Crab Louie/Louis: Food History is a Little Fuzzy when it comes to Who Created this Fabulous Dish. 

Oh, this is so delicious!! It's easy enough to give it a try...and fall in love with the dish!! 💖🍸

Wow! You have seriously made my day! Welcome! Thank you so much for your kind words! This is an absolute labor of love for me and to hear that people appreciate it and share the same passion for food history that I do just makes my heart sing! I hope you enjoy all the ones I have up there and I have so many more planned for 2020! I look forward to hearing from you on other videos! Have the best okay! And thanks again!❤️🍸

It definitely is Cheryl! So good! Try it! 🍸❤️

If you haven't, you definitely need to try it! It is pretty wonderful!! Let me know if you do! 💖🍸

Thank you so much Dolores!!! You have just made my day! This salad is easy and FABULOUS!!!! I hope you give it a try and I really hope to get a 👍 from hubby!! 😄 I am so excited that I am close! Thank you for the encouragement! For my 1000 I will be teaching how to make my favorite drink that keeps me company in every episode! 💖🍸

LOL!!!! 👏 👏👏 Make it!!!! You will both love it!! 🥰And....confession.....just the dressing is 🥰!!! And YEP, silly easy!!!! Make it for Nabol!!! 💖🍸

Thank you Kelvin!!!!! 💖🍸

Awwww...Thank you Kory!!!! My brain lives in the 70's LOL! Always keepin' it RETRO!!!! 💖🍸

Hi Sean! Yep, so classic! This is the real deal. I hope you get a chance to enjoy this with your Aunt! Always love to see you! 🍸💖

Hi Rosecyl! Thank you so much and welcome! THe stories behind the dishes are my passion! I have so much more to share! If you love the stories, I have so many other videos up for you to enjoy and cook history! Have the best day!! 💖🍸

@@yesterkitchen thank you so much as I always got curious where and how is the food started xo !I

LOL!!! I LOVE The great Louis Armstrong (especially 'What a Wonderful World') and oh yeah...Louie, Louie (did anyone ever figure out the actual words? LOL! ). So give this Louie a shit, I think you will equally love it! 💖🍸

TEDDY!!!! LOL!!!! Hang on.... just got up off the floor!!!! LOVE YA HONEY!!!!😍😍😍 You ALWAYS make my day!!! Have the BEST weekend love!! 💖🍸

@@yesterkitchen you too, Jill! Take care! ❤

LOL!! We sure have! That was my first video and I was so nervous! I also didn't have an editor so its so clunky, but the story behind it is classic so it is still one of my faves! Definitely we have come so far! Here's to many more!! 💖🍸

@@yesterkitchen It was still a good video--but yes, we have both grown a lot in the last year. Yes, definitely!

Hi 24seenleets! Wow! Thank you so much for your kind words! I love telling the stories of dishes of the past and am so happy you stumbled upon me! Give this version a try, you will love it! Have a wonderful weekend!

It sure is!!!! 😍 Enjoy and have the BEST day!! 💖🍸

Wow! Thank you!!! This just makes me so happy that what I do is interesting to more than just me! 😍 Have the best weekend!!! 💖🍸

It is!!! 😉 Enjoy and have the BEST day!!!! 💖🍸

Thank you so much Ryan!!! So this is a classic starter for a dinner or a full entree for lunch. Either way its fantastic!! 😍 I am very fond of the Frugal Gourmet and have all his books. I was an avid fan of his series back in the day. He was so much fun to watch and has inspired me in this series. In his own words...he was a hoot! 😄 Yes!!! I I wish I could see the book, it sounds like pure gold!!! You most definitely should do an episode from it! I will be your biggest fan!! A dear friend of mine just gifted his Grandmother's cookbook to me from 1938 last night at a party and I am overjoyed! I really haven't started really going through it but just flipping random pages, I can't wait!!!! The past has so many stories to tell! Be well my friend!!!! 💖🍸

YesterKitchen ...wow that’s incredible! What a gift! ... there is nothing like those old recipes or cookbooks! Makes it even more special that it was a friends grandmorher!

Yay Resa! Mine too! I think, LOL, I do love cooking. But I am honored that you will be checking out my other videos. You will definitely get a ton of food history! It's my passion. Enjoy! 💖🍸

AWWWWWWW!! Thank you! You just made my day! This is my absolute passion and I am having so much fun teaching history through food!!! So grateful you are having fun!! 💖🍸

OH MY!!! It is!!!! 💖🍸

Well thank you!!! It is most delicious! I hope you give it a try!! 💖🍸

Many thanks!!! This is an especially wonderful version of this classic salad!! So I'd say it's time for you to revisit! LOL!!! 💖🍸

You most definitely can! My channel is all about creating the original recipes and believe it or not 😲, the original did not contain lemon.But your additions would be lovely. I love the evolution of recipes! 💖🍸

I did know but must admit that I forgot when I recorded this so I will give you FULL CREDIT!!! 😍😍😍 That is exactly way I am so in love with retro! It's just so gosh darn proper! 💖🍸

@@yesterkitchen I'm glad you do know. certainly to look forward. cheers.

“Happy little bowl” haha so cute! 🤣❤️

Oh Girlfriend!!! You just always make me smile!!!! 😍 Love YOU right back!!!! Have an AWESOME weekend!!!!! I'd say make something yummy, but I know you will!! 💖🍸

YesterKitchen hehe you know it girl. 😉🙃🙂 Muahhhhh you as well love. 😘🥰

Hi Joseph! Welcome! And I love that! I had to give them a nod! After testing so many dressings, I kept going back to this one. I hope you have fun learning history through food here! Have a wonderful day! ❤️🍸

YesterKitchen thanks! I am a student of food history and am working on a book about food and drinks invented in California. When this is all over, I’d love to have you as a guest on one of my history tours: emperornortontour.com

@@emperornortonsf How fabulous! It would be my honor! 'YesterKitchen, The Book' is in the works too! If you are interested in more CA, I would suggest taking a look at my Hangtown Fry Episode (although I am sure you know all about it). This episode got me into the Placerville newspaper where it all began. www.mtdemocrat.com/prospecting/804763/ I also have a few episodes on how/why Chinese food got popular in America during the goldrush (Egg Fu Young and Bacon chop Suey). But I'm sure you know that too, lol! I'll be checking out your site! Have a good one Joseph, stay safe! 💖🍸

LOL!!! I totally get it cooking what I cook! LOL!!!! Roughage! Good for what ails you!!! Have a GREAT weekend Kevin!!!! 💖🍸

Thank you and WELCOME!!! Wow, I loved reading this. I have been to Scoma's many years ago and have fond memories. As far as the recipe, I am no stranger to this and have made many versions. For this video, I settled on Snow's because the actual original recipe is no where to be found (that is what I try to create) and everything else is one version or another. I like this one but they are all wonderful. As far as cutting the lettuce, I am quite aware. However, Swan's cuts theirs and so did I. But I agree that torn lettuce is a different experience. And yes, creamy Cesar dressing is not true Cesar dressing, LOL! Just like cream has no place in Fettuccine Alfredo (see my video for that) Thank you so much for sharing your memories!! I love hearing about families and food memories!!! Your time means so much to me!!! I am honored to spark a memory!! 💖🍸

@@yesterkitchen Thanks for your positive response. Too many people are wrapped up in being defensive about everything here and this is a forum for sharing. :) I know there are many variations. I know Swans, and others, cuf their lettuce (sacrilege). My intent is simply to let people know that one way is not the only way... And with some things, there is the right way and there is everyone else's way. *chuckle* But seriously, I've had louies several ways and the items I mentioned just point back to the classic so that people have a vase for comparison. To me, one great thing about a louie is the contrast of texture, not just the shrimp/crab. Thus is why I mentioned tearing the lettuce, the crunch, flavor and "bite" (mouth feel) of the salad elevates greatly. I'm happy to hear that you have been to Scoma's. I was very fortunate. My parents would take me there for my birthday, we went many years straight. Not many 10-12 year olds could claim that, but... Let's face it. It was a great excuse for my parents to justify a trip to the warf. LOL. We'd also go camp and dig clams and catch crab down in Marshall/Bodega bay, right where they filmed "The birds" just after the movie was shot. Those danged birds beat the heck out of that poor woman. ) I think Scoma's is/was the best restaurant in the city for American surf and turf and their specialty international dishes, too The last time I was in Oroville, where they had the big fires and the issues with the dam spillway busting, we almost, had mom loaded in the car for a last trip to Scoma's (and first in many years) and now that she's 92 and too weak for the trip, I fear those opportunities have passed. BUT, one day, I hope to take my wife and grandchildren. One can dream. :) I'd love to share a big, crab louie with them, then the best steak and lobster west of Bar harbor and best seafood in the country. The deep, cold, Pacific waters produce amazing seafood. Thanks for prompting, and sharing, those memories. That doesn't happen to often. :)

@@MtnBadger I march to a different drummer, 🙂 I know there are many schools of thought out there and as long as we can respect the differences, its wonderful! Your Mom....God bless her! 92!! The opportunities may have passed but the memories are gold. That is really why I do this show. To recapture childhood memories through food and learn some history along the way. Like you, I was fortunate enough to have Daddy that was a foodie ahead of his time and made sure I experienced so many wonderful places that usually only Adults go, See my Scandia video with my personal childhood memories (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SYOb_gsZpkM.html) So it seems we have much in common in that respect. 🤗 Thank you for sharing your memories! I love to learn about other memories, experiences and the love they bring! 🥰 Have the BEST day! 💖🍸

@@yesterkitchen This started out to be a short reply. Sorry! LOL Yes, we're the same... But different. And that is what it's all about. If we had the same preferences and experiences, then what's the point? Don't misunderstand, I respect and enjoy the things and ways you've written/shown about them, as well. I just tend to be a purist about some things, however I'm not a snob about it. I do not think that my ways are the only ways, simply because they're mine. lol. Unfortunately, there are plenty of that type trolling the waters around here. So, I dont think we're as far apart as I think you think we are... I think. ;) As I said before, my only point from the beginning is that there are origins to every set of variations, such as with a louie salad. I've tried grilled lobster and lobster thermidor (dad let me order it, when I was a kid with an undeveloped palate, icky... lol) but a steamed/boiled lobster with drawn butter, the start of it all, is still my favorite. I've had "steak au pauve" (a fancy name for pepper steak), steak with blue cheese sauce and every other way, too but a simple, seared and basic-seasoned porterhouse, medium rare, sitting beside that simple lobster (maybe a loaded, baked potato on the side) and I'm a happy boy. :) You mentioned your dad and I mentioned the "restaurant" my grandmother and mother ran out of their kitchen . But my father was also the matre'd at the Westbury hotel, the fanciest in Toronto, where he worked with some of the best in the business of that time. He also ran the bar, where the regulars included the likes of Jackie Gleason and his big band and Vincent Price (he'd bounce me on his knee, look down at me with his big head and laugh that unique laugh of his, flashes of which I can still remember today). And my folks had a restaurant of their own, so I, too, got that same foodie "head start," as it were. I grew up in the kitchen with my mom who would cook and bake like they used to on the farm (she had to quit before we all got too fat lol) and she taught me the biggest truth about food. "You can make anything out of nothing, IF you learn the secret of what things taste good together and what doesn't." She taught me to taste things and put those tastes together and to be able to walk into a kitchen, where others had given up and to find the simplest, unrelated ingredients on the shelves, maybe an ordinary piece of meat in the fridge and make a terrific meal, seemingly "out of nothing." It's that kind of ingenuity, inspiration and imagination that creates great chefs. Their ability to take something like a basic, crab louie and make it something unique and suited to their tastes and ideas, so Swan's version was born. :) I wish we were on the same side of the country. I'd love to spend a day in the kitchen with you. :) Thanks again for everything. Good luck and I hope we get to exchange some recipes sometime. I think that would be a reasonable compromise. :) Take care...

Hi dredank! Welcome! I'm so happy you are here! Really appreciate it! I hope you have fun exploring more history through food! 💖🍸

I agree! I show love through cooking and wouldn't do anything else! I hope you made him something wonderful!! And yep, San Francisco sourdough...so classic! Places come close, but alas, no cigar! LOL! 💖🍸

Muchas gracias! ¡Estoy tan feliz de que lo hayas disfrutado! Gracias por el apoyo! 💖🍸

LOL!!! Tomatoes would be wonderful! But...there were no tomatoes in the original recipe 🙄 and I stick to the history. But please......customize as you like! That is the awesomeness of any recipe! 💖 Have the BEST day and thank you so much for the visit!!! 💖🍸