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RIP: Chef Paul Prudhomme

Comments

  • THEBuckeye
    THEBuckeye Posts: 4,232
    I have his Blackened Steak Magic in the pantry. I use a CI skillet on the Egg to cook it. 
    New Albany, Ohio 

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    We love his Poultry Magic.  RIP
    Flint, Michigan
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  • GATraveller
    GATraveller Posts: 8,207
    One of the greats that helped make New Orleans a culinary capital.  RIP.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • captjo
    captjo Posts: 93
    :(
    Bristow, VA
    1 Lrg & 1 XL
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  • stlcharcoal
    stlcharcoal Posts: 4,762
    The thing I really liked about him on the show was that he cooked like everyone else that is NOT on TV.  He would just dump stuff in, reuse cookware, make a mess......everything wasn't a presentation and perfect, but surely tasted just as good.  And it was all "wonnerful" as he would say. 
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  • gdenby
    gdenby Posts: 6,239
    A great chef. From what I've read, the most important chef in New Orleans for decades. Saw his show a couple of times. Funny guy who obviously knew every recipe like an old friend.
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  • Little Steven
    Little Steven Posts: 28,817
    Ah guarahntee. Amazing guy. Watched his TV show and have eaten at Chez Paul. Great loss.

    Steve 

    Caledon, ON

     

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  • northGAcock
    northGAcock Posts: 15,173
    I raise my glass to Chef Paul.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SGH
    SGH Posts: 28,989
    He was one of the true greats. Several years ago he was the guest speaker at a dental convention that my had to attend. He spoke to us as if he had known us forever. I have one of his books that he had gladly signed for me. He will be missed.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stlcharcoal
    stlcharcoal Posts: 4,762
    SGH said:
    He was one of the true greats. Several years ago he was the guest speaker at a dental convention that my had to attend. He spoke to us as if he had known us forever. I have one of his books that he had gladly signed for me. He will be missed.

    Really?!?!?  That's awesome.  I would have loved to have met him.

    I got to meet John DeLorean about 15 yrs ago in Cleveland before he passed away, and my dad met Fred [Mr.] Rogers in the Pittsburg airport many years ago.  Both were very nice people that genuinely were glad to be talking to you.
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  • SGH
    SGH Posts: 28,989
    stlcharcoal said:

    Really?!?!?  
    Yes sir. When my wife was still in dental school, she had to attend seminars. Chef Paul was a inspirational speaker at one of them in New Orleans. Because he was there, i attended as well so i could meet him. He was as a nice and down to earth guy as you will ever meet. Sadly he was sickly and weak at the time, but you could still tell that he was glad to speaking to you. I still have my autographed book and pic that he was kind enough to take with me. In the cooking world, he was one of a very few that i looked up to. Sorry to hear of his passing. He was a inspiration to all and will be missed.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    He was the real deal Chef not a primadonna by any standard. His dishes are legendary and gave a lot to the Nola culinary experience. One of my first employers after the USN was his nephew or great nephew so he would always speak of him. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • nolaegghead
    nolaegghead Posts: 42,109
    Little Steven said:
    Ah guarahntee.
    @microstephan - I think you're thinking 'bout Justin Wilson.  Pico-esteban!
    ______________________________________________
    I love lamp..
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  • Raymont
    Raymont Posts: 710
    Fred19Flintstone said:
    We love his Poultry Magic.  RIP
    +1: An awesome dry-rub for wings. You need to go heavy on the rub but they come out fantastic.

    Small & Large BGE

    Nashville, TN

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  • logchief
    logchief Posts: 1,432
    edited October 2015
    I have three of his books and cook from them a lot.  Had dinner at K-Paul's while on my honeymoon 20+ years ago and it was to die for.  His cajun stuffed pork loin is killer, MOF think I'll get a loin out of the freezer and cook one this weekend in his honor, but in no way would it compare to his prep.  What a loss

    http://eggheadforum.com/discussion/1172618/cajun-stuffed-pork-loin#latest

    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • logchief
    logchief Posts: 1,432
    nolaegghead said:
    Little Steven said:
    Ah guarahntee.
    @microstephan - I think you're thinking 'bout Justin Wilson.  Pico-esteban!
    Yup, the Cookin Cajun was a hoot too and loved his football
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Hard to believe, but I've never eaten at K-Pauls.  Tried a few times but bailed because of the wait.  It's probably extra-packed now.

    He was a good guy, helped out the community after Katrina by cooking thousands of complimentary meals for the survivors, rescuers and workers.
    ______________________________________________
    I love lamp..
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  • DoubleEgger
    DoubleEgger Posts: 19,375
    Too busy slumming over at Commander's Nola? 
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  • RRP
    RRP Posts: 26,481
    DoubleEgger said:
    Too busy slumming over at Commander's Nola? 
    or across the street at Commander's scaring the crap out of tourists by jumping out behind vaults? 

    True story - one night after a fine meal at Commander's we and another couple decided to walk a bit toward the cemetery and the gals were 10 feet ahead of us. About that time the armed doorman yelled - "you ladies better get the HELL back here!" - which they did...running!
    Re-gasketing the USA one yard at a time 
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited October 2015
    Everyone knows Ann (red beans and) Rice has vampires in that unholy ground.  I used to live a few blocks away from there.
    ______________________________________________
    I love lamp..
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  • logchief
    logchief Posts: 1,432
    nolaegghead said:
    Hard to believe, but I've never eaten at K-Pauls.  Tried a few times but bailed because of the wait.  It's probably extra-packed now.

    He was a good guy, helped out the community after Katrina by cooking thousands of complimentary meals for the survivors, rescuers and workers.
    We weren't going to wait in line either so I called to ask about reservations, thinking all the while it would be a waste, but low and behold they said we do have a reservation up stairs tomorrow at 2130.  Unbelievably we walked right in up stairs past the line and had a marvelous meal.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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