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Paper With Lines posted:I am currently in New Orleans and got a roast beef po boy from Johnny's on a whim and it was amazeballs. What is the secret to the gravy? One thing I saw was something called "Kitchen Boutique." Minnesota pot roast deffo doesn't taste this good. What does a Minnesota pot roast have in it?
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Jan 14, 2017 00:04
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Cream of mushroom soup, canned peas, beef and tater tots.
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Jan 14, 2017 01:03
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Doom Rooster posted:Cream of mushroom soup, canned peas, beef and tater tots. 
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Jan 14, 2017 01:31
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Phil Moscowitz posted:If your recipe calls for browning the chicken and using the rendered fat to make roux, keep in mind it's very easy for bits of chicken to burn, which (1) can throw off the roux and (2) can make it hard to distinguish the little black flecks that indicate you have burned the roux. In that case it's better to brown the chicken, deglaze and reserve your fond, and make the roux in a clean pot. Yeah I have done this before, I browned the chicken, removed it added a little water and then collected the liquid, used a new pot for roux and added the liquid to the gumbo later.
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Jan 14, 2017 01:33
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Doom Rooster posted:Cream of mushroom soup, canned peas, beef and tater tots. Sometimes with cream of chicken soup also, sometimes with corn instead/in addition to peas, sometimes with cheese on top. Tater Tot Hot Dish is a nuanced cuisine!
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Jan 15, 2017 17:10
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Hopper posted:So a friend came back from the state's and brought me andouille sausages! I invited them and a bunch of others over for gumbo on Sunday. I plan to cook the gumbo tomorrow, chicken and andouille. For future reference, "soup chickens" are old hens that are done laying eggs. They're used only for soup because if you tried to cook them like "regular" chicken meat you'd find it very chewy and difficult to bite into. The meat is still pretty chewy after hours in a soup. "Regular" chickens can be used for either purpose. It's the age of the chicken that makes the difference, it's not exactly because it's male or female.
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Jan 15, 2017 22:24
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Oldsrocket_27 posted:Sometimes with cream of chicken soup also, sometimes with corn instead/in addition to peas, sometimes with cheese on top. Tater Tot Hot Dish is a nuanced cuisine! I thought you guys were kidding. New Orleans style roast beef is usually an Italian style roast beef with a bit more bite to it (little cajun influence). Stay away from ones using Italian dressing packets. I am actually planning to make one tomorrow. HFX fucked around with this message at 16:47 on Jan 17, 2017 |
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Jan 17, 2017 15:54
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Woah, woah, woah. What? There's a cajun roast beef, now? You local goons best start spilling recipes now, because this sounds like it combines two of my favorite things to splurge on into one dish.
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Jan 18, 2017 00:52
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I don't have a good 'cajun' roast beef recipe handy. The only thing close I ever did was grillades which is basically just sliced bottom round prepped in a tomato gravy sort of way and served over cheesy grits more often than not. http://www.jfolse.com/recipes/meats/pork22.htm This is close to the recipe I use. Not all that different from cooking up a good beef stew / bourguignon in the end.
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Jan 18, 2017 00:57
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Mmmm...grillades and grits....put a couple poached eggs on there too...Bloody Mary...
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Jan 18, 2017 03:07
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Someone have a decent recipe for jambalaya? I tried this (cut down since I don't need to feed an army) http://www.jfolse.com/recipes/poultry/chicken18.htm Every time I do it, it comes out greasy as gently caress making it borderline inedible. It's hard finding pork sausage in Texas so I end up buying a ton when I visit family in south Louisiana, but I'd rather not waste it on lovely jambalaya.
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Jan 19, 2017 18:48
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poemdexter posted:Someone have a decent recipe for jambalaya? Oven-finished is way easier than cooking it the whole time on the stovetop -- stovetop is easy to scorch the bottom if you don't stir occasionally or have a super-low heat setting. I brown my chicken in a separate pan at the same time as my veg & sausage sauteing in the main pot, cause I use more veg in my recipe than That Works. Also you can throw some ham in a jambalaya if you have leftovers or get a small ham steak. It's an anything goes thing. quote:It's hard finding pork sausage in Texas
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Jan 19, 2017 20:11
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Klyith posted:The third post on the first page is a pretty easy standard jambalaya. You don't need a lot of extra fat like that recipe you found, just enough veg oil to brown the meat. The sausage and chicken fat should be enough (particularly if you're using thighs). In the middle of winter I just use a can of diced tomato rather than whole tomatoes. Everything is beef sausage and I find it has a different texture and taste compared to pork. We always used pork sausage growing up and I'm trying to get a taste of back home.
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Jan 19, 2017 20:15
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Where in Texas are you? In Austin, every HEB I have checked in carries one small row of Cajun Hollar andouille, which is pretty passable actually.
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Jan 19, 2017 20:27
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Doom Rooster posted:Where in Texas are you? In Austin, every HEB I have checked in carries one small row of Cajun Hollar andouille, which is pretty passable actually. Dallas. I'm in north Plano aka Vanillaville, USA.
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Jan 19, 2017 20:33
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My old stomping grounds! Vanillaville indeed. Your Eatzi's there may actually carry good andouille. Definitely make the trip down to Hebert's (cajun butcher) at some point though. Just a quick trip down the tollway to Inwood.
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Jan 19, 2017 20:40
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Doom Rooster posted:My old stomping grounds! Vanillaville indeed. Your Eatzi's there may actually carry good andouille. Definitely make the trip down to Hebert's (cajun butcher) at some point though. Just a quick trip down the tollway to Inwood. Didn't know it existed! I'll be sure to do that. Thanks!
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Jan 19, 2017 21:11
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Capt'n Dave's Seafood over on Alma and Plano near JoAnn's has andouille shipped from LA, though I can't specifically speak to the quality. They tend to have a bunch of other cajun items come in up to the lead in to Mardi Gras here as well.
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Jan 19, 2017 22:10
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poemdexter posted:Everything is beef sausage and I find it has a different texture and taste compared to pork. We always used pork sausage growing up and I'm trying to get a taste of back home. Huh, even the generic smithfield / hillshire farms stuff is beef? Weird. I agree that beef sausage isn't the same though. For a while I had a jewish roommate and made stuff with beef, just wasn't as good. Trying to make kosher new orleans food is a good joke.
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Jan 20, 2017 01:48
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poemdexter posted:Dallas. I'm in north Plano aka Vanillaville, USA. Weird, I'm in Houston and pork sausage is very easy to come by here.
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Jan 20, 2017 03:18
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Doom Rooster posted:My old stomping grounds! Vanillaville indeed. Your Eatzi's there may actually carry good andouille. Definitely make the trip down to Hebert's (cajun butcher) at some point though. Just a quick trip down the tollway to Inwood. Oh poo poo son, there's Hebert's in Dallas? I'd been relying on a friend in Lafayette to bring us stuff from the Louisiana branches, but my in-laws live in Plano and can bring that up to me much more easily...
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Jan 20, 2017 20:16
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Yup! I am somehow bringing more joy to the people of Dallas after I moved away, than I ever did while I lived there... Hmmm....
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Jan 20, 2017 20:38
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Klyith posted:The third post on the first page is a pretty easy standard jambalaya. You don't need a lot of extra fat like that recipe you found, just enough veg oil to brown the meat. The sausage and chicken fat should be enough (particularly if you're using thighs). In the middle of winter I just use a can of diced tomato rather than whole tomatoes. This is all good advice, definitely agree.
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Jan 23, 2017 01:39
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Saw some big-rear end local shrimp, I think they were about 6-8 to the pound and $5.99.  So I made shrimp and cheese grits. Grits are stone ground with some butter and grated parm and mascarpone folded in. I used homemade shrimp stock and some leftover tomatillos in the sauce which gave nice acidity to the sauce without needing lemon juice. 
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Feb 13, 2017 16:26
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Wow, looks great man. I woulda never thought to use mascarpone or tomatillos in that. Neat idea.
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Feb 13, 2017 16:50
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I spent the weekend in Lafayette for a wedding. I'm still gumbo hung over, but I just had king cake for breakfast, so...
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Feb 13, 2017 17:40
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Starting next week through mardi gras I fully expect to subsist on a diet of gumbo, crawfish monica, better cheddar and king cake.
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Feb 13, 2017 17:56
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Weird coincidence, I just made a shrimp and sausage gumbo last night myself. (I swear there are more shrimp in there than that makes it look like!) I was originally aiming for more like a shrimp etouffee, but halfway in it got out of control because I am totally unable to stop adding more stuff. So I audibled to a gumbo and it was good. I wish I could get good shrimp with heads on to make a quality shrimp stock. One time I got some at the grocery store but it ended up being a rip-off because they sold them to me at the same price they were selling the shrimp with heads removed.
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Feb 13, 2017 18:59
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I think I might be a terrible person. I actually prefer duck and sausage (or other kinds of game) gumbo to seafood gumbo. Yours looks delicious, though.
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Feb 13, 2017 21:52
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Mushika posted:I think I might be a terrible person. I actually prefer duck and sausage (or other kinds of game) gumbo to seafood gumbo. Yours looks delicious, though. Nothing wrong with that.
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Feb 13, 2017 21:54
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That Works posted:Nothing wrong with that. Don't get me wrong; I love seafood. It's just that, to me, shrimp, crab, etc. do far better with more creole style dishes, like etouffee and whatnot, or just enjoyed on their own. Gumbo, to my taste, is more of a rustic stew. One day, I'll make a venison sausage, rabbit, and duck gumbo and I will be a very happy man. Wait, why the hell haven't I? I wonder how difficult it would be to do over a campfire...
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Feb 13, 2017 22:04
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Mushika posted:I think I might be a terrible person. I actually prefer duck and sausage (or other kinds of game) gumbo to seafood gumbo. Yours looks delicious, though. Heh, I don't disagree! I've never had duck gumbo, but I'm sure it's awesome. Everything else made from duck is great. I kinda prefer a gumbo that starts with a bird carcass, but I never make a whole roast chicken or turkey for myself. So I don't have a bird to make a good rich stock with. But that's what my family does every thanksgiving: turkey on tgiving, gumbo on saturday or sunday once we've demolished the leftovers. The main thing with a shrimp gumbo is it's easy, you don't need the dead bird, and you can make a passable stock with the shells in an hour.
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Feb 13, 2017 22:15
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Klyith posted:Heh, I don't disagree! I've never had duck gumbo, but I'm sure it's awesome. Everything else made from duck is great. Best gumbo I've personally made was a duck and pork sausage gumbo. Roasted a whole duck and reserved / clarified out all the fat from it that I could. Flaked out most all of the meat off the carcass and reserved. Made a pressure cooker stock with the duck carcass after browning the bones a bit in the oven and a couple onions, celery, carrots, peppercorns and squeeze of lemon. Made a roux with the duck fat then added in trinity, garlic, okra, pork sausage slices, duck meat and then duck stock. Just added salt, black pepper, cayenne and some parsley. Making your own stock (to me) is the key to make a good gumbo into a great one. Duckfat roux is loving great also.
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Feb 13, 2017 22:23
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Klyith posted:I kinda prefer a gumbo that starts with a bird carcass, but I never make a whole roast chicken or turkey for myself. So I don't have a bird to make a good rich stock with. Whenever I want to make stock, I just go get a rotisserie chicken at the store. Use the meat for lunches or whatever and use the bones for stock.
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Feb 14, 2017 16:39
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Every time we get a rotisserie chicken, or roast a chicken ourselves, or butcher a chicken, I throw the carcass in the freezer and when I have 3 or so I make stock with the bones. Nothing wrong with freezing carcasses for use later. Same with shrimp head/shells, crab shells, lobster shells, fish bones, crawfish shells, etc.
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Feb 14, 2017 16:49
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the_chavi posted:I spent the weekend in Lafayette for a wedding. I'm still gumbo hung over, but I just had king cake for breakfast, so... Everything about this statement is correct.
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Feb 14, 2017 19:02
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Phil Moscowitz posted:Every time we get a rotisserie chicken, or roast a chicken ourselves, or butcher a chicken, I throw the carcass in the freezer and when I have 3 or so I make stock with the bones. Nothing wrong with freezing carcasses for use later. Same with shrimp head/shells, crab shells, lobster shells, fish bones, crawfish shells, etc.
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Feb 14, 2017 20:01
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neogeo0823 posted:Woah, woah, woah. What? There's a cajun roast beef, now? You local goons best start spilling recipes now, because this sounds like it combines two of my favorite things to splurge on into one dish. Closest I know is a creole style "pocket roast" Saute trinity with 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon crushed thyme 1/2 teaspoon cayenne 1/4 teaspoon chili powder 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves Stuff slits in the meat with ttrinity/spice mix and roast or braise at 150C for a couple of hours. On superbowl day I made prawn/shrimp gumbo. Wasn't planing to but prawns were 1/2 price at 10/kg and I already had the sausage in the freezer from way back when that was 1/2 price. I made stock with the heads and shells. The seafood doesn't reheat well for left overs at all ( I know this because I have the same problem every time I do a fish/seafood meal), but it was good on the day and the price was right anyway. But I definitely prefer non seafood gumbo myself as well. E: Nothing was wrong with the prawns even the next day, it was just the prawn stock got very concentrated and thick. I might do prawns again one day but either use chicken stock, or only half the heads/shells/tails from the 700g prawns Also I tried the Alton Brown roux method. Rather than do it on the stove and risk burning, I threw it in the oven @150C for 1.5 hrs. Anyone else tried that? It didn't come out as dark red brick as I do on the stove in that time, but saved having to wear PPE gear on a hot day in order to avoid roux burns on the stove - I have had some real nasty ones before so I usually don gloves, long sleeves and pants and full covered shoes. Fo3 fucked around with this message at 16:57 on Feb 15, 2017 |
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Feb 15, 2017 16:40
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I do the oven method when I want to see how far dark I can get it. I would recommend starting on the stovetop high heat to get your roux to a mid-brown (or however far you are comfortable to take it stovetop) just so it doesn't take 4 hours. But then once you feel your courage start to wane, toss it down in the oven at about 350ish and give it a stir every 10 minutes or something. As the oven is nice and gentle, you can take your roux darker than you thought possible with reduced burning risk.
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Feb 16, 2017 02:27
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I would like to take a crack at king cake this year. Anyone have a good recipe??
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Feb 16, 2017 16:54
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