Fire Me Boy! What's For Dinner? Thread

[Buehler445]

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

[cooper barrett]

Originally Posted by Pablo

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How many of us have that very cutting board?

[GloryDayz]

Originally Posted by cooper barrett

How many of us have that very cutting board?

I have one just like it.

[Pablo]

Originally Posted by mikeyis4dcats.

are those pork chops?

Yup. Hyvee had rib chops on sale for $1.49/lb. Had to do it.

[mlyonsd]

Originally Posted by GloryDayz

I have one just like it.

Why do they all have defective handles?

[Pablo]

Originally Posted by mlyonsd

Why do they all have defective handles?

I bet I've had that about two years. Handle made it about two months. Just started splitting right away and broke itself off.

[GloryDayz]

Originally Posted by mlyonsd

Why do they all have defective handles?

Mine hasn't defected yet.

[threebag]

I have 5 Bamboo boards, a couple of the plastic ones and a large wooden one Pizza Hut use to use for kneading dough.

[Fishpicker]

Originally Posted by Fire Me Boy!

Veri Teriyaki is a legit sauce. Good stuff.

It's a homemade sauce.

2lb chicken thighs, diced
3.5T soy sauce
1.5T dark soy sauce
3.5T mirin
2T brown sugar
1t grated ginger
1.5t sesame oil
1T corn starch

Marinate the chicken for at least a couple of hours. Then drain the chicken, but reserve the marinade. Griddle the chicken until it's done, then pour the marinade over the top and let it come to a boil for a couple of minutes. Very important to let it come to a boil. If you're squeamish about using the leftover marinade, you can just make the marinade separate for sauce.

that sounds pretty bomb. I might try it... the only thing i dont have already is corn starch.

[ShiftyEyedWaterboy]

Some authentic Cajun jambalaya.

[scho63]

Originally Posted by ShiftyEyedWaterboy

Some authentic Cajun jambalaya.

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.

[ShiftyEyedWaterboy]

Originally Posted by scho63

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.

Both are. Red is creole New Orleans style. It originated with the Cajuns, though (the yellow). You're correct about the tomatoes. It often has a little tomato sauce added, as well. No roux in the yellow. The color comes from browning the meat and trinity (onions, bell peppers, celery).

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.


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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.

[Fire Me Boy!]

I sense a cooper barrett mult.

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[ShiftyEyedWaterboy]

Originally Posted by Fire Me Boy!

I sense a cooper barrett mult.

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I'm not a mult. I come from the Mane in peace.

Was this guy a Jambalaya nut?

[threebag]

Originally Posted by Fire Me Boy!

I sense a cooper barrett mult.

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Thank God

[srvy]

Originally Posted by Fire Me Boy!

I sense a cooper barrett mult.

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Did he get a forced vacation or perma banned?