What did everyone cook today?
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Since I can’t stop thinking about that Jambalaya, anyone care to give up your recipe? Making my own andouille is a ways off so will have to buy that.
PapaSop go to allrecipies type in jambalaya and there is a lot to choose from cant finde my chicken jambalaya recipie
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PapaSop go to allrecipies type in jambalaya and there is a lot to choose from cant finde my chicken jambalaya recipie
craigrice
Thanks. Just thought someone might have a goto one. -
PapaSop go to allrecipies type in jambalaya and there is a lot to choose from cant finde my chicken jambalaya recipie
craigrice go to Chef John Folse’s website. He is the foremost authority on cajun cooking.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Checked that site out. Wow. Tons of recipes.
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Yeah, I know. Another steak pic. Stove took a crap last weekend. Hopefully new one tomorrow. Cold snowy day but the old Weber never fails. Ribeye and a bit of Bulleit will ease the pain. Good background reading too.
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Well yesterday I made some flank steak tacos/fajitas.
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Tex_77 Toasting it makes it taste more like popcorn, you have to add oil or fat to toast it and as Joe Hell says it adds a lot of nutty character
johnsbrewhouse Uncle Ben’s used to make a rice (back in the late '70s) that I absolutly loved that had a “popcorn” taste… I will have to try it this week and see if it recreates what they used to sell…
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Tex_77 That looks amazing! Is that one all the way on the right doubled up? What about laying two down and putting cheese between the tortillas?! I know I have said this numerous times but this is the WORST thread to look at first thing on a Monday!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 That looks amazing! Is that one all the way on the right doubled up? What about laying two down and putting cheese between the tortillas?! I know I have said this numerous times but this is the WORST thread to look at first thing on a Monday!
Jonathon Yes the one on the right was doubled, but it was corn tortillas not flour.
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Breakfast for supper??? Haven’t done this in awhile.
Used some of the jerky loaf I made. Kinda reminded me of bacon. Fried up very nice. Tasty as well.
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Breakfast for supper??? Haven’t done this in awhile.
Used some of the jerky loaf I made. Kinda reminded me of bacon. Fried up very nice. Tasty as well.
PapaSop your beverage of choice looks like mine
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craigrice
Gotta do it with breakfast. -
Breakfast for supper??? Haven’t done this in awhile.
Used some of the jerky loaf I made. Kinda reminded me of bacon. Fried up very nice. Tasty as well.
PapaSop I don’t know about the butter on the hash browns, but breakfast for dinner is always a good thing!
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PapaSop We call it “Brinner” in my house and it is absolutely had at least once a week!
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PapaSop I don’t know about the butter on the hash browns, but breakfast for dinner is always a good thing!
Tex_77
Got to have butter on hash browns. So good… -
PapaSop Runny egg yolk to dip in, is the way to go!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Totally agree but one broke on the flip. -
Joe Hell Ok, toasted rice was a MAJOR FAIL… Maybe I toasted too much, but it was not what I would call “tasty”… also, after toasting the rice required an additional 20-25% water be added during the cook process…
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Joe Hell Ok, toasted rice was a MAJOR FAIL… Maybe I toasted too much, but it was not what I would call “tasty”… also, after toasting the rice required an additional 20-25% water be added during the cook process…
raider2119 I would say you way over toasted then. Did you toast/fry in oil or a dry pan? When I make mexican rice I have a little oil in the pan and toast/fry until its a very light brown, you don’t want it going to the point of turning black.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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raider2119 I would say you way over toasted then. Did you toast/fry in oil or a dry pan? When I make mexican rice I have a little oil in the pan and toast/fry until its a very light brown, you don’t want it going to the point of turning black.
Tex_77 I fry it in butter instead of oil
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