liver sausage
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Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey
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Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey
fisherman43 I like the sound of that. I bet it is good
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Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey
fisherman43 you had me at giblet and neck meat, the rest just put it over the top
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Dr_Pain Don’t see this as a highjack, just sharing info.
Now remember, don’t want to give away all the Louisiana secrets, next you will be telling others about oyster dressing. LOL
Chef but but but why LOL
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craigrice Just playing, truth is I would share any recipe that anyone wanted.
Never understood the reasoning behind keeping a recipe a secret, other than commercial purposes.
Much more important that recipes of the past be shared to insure that they are pasted on to future generations.
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craigrice Just playing, truth is I would share any recipe that anyone wanted.
Never understood the reasoning behind keeping a recipe a secret, other than commercial purposes.
Much more important that recipes of the past be shared to insure that they are pasted on to future generations.
Chef Your reasoning on giving away recipes (except commercial) is because you have “confidence” in your abilities. Those that decide to keep it to themselves are “unsure in their abilities”. That applies to every type of work or activity. I’ve always thought about it this way: If I give away something I already know, then, I can move on to the next item and learn more. Yep, you’re a good guy.
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Chef Your reasoning on giving away recipes (except commercial) is because you have “confidence” in your abilities. Those that decide to keep it to themselves are “unsure in their abilities”. That applies to every type of work or activity. I’ve always thought about it this way: If I give away something I already know, then, I can move on to the next item and learn more. Yep, you’re a good guy.
zbigjeff Thank you, that was beautifully stated. Remarkable prospective.
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Chef Your reasoning on giving away recipes (except commercial) is because you have “confidence” in your abilities. Those that decide to keep it to themselves are “unsure in their abilities”. That applies to every type of work or activity. I’ve always thought about it this way: If I give away something I already know, then, I can move on to the next item and learn more. Yep, you’re a good guy.
zbigjeff I totally agree with you, when I first started working people would not give you the info you needed, I think they felt if they knew something and you didn’t that made them better. I always told people where my notebook was and they were free to look at it or copy anything from it as long as it was put back at the end of the day.
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What some don’t realize is that a recipe is just a list of ingredients and some procedures, not a finished product. The technique, skill, and preparation is what truly distinguishes a “recipe” from the finished product.
Paul
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What some don’t realize is that a recipe is just a list of ingredients and some procedures, not a finished product. The technique, skill, and preparation is what truly distinguishes a “recipe” from the finished product.
processhead said in liver sausage:
The technique, skill, and preparation is what truly distinguishes a “recipe” from the finished product.
I have a couple of teens that resemble that remark. My wife is fantastic a throwing things together and it tasting great, but a couple of the kids in particular struggle with even following a recipe.
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What some don’t realize is that a recipe is just a list of ingredients and some procedures, not a finished product. The technique, skill, and preparation is what truly distinguishes a “recipe” from the finished product.
processhead This is exactly why a good recipe will point out the factors that will make it successful. Sadly, there are many variables that can affect the final product. A good cook will account for those and point out the potential pit falls. Some times even simple things like the brand of an ingredient will make a difference.
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craigrice Just playing, truth is I would share any recipe that anyone wanted.
Never understood the reasoning behind keeping a recipe a secret, other than commercial purposes.
Much more important that recipes of the past be shared to insure that they are pasted on to future generations.
Chef said in liver sausage:
craigrice Just playing, truth is I would share any recipe that anyone wanted.
Never understood the reasoning behind keeping a recipe a secret, other than commercial purposes.
Much more important that recipes of the past be shared to insure that they are pasted on to future generations.
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processhead This is exactly why a good recipe will point out the factors that will make it successful. Sadly, there are many variables that can affect the final product. A good cook will account for those and point out the potential pit falls. Some times even simple things like the brand of an ingredient will make a difference.
Chef Agreed, most of the time I am actually looking for that “secret” ingredient or process that puts a dish over the top
Although sometimes I just want the short cut to a dish I’m not familiar with that has impressed me without re-constructing it from scratch -
Dr_Pain Making me hungry.
While from New Orleans, most of my great aunts & uncles, along with my grandparents, were from Ville Platte and Breaux Bridge, as well as several small cities throughout Louisiana. I thought that the way Justin Wilson talked was real English. LOL My foundation of cooking came from my paternal grandmother, and could she cook. Her cooking was only second to feeding others.
I have to make Boudin for September 25th catering and thinking of seafood Boudin given the taste of people I’m serving, but also will make some more traditional Boudin for the hard core.
I like your idea to make an Étouffée profile. I think I will shoot for that.
Chef Ville Platte is not too big. I have been there or near there on assignment many times. Not too far from there the other day as we had to look at some buildings in Port Allen, Opelousas, & Natchez. Someone wanted us to take a look at the Mercantile in New Orleans the other day too, but I just could not get to it quick enough relative to our schedule & when they needed us to look at it. That would have been interesting. Ville Platte is a nice place, last time I was there. Doesn’t that Slap Ya Ol Mama seasoning have their operation down there on the south end of Ville Platte, if I remember correctly?
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Sorry to have highjacked fisherman43 's thread about liver sausage. I promise to make a boudin post (more than likely this weekend). On my drive to work this morning I was thinking about another liver based dish we have down here: Dirty Rice. Ok enough with this. Be on the lookout for the basic boudin recipe over the weekend
Dr_Pain Someone mention Boudin… Looking forward to that recipe! I’ve made it several times, but not pleased with the results. Jambalaya version sounds great. Been thinking about a red beans & rice boudin with ground up smoked sausage, etc. Anyone ever seen / tried something like that?
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Dr_Pain Don’t see this as a highjack, just sharing info.
Now remember, don’t want to give away all the Louisiana secrets, next you will be telling others about oyster dressing. LOL
Chef Oyster Dressing. I love it. It was my Dad’s favorite that he always brought for Thanksgiving, etc. Unfortunately, a lot of the folks these days don’t like it. That is real sad. I love it. So many things these days seem to be going by the wayside for all sorts of ridiculous reasons. Don’t get me started.
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Chef Oyster Dressing. I love it. It was my Dad’s favorite that he always brought for Thanksgiving, etc. Unfortunately, a lot of the folks these days don’t like it. That is real sad. I love it. So many things these days seem to be going by the wayside for all sorts of ridiculous reasons. Don’t get me started.
calldoctoday said in liver sausage:
Chef Oyster Dressing. I love it. It was my Dad’s favorite that he always brought for Thanksgiving, etc. Unfortunately, a lot of the folks these days don’t like it. That is real sad. I love it. So many things these days seem to be going by the wayside for all sorts of ridiculous reasons. Don’t get me started.
I love oysters. Fried or on the half-shell, I can gorge myself on oysters.
Still, I have not had oyster dressing and really have no excuse other than its never been on the menu and I haven’t gotten around to making it myself.
Need to fix that. -
calldoctoday said in liver sausage:
Chef Oyster Dressing. I love it. It was my Dad’s favorite that he always brought for Thanksgiving, etc. Unfortunately, a lot of the folks these days don’t like it. That is real sad. I love it. So many things these days seem to be going by the wayside for all sorts of ridiculous reasons. Don’t get me started.
I love oysters. Fried or on the half-shell, I can gorge myself on oysters.
Still, I have not had oyster dressing and really have no excuse other than its never been on the menu and I haven’t gotten around to making it myself.
Need to fix that.processhead If you like oysters, especially Apalachicola of course, you will like Oyster Dressing. The only problem is that they have gotten ridiculously expensive (what hasn’t, it seems) here lately all of the sudden. They first started going up bad after Hurricane Michael & of course, they promised they would go back down soon as everything settled down. Well, that was what, two years ago now, & they just got worse.
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Chef Ville Platte is not too big. I have been there or near there on assignment many times. Not too far from there the other day as we had to look at some buildings in Port Allen, Opelousas, & Natchez. Someone wanted us to take a look at the Mercantile in New Orleans the other day too, but I just could not get to it quick enough relative to our schedule & when they needed us to look at it. That would have been interesting. Ville Platte is a nice place, last time I was there. Doesn’t that Slap Ya Ol Mama seasoning have their operation down there on the south end of Ville Platte, if I remember correctly?
calldoctoday Yep, slap ya momma is made in Ville Platte. New claim to fame.
They have been hit hard, lots of people hurting, and a very poor community.
Join me in prayers for their community.
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