|
Can anybody explain what the holy trinity is to me? From the OP it just sounds like three random vegetables thrown together, since apparently everything can be substituted for anything..? Bell peppers are kinda spendy but I have a bunch of carrots and jalapenos and garlic and onions, as well as celery. I was thinking of going 1 part carrots, one part bell peppers and some de-seeded jalapenos, and 1 part of onion and garlic. Or is that an abomination?
|
#
¿
Nov 9, 2015 13:16
|
|
|
|
| # ¿ May 20, 2024 10:02 |
|
|
Thanks for the replies, I'm not too worried but the post about the trinity in the OP is kind of confusing, it goes all over the palce mentioning 6 or 7 different potential ingredients, and talks about subbing some that are drastically different than others. My main concern is the jalapenos overdoing the spice but they're mostly pretty mild, I took a bite out of a couple and they were sweet.HFX posted:The Holy Trinity is Onions, bell peppers, celery. People will sometimes denote between a trinity and a holy trinity by the presence of garlic. Bell peppers aren't really that costly and during warmer months grow quite easily in a small garden. If you want to tell me about growing a garden check out the thread in DIY, you'll see my garden, and know it's out of season.
|
|
#
¿
Nov 9, 2015 15:13
|
|
|
the_chavi posted:Ouch! I have a pair of kevlar-lined gloves I wear when I shuck oysters - hurts like a bitch if I stab myself, but there's no blood. Dr. Gitmo Moneyson posted:I'm actually legitimately curious as to whether this would be any good or not. Enough that I might try a batch at some point. My grocery store sells both andouille and boudin sausage; I might try one or both of those with the casings removed and see if it turns out good. Maybe with or without chorizo. I have no idea how oysters would work inside stuffing or a turkey however I'm leaning toward  , probably my personal taste though.
coyo7e fucked around with this message at 00:58 on Feb 12, 2016 |
|
#
¿
Feb 12, 2016 00:53
|
|
|
The only thing I'd worry with scallops, is to not let them disintegrate by overcooking them.
|
|
#
¿
Apr 29, 2016 17:06
|
|
|
kloa posted:Unfortunately this is the truth for boudain Its a French word so "in" is pronounced "aanhh" with the n being largely silent. Pinch your nose and say "in" a few times to hear the a that is not in the spelling.
|
|
#
¿
Sep 3, 2017 23:52
|
|
|
It's a masculine/feminine thing where in French if there's no e on the end, it's probably a masculine version of a name or noun and if it does have an e in it's a feminine and you say the consonants. That's why you can have Michel or Michelle or Dominic and Dominique. Even with the a it ought to have a silent n.
|
|
#
¿
Sep 4, 2017 03:05
|
|
|
|
| # ¿ May 20, 2024 10:02 |
|
|
Being in Oregon I've only ever seen the French stuff Boudin Blanc. It's a rabbit and rice sausage, if I recall correctly it has poultry or pork too.
|
|
#
¿
Sep 7, 2017 22:59
|
|