm Beef Middle, 3/4" grind sausage Andouille and the same meat only finer ground and in 32mm Hog Casing just Smoked Sausage. Is that just a local tradition as I have seen the 32mm size called Andouille most of my career?...JJ