|
Y’all are about to make me act up and buy some boueffff
|
#
?
Sep 5, 2022 14:25
|
|
|
|
| # ? May 9, 2024 20:09 |
|
|
Made a pot of beans yesterday. Lately I’ve been throwing in some duck fat in at the beginning and a big spoon of whole grain mustard in at the end, both of which I’m enjoying. Anyone else have any tweaks to their red beans recipe (beyond the standard beans, andouille, trinity, garlic/thyme/bay/cayenne)?
|
|
#
?
Sep 5, 2022 14:46
|
|
Scythe posted:Made a pot of beans yesterday. Lately I’ve been throwing in some duck fat in at the beginning and a big spoon of whole grain mustard in at the end, both of which I’m enjoying. Anyone else have any tweaks to their red beans recipe (beyond the standard beans, andouille, trinity, garlic/thyme/bay/cayenne)? Fish sauce when sauteeing the onions. I like a lil cider or red wine vinegar at the end.
|
|
|
#
?
Sep 5, 2022 15:00
|
|
|
Is it still possible to buy oyster liquor? I know what to sub it with, but I want to try oyster liquor. (Also this recipe calls for two quarts.)
|
|
#
?
Sep 13, 2022 06:23
|
|
|
I’ve only ever gotten it with shucked oysters bought by the half-gallon. And I save it and freeze it because I’ve never seen it for sale.
|
|
#
?
Sep 13, 2022 09:56
|
|
|
Gumbo
|
|
#
?
Sep 18, 2022 01:19
|
|
|
Looks great. I’ve gotta make some. (And thanks That Works for the fish sauce suggestion upthread, I’ll definitely add that.)
|
|
#
?
Sep 18, 2022 14:35
|
|
|
Hell yeah, I’d love some of that
|
|
#
?
Sep 18, 2022 15:27
|
|
|
My beloved fiance has recently learned that gluten betrays her. What alternative flours can I use to make a dark roux for my gumbo that will not make a super noticable change in flavor or texture? I worry sorghum would be too sweet.
|
|
#
?
Oct 21, 2022 17:24
|
|
|
Bluedeanie posted:My beloved fiance has recently learned that gluten betrays her. What alternative flours can I use to make a dark roux for my gumbo that will not make a super noticable change in flavor or texture? I worry sorghum would be too sweet. Gram/chickpea flour?
|
|
#
?
Oct 21, 2022 17:35
|
|
|
Bluedeanie posted:My beloved fiance has recently learned that gluten betrays her. What alternative flours can I use to make a dark roux for my gumbo that will not make a super noticable change in flavor or texture? I worry sorghum would be too sweet. I have used pure rice flour for someone with severe celiac. It worked pretty well. I think any gluten-free blend would be better -- they mix up stuff to mimic wheat pretty closely. The universal thing about any gluten-free flour seems to be that you have to keep it a shade lighter than the full dark-red cajun max roux. So your gumbo will be slightly paler than normal. The thing to avoid is an almond flour or any blend that has a lot of nut flours.
|
|
#
?
Oct 21, 2022 19:26
|
|
Klyith posted:I have used pure rice flour for someone with severe celiac. It worked pretty well. I think any gluten-free blend would be better -- they mix up stuff to mimic wheat pretty closely. I've used rice flour and tapioca flour before and yeah definitely keep it lighter and be prepared to quench it pretty fast, as in my experience it browned muuuuuch more quickly than wheat flour. The flavor was not as good as wheat flour for either imo but not enough to make it bad or anything, it still came out really well but definitely again would suggest a homemade stock to help offset this even further. Also I like using Okra with these because the thickening is less noticeable but you might want a file gumbo instead.
|
|
|
#
?
Oct 21, 2022 19:50
|
|
|
I use okra and file both because I am a wild card, babey Thank you all for the good suggestions. Gumbo season is upon us and I look forward to this new flour-based challenge e: w/r/t the darkening, would peanut butter be too far? Should I expect to pull at the blonde stage?
|
|
#
?
Oct 21, 2022 19:58
|
|
|
Idk if it’s gluten free or no, but Kitchen Bouquet will at least get the end product to the normal color and it adds some decent ‘brown’ flavor.
|
|
#
?
Oct 21, 2022 20:26
|
|
|
Did some cooking this weekend. Fried    Also made an oyster bisque  Crab stock for gumbo  This stock was unbelievable, could have just eaten it on its own. Shrimp, okra and andouille gumbo   Served at a Halloween party in cups for easy walking. Also made jambalaya  Pretty sure I gained 10 lbs since Friday. Phil Moscowitz fucked around with this message at 18:58 on Nov 1, 2022 |
|
#
?
Nov 1, 2022 17:42
|
|
|
Those shrimp look a lot like oysters. But seriously, drat, all that looks delicious.
|
|
#
?
Nov 1, 2022 17:55
|
|
|
Scythe posted:Those shrimp look a lot like oysters. They’re pastries Lol
|
|
#
?
Nov 1, 2022 18:57
|
|
|
That little walking cup of gumbo looks like exactly what I need in my life right now
|
|
#
?
Nov 5, 2022 20:41
|
|
|
Not sure if anybody still reads this thread but wondering if somebody has a good recipe for yakamein?
|
|
#
?
Jan 29, 2023 22:42
|
|
|
You gotta fight Ms. Linda for it. And she can take you.
|
|
#
?
Jan 29, 2023 22:54
|
|
|
Crossposting from the smoking thread. Doom Rooster posted:Listen, some people may tell you to check the weather before planning a big project for the weekend. Don’t listen to them. You do not need that kind of negativity in your life.
|
|
#
?
Jan 29, 2023 23:56
|
|
Doom Rooster posted:Crossposting from the smoking thread. Hell yeah
|
|
|
#
?
Jan 30, 2023 00:47
|
|
|
Well, great. Now I'm hungry right before bed. Dammit.
|
|
#
?
Jan 30, 2023 03:36
|
|
|
Brown some dark meat chicken, normally I would use boneless skinless thighs but I had this stuff already. Next goes the sausage  Remove the meat and add a third of your trinity and start your roux separately   When it looks like this add your next third, and a few minutes after that your garlic   Add a little flour to the main pot to soak up the grease, and then add the meat back in and a couple quarts of homemade chicken stock and seasonings. I used hot sauce, Worcestershire, bay leaves, soy sauce, fish sauce, paprika, thyme, file, black pepper, Peychauds bitters, and some Kashmiri chili powder just for fun.   By now your roux should look like this so add that into and let it simmer for at least an hour. Pull the chicken out and shred or chop it up it and add it back in. About 15 minutes before serving add in the last 3rd of your Trinity and adjust salt and liquid levels.   
Human Tornada fucked around with this message at 22:24 on Feb 19, 2023 |
|
#
?
Feb 19, 2023 20:31
|
|
|
Looks amazing. Serving bowl is unrealistic though. Just leave it all in the pot and let me work my way through it until I pass out.
|
|
#
?
Feb 19, 2023 21:54
|
|
|
gently caress yeah, roux game on point
|
|
#
?
Feb 19, 2023 22:04
|
|
Human Tornada posted:Brown some dark meat chicken, normally I would use boneless skinless thighs but I had this stuff already. This is awesome, and going into the OP when I get to my desktop
|
|
|
#
?
Feb 19, 2023 22:12
|
|
|
Cool, thanks. I did a small edit where I mentioned when to put the meat back in the pot.
|
|
#
?
Feb 19, 2023 22:23
|
|
|
Made some andouille and grits for breakfast before the Mardi Gras parades At a party today someone had a boudin king cake—delicious 
|
|
#
?
Feb 20, 2023 01:21
|
|
|
So it’s a giant sausage roll
|
|
#
?
Feb 20, 2023 17:07
|
|
|
It's Dungeness crab season so I made a gumbo using Alton Brown's oven roux method and crab shell stock last week. It was delicious but I'm not sure I ever want to make crab stock in my home again - it took 5 days for the smell to clear out (not helped by being unable to open up all the windows for a while due to weather) and after the first day or so it made things pretty gross. Roux method was easy and foolproof, I don't think I'll ever bother making it on the stove.
|
|
#
?
Feb 22, 2023 09:09
|
|
|
Yeah, I run my vent hood close to max whenever I make shellfish stock…it’s potent.
|
|
#
?
Feb 22, 2023 13:56
|
|
|
Phil Moscowitz posted:Yeah, I run my vent hood close to max whenever I make shellfish stock…it’s potent. No vent hood for my gas stove slumlords ftw
|
|
#
?
Feb 22, 2023 17:43
|
|
|
Human Tornada posted:Add a little flour to the main pot to soak up the grease, and then add the meat back in and a couple quarts of homemade chicken stock and seasonings. I used hot sauce, Worcestershire, bay leaves, soy sauce, fish sauce, paprika, thyme, file, black pepper, Peychauds bitters, and some Kashmiri chili powder just for fun. Quick question on this post. Those various spices, do you happen to have any measurements for them? Even approximate ones would be great. Normally, I do a basic gumbo, but I'm getting things together for lunches for work, and I'm feeling fancy and wanting to try something a bit different, and this sounds pretty excellent at a glance.
|
|
#
?
Mar 25, 2023 00:39
|
|
|
A liddle a dis an a liddle a dat
|
|
#
?
Mar 25, 2023 02:17
|
|
|
bout like a cuppa few pinches or moahr
|
|
#
?
Mar 25, 2023 02:33
|
|
|
Til it look right
|
|
#
?
Mar 25, 2023 02:41
|
|
|
I was afraid you guys would say something like that. Not that I am incapable of measuring with my heart, but I always prefer to have a point to jump off from the first time I start slinging spices with wild abandon on a recipe that I've not done that to yet. Are we talking like, teaspoons here, or tablespoons? Literally a pinch of this and that? Mostly, my concern stems from the fact that this is going to be my lunches for the week for work. If it was like, a single serving thing, I'd not care nearly as much.
|
|
#
?
Mar 25, 2023 02:45
|
|
neogeo0823 posted:I was afraid you guys would say something like that. Not that I am incapable of measuring with my heart, but I always prefer to have a point to jump off from the first time I start slinging spices with wild abandon on a recipe that I've not done that to yet. Are we talking like, teaspoons here, or tablespoons? Literally a pinch of this and that? Mostly, my concern stems from the fact that this is going to be my lunches for the week for work. If it was like, a single serving thing, I'd not care nearly as much. Adding it to like a whole pot id say a tbls of black pepper, paprika and fish sauce and a tsp each for the others then taste before and after that and then adjust further by taste.
|
|
|
#
?
Mar 25, 2023 04:49
|
|
|
|
| # ? May 9, 2024 20:09 |
|
|
neogeo0823 posted:Quick question on this post. Those various spices, do you happen to have any measurements for them? Even approximate ones would be great. Normally, I do a basic gumbo, but I'm getting things together for lunches for work, and I'm feeling fancy and wanting to try something a bit different, and this sounds pretty excellent at a glance. Everyone before me was pretty on point but if you're dead set on using measurements I would estimate I used: Worcestershire 1.5 T Fish sauce 1 T Soy sauce 1 T Black pepper (fresh cracked) 1 t Hot sauce .5 T Peychauds 12 shakes Dried thyme 1 t Bay leaves 2 Paprika 1.5 T Kashmiri chili .75 t Filé 1 t Good luck and god bless
|
|
#
?
Mar 25, 2023 21:22
|
|