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That Works
Jul 21, 2006



Fun Shoe

Nhilist posted:

I think this is great technique, refinement is how something good goes to great. Going to make them again this weekend and am all about this.

Also, go do red beans in your pressure cooker tout de suite

Oh I definitely will! Just finished the weekend off with a huge batch of turkey and sausage gumbo from all the turkey carcass stock I made. I'll probably put red beans in the rotation for next weeks cooking though!

I figured on that method since I used to do a lot of red beans batches in the crock pot. It always tasted good if I had sausage in it, but most all of the sausage itself would just be a mostly flavorless lump if I left them in for hours and hours. Just shifted the same strategy over to pressure cooking.

One other thing I like to do is to brown up the small sausage bits and then brown the onions in that, then add everything together for pressure cooking. You get a nice maillard reaction going on them and the flavor is boosted even further than just dumping everything raw into the cooker and letting it rip. This is less convenient, so I can see why people would avoid if you just want a batch of nice tasting beans, but to me it's another 'pushes good to great' steps.

Edit: also when pressure cooking I put in a single tsp of baking soda with the onions when I'm browning them. Helps them break down and brown better.

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poemdexter
Feb 18, 2005

Hooray Indie Games!


College Slice

Thanks all for the recipes and suggestions! We snagged some more andouille sausage and boudin while we were in Breaux Bridge for the holidays. Can't wait to get home and start cooking!

poemdexter
Feb 18, 2005

Hooray Indie Games!


College Slice



Huge success! Thanks again!

goodness
Jan 3, 2012

When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?


Where’s the spot to get a fat plate of fried fish and southern sides around Freret/Uptown

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

goodness posted:

Where’s the spot to get a fat plate of fried fish and southern sides around Freret/Uptown

High Hat might work for you, check out the menu.

http://highhatcafe.com/


Does anyone have any experience with these?

https://www.bayouclassicdepot.com/c...ane-jet-burners

I want to upgrade the boiling rig. I would really like to get an 80 quart crawfish pot to boiling faster than 30 minutes. My current rig is decent but it's too tall (like 24" off the ground) and the jet is weak.

I am also thinking something like this with a 30 or 40 PSI regulator.

https://www.bayouclassicdepot.com/c...-propane-burner

goodness
Jan 3, 2012

When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?


Phil Moscowitz posted:

High Hat might work for you, check out the menu.

http://highhatcafe.com/


Does anyone have any experience with these?

https://www.bayouclassicdepot.com/c...ane-jet-burners

I want to upgrade the boiling rig. I would really like to get an 80 quart crawfish pot to boiling faster than 30 minutes. My current rig is decent but it's too tall (like 24" off the ground) and the jet is weak.

I am also thinking something like this with a 30 or 40 PSI regulator.

https://www.bayouclassicdepot.com/c...-propane-burner

HIgh Hat was great this morning, really good grits and pork

But I’m taking about like a styrofoam container from a hole in the wall type place.

Had some soul filling gumbo from a Jamaican food cart outside Tipitnas on friday

goodness
Jan 3, 2012

When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?


I'll have to get outside the city next time I'm down. Had some great food as always, I need to learn to make this stuff

empty whippet box
Jun 9, 2004
A perfectly acceptable Southern gentleman


Just made some red beans and rice with chicken, celery, onions, parsely, jalapeños, garlic, Tony's, salt and pepper and a shitload of tobasco. Fuckin love me some simple Cajun food.

That Works
Jul 21, 2006



Fun Shoe

goodness posted:

I'll have to get outside the city next time I'm down. Had some great food as always, I need to learn to make this stuff

Jambalaya is an easy enough start. If you get it wrong 9 times out of 10 its just a little bit mushy but still tastes awesome and is good to eat. Only thing to avoid there is to not burn it but that's not too difficult, moreso if you let it cook in the oven instead of the stovetop after combining in liquid with the rice.

poemdexter
Feb 18, 2005

Hooray Indie Games!


College Slice

empty whippet box posted:

Just made some red beans and rice with chicken, celery, onions, parsely, jalapeños, garlic, Tony's, salt and pepper and a shitload of tobasco. Fuckin love me some simple Cajun food.

I've never had chicken in my red beans before. It's always been pork sausage and andouille sausage. Also you're missing some bell pepper in there for the holy trinity.

empty whippet box
Jun 9, 2004
A perfectly acceptable Southern gentleman


poemdexter posted:

I've never had chicken in my red beans before. It's always been pork sausage and andouille sausage. Also you're missing some bell pepper in there for the holy trinity.

Actually I left that out, I did have bell pepper in it. Couldn't afford sausage or I'd have had some of that too! We were waiting on payday and I realized I had chicken and 2 pounds of red beans and could make a bigass pot of insanely delicious red beans. So I went with what was in the fridge.

poemdexter
Feb 18, 2005

Hooray Indie Games!


College Slice

empty whippet box posted:

Actually I left that out, I did have bell pepper in it. Couldn't afford sausage or I'd have had some of that too! We were waiting on payday and I realized I had chicken and 2 pounds of red beans and could make a bigass pot of insanely delicious red beans. So I went with what was in the fridge.

Sounds like a winner to me then!

Narc
Feb 3, 2005


By Y g

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

Narc posted:

By Y g

Oui cher

Crusty Nutsack
Apr 21, 2005



Has anyone microwaved their roux? It seems to good to be true. https://thetakeout.com/make-better-...aved-1822915988

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

No and I never will, making roux is enjoyable and smells great. I saw that article and the only thing sillier than microwave roux is the commenter who says gumbo shouldn’t be made with roux anyway.

Crusty Nutsack
Apr 21, 2005



Phil Moscowitz posted:

No and I never will, making roux is enjoyable and smells great. I saw that article and the only thing sillier than microwave roux is the commenter who says gumbo shouldn’t be made with roux anyway.

lol I saw that it was a top tier troll

But I don't know, it feels sacrilegious somehow, but at the same time I don't see that it would really affect the flavor of the roux. Kind of like toasting your dried whole chiles in the microwave. It's odd, but I've done it and I sure as hell didn't notice any difference.

I also know people do roux in the oven and this seems like the same principle.

poemdexter
Feb 18, 2005

Hooray Indie Games!


College Slice

I use roux from a jar if I'm lazy. I dunno about a microwaved roux.

kloa
Feb 14, 2007



poemdexter posted:

I use roux from a jar if I'm lazy. I dunno about a microwaved roux.

but always

Doom Rooster
Sep 3, 2008


Pillbug

Like... I'm sure it's fine, but... I am not sure how much easier or faster pulling it in and out of the microwave 14+ times and stirring while hoping it doesn't bubble over and ruin everything, is... I'd rather just gently stir for 30 minutes.

That Works
Jul 21, 2006



Fun Shoe

It took me way too long to be able to make roux just how I want it to change methods now so... no.

Wiggly
Aug 26, 2000

Number one on the ice, number one in my heart

Fun Shoe

poemdexter posted:

I use roux from a jar if I'm lazy. I dunno about a microwaved roux.

All my relatives in Louisiana used jarred roux so that makes it OK in my book.

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

There's nothing wrong with jarred roux or oven-baked roux or whatever roux you want to make if it works. I like jarred roux for a thinner, darker gumbo. It's got a unique taste that works well with seafood gumbo I think.

That Works
Jul 21, 2006



Fun Shoe

Same, I used to always have a bit of quick prep stuff like that on hand. Half the time I make cajun food I'm just doing the bare minimum / cheapest prep for a couple of cheap meals in a batch. The other half is when I'm making it for company and throw in better ingredients / more careful prep. It's better, but not massively so.

Edit: The Zatarans boxed jambalaya mix isn't that terrible and I used to use it but now making jambalaya doesn't take a whole lot longer for me since I got generally better at cooking so I stopped using it. Also if you don't have some cans of Blue Runner redbeans stashed away you should. They are good and you can just heat and dump on rice with or without meat added.

That Works fucked around with this message at Feb 22, 2018 around 22:16

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

My new favorite app...though the prices need to drop a bit! poo poo was like $5/lb during Mardi Gras



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Dr. Gitmo Moneyson
Jun 26, 2005

Feels good man.



Phil Moscowitz posted:

My new favorite app...though the prices need to drop a bit! poo poo was like $5/lb during Mardi Gras







*frantically pulls out phone*

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