18 Stuffed Quail Gumbo at Restaurant R'evolution in New Orleans The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
ErwinSchrodinger64
Went there once. Wasn't too impressed. I ordered a filet, believe it or not, it was tough and overcooked (no, not tough because it was overcooked. Surprisingly, because they have their own butchers. Their bone marrow, on the other hand, because of Eater, I tried it. The 1st three seconds of the bite, I didn't like, then, I understood why it's spread on crispy toast. They serve a black colored Grey Goose that was interesting. as in. it's worth the price to taste it.
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Went there once. Wasn't too impressed. I ordered a filet, believe it or not, it was tough and overcooked (no, not tough because it was overcooked. Surprisingly, because they have their own butchers. Their bone marrow, on the other hand, because of Eater, I tried it. The 1st three seconds of the bite, I didn't like, then, I understood why it's spread on crispy toast. They serve a black colored Grey Goose that was interesting. as in. it's worth the price to taste it.
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Joe
So her roux wasn't dark enough, her cook time on it was way too fast and quail being small critters dont hold much so you're probably getting ripped off on the price versus gumbo elsewhere in the city. But congratulations on probably paying far more than you should to be different. Nick doesn't know how gumbos made does he? Something thats been reduced for that long. The only thing that generally takes a long time in the gumbo is the roux and everything else is added after that.
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So her roux wasn't dark enough, her cook time on it was way too fast and quail being small critters dont hold much so you're probably getting ripped off on the price versus gumbo elsewhere in the city. But congratulations on probably paying far more than you should to be different. Nick doesn't know how gumbos made does he? Something thats been reduced for that long. The only thing that generally takes a long time in the gumbo is the roux and everything else is added after that.
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Tom
I can't believe this guy just said. artisanal. While this word might be used here appropriately, for many it triggers the thought of industrial, overused and abused. I certainly would stay way from this word if I were him. It's a distraction more than anything and adds gimmickry to this piece. I swear if one of these guys use artisan or artisanal again I am going to go out of my mind.
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I can't believe this guy just said. artisanal. While this word might be used here appropriately, for many it triggers the thought of industrial, overused and abused. I certainly would stay way from this word if I were him. It's a distraction more than anything and adds gimmickry to this piece. I swear if one of these guys use artisan or artisanal again I am going to go out of my mind.
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Nic
I know they're a really great restaurant, but pretending this this is gumbo of any sort is just asinine. The components of a gumbo are slow cooked together, so that they marry in the broth. This is just a stuffed quail with a little liquid poured on top. Cajun and Creole cooking is about making good food, not pretension. Also, where the hell is the okra?
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I know they're a really great restaurant, but pretending this this is gumbo of any sort is just asinine. The components of a gumbo are slow cooked together, so that they marry in the broth. This is just a stuffed quail with a little liquid poured on top. Cajun and Creole cooking is about making good food, not pretension. Also, where the hell is the okra?
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Kevin
I honestly find him rather stuffy and pompous, particularly compared to the other (in my opinion) more relatable hosts (I guess that's his shtick); but lately, I've been finding myself watching more and more of his videos. A little selling out never hurt nobody. Hahahaha.
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I honestly find him rather stuffy and pompous, particularly compared to the other (in my opinion) more relatable hosts (I guess that's his shtick); but lately, I've been finding myself watching more and more of his videos. A little selling out never hurt nobody. Hahahaha.
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Ethan
gravy? if it aa there was youl be delighted, but theres theres this quail sitting right in the middle of it! oh the ghastly obstacles you have put up with there nick. What a shame you spoiled brat pompous douchebag hippy boy nick, youre just gonna have to eat that too.
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gravy? if it aa there was youl be delighted, but theres theres this quail sitting right in the middle of it! oh the ghastly obstacles you have put up with there nick. What a shame you spoiled brat pompous douchebag hippy boy nick, youre just gonna have to eat that too.
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Ethan
Since Nick seems to belong to a minority of foodies who is well versed in the English language, and can actually describe the food that he is tasting, I gotta ask: was it unctuous and did the gumbo add umami?
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Since Nick seems to belong to a minority of foodies who is well versed in the English language, and can actually describe the food that he is tasting, I gotta ask: was it unctuous and did the gumbo add umami?
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Paula
That's yuppie New Orleans, not the real deal. The best traditional gumbo is made in Creole and Cajun homes. Labor-intensive, it takes hours to make. It's also expensive because of all the crab used.
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That's yuppie New Orleans, not the real deal. The best traditional gumbo is made in Creole and Cajun homes. Labor-intensive, it takes hours to make. It's also expensive because of all the crab used.
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Norm
that gumbo woman is so annoying pretending to be a know-it-all. first she says its really complicated, then she says it's really simple -- sounds like she might be a trump supporter.
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that gumbo woman is so annoying pretending to be a know-it-all. first she says its really complicated, then she says it's really simple -- sounds like she might be a trump supporter.
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Tosh
Chef Jana Billiot is excellent. Quail looks awesome obviously but she's a natural on film. articulate, descriptive, pleasant delivery. Need more of her and Nick in the future.
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Chef Jana Billiot is excellent. Quail looks awesome obviously but she's a natural on film. articulate, descriptive, pleasant delivery. Need more of her and Nick in the future.
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