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Kaiser Schnitzel posted:Make fried boudin balls and float them in your bowl of gumbo.
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Apr 29, 2020 19:31
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poo poo, this thread just reminded me I still had some boudin in the fridge that needed to be consumed. Thanks for the lunch idea y'all!
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Apr 29, 2020 19:41
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Make sure you give those balls a good coating of batter or breading otherwise they will soak up hot oil and get all hollowed out and nasty.
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Apr 29, 2020 20:28
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Post good boudin recipes right now itt Especially crawfish boudin recipes cuz I’ve been wanting to make that poo poo for a while
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Apr 29, 2020 22:13
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The_Doctor posted:Ahh, you didn’t say you had a beach house. I thought you were just rocking up to the beach now it was open. Apologies.
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Apr 30, 2020 03:41
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I put andouille on the pizza I made yesterday. When do I get my air boat?
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May 1, 2020 08:54
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Veni Vidi Ameche! posted:I put andouille on the pizza I made yesterday. When do I get my air boat? Did you say "Bam!" when you put it on?
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May 1, 2020 16:43
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That Works posted:Bay leaves, onions, couple heads of garlic. For a boil I'd just use kielbasa imo. 
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May 5, 2020 22:39
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Shooting Blanks posted:Did you say "Bam!" when you put it on? I did not. Do I lose points for that? I’ll settle for a two-horsepower outboard motor on an aluminum skiff and permission to talk like Farmer Fran.
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May 6, 2020 23:17
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Hey, you guys wanna get mad? Also, the pronunciation of Leah, just to spite me. https://www.youtube.com/watch?v=mfrqxqR4bJo
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May 9, 2020 04:37
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The_Doctor posted:Hey, you guys wanna get mad? Also, the pronunciation of Leah, just to spite me. everything about the real recipe they are following seems insane to me: missing 2/3 of the trinity, no meats ever get browned, roux isn't dark, water instead of stock
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May 9, 2020 04:47
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Has anyone posted the drunk cajun cooking video yet?
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May 9, 2020 04:48
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eke out posted:everything about the real recipe they are following seems insane to me: missing 2/3 of the trinity, no meats ever get browned, roux isn't dark, water instead of stock What’s also weird is I’ve been to Dooky Chase and had the gumbo, and I don’t remember it being anything like that.
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May 9, 2020 05:04
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Veni Vidi Ameche! posted:I put andouille on the pizza I made yesterday. When do I get my air boat? Put andouille on everything, if anybody tries to stop me I'll go nuts on em
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May 9, 2020 05:39
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Shooting Blanks posted:Has anyone posted the drunk cajun cooking video yet? are you referring to the dumb meme that’s been floating around based on Justin Wilson’s PBS show?
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May 11, 2020 22:25
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Seafood gumbo to wake this thread up.  I made a roux to put in the fridge for a gumbo tomorrow. Never done this before, I’ll let you know how it goes. 
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Aug 5, 2020 03:10
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That is a fine lookin gumbo my friend. I too am interested in pre-prepping roux, that would be a nice time saver if it works out.
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Aug 5, 2020 03:13
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Phil Moscowitz posted:Seafood gumbo to wake this thread up. That's a FINE looking gumbo! Prepping roux in advance totally works, just be prepared for a workout tomorrow. The flour will settle out of the oil and become a brick on the bottom. It will take enough force to break it up initially that you will want to be really careful in that glass container.
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Aug 5, 2020 03:28
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I’ve used commercially jarred roux, so I know about the thiccness. That seafood gumbo was an adventure. I used lard for the roux, and—I suspect—added the stock I made when it wasn’t hot enough. So I ended up skimming the separated roux as best I could, then making another roux and adding it to the proto gumbo. I almost always do it the reverse way, adding stock to the roux. But this came out amazing. Very dark roux and very flavorful gumbo. We’ll see how tomorrow goes. These suckas are going in it.  Two bits for scale. Also a bunch more shrimp, gumbo crabs, and claw meat. Andouille and okra. Should be nice.
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Aug 5, 2020 03:42
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Doom Rooster posted:That's a FINE looking gumbo! Do you think it would make sense to heat the jar of roux in hot water? Just spitballing here.
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Aug 5, 2020 03:44
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Jesus that all looks good. I think you just convinced me to make etouffee tomorrow, since I have some celery that needs a purpose.
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Aug 5, 2020 03:45
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Phil Moscowitz posted:Do you think it would make sense to heat the jar of roux in hot water? Just spitballing here. Sadly, not much, nope. It’s not a fat viscosity thing, it’s a starch thing. Mix 50/50 corn starch and water, then let it sit for a day. It’ll be a brick at the bottom.
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Aug 5, 2020 04:36
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Doom Rooster posted:Sadly, not much, nope. It’s not a fat viscosity thing, it’s a starch thing. Mix 50/50 corn starch and water, then let it sit for a day. It’ll be a brick at the bottom. Basically the natural peanut butter problem, sounds like.
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Aug 5, 2020 04:40
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ulmont posted:Basically the natural peanut butter problem, sounds like. Oddly enough I just ran into this the first time recently. Is there a solution, or is it simply a matter of using the jar fast enough/making a point of stirring it every day?
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Aug 5, 2020 04:52
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Phil Moscowitz posted:We’ll see how tomorrow goes. These suckas are going in it. <David Attenborough voiceover> The Devonian Era, when the largest arthropods to ever exist on earth swam in the seas. Here you see a reconstruction of Imperious Ungustatis, a shrimp the size of a schoolbus. Shooting Blanks posted:Oddly enough I just ran into this the first time recently. Is there a solution, or is it simply a matter of using the jar fast enough/making a point of stirring it every day? Leave the jar on its side and the solids are much easier to break up / stir.
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Aug 5, 2020 05:09
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Shooting Blanks posted:Oddly enough I just ran into this the first time recently. Is there a solution, or is it simply a matter of using the jar fast enough/making a point of stirring it every day? Transfer the peanut butter to a 500mL beaker with a large stir rod. Leave it on a stir plate on high at all times. You’ll want to keep your house above 90f inside to allow for a viscosity capable of being vortexed. Klyith posted:
This might also work.
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Aug 5, 2020 05:17
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Doom Rooster posted:Transfer the peanut butter to a 500mL beaker with a large stir rod. Leave it on a stir plate on high at all times. You’ll want to keep your house above 90f inside to allow for a viscosity capable of being vortexed. Nah, just need to get a cover for the whole thing and leave it on the patio. I live in Houston, it's 90+ outside probably 9 months out of the year, just don't want it to get rained on.
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Aug 5, 2020 06:06
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Klyith posted:Leave the jar on its side and the solids are much easier to break up / stir. Good idea. Awesome looking food
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Aug 5, 2020 11:31
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Note to self: If you're planning on etoufee and the next time shrimp are marked "Shell and tail on" and come peeled and deveined anyway, pull out a couple links of andouille and make jambalaya instead. I've made etoufee without stock and was disappointed - Jambalaya didn't seem to suffer nearly as much. No photos because my kitchen is a mess (tomorrow's job!).
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Aug 6, 2020 03:26
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  Not sure if a muffaletta really counts as Cajun, but it is from New Orleans so I figure it can't hurt to post it here. I'm a long way from the US right now, but got a craving for a muffaletta after talking about them with friends for a while. I can source most ingredients here though I had to make the bread myself. Can't get provolone so I swapped it for low moisture mozzarella. Salami and other pork cold cuts are hard to come by here, but I have a little shop that caters to expats I can go to and pay exorbitant prices for that sort of thing. I think I processed the olive salad a little too much, but that's easy to keep in mind for next time. All that said, I am really happy with how this thing turned out. It's also the proper size (huge) and it'll cover dinner for a week along with some chips. I'm currently on day 5.  I regret nothing. Safety Factor fucked around with this message at 06:31 on Aug 6, 2020 |
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Aug 6, 2020 06:27
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If you can make the bread yourself and manage the overnight olive soak, you're 70% of the way there. I'm sort of curious where you are that suitable replacements for the rest couldn't be found for most of it, but that's me.
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Aug 6, 2020 06:39
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Shooting Blanks posted:If you can make the bread yourself and manage the overnight olive soak, you're 70% of the way there. I'm sort of curious where you are that suitable replacements for the rest couldn't be found for most of it, but that's me. I'm here working in a fabrication yard for the duration of the project I'm on. It's a majority Muslim country so pork is just hard to come by.  It also tends to be pretty pricy when you can find it. I was able to find ham and a couple different types of salami at that expat store I mentioned so I did fine. Cheese is too if you want something other than processed cheese or a basic cheddar. I went with swiss and low moisture mozzarella since provolone doesn't exist here. There's leeway in this sandwich so I feel pretty good about what I was able to find. When I came here at the start of the year the world was a bit more normal and I was under the assumption I'd be able to go to Singapore (a short ferry ride away) for anything I couldn't get here. Didn't work out that way, obviously, but I make do pretty well. Helps that I've always liked to cook. I do dumb poo poo like make my own cornmeal in a coffee grinder, make my own butter for the buttermilk, even attempted masa once, but it didn't really work out. Safety Factor fucked around with this message at 07:02 on Aug 6, 2020 |
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Aug 6, 2020 06:53
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Safety Factor posted:
Looks fuckin great! And yeah muffelatta is on topic far as I'm concerned.
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Aug 6, 2020 13:08
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Nice muff. The jarred roux worked perfectly. I only kept it for a day, but it didn’t really even coagulate. Most cane fight out and the rest easily spooned out. Tasted great too.
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Aug 6, 2020 15:17
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Phil Moscowitz posted:Nice muff. Nice! Speaking of roux, did anyone ever try out the ATK baked dry flour roux? I haven’t made another batch of gumbo since we talked about it, but am planning on trying soon if nobody else has.
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Aug 6, 2020 15:25
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Doom Rooster posted:Nice! My mom did roux in the oven now and then and hers always worked well. I don't have specifics on how she did it though any more but it wasn't anything overly complex. I've never tried it myself. Keep meaning to one day, might give it a go once it's cold out and I can run up the oven a lil longer.
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Aug 6, 2020 20:11
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Safety Factor posted:Batam, Indonesia. You are way, way more dedicated than me. That muff looks awesome.
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Aug 6, 2020 20:38
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That Works posted:My mom did roux in the oven now and then and hers always worked well. I don't have specifics on how she did it though any more but it wasn't anything overly complex. It’s pretty common to do an oven roux, but with the flour and oil already mixed. The ATK method was unique in that they just dark toasted the flour dry, then made gumbo with it. Any idea which your mom did?
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Aug 7, 2020 03:20
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She did the dry flour method
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Aug 7, 2020 15:15
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Awesome. Gonna give that a go next time. Thanks.
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Aug 7, 2020 15:26
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