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Billy's is great. Their boudin balls are something else though. They wrap boudin around a little block of pepper jack and then bread and deep fry all of that. I can eat like two of them before I need a nap. Should be doing a roadtrip back to Houston for Christmas and I'll be sure to swing by there on the way through Louisiana. There's also Don's Specialty Meats at the same exit in Scott, but I prefer Billy's.
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Dec 13, 2023 16:48
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Sausage  Gumbo 
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Feb 4, 2024 00:59
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Hell yeah I used to stop at Rabideux's when I was making the BR-Houston round trip a lot, always brought an ice chest for sausages. Their pork and venison was really good.
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Feb 5, 2024 00:34
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Happy Mardi Gras      
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Feb 14, 2024 02:53
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Give the pup whatever they want. 
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Feb 14, 2024 04:12
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Happy belated Mardi Gras
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Feb 14, 2024 19:41
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Hey, this thread seems like a good place to ask this question, possibly. I'm looking to do a twist on chicken and waffles for dinner tonight. I've got this bag of fried cheddar bacon scallop balls from Aldi, and I wanna serve them over some cheddar bay biscuit waffles. What would be a good sauce to go over the top of that? I've got a bit of bourbon barrel maple syrup that I could drizzle over the top, but I feel like I should accentuate that with maybe some hot sauce and possibly citrus? Or I could go creamy with something like a sriracha mayo, possibly. What do you guys think? EDIT: I ended up finding a bottle of Aldi's version of boom boom sauce in the back of the pantry, and mixed equal parts that and the bourbon barrel maple syrup with a bit of lime juice to brighten it up. It tasted pretty ok. neogeo0823 fucked around with this message at 00:25 on Feb 15, 2024 |
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Feb 14, 2024 19:51
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I need to make shrimp and crawfish gumbo again. My grocery store finally started selling head-on shrimp.
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Feb 15, 2024 20:00
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neogeo0823 posted:Hey, this thread seems like a good place to ask this question, possibly. I'm looking to do a twist on chicken and waffles for dinner tonight. I've got this bag of fried cheddar bacon scallop balls from Aldi, and I wanna serve them over some cheddar bay biscuit waffles. What would be a good sauce to go over the top of that? I've got a bit of bourbon barrel maple syrup that I could drizzle over the top, but I feel like I should accentuate that with maybe some hot sauce and possibly citrus? Or I could go creamy with something like a sriracha mayo, possibly. What do you guys think? Sounds like it would be good. I think general questions thread is prob best overall if you wanted any more followup / suggestions. This isn't a bad spot for it but maybe more eyeballs over on that one comparatively.
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Feb 15, 2024 20:20
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That Works posted:Sounds like it would be good. Yeah, I should've asked there. I figured here at the time because it's like, chicken and waffles, but seafood, which seems in this thread's bag. One bit of advice I'll give if anyone here wants to try making cheddar bay waffles, the box calls for 3/4 cup of water, but use 1 1/4 cup. The waffles won't wanna brown in the iron very easily, so take them out as soon as there's no more steam coming out of the iron and crisp them in the air fryer for a minute or two. For the sauce, if I were to do it again, I'd go with the maple/lime juice/hot sauce instead of the boom boom sauce.
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Feb 16, 2024 00:20
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You could also try the southern food thread or hot sauce thread for that one. Personally, I'd go with something neutral*, like Frank's, for hot chicken and waffles. * obviously it's hot sauce so it's not neutral, but relative to Garlic Miso Triple Death Bowel Inflamer or whatever which is just going to overwhelm the syrup and waffles
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Feb 16, 2024 01:26
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Frank's? Frank's?
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Feb 16, 2024 02:22
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Mushika posted:Frank's? Hey, Crystal it ain't, but we put that poo poo on the wings where I'm from. It's got its own place. Yellow Bird has a really good agave and habanero hot sauce that, if I hadn't bought the $1 trial size bottle from Walmart, would've been perfect in this. Discussion Quorum posted:You could also try the southern food thread or hot sauce thread for that one. Personally, I'd go with something neutral*, like Frank's, for hot chicken and waffles. I... didn't even think to check and see if there was a southern food thread.  That's what I get for being in a mild rush.
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Feb 16, 2024 02:56
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I think the vinegar forward nature of most Louisiana sauces would clash with the maple syrup. Maybe Crystal would work. Tabasco, no. Frank's and chicken is a perfectly reasonable combination. A habanero sauce would probably be good too, if your guests would be down for that.
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Feb 16, 2024 03:10
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Oh right, I've got a bone to pick with everyone ITT about Crystal! I finally got some and I don't get it at all. It's not that hot, and has a ton of salt. Pretty much a slightly hotter cholula. So if you use it on something that's already got good seasoning but you want to add heat, you have to use a big glug and you end up over-salted. I'd take tabasco any day of the week. Crystal will be nice for putting on eggs tho.
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Feb 16, 2024 18:52
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Klyith posted:Oh right, I've got a bone to pick with everyone ITT about Crystal! I finally got some and I don't get it at all. Yeah, Crystal for me is not a general purpose hot sauce. Crystal is THE sauce for gumbo, jambalaya, anything creole/cajun.
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Feb 16, 2024 18:57
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Personally I don’t use Crystal for heat. When I cook cajun/creole, the food is already spicy enough from cayenne/etc when it hits the table (I also often throw in chopped jalapeños with my trinity, even though I bet that’s heretical). The Crystal’s there for a pop of acid and color, it’s almost a garnish. It does kill on eggs too though.
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Feb 16, 2024 19:01
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Hash browns too.
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Feb 16, 2024 19:02
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Garlic Crystal is my general purpose hot sauce because that stuff is yummy. But it's certainly not the be all and end all heat and flavor combo. I use Sriracha for that.
TheKingslayer fucked around with this message at 19:10 on Feb 16, 2024 |
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Feb 16, 2024 19:03
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loving double post.
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Feb 16, 2024 19:09
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Crystal is the salt and vinegar finish with a tiny amount of heat. Tabasco is more heat with vinegar. Usually Im adding these to things that already have some heat, I like tabasco for beans, crystal for everything else (and sometimes beans too).
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Feb 16, 2024 19:16
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Hmm, I guess the answer is that to me the main job of a hot sauce is adding heat at the table, when food is made to accommodate the lowest heat tolerance. And when I'm cooking for myself I use cayenne and hot peppers to suit my own taste. (Also I'm one of those people who can drink vinegar straight, so the vinegar in a few shakes of tabasco is nothing to me.) Scythe posted:(I also often throw in chopped jalapeños with my trinity, even though I bet that’s heretical). Try adding some poblanos, particularly for a dish that is cooking for a long time. Good flavor and they keep a little more structure after cooking.
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Feb 16, 2024 19:30
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That Works posted:Crystal is the salt and vinegar finish with a tiny amount of heat. Yeah this is more or less my take as well, but Tabasco also has a distinctive flavor to it. I love it on red beans and rice and jambalaya but it's not something I often use for general hot sauce purposes.
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Feb 16, 2024 21:48
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.
pandy fackler fucked around with this message at 06:29 on Mar 22, 2024 |
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Feb 16, 2024 23:54
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In my opinion, there is no general-purpose hot sauce. There are tons of different hot sauces that have tons of different applications. However, when it comes to Creole or Cajun-style dishes, Crystal comes the closest. If you want more heat, add something hot to the dish, like whatever hot peppers you have on hand, cayenne, whatever. Tabasco is fine if that's all you have, and often it is. But Frank's is just worthless to me, wings or otherwise.
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Feb 17, 2024 07:09
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I. M. Gei posted:I need to make shrimp and crawfish gumbo again. My grocery store finally started selling head-on shrimp. I went to buy head-on shrimp for gumbo today and the store was out.  Even worse, a guy at the seafood counter told me he heard a rumor that some new state legislation was making it impossible for them to get more. Do any of y'all know anything about this? I live in Texas and I haven't heard anything about a law making shrimp with heads illegal. Maybe it's some anti-immigrant poo poo cuz a lot of the shrimp comes from Ecuador?
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Feb 24, 2024 02:50
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That sounds insane but Texas is a hellhole so, I dunno.
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Feb 24, 2024 04:09
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I. M. Gei posted:I went to buy head-on shrimp for gumbo today and the store was out. I'm in Texas and I haven't heard of this.
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Feb 24, 2024 15:40
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A railroad commissioner is in a dispute with the public finance authority, so shrimp are off the menu. this is a lie, maybe?
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Feb 24, 2024 16:59
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Shooting Blanks posted:I'm in Texas and I haven't heard of this. I checked google and didn't see anything about a new shrimp law so it may be bullshit. It's possible the store was just out and didn't have shelf space to put out more because of Mardi Gras and crawfish season. Then again google sucks poo poo now, so  In any case I ended up getting some shrimp at the Asian market. It cost about $15 more but I'm pretty sure it's the same shrimp.
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Feb 24, 2024 21:00
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Edit: wrong continent
The_Doctor fucked around with this message at 16:44 on Feb 25, 2024 |
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Feb 25, 2024 16:39
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Well I just made my first ever shrimp stock with shrimp heads, following Phil Moscowitz's megapost. It smells a little pepper-y but maybe that'll balance out later when I make the actual gumbo. Now if only I could find some fresh okra. I know frozen okra works fine but it feels like a waste after all the effort I went to to make this stock.
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Feb 26, 2024 06:47
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I. M. Gei posted:Well I just made my first ever shrimp stock with shrimp heads, following Phil Moscowitz's megapost. It smells a little pepper-y but maybe that'll balance out later when I make the actual gumbo. Check your local big Asian market/store. If it’s big enough to have a fresh produce section, chances are good they’ll carry okra.
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Feb 26, 2024 07:11
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There is nothing wrong with frozen veggies and if you're cooking them anyways they may be higher quality than "fresh" (which may not always be as fresh as you think). That said, depending on where you are in Texas, it's also worth checking Fiesta Mart if there is one around you. e: okra is a summer/early fall crop so I would assume any fresh okra you find in February is shipped from pretty drat far away Discussion Quorum fucked around with this message at 15:55 on Feb 26, 2024 |
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Feb 26, 2024 15:53
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Ive used fresh vs frozen in my gumbo before and honestly not a lot of difference. If you were just doing like stewed okra and tomatoes as a side dish or frying okra its a lot more important.
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Feb 26, 2024 16:28
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Shrimp stock. Gumbo roux  I didn't use the oven trick to make the roux this time. I made it all on the stovetop like a big boy!
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Feb 28, 2024 03:14
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The finished gumbo. Pardon the messy rear end pot. 
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Feb 28, 2024 23:57
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It seems rather thick…what did you put in it?
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Feb 29, 2024 05:18
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Phil Moscowitz posted:It seems rather thick…what did you put in it? It is, although my gumbo is usually like that. The roux is 1.5 cups each of flour and canola oil, and I used about 3 or 4 quarts of stock, 2 cups of rice uncooked (probably closer to 6 cups after cooking; I cooked the rice separately), 24 oz of frozen okra, and something like 5 lbs of shrimp cuz I like my gumbo meaty and full of protein!  It's closer to porridge than soup at this point but I ain't complaining. It's still fuckin delicious. I. M. Gei fucked around with this message at 05:34 on Feb 29, 2024 |
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Feb 29, 2024 05:31
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| # ? Apr 29, 2024 12:50 |
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You made I M Geitouffee
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Feb 29, 2024 07:40
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