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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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05-20-2019, 02:01 PM | #13861 |
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How many of us have that very cutting board?
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05-20-2019, 02:06 PM | #13862 |
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I have one just like it.
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05-20-2019, 02:22 PM | #13863 |
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05-20-2019, 02:24 PM | #13864 |
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05-20-2019, 02:27 PM | #13865 |
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05-20-2019, 03:24 PM | #13866 |
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Mine hasn't defected yet.
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05-20-2019, 05:51 PM | #13867 |
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I have 5 Bamboo boards, a couple of the plastic ones and a large wooden one Pizza Hut use to use for kneading dough.
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05-20-2019, 09:47 PM | #13868 | |
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Quote:
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05-22-2019, 06:01 PM | #13869 |
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05-23-2019, 07:39 AM | #13870 |
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Looks real good. I see about 50% of Jambalaya is "red" in color and 50% "yellow" in color.
Any idea which is traditional? I'm assuming the red has tomatoes added while the yellow is a straight roux. Chicken stock also I'm guessing.
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05-23-2019, 11:58 AM | #13871 | |
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Quote:
Cajuns came from the french acadian population in Canada after the Brits took over. Creoles are descended from the original french and african population in LA. Cajuns were/are often very poor and cooked a lot of one-pot meals like jambalaya. Creoles were a little better off and added more expensive ingredients like tomatoes. They do the same to etouffee. Depending on whether you're talking to someone from New Orleans or coon-ass country one way is correct and the other is wrong. I'd say both are traditional at this point but at competitions in Acadiana they don't allow tomatoes. I actually made a creole style last week. photo hosting free My Cajun-style is pretty similar to this guy's in the link below. Click on "Jambalaya Gonzales Style Formatted" for a good Cajun style. He might be under seasoning his. I use 3 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1/2-1 tsp cayenne, 1/2 tsp white pepper, 1/2 tsp paprika and sometimes a little Tony's or Slap Ya Mama. Maybe 1 tsp. I put a green bell pepper in mine and just use chicken broth/stock instead of the bouillon. I don't think you need nearly as much vegetable oil as that guy, either. You have to make it in a cast iron dutch oven, too. You need a good crust from browning everything. A lot of the flavor and color comes from that and you won't get it from something nonstick. I was too lazy to dig the cast iron dutch oven out of the garage for that creole-style. https://www.tigerdroppings.com/rant/...inks/75104821/ I think the same guy made a spreadsheet called the "Jambalaya Calculator." You can find it on google. Pretty handy tool. It's a pretty cheap meal if you aren't making a seafood jam. You can get a few meals out of it. Last edited by ShiftyEyedWaterboy; 05-23-2019 at 04:35 PM.. |
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05-23-2019, 12:22 PM | #13872 |
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I sense a cooper barrett mult.
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05-23-2019, 12:25 PM | #13873 |
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05-23-2019, 12:31 PM | #13874 |
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Thank God
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05-23-2019, 12:34 PM | #13875 |
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Did he get a forced vacation or perma banned?
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