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  5. What did everyone cook today?

What did everyone cook today?

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  • GWG8541G GWG8541

    Departing Contestant I’ve had a few decent IPA’s, but I just cut back on my intake and drink somethingI like. I drink more whiskey than beer now. Since I have seem to have gotten older, beer wakes me up too much at night to use the bathroom. Whiskey let’s me sleep all night.

    zbigjeffZ Offline
    zbigjeffZ Offline
    zbigjeff
    Sous Vide Team Blue Power User Regular Contributors Cast Iron
    wrote on last edited by
    #9794

    GWG8541 It’s all about finding that sweet spot for just about anything. This one is “WHISKEY”. Glad you figured it all OUT.

    GWG8541G 1 Reply Last reply
    1
    • Dr_PainD Dr_Pain

      RON PARRISH said in What did everyone cook today?:

      Dr_Pain I gonna make my 1st attempt at roix tonight. Hopefully it comes out ok!

      You got that! Just take your time, constantly stirring over medium heat max!. Better to have a little more oil than having a dry roux (which is harder to brown evenly). Trust your nose. It should smell nutty and not smoky. If it is smoky then you need to get it off the heat and stir fast otherwise it will be burnt. If it is burnt, scrap it and start again.

      R Offline
      R Offline
      RON PARRISH
      Regular Contributors Cast Iron Canning Team Orange Veteran Power User
      wrote on last edited by
      #9795

      Dr_Pain IMG_1079.jpg Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!

      G Dr_PainD mrobisrM zbigjeffZ B 7 Replies Last reply
      14
      • R RON PARRISH

        Dr_Pain IMG_1079.jpg Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!

        G Offline
        G Offline
        gus4416
        Team Blue
        wrote on last edited by
        #9796

        RON PARRISH that looks awesome wish I was there to try it good to have you back

        1 Reply Last reply
        0
        • GWG8541G GWG8541

          Departing Contestant I’ve had a few decent IPA’s, but I just cut back on my intake and drink somethingI like. I drink more whiskey than beer now. Since I have seem to have gotten older, beer wakes me up too much at night to use the bathroom. Whiskey let’s me sleep all night.

          Departing ContestantD Offline
          Departing ContestantD Offline
          Departing Contestant
          Regular Contributors
          wrote on last edited by
          #9797

          GWG8541 sleep all night…there’s a thought

          1 Reply Last reply
          0
          • R RON PARRISH

            Dr_Pain IMG_1079.jpg Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!

            Dr_PainD Offline
            Dr_PainD Offline
            Dr_Pain
            Sous Vide Dry Cured Sausage Traeger Team Blue
            wrote on last edited by
            #9798

            RON PARRISH That is one good looking bowl right there!!! I love it

            R 1 Reply Last reply
            0
            • Dr_PainD Dr_Pain

              RON PARRISH That is one good looking bowl right there!!! I love it

              R Offline
              R Offline
              RON PARRISH
              Regular Contributors Cast Iron Canning Team Orange Veteran Power User
              wrote on last edited by
              #9799

              Dr_Pain Thanks! Its tough to hang with all you guys but the support you give sure makes it a lot of fun trying!

              Dr_PainD 1 Reply Last reply
              0
              • R RON PARRISH

                Dr_Pain Thanks! Its tough to hang with all you guys but the support you give sure makes it a lot of fun trying!

                Dr_PainD Offline
                Dr_PainD Offline
                Dr_Pain
                Sous Vide Dry Cured Sausage Traeger Team Blue
                wrote on last edited by
                #9800

                RON PARRISH I’ve made a few seafood gumbos and stews in my days and have done it many ways (white roux, okra, medium roux, dark roux). At the end of the day it is all about the outcomes!!! By your own account it was delicious so it was a success.

                Don’t get me wrong you will find seasoned Cajuns that will crucify you for doing a seafood gumbo with anything other than okra but my favorite way is okra and tan roux. It gives the body and mouth feel I like. Your looks like it would coat the mouth just right

                mrobisrM 1 Reply Last reply
                1
                • R RON PARRISH

                  Dr_Pain IMG_1079.jpg Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!

                  mrobisrM Offline
                  mrobisrM Offline
                  mrobisr
                  Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                  wrote on last edited by
                  #9801

                  RON PARRISH that looks fantastic.

                  1 Reply Last reply
                  1
                  • Dr_PainD Dr_Pain

                    RON PARRISH I’ve made a few seafood gumbos and stews in my days and have done it many ways (white roux, okra, medium roux, dark roux). At the end of the day it is all about the outcomes!!! By your own account it was delicious so it was a success.

                    Don’t get me wrong you will find seasoned Cajuns that will crucify you for doing a seafood gumbo with anything other than okra but my favorite way is okra and tan roux. It gives the body and mouth feel I like. Your looks like it would coat the mouth just right

                    mrobisrM Offline
                    mrobisrM Offline
                    mrobisr
                    Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                    wrote on last edited by
                    #9802

                    Dr_Pain seems like all traditional ethnic foods vary slightly according to how your mother, grandmother, or area made it and that’s the best and only way, but that sure makes for a lot of best dishes, lol. You said it right if you and your family like it then it’s right.

                    1 Reply Last reply
                    0
                    • R RON PARRISH

                      Dr_Pain IMG_1079.jpg Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!

                      zbigjeffZ Offline
                      zbigjeffZ Offline
                      zbigjeff
                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                      wrote on last edited by
                      #9803

                      RON PARRISH “Messes” are very good as long as they taste good. It doesn’t matter if it makes it on the front page of the Food Network for presentation(looks). It just matters on the way down.

                      1 Reply Last reply
                      1
                      • R RON PARRISH

                        Dr_Pain IMG_1079.jpg Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!

                        B Offline
                        B Offline
                        bocephus
                        Team Orange Power User Canning Masterbuilt Veteran
                        wrote on last edited by
                        #9804

                        RON PARRISH The end result is all that matters.

                        1 Reply Last reply
                        1
                        • R RON PARRISH

                          Dr_Pain IMG_1079.jpg Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!

                          G Offline
                          G Offline
                          glen
                          Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                          wrote on last edited by
                          #9805

                          RON PARRISH Mussels are one of my favorites, I am sure it was great

                          Give a man a fish and he eats for a day
                          Teach a man to fish and he drinks beer for a lifetime

                          1 Reply Last reply
                          0
                          • GmoranG Offline
                            GmoranG Offline
                            Gmoran
                            Green Mountain Grill Team Blue
                            wrote on last edited by
                            #9806

                            Wife’s at work, kids are at school, so in true Jonathon fasion I went to dillons and got a Ribeye for lunch.

                            Also having Walnut valley porterhouses for dinner. Can anyone ever have to much steak in one day?

                            7BF58B29-C338-49EC-B05B-35F47DECCF1A.jpeg

                            Tex_77T HerbcoFoodH G cdavisC Dr_PainD 8 Replies Last reply
                            12
                            • GmoranG Gmoran

                              Wife’s at work, kids are at school, so in true Jonathon fasion I went to dillons and got a Ribeye for lunch.

                              Also having Walnut valley porterhouses for dinner. Can anyone ever have to much steak in one day?

                              7BF58B29-C338-49EC-B05B-35F47DECCF1A.jpeg

                              Tex_77T Offline
                              Tex_77T Offline
                              Tex_77
                              Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                              wrote on last edited by
                              #9807

                              Gmoran No such thing as to much steak.

                              Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                              1 Reply Last reply
                              3
                              • GmoranG Gmoran

                                Wife’s at work, kids are at school, so in true Jonathon fasion I went to dillons and got a Ribeye for lunch.

                                Also having Walnut valley porterhouses for dinner. Can anyone ever have to much steak in one day?

                                7BF58B29-C338-49EC-B05B-35F47DECCF1A.jpeg

                                HerbcoFoodH Offline
                                HerbcoFoodH Offline
                                HerbcoFood
                                Regular Contributors Team Orange Sous Vide
                                wrote on last edited by
                                #9808

                                Gmoran Not until if you get the gout is it too much.

                                1 Reply Last reply
                                1
                                • JonathonJ Offline
                                  JonathonJ Offline
                                  Jonathon
                                  Team Blue Admin Walton's Employee Power User
                                  wrote on last edited by
                                  #9809

                                  Tex_77 At these prices there might be?!

                                  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

                                  Tex_77T GmoranG 2 Replies Last reply
                                  1
                                  • JonathonJ Jonathon

                                    Tex_77 At these prices there might be?!

                                    Tex_77T Offline
                                    Tex_77T Offline
                                    Tex_77
                                    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                    wrote on last edited by
                                    #9810

                                    Jonathon All depends on how you are buying your meat.

                                    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                    1 Reply Last reply
                                    1
                                    • JonathonJ Jonathon

                                      Tex_77 At these prices there might be?!

                                      GmoranG Offline
                                      GmoranG Offline
                                      Gmoran
                                      Green Mountain Grill Team Blue
                                      wrote on last edited by
                                      #9811

                                      Jonathon Walnut valley had a sale a few weeks ago. $10 a lb for porterhouses. (Eldorado store only) I didn’t think that was unreasonable in light of the times. Normally $17 a lb

                                      1 Reply Last reply
                                      0
                                      • GmoranG Gmoran

                                        Wife’s at work, kids are at school, so in true Jonathon fasion I went to dillons and got a Ribeye for lunch.

                                        Also having Walnut valley porterhouses for dinner. Can anyone ever have to much steak in one day?

                                        7BF58B29-C338-49EC-B05B-35F47DECCF1A.jpeg

                                        G Offline
                                        G Offline
                                        gus4416
                                        Team Blue
                                        wrote on last edited by
                                        #9812

                                        Gmoran good looking steak

                                        1 Reply Last reply
                                        0
                                        • GmoranG Gmoran

                                          Wife’s at work, kids are at school, so in true Jonathon fasion I went to dillons and got a Ribeye for lunch.

                                          Also having Walnut valley porterhouses for dinner. Can anyone ever have to much steak in one day?

                                          7BF58B29-C338-49EC-B05B-35F47DECCF1A.jpeg

                                          cdavisC Offline
                                          cdavisC Offline
                                          cdavis
                                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                          wrote on last edited by
                                          #9813

                                          Gmoran looks great 👍

                                          1 Reply Last reply
                                          0

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