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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
Cast Iron Jedi
 
Join Date: Nov 2004
What's for dinner? Here's mine... (Part 2)

What you got?
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Old 05-15-2015, 09:22 AM   #5146
Predarat Predarat is offline
Run Chiefs fans, run!!
 
Join Date: Oct 2004
Location: Nashville, TN
We are supposed to have a rain out weekend, so tomorrow or Sunday I will be making Gumbo, probably Chicken and Sausage unless some shrimp is to be had on a bargain.
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Old 05-15-2015, 09:33 AM   #5147
BucEyedPea BucEyedPea is offline
Gimme My Berries Back!
 
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Quote:
Originally Posted by Indian Chief View Post
Cracker Barrel makes that Coca Cola cake and I am wondering if the Dr. Pepper cake is anything like that?
Love their Maine blueberrry pancakes...tho' I can't eat them anymore. Soooo good tho'!
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Old 05-15-2015, 09:40 AM   #5148
In58men In58men is offline
Baba Ganoush
 
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Quote:
Originally Posted by Predarat View Post
We are supposed to have a rain out weekend, so tomorrow or Sunday I will be making Gumbo, probably Chicken and Sausage unless some shrimp is to be had on a bargain.
My gumbo sucked the first time I made it. Haven't made it since. I think I'll try again once it cools down here.
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Old 05-15-2015, 10:12 AM   #5149
redshirt32 redshirt32 is offline
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Pork Butt grilled med rare, Hobo taters onions butter salt pepper, fresh local fruit, simple and tasty!
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Old 05-15-2015, 10:33 AM   #5150
BucEyedPea BucEyedPea is offline
Gimme My Berries Back!
 
Join Date: Apr 2006
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Originally Posted by Inmem58 View Post
My gumbo sucked the first time I made it. Haven't made it since. I think I'll try again once it cools down here.
You wound up not using MY recipe. Tsk! Tsk!
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Old 05-15-2015, 10:48 AM   #5151
Fire Me Boy! Fire Me Boy! is offline
Cast Iron Jedi
 
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Quote:
Originally Posted by BucEyedPea View Post
You wound up not using MY recipe. Tsk! Tsk!
I never trust a New Englander with anything from Louisiana. Just sayin'.

Inmem, did I give you a recipe from my bud in Baton Rouge? That man has never led me astray.
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Old 05-15-2015, 10:55 AM   #5152
BucEyedPea BucEyedPea is offline
Gimme My Berries Back!
 
Join Date: Apr 2006
Location: None of your business
Quote:
Originally Posted by Fire Me Boy! View Post
I never trust a New Englander with anything from Louisiana. Just sayin'.

Inmem, did I give you a recipe from my bud in Baton Rouge? That man has never led me astray.
How do you know if my recipe wasn't from New Orleans or that area?

To my recall, my recipe wasn't a New England one but from a Southerner. I even have a New Orleans cookbook. There's no one recipe anyway and mine was darn good following a business trip to New Orleans where I had some— just as good.
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Old 05-15-2015, 10:56 AM   #5153
In58men In58men is offline
Baba Ganoush
 
Join Date: Jan 2012
Quote:
Originally Posted by Fire Me Boy! View Post
I never trust a New Englander with anything from Louisiana. Just sayin'.



Inmem, did I give you a recipe from my bud in Baton Rouge? That man has never led me astray.

I'm not sure if you put a recipe out there or not. I did use the shrimp étouffée recipe. I made several rookie mistakes while cooking gumbo. As you can see in the picture to the right the thick layer of grease I put the andouille sausage in raw and that totally killed it. The shrimp was way over cooked and didn't have that pop, just a mushy texture. I need to tweak on it some more. I got the roux down pretty good.

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Old 05-15-2015, 10:57 AM   #5154
In58men In58men is offline
Baba Ganoush
 
Join Date: Jan 2012
Quote:
Originally Posted by BucEyedPea View Post
How do you know if my recipe wasn't from New Orleans or that area?

To my recall, my recipe wasn't a New England one but from a Southerner. I even have a New Orleans cookbook. There's no one recipe anyway and mine was darn good following a business trip to New Orleans where I had some— just as good.

You're stingy with your recipes. Carry on grasshopper. Mrs. Selfish
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Old 05-15-2015, 11:17 AM   #5155
Fire Me Boy! Fire Me Boy! is offline
Cast Iron Jedi
 
Join Date: Nov 2004
Quote:
Originally Posted by BucEyedPea View Post
How do you know if my recipe wasn't from New Orleans or that area?

To my recall, my recipe wasn't a New England one but from a Southerner. I even have a New Orleans cookbook. There's no one recipe anyway and mine was darn good following a business trip to New Orleans where I had some— just as good.
I don't trust Louisiana cookbooks either. Only go with a trusted Louisianan.
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Old 05-15-2015, 11:19 AM   #5156
Fire Me Boy! Fire Me Boy! is offline
Cast Iron Jedi
 
Join Date: Nov 2004
Quote:
Originally Posted by Inmem58 View Post
I'm not sure if you put a recipe out there or not. I did use the shrimp étouffée recipe. I made several rookie mistakes while cooking gumbo. As you can see in the picture to the right the thick layer of grease I put the andouille sausage in raw and that totally killed it. The shrimp was way over cooked and didn't have that pop, just a mushy texture. I need to tweak on it some more. I got the roux down pretty good.

It looks good. You could do the andouille at the front, I think, but you'd want to drain the fat off. Use it for eggs the next day.
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Old 05-15-2015, 11:21 AM   #5157
In58men In58men is offline
Baba Ganoush
 
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Quote:
Originally Posted by Fire Me Boy! View Post
I don't trust Louisiana cookbooks either. Only go with a trusted Louisianan.
I use to have a friend from Louisiana and he's crazy about their cooking. He always tells me "never, and I mean never stir your roux with a plastic whisk, use a wooden spatula".
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Old 05-15-2015, 11:23 AM   #5158
Fire Me Boy! Fire Me Boy! is offline
Cast Iron Jedi
 
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Quote:
Originally Posted by Inmem58 View Post
I use to have a friend from Louisiana and he's crazy about their cooking. He always tells me "never, and I mean never stir your roux with a plastic whisk, use a wooden spatula".
That's pretty hardcore. I suppose it could get hot enough to melt some plastics, though.

I make mine in the oven if I'm going for a darker color... no stirring needed, it's gentler, and less likely to overcook.
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Old 05-15-2015, 11:31 AM   #5159
In58men In58men is offline
Baba Ganoush
 
Join Date: Jan 2012
Quote:
Originally Posted by Fire Me Boy! View Post
That's pretty hardcore. I suppose it could get hot enough to melt some plastics, though.

I make mine in the oven if I'm going for a darker color... no stirring needed, it's gentler, and less likely to overcook.
Yeah, he brought some of his mothers gumbo to work and it was really good. It was nothing like mine lol. I asked him for the recipe and he said she wouldn't even give to him lol.
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Old 05-15-2015, 11:44 AM   #5160
SAUTO SAUTO is offline
Shit
 
Join Date: Jun 2008
Quote:
Originally Posted by Inmem58 View Post
My gumbo sucked the first time I made it. Haven't made it since. I think I'll try again once it cools down here.
http://www.lacrawfish.com/Karys-Gumb...FYsCaQodykgACw


try this.
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