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those are some good looking gumbos
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Sep 3, 2015 18:21
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Cold and rainy this weekend. Time to crank out a batch of white beans and rice.  No strict recipe, more or less followed this one: http://www.deepsouthdish.com/2010/10/cajun-white-beans-with-rice.html except grilled up some sliced kielbasa on side then chopped and threw in the last 30m or so. Also just used a mix of cumin, salt, black pepper and cayenne pepper to season instead of "cajun seasoning" as well as added in bay leaves and thyme into the beans after soaking.
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Sep 14, 2015 19:28
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Phil Moscowitz posted:In honor of a new football (and gumbo) season, I made a shrimp and andouille gumbo. OK, making mine right now, just chicken and chorizo. Got it to that dark brown colour where you can just start to smell it. But holy poo poo, there needs to be a warning for this lava!!!!!!!!!!1 Splashed a bit onto my finger and I'm in agony and the skin has already blistered and started peeling. It's taking my mind off my horrible toothache at least.
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Sep 18, 2015 13:06
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Fo3 posted:OK, making mine right now, just chicken and chorizo. Got it to that dark brown colour where you can just start to smell it. feelz good man posted:
Phil Moscowitz posted:Oh man. One time a piece of roux jumped out and landed on my foot. I immediately swiped it off but the damage was done. Gave me a nickel sized blister and I couldn't wear shoes for two weeks. I never make roux in flip flops anymore.
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Sep 18, 2015 13:36
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DO THIS IN A DEEPASS POT BECAUSE IT'S NOT CALLED CAJUN NAPALM FOR SHITS AND GIGGLES. IT WILL BURN AND STICK TO YOUR SKIN
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Needs to be a sticky on the top of every page in this thread. I've had a lot of burns, from welding and stuff. This is the worst. E: VVVV Australia Fo3 fucked around with this message at 13:44 on Sep 18, 2015 |
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Sep 18, 2015 13:41
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You're probably right. Are you in the U.S.? If so I love that you're making gumbo at 6:00 am. If not I love that you're making gumbo outside the U.S.!
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Sep 18, 2015 13:43
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Oh well, my partner didn't like it. They said they hated the sausage because it tasted like salami. It was some unknown brand I bought at the shop where the cheap peppers, celery and other veg is, but it's not the shop we normally buy any meat at. Seemed alright to me, had a smokey flavour, but then again I was at the stovetop stirring, seasoning and tasting the whole time. They also weren't impressed at eating dinner at 9.30pm.  It was OK to me, nice change from regular meals. I've got to make some changes to my recipe, maybe 1/2 cup fat, 1/2 cup flour (instead of 1 and 1), less stock too, 750ml instead of 1L. Overall there was too much liquid for the meat I had. I'll probably wait until I get some seafood and welding gloves before I do it again though. E: and maybe not take the roux so far, maybe she'll like it then? What do you all do with the skin that forms while simmering? Skim it or stir it back in? Fo3 fucked around with this message at 15:28 on Sep 18, 2015 |
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Sep 18, 2015 15:18
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Keep working on it--it's a long process but you will get quicker and better as you try different things. Took me a while before I got to the point where my cajun father-in-law said it was as good as any he's made (now he asks me to make it for him when they visit, which I consider the pinnacle of compliments). Any fat or impurities that form on the surface should be skimmed off. I would consider not taking the roux as far--adding the vegetables and/or liquid when it's the color of milk chocolate rather than the deep dark brown really won't hurt it and you will avoid any chance of burning or getting it too bitter. Also, the less you cook the roux, the more thickening power it has, which seems to have been a problem with yours. e. If you really want that dark color but you don't want to take the roux too far, you can add a couple tablespoons of this stuff, though if a coonass sees you doing it you will be forever branded a cheater: 
Phil Moscowitz fucked around with this message at 15:34 on Sep 18, 2015 |
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Sep 18, 2015 15:29
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Phil Moscowitz posted:Keep working on it--it's a long process but you will get quicker and better as you try different things. You say that yet every one of my friends mothers seemingly had a bottle of that lying around in easy reach in their kitchens.... I used to use it fairly frequently when I was first making gumbo because I didn't really get the roux done just right for it. Still tasted awesome but came out a bit more blonde without adding the kitchen bouquet. Now I find that it's unnecessary but definitely took a long time to get to that point. I'd second the advice above as well. The roux you have up there is a nice color for gumbo but could easily go a bit too far once you throw in the veggies and cook it down a little longer. If your partner didn't care for it, try what Phil said and see how it goes.
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Sep 18, 2015 16:35
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That Works posted:You say that yet every one of my friends mothers seemingly had a bottle of that lying around in easy reach in their kitchens....  There may be one of those in my kitchen as well, in the spice drawer, right by the stove where it can come and go easily, quickly, and without bothering anyone.
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Sep 18, 2015 17:04
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I have three friends having kids in the span of a week and I'm going to make a huge batch of chicken, sausage and shrimp gumbo. I have my go-to but I want to try something different. Does anyone have any good suggestions for a recipe or tweaks?
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Sep 20, 2015 15:59
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Phil Moscowitz posted:I have three friends having kids in the span of a week and I'm going to make a huge batch of chicken, sausage and shrimp gumbo. I have my go-to but I want to try something different. Does anyone have any good suggestions for a recipe or tweaks? Just for the gumbo or do you want to do another cajun dish? For gumbo one thing people don't do often is z'herbes http://www.nola.com/food/index.ssf/2013/03/a_gumbo_zherbes_recipe_and_the.html I like it but not as much as a good standard gumbo but its nice if you want to come with something unexpected. If you're not going for gumbo maybe some maque choux? http://www.nolacuisine.com/2007/05/12/maque-choux-recipe/
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Sep 20, 2015 16:14
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Gumbo z'herbes is probably a little out there for this. I love maque choux, good suggestion. Maybe some other ideas for chicken and sausage gumbo recipes?
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Sep 20, 2015 16:50
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Phil Moscowitz posted:Gumbo z'herbes is probably a little out there for this. I love maque choux, good suggestion. Maybe some other ideas for chicken and sausage gumbo recipes? Eh, I just kinda wing it (heh) each time for that with whatever I got. Hopefully someone else has a good suggestion. You got any duck available? Could part one up, render the fat out of the breasts then boil up the carcass for stock, use the duckfat for the roux and mix in the duck meat. I've done that a few times and it's always awesome. Duckfat roux with that stock is pretty great.
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Sep 20, 2015 16:56
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That Works posted:Eh, I just kinda wing it (heh) each time for that with whatever I got. Hopefully someone else has a good suggestion. I love duck gumbo but the ducks I usually shoot have hardly any fat on their breasts. I need a farm...
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Sep 20, 2015 17:06
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We did grillades and grits last night, went pretty heavy on the sauce...  oh and the sauce for the grillades as well.
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Sep 21, 2015 12:56
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Nhilist posted:We did grillades and grits last night, went pretty heavy on the sauce... That looks awesome. One of my favorites.
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Sep 21, 2015 14:54
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I love using Tony's Chacere on stuff its delicious! One of my favorite things is to first add some lime and cilantro to give the meat im marinading a "Latin" kick then instead of using regular salt to use Tony's for that great Cajun flavoring
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Sep 24, 2015 01:12
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Nooner posted:I love using Tony's Chacere on stuff its delicious! One of my favorite things is to first add some lime and cilantro to give the meat im marinading a "Latin" kick then instead of using regular salt to use Tony's for that great Cajun flavoring If you're up for it, make your own Creole seasoning! Here's what I do: 2 Tbs celery salt 2 Tbs fresh ground pepper 1 Tbs paprika 1 Tbs kosher salt 1 Tbs garlic powder 1 Tbs onion powder 3 tsp cayenne 1/2 tsp ground allspice 1 tsp ground thyme Feel free to double the recipe. Way less salty than Tony's and great for marinades.
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Sep 24, 2015 01:20
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Nooner posted:a "Latin" kick Oh no not this again. Phils recipe is good though, I use something more or less identical too, can't remember which cookbook I picked it up from. I'll put his in the OP.
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Sep 24, 2015 01:27
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Phil Moscowitz posted:If you're up for it, make your own Creole seasoning! Thanks, I will def try this and report back. As much as I like Tony's I'll admit the saltyness can be overbearing sometimes
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Sep 24, 2015 02:47
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That Works posted:Oh no not this again. That one's based on a recipe from one of Besh's books. Lol at the new avatar BTW
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Sep 24, 2015 13:24
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When I made my own for my gumbo I did add some celery salt, so that's cool to know. I based it on an earlier post in the 1st or 2nd page I was messing with, and that's the only new thing I added. Never tried allspice in it though.
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Sep 24, 2015 13:29
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Nooner posted:Thanks, I will def try this and report back. As much as I like Tony's I'll admit the saltyness can be overbearing sometimes Phil's recipe is solid, but I would go a step further and use finely ground celery seed rather than celery salt. I like to salt separately than I season. I tend to season early and salt late when I cook. Alternately, if you're looking for a quick convenience seasoning, Tony's makes a salt-free option.
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Oct 1, 2015 11:46
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I would always recommend using separate seasoning and separate salt, never the celery/garlic/etc-salt combos. Not only can you control exactly how much of each you can put in your dish, but 'salt' doesn't always mean 'table salt', and is a fairly broad category of things. Much in the same way that McDonald's can claim their burger patties are only 'beef, salt, and pepper', the definition of salt is loose (also pepper in that case). Most blends are simply the seasoning + sodium chloride + anti-caking agents, but other, more-questionable brands may have salts like MSG or other higher salts in them. Granted, I personally have no problem with MSG or other options, I just want to be the one to make the call as to when I use it.
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Oct 1, 2015 14:33
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Yeah I think I am going to start using fresh ground celery seed and adjusting the kosher salt, this has been a good conversation.
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Oct 1, 2015 17:03
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If no one has heard, Chef Prudhomme has died.
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Oct 8, 2015 19:33
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Failed Nihilist posted:If no one has heard, Chef Prudhomme has died.  Yeah. We were talkin about that in the GWS chat thread. Dude lived a good while though and did a lot of cool poo poo. Guess thats a good legacy to live behind.
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Oct 9, 2015 22:27
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I'm not normally a GWS poster but I decided to come and post a little memorial. I was born in New Orleans right at the time K-Paul's opened and Prudhomme got huge (  lol). My folks are complete yankees, and we moved away when I was young so I hardly remember it. But we were there in the middle of the cajun & creole food rage and my folks loved it. My mom took cooking classes and really got into it, so the food stuck with us long after. When I learned to cook this stuff became like half of what I do on the regular. Throwing together a jambalaya or red beans is what I make on autopilot when I don't know what else to do.Here is Paul Prudhomme's favorite dish, the stuffed pork roast that "will knock your socks off". It's really good, I like this a lot too. Thanks Chef Paul, you glorious fat bastard. I hope you're eating your way back to 500 pounds wherever you are now. code:
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Oct 10, 2015 03:19
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Klyith posted:
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Oct 10, 2015 06:54
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Pork loin is awesome on the smoker, I'm never quite sure why it doesn't get more "press." I would definitely recommend a short, hot smoke over the low and slow method that you'd use for ribs and shoulder though. Pull it out at 135° and let the residual heat bring it up to 140, that poo poo dries out real quick.
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Oct 10, 2015 15:55
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Robo Boogie Bot posted:Pork loin is awesome on the smoker, I'm never quite sure why it doesn't get more "press." I would definitely recommend a short, hot smoke over the low and slow method that you'd use for ribs and shoulder though. Pull it out at 135° and let the residual heat bring it up to 140, that poo poo dries out real quick. e: poo poo, thought I was in the smoking thread, didn't mean to derail the Cajun discussion
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Oct 11, 2015 05:18
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So if I need a single book on cajun cooking, would Prudhomme's Louisiana Kitchen cover me?
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Oct 11, 2015 07:10
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Steve Yun posted:So if I need a single book on cajun cooking, would Prudhomme's Louisiana Kitchen cover me? Definitely. You can get used copies cheap all over the place.
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Oct 11, 2015 07:11
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Vulture Culture posted:How thick are your cuts? Hot and quick works great for smaller tenderloins, but all the cryovac loins I've picked up are in the 8-10 pound range and are a solid six inches thick, which I've viewed as way too much to get any kind of even cooking any way other than low and slow. For those I've been doing an overnight dry brine + marinade injection and bringing them up to a final resting temp of 140-145. I wouldn't put tenderloin on the smoker, just loin. I usually get a whole loin and divide it into a few 2-3 pound roasts. By hot, I mean somewhere between 300-325 for about an hour. A loin really doesn't have the fat or convective tissue to justify a long, slow smoke.
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Oct 11, 2015 15:12
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Steve Yun posted:So if I need a single book on cajun cooking, would Prudhomme's Louisiana Kitchen cover me? I think that ones more or less the best. Justin Wilsons cookbook is decent, but I don't think it's as comprehensive. I should drag them both out and compare.
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Oct 11, 2015 16:37
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Folse's Encyclopedia of Cajun and Creole Cuisine is my Cajun cooking bible. It's an amazing book, though I think it's out of print. But Prudhomme's etouffee recipe is the base for my and my Cajun father in law's crawfish etouffee and it's one of the best things I have ever eaten. Phil Moscowitz fucked around with this message at 22:15 on Oct 11, 2015 |
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Oct 11, 2015 22:09
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Phil Moscowitz posted:Folse's Encyclopedia of Cajun and Creole Cuisine is my Cajun cooking bible. It's an amazing book, though I think it's out of print. I've run across Folse's recipes here and there, never saw the book though. I should try to find one. Comparing Wilson and Prudhomme's books, Wilson's is a bit lighthearted. Got some good recipes in it but Prudhomme's is more thorough and has a lot more adaptability in things. A neat cookbook I've used is the Picayune cookbook, which is a collection of submitted recipes from the Picayune newspaper (now the Times-Picayune) from the late 1800s to 1901 or so. It's hilarious to read in its naive politically incorrectness and also for the random recipes in half french / sometimes antiquated measurement increments. It's got a ton of recipes in it though all over the spectrum and does a nice job of giving recipe lists for a weeks cooking based on what vegetables and seafood are in season at each time of the year (which is actually quite useful). Hell the 1st chapter is entirely on how to brew coffee properly. I love it. Worth a read but if you want to use it be prepared to find substitutes for some random ingredients (like a calfs head) that you don't really see much now. http://smile.amazon.com/Picayune-Cr...reole+cook+book
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Oct 11, 2015 22:21
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John Folse's Encyclopedia of Cajun & Creole cuisine is excellent. It's a great read, though I haven't tried the recipes. They seem solid, though. It has a ton of history and the photography is really great. If I remember correctly, the hardcopy came with a PDF version as well, so that's pretty handy. I'm definitely going to have to get that Picayune cookbook, though. e: My mother got a copy when it came out. I don't own it myself, so I'm not 100% about the PDF. There appears to be a "multimedia CD" version that's way more expensive, so that may be what I'm remembering. Anyway, link: http://www.amazon.com/The-Encyclopedia-Cajun-Creole-Cuisine/dp/0970445717 Mushika fucked around with this message at 14:56 on Oct 12, 2015 |
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Oct 12, 2015 14:50
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Cross post from what did you do for dinner thread. Oyster Po' Boy with stone ground mustard caper remoulade. Look at those little fatties  
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Oct 19, 2015 01:25
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