What did everyone cook today?
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I had 6 lbs of maders and ratioed the rest accordingly. I added extra spinach and parsley.
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jh4_htx Glad to hear the lights came back on so we could see that delicious looking Middle of The Winter, in the middle of the Summer, Gumbo you got there.
For a bayou boy like me, any day that doesn’t reach 90F may as well be winter!! -
Hurricane Nicholas chicken & andouille gumbo. Started ‘er with the lights off but it’s all good now.
jh4_htx Yep, don’t let something like the lights stop YOU. Glad you were turning a bad situation into a positive outcome. The only people in the north who know how to make gumbo (at restaurants) are the one’s who come from the south. The others just don’t know how to get that brown roux dark enough on a consistent basis. Keep it up.
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jh4_htx I’ve lived in Texas way more years than Louisiana, but can’t get Louisiana’s food out of my system There is a way of cooking and a seasoning profile that people universally love.
Chef Well, I suppose you can take the boy outa Louisan, but you can’take the Louisian outa the boy.
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Hurricane Nicholas chicken & andouille gumbo. Started ‘er with the lights off but it’s all good now.
jh4_htx Looks good, stay safe.
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Hurricane Nicholas chicken & andouille gumbo. Started ‘er with the lights off but it’s all good now.
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jh4_htx Yum!
lkrfletcher
Game hen with Alabama white sauce and a couple artichokes.I had never had white sauce before and decided to try it.Pretty tasty. -
lkrfletcher
Game hen with Alabama white sauce and a couple artichokes.I had never had white sauce before and decided to try it.Pretty tasty.RON PARRISH That looks like a great combo, Alabama white sauce with game hen and chokes
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RON PARRISH That looks like a great combo, Alabama white sauce with game hen and chokes
glen It was funny I was getting ready to put hen on the grill and Man fire food was on tv.They were doing chicken with white sauce at Bob Gibsons and gave the recipe so I tried it
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glen It was funny I was getting ready to put hen on the grill and Man fire food was on tv.They were doing chicken with white sauce at Bob Gibsons and gave the recipe so I tried it
RON PARRISH White sauce is underrated for sure. It is really easy to make, and easy to tweak to a thicker or thinner sauce. I like it best on smoked buffalo wings.
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glen It was funny I was getting ready to put hen on the grill and Man fire food was on tv.They were doing chicken with white sauce at Bob Gibsons and gave the recipe so I tried it
RON PARRISH Great timing, I used to see Chris Lilly all over BBQ TV but not so much lately
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lkrfletcher
Game hen with Alabama white sauce and a couple artichokes.I had never had white sauce before and decided to try it.Pretty tasty.RON PARRISH OK, what recipe did you use for the white sauce? You say the one you replicated was pretty good. Always looking for “new to me” thoughts. Thank you!!
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cdavis Yeah, you always adhere to what she also says. RIGHT??? I was just smiling along with you.
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RON PARRISH OK, what recipe did you use for the white sauce? You say the one you replicated was pretty good. Always looking for “new to me” thoughts. Thank you!!
zbigjeff
This is the one I had except used beer instead of water -
Homemade beer brats with onions and plain with homemade sauerkraut and mustard.
“A smooth sea never made a skilled sailor.”
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I did have a question though. These were a batch of brats that I had vac’d and froze before cooking. I thawed them and cooked in the liquid. The casings fell off all of them. Similarly last time I used a sous vide to cook them from frozen and I had issues with casings when grilling. (Mostly shrinkage and some peeling at ends). This was my first batch ever and I think I may have over stuffed them a bit but not sure if it could be something else. When I cooked them fresh initially I had no problems at all. I used 32mm fresh collagen casings.
“A smooth sea never made a skilled sailor.”
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I did have a question though. These were a batch of brats that I had vac’d and froze before cooking. I thawed them and cooked in the liquid. The casings fell off all of them. Similarly last time I used a sous vide to cook them from frozen and I had issues with casings when grilling. (Mostly shrinkage and some peeling at ends). This was my first batch ever and I think I may have over stuffed them a bit but not sure if it could be something else. When I cooked them fresh initially I had no problems at all. I used 32mm fresh collagen casings.
Surg Good question. Looks delicious by the way
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zbigjeff
This is the one I had except used beer instead of waterRON PARRISH Well, beer makes everything better. Thanks for detailing. I just smoked some chicken and will be making on Friday. I can taste the tang just reading the ingredients. Have to attend a burial tomorrow.
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RON PARRISH Well, beer makes everything better. Thanks for detailing. I just smoked some chicken and will be making on Friday. I can taste the tang just reading the ingredients. Have to attend a burial tomorrow.
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Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.
RedJim64
Looking at this right at meal time doesn’t help. Looks wonderful!
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