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Post by rizzuto on Feb 26, 2022 22:24:12 GMT -5
Glad to heat it, Desousa! Always nice to be thought of - especially where food is concerned. I have been disappointed in what passes for poboys in and around Dallas. They just can never get the bread 🥖 right. My sister is a great guinea pig when it come to ordering poboys. Usually, I’ll take a look 👀 at the type of loaf being used for her order, and if it’s too thick or tough looking I’ll order the seafood on a plate with fries. My wife and I both loved the bread. It was crazy good. She had blackened salmon and it was great. Wonderful to hear! Perhaps someone in Vermont was a transplant from Louisiana, imports the bread daily, or learned the skill for real French bread - flaky on the outside and soft and almost gooey on the inside. Chef Paul Prudhomme (RIP) originated the technique of blackening seafood and catfish. It's really easy - if you have a cast iron skillet and a patio. It's not a dish to be prepared indoors. Usually, you want a filet of some kind - some kind of sturdy Red Fish, drum, white fish or catfish works well. Dry the filets as much as you can with paper towels to get as much moisture from the flesh as possible. Heat the cast iron skillet to a very high heat or until it starts to smoke a little. While the skillet is heating, melt a couple tablespoons of butter and place in a shallow bowl. Dip the filet on both sides in the butter, then season well with your favorite Cajun/Creole seasoning (Chef Paul's seasonings are available in supermarkets or online - but I like mixing my own). Usually, this is a mixture of the following: 1 tablespoon sweet paprika 2 1/2 teaspoon salt 1 teaspoon Onion powder 1 teaspoon Garlic Powder 1 teaspoon Ground Cayenne Pepper 3/4 teaspoon White pepper 3/4 teaspoon Black Pepper 1/2 teaspoon Dried Thyme Leaves 1/2 teaspoon Dried Oregano Leaves Place the filet - no more than one or two at a time, as you want to leave lots of room - in the red hot skillet. Have a pad of butter nearby to place on top of the fish and again when you turn it. The butter may flame, but stay calm; you won't be cooking the fish more than a minute (or two on each side depending on the thickness of the filet). Have a long handled spatula to turn the fish once (or twice if the original side is not as dark as you wish). Plate and enjoy! Easy peasy, lemon squeezy! |
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Post by inger on Feb 26, 2022 23:46:06 GMT -5
My wife and I both loved the bread. It was crazy good. She had blackened salmon and it was great. Wonderful to hear!  Perhaps someone in Vermont was a transplant from Louisiana, imports the bread daily, or learned the skill for real French bread - flaky on the outside and soft and almost gooey on the inside.  Chef Paul Prudhomme (RIP) originated the technique of blackening seafood and catfish.  It's really easy - if you have a cast iron skillet and a patio.  It's not a dish to be prepared indoors.  Usually, you want a filet of some kind - some kind of sturdy Red Fish, drum, white fish or catfish works well.  Dry the filets as much as you can with paper towels to get as much moisture from the flesh as possible.  Heat the cast iron skillet to a very high heat or until it starts to smoke a little.  While the skillet is heating, melt a couple tablespoons of butter and place in a shallow bowl.  Dip the filet on both sides in the butter, then season well with your favorite Cajun/Creole seasoning (Chef Paul's seasonings are available in supermarkets or online - but I like mixing my own).  Usually, this is a mixture of the following: 1 tablespoon sweet paprika 2 1/2 teaspoon salt 1 teaspoon Onion powder 1 teaspoon Garlic Powder 1 teaspoon Ground Cayenne Pepper 3/4 teaspoon White pepper 3/4 teaspoon Black Pepper 1/2 teaspoon Dried Thyme Leaves 1/2 teaspoon Dried Oregano Leaves Place the filet - no more than one or two at a time, as you want to leave lots of room - in the red hot skillet.  Have a pad of butter nearby to place on top of the fish and again when you turn it.  The butter may flame, but stay calm; you won't be cooking the fish more than a minute (or two on each side depending on the thickness of the filet).  Have a long handled spatula to turn the fish once (or twice if the original side is not as dark as you wish).  Plate and enjoy!  Easy peasy, lemon squeezy! That seasoning sounds incredible, Rizz. My question is: Does the flesh of the fish get thoroughly cooked to the point of flakiness? I know fish flesh cooks rather rapidly, but as you can imagine, I want the flesh to be firm and nowhere near to sushi-like. Or woukd I need to give it an extra thirty seconds or so?… |
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Post by rizzuto on Feb 27, 2022 0:11:06 GMT -5
Wonderful to hear! Perhaps someone in Vermont was a transplant from Louisiana, imports the bread daily, or learned the skill for real French bread - flaky on the outside and soft and almost gooey on the inside. Chef Paul Prudhomme (RIP) originated the technique of blackening seafood and catfish. It's really easy - if you have a cast iron skillet and a patio. It's not a dish to be prepared indoors. Usually, you want a filet of some kind - some kind of sturdy Red Fish, drum, white fish or catfish works well. Dry the filets as much as you can with paper towels to get as much moisture from the flesh as possible. Heat the cast iron skillet to a very high heat or until it starts to smoke a little. While the skillet is heating, melt a couple tablespoons of butter and place in a shallow bowl. Dip the filet on both sides in the butter, then season well with your favorite Cajun/Creole seasoning (Chef Paul's seasonings are available in supermarkets or online - but I like mixing my own). Usually, this is a mixture of the following: 1 tablespoon sweet paprika 2 1/2 teaspoon salt 1 teaspoon Onion powder 1 teaspoon Garlic Powder 1 teaspoon Ground Cayenne Pepper 3/4 teaspoon White pepper 3/4 teaspoon Black Pepper 1/2 teaspoon Dried Thyme Leaves 1/2 teaspoon Dried Oregano Leaves Place the filet - no more than one or two at a time, as you want to leave lots of room - in the red hot skillet. Have a pad of butter nearby to place on top of the fish and again when you turn it. The butter may flame, but stay calm; you won't be cooking the fish more than a minute (or two on each side depending on the thickness of the filet). Have a long handled spatula to turn the fish once (or twice if the original side is not as dark as you wish). Plate and enjoy! Easy peasy, lemon squeezy! That seasoning sounds incredible, Rizz. My question is: Does the flesh of the fish get thoroughly cooked to the point of flakiness? I know fish flesh cooks rather rapidly, but as you can imagine, I want the flesh to be firm and nowhere near to sushi-like. Or woukd I need to give it an extra thirty seconds or so?… Absolutely, especially because of the incredible energy conducted by the cast iron pan. Fish, specifically filets, cook really quickly anyway, and the high residual heat will have the fish continue to cook a bit after plating. Remember, you can always throw it back in the skillet for a few seconds, as cast iron will retain heat for a while even after the fire is turned off. Undercooked can be fixed, overcooked cannot. Like anything, repetition builds confidence and precision in the process. |
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Post by rizzuto on Feb 27, 2022 0:25:10 GMT -5
Wonderful to hear! Perhaps someone in Vermont was a transplant from Louisiana, imports the bread daily, or learned the skill for real French bread - flaky on the outside and soft and almost gooey on the inside. Chef Paul Prudhomme (RIP) originated the technique of blackening seafood and catfish. It's really easy - if you have a cast iron skillet and a patio. It's not a dish to be prepared indoors. Usually, you want a filet of some kind - some kind of sturdy Red Fish, drum, white fish or catfish works well. Dry the filets as much as you can with paper towels to get as much moisture from the flesh as possible. Heat the cast iron skillet to a very high heat or until it starts to smoke a little. While the skillet is heating, melt a couple tablespoons of butter and place in a shallow bowl. Dip the filet on both sides in the butter, then season well with your favorite Cajun/Creole seasoning (Chef Paul's seasonings are available in supermarkets or online - but I like mixing my own). Usually, this is a mixture of the following: 1 tablespoon sweet paprika 2 1/2 teaspoon salt 1 teaspoon Onion powder 1 teaspoon Garlic Powder 1 teaspoon Ground Cayenne Pepper 3/4 teaspoon White pepper 3/4 teaspoon Black Pepper 1/2 teaspoon Dried Thyme Leaves 1/2 teaspoon Dried Oregano Leaves Place the filet - no more than one or two at a time, as you want to leave lots of room - in the red hot skillet. Have a pad of butter nearby to place on top of the fish and again when you turn it. The butter may flame, but stay calm; you won't be cooking the fish more than a minute (or two on each side depending on the thickness of the filet). Have a long handled spatula to turn the fish once (or twice if the original side is not as dark as you wish). Plate and enjoy! Easy peasy, lemon squeezy! That seasoning sounds incredible, Rizz. My question is: Does the flesh of the fish get thoroughly cooked to the point of flakiness? I know fish flesh cooks rather rapidly, but as you can imagine, I want the flesh to be firm and nowhere near to sushi-like. Or woukd I need to give it an extra thirty seconds or so?… Regarding the seasoning, it is really good. I sometimes omit the Thyme, depending upon my mood. You can also add prepared mustard, cumin and chili powder to it for a different flavor for chicken wings, chili, ribs, BBQ, baked beans. I save shakable seasoning containers to make my own spice blends. If you find it's too hot, just reduce or eliminate the white pepper. |
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Post by desousa on Feb 27, 2022 9:44:29 GMT -5
Hey rizzuto, I was thinking about you today. I found a place in Middlebury, VT that makes one hell of a fried oyster po'boy. Never been to Louisiana, but grew up in Florida where I knew a couple places that made a good one. Glad to heat it, Desousa! Always nice to be thought of - especially where food is concerned. I have been disappointed in what passes for poboys in and around Dallas. They just can never get the bread 🥖 right. My sister is a great guinea pig when it come to ordering poboys. Usually, I’ll take a look 👀 at the type of loaf being used for her order, and if it’s too thick or tough looking I’ll order the seafood on a plate with fries. The place is an Italian deli, but they have many seafood items too. Whole belly clams, blackened fish, shrimp po'boys etc. Their seafood salad has shrimp, real crab and whitefish, but none of the fake crab you get most places. The bread was just right. Crusty on the outside, soft and buttery on the inside. Speaking of bread, I haven't had decent Cuban sandwich outside of Florida because the bread isn't right. I grew up not far from Tampa where I believe the Cuban originated. There's a big Cuban population in the part of Tampa called Ybor City. There are amazing places there. A lot of places here in VT sell Cubans, but they aren't same. Though a friend of mine, who's mother is from Cuba is opening a Cuban restaurant here in Burlington, so I'm pumped about that. I'll give you my report once he's opened. |
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Post by desousa on Feb 27, 2022 9:46:41 GMT -5
My wife and I both loved the bread. It was crazy good. She had blackened salmon and it was great. Wonderful to hear! Perhaps someone in Vermont was a transplant from Louisiana, imports the bread daily, or learned the skill for real French bread - flaky on the outside and soft and almost gooey on the inside. Chef Paul Prudhomme (RIP) originated the technique of blackening seafood and catfish. It's really easy - if you have a cast iron skillet and a patio. It's not a dish to be prepared indoors. Usually, you want a filet of some kind - some kind of sturdy Red Fish, drum, white fish or catfish works well. Dry the filets as much as you can with paper towels to get as much moisture from the flesh as possible. Heat the cast iron skillet to a very high heat or until it starts to smoke a little. While the skillet is heating, melt a couple tablespoons of butter and place in a shallow bowl. Dip the filet on both sides in the butter, then season well with your favorite Cajun/Creole seasoning (Chef Paul's seasonings are available in supermarkets or online - but I like mixing my own). Usually, this is a mixture of the following: 1 tablespoon sweet paprika 2 1/2 teaspoon salt 1 teaspoon Onion powder 1 teaspoon Garlic Powder 1 teaspoon Ground Cayenne Pepper 3/4 teaspoon White pepper 3/4 teaspoon Black Pepper 1/2 teaspoon Dried Thyme Leaves 1/2 teaspoon Dried Oregano Leaves Place the filet - no more than one or two at a time, as you want to leave lots of room - in the red hot skillet. Have a pad of butter nearby to place on top of the fish and again when you turn it. The butter may flame, but stay calm; you won't be cooking the fish more than a minute (or two on each side depending on the thickness of the filet). Have a long handled spatula to turn the fish once (or twice if the original side is not as dark as you wish). Plate and enjoy! Easy peasy, lemon squeezy! I'll have to try this once grilling season opens here in Vermont, but that may be 2 or 3 months away. I bet my Korean neighbor will love it. |
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Post by rizzuto on Mar 2, 2022 23:15:19 GMT -5
Time to cook something. All I have had today was six Chicken McNuggets (long story). I had not had them since college. Absolutely horrible, and not what I remember. Anyway, I need a comforting and flavorful dish, so I decided to make a jambalaya, using boneless country pork ribs and chicken breasts. No sausage this time - just not in the mood for it today. One of these days, I'll start posting recipes with images at each stage, just in case you'd like to give it a try yourself. There are as many recipes for jambalaya as there are people making jambalaya; however, there are way too many awful concoctions out there in cookbooks and online, no matter how many times the word "authentic" is used or added to the title. Most of the pictures of jambalaya online are Creole jambalaya (Red) as opposed to what is sometimes referred to as Cajun Jambalaya (Brown). The difference is evident, as Creole jambalaya has a red color, which is due to grinding up the colorful feet of street pigeons. Just joking, tomatoes impart the red coloring. Realistically, there are lots of Cajun cooks from South Louisiana who put tomatoes in their jambalaya; however, I prefer the Cajun style, but I'll eat both or either if done right. Here is a link from a guy with a pretty darn good process for jambalaya, and he has photos at each stage. If you happen to use the recipe, just know that for spices thyme and oregano and basil are not needed. In fact, the listing of thyme is a possible (usual) sign of one of those awful recipes I mentioned previously. Not in this case, though. It is a lazy method for imparting flavor, in my opinion; however, try the dish with and without - to each his own. www.sweetdaddy-d.com/cajun-jambalaya/ |
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Post by inger on Mar 2, 2022 23:48:16 GMT -5
Time to cook something. All I have had today was six Chicken McNuggets (long story). I had not had them since college. Absolutely horrible, and not what I remember. Anyway, I need a comforting and flavorful dish, so I decided to make a jambalaya, using boneless country pork ribs and chicken breasts. No sausage this time - just not in the mood for it today. One of these days, I'll start posting recipes with images at each stage, just in case you'd like to give it a try yourself. There are as many recipes for jambalaya as there are people making jambalaya; however, there are way too many awful concoctions out there in cookbooks and online, no matter how many times the word "authentic" is used or added to the title. Most of the pictures of jambalaya online are Creole jambalaya (Red) as opposed to what is sometimes referred to as Cajun Jambalaya (Brown). The difference is evident, as Creole jambalaya has a red color, which is due to grinding up the colorful feet of street pigeons. Just joking, tomatoes impart the red coloring. Realistically, there are lots of Cajun cooks from South Louisiana who put tomatoes in their jambalaya; however, I prefer the Cajun style, but I'll eat both or either if done right. Here is a link from a guy with a pretty darn good process for jambalaya, and he has photos at each stage. If you happen to use the recipe, just know that for spices thyme and oregano and basil are not needed. In fact, the listing of thyme is a possible (usual) sign of one of those awful recipes I mentioned previously. Not in this case, though. It is a lazy method for imparting flavor, in my opinion; however, try the dish with and without - to each his own. www.sweetdaddy-d.com/cajun-jambalaya/The first chicken nuggets released to the public were pieces of chicken. The were good, real chicken meat that had that stringy consistency of what it was. Chicken. What a novel idea. Somewhere along the way the FDA decided that they would approve of “pink slop” for human consumption. It’s a disgusting blend of chicken remnants, an adhesive products, flavoring, dyes, and… yeah. It’s not good. The FDA also approved “pink slop” for burgers that are also vat remnants sort of compacted and glued and pressed into hamburger shapes. I would almost bet that the same process might be rejected for pet food as unhealthy for animals. I used to actually like canned beef stew. I used to make the Dinty Moore’s for my son and I when I was separated from #1 back around 2005. Then they suddenly switched from sliced pieces of real beef to Alpo-like compressed nuggets that were vomit worthy at best…Made by the compressed beef process earlier described. Fast food is worse than ever… |
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Post by kaybli on Mar 3, 2022 7:38:25 GMT -5
Time to cook something. All I have had today was six Chicken McNuggets (long story). I had not had them since college. Absolutely horrible, and not what I remember. Anyway, I need a comforting and flavorful dish, so I decided to make a jambalaya, using boneless country pork ribs and chicken breasts. No sausage this time - just not in the mood for it today. One of these days, I'll start posting recipes with images at each stage, just in case you'd like to give it a try yourself. There are as many recipes for jambalaya as there are people making jambalaya; however, there are way too many awful concoctions out there in cookbooks and online, no matter how many times the word "authentic" is used or added to the title. Most of the pictures of jambalaya online are Creole jambalaya (Red) as opposed to what is sometimes referred to as Cajun Jambalaya (Brown). The difference is evident, as Creole jambalaya has a red color, which is due to grinding up the colorful feet of street pigeons. Just joking, tomatoes impart the red coloring. Realistically, there are lots of Cajun cooks from South Louisiana who put tomatoes in their jambalaya; however, I prefer the Cajun style, but I'll eat both or either if done right. Here is a link from a guy with a pretty darn good process for jambalaya, and he has photos at each stage. If you happen to use the recipe, just know that for spices thyme and oregano and basil are not needed. In fact, the listing of thyme is a possible (usual) sign of one of those awful recipes I mentioned previously. Not in this case, though. It is a lazy method for imparting flavor, in my opinion; however, try the dish with and without - to each his own. www.sweetdaddy-d.com/cajun-jambalaya/Mmmmmm, that jambalaya sounds delicious. And those pictures are making my mouth water. |
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Post by kaybli on Mar 3, 2022 10:58:47 GMT -5
Time to cook something. All I have had today was six Chicken McNuggets (long story). I had not had them since college. Absolutely horrible, and not what I remember. Anyway, I need a comforting and flavorful dish, so I decided to make a jambalaya, using boneless country pork ribs and chicken breasts. No sausage this time - just not in the mood for it today. One of these days, I'll start posting recipes with images at each stage, just in case you'd like to give it a try yourself. There are as many recipes for jambalaya as there are people making jambalaya; however, there are way too many awful concoctions out there in cookbooks and online, no matter how many times the word "authentic" is used or added to the title. Most of the pictures of jambalaya online are Creole jambalaya (Red) as opposed to what is sometimes referred to as Cajun Jambalaya (Brown). The difference is evident, as Creole jambalaya has a red color, which is due to grinding up the colorful feet of street pigeons. Just joking, tomatoes impart the red coloring. Realistically, there are lots of Cajun cooks from South Louisiana who put tomatoes in their jambalaya; however, I prefer the Cajun style, but I'll eat both or either if done right. Here is a link from a guy with a pretty darn good process for jambalaya, and he has photos at each stage. If you happen to use the recipe, just know that for spices thyme and oregano and basil are not needed. In fact, the listing of thyme is a possible (usual) sign of one of those awful recipes I mentioned previously. Not in this case, though. It is a lazy method for imparting flavor, in my opinion; however, try the dish with and without - to each his own. www.sweetdaddy-d.com/cajun-jambalaya/As for the Chicken McNuggets you have to bathe them in sweet and sour sauce to disguise their lack of flavor.  |
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Post by pippsheadache on Mar 3, 2022 11:19:23 GMT -5
Time to cook something. All I have had today was six Chicken McNuggets (long story). I had not had them since college. Absolutely horrible, and not what I remember. Anyway, I need a comforting and flavorful dish, so I decided to make a jambalaya, using boneless country pork ribs and chicken breasts. No sausage this time - just not in the mood for it today. One of these days, I'll start posting recipes with images at each stage, just in case you'd like to give it a try yourself. There are as many recipes for jambalaya as there are people making jambalaya; however, there are way too many awful concoctions out there in cookbooks and online, no matter how many times the word "authentic" is used or added to the title. Most of the pictures of jambalaya online are Creole jambalaya (Red) as opposed to what is sometimes referred to as Cajun Jambalaya (Brown). The difference is evident, as Creole jambalaya has a red color, which is due to grinding up the colorful feet of street pigeons. Just joking, tomatoes impart the red coloring. Realistically, there are lots of Cajun cooks from South Louisiana who put tomatoes in their jambalaya; however, I prefer the Cajun style, but I'll eat both or either if done right. Here is a link from a guy with a pretty darn good process for jambalaya, and he has photos at each stage. If you happen to use the recipe, just know that for spices thyme and oregano and basil are not needed. In fact, the listing of thyme is a possible (usual) sign of one of those awful recipes I mentioned previously. Not in this case, though. It is a lazy method for imparting flavor, in my opinion; however, try the dish with and without - to each his own. www.sweetdaddy-d.com/cajun-jambalaya/Mmmmmm, that jambalaya sounds delicious. And those pictures are making my mouth water. Just on Fat Tuesday I mentioned to my wife that I need to have Jambalaya, and that looks like a good place to start. Phew, lots of ingredients. As the man said, Me gotta go pole the pirogue down the bayou. |
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Post by inger on Mar 3, 2022 16:03:19 GMT -5
Time to cook something. All I have had today was six Chicken McNuggets (long story). I had not had them since college. Absolutely horrible, and not what I remember. Anyway, I need a comforting and flavorful dish, so I decided to make a jambalaya, using boneless country pork ribs and chicken breasts. No sausage this time - just not in the mood for it today. One of these days, I'll start posting recipes with images at each stage, just in case you'd like to give it a try yourself. There are as many recipes for jambalaya as there are people making jambalaya; however, there are way too many awful concoctions out there in cookbooks and online, no matter how many times the word "authentic" is used or added to the title. Most of the pictures of jambalaya online are Creole jambalaya (Red) as opposed to what is sometimes referred to as Cajun Jambalaya (Brown). The difference is evident, as Creole jambalaya has a red color, which is due to grinding up the colorful feet of street pigeons. Just joking, tomatoes impart the red coloring. Realistically, there are lots of Cajun cooks from South Louisiana who put tomatoes in their jambalaya; however, I prefer the Cajun style, but I'll eat both or either if done right. Here is a link from a guy with a pretty darn good process for jambalaya, and he has photos at each stage. If you happen to use the recipe, just know that for spices thyme and oregano and basil are not needed. In fact, the listing of thyme is a possible (usual) sign of one of those awful recipes I mentioned previously. Not in this case, though. It is a lazy method for imparting flavor, in my opinion; however, try the dish with and without - to each his own. www.sweetdaddy-d.com/cajun-jambalaya/As for the Chicken McNuggets you have to bathe them in sweet and sour sauce to disguise their lack of flavor. And let’s not even begin to delve into what the sweet and sour sauce is concocted from… 🤓 |
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Post by rizzuto on Mar 3, 2022 19:54:09 GMT -5
Time to cook something. All I have had today was six Chicken McNuggets (long story). I had not had them since college. Absolutely horrible, and not what I remember. Anyway, I need a comforting and flavorful dish, so I decided to make a jambalaya, using boneless country pork ribs and chicken breasts. No sausage this time - just not in the mood for it today. One of these days, I'll start posting recipes with images at each stage, just in case you'd like to give it a try yourself. There are as many recipes for jambalaya as there are people making jambalaya; however, there are way too many awful concoctions out there in cookbooks and online, no matter how many times the word "authentic" is used or added to the title. Most of the pictures of jambalaya online are Creole jambalaya (Red) as opposed to what is sometimes referred to as Cajun Jambalaya (Brown). The difference is evident, as Creole jambalaya has a red color, which is due to grinding up the colorful feet of street pigeons. Just joking, tomatoes impart the red coloring. Realistically, there are lots of Cajun cooks from South Louisiana who put tomatoes in their jambalaya; however, I prefer the Cajun style, but I'll eat both or either if done right. Here is a link from a guy with a pretty darn good process for jambalaya, and he has photos at each stage. If you happen to use the recipe, just know that for spices thyme and oregano and basil are not needed. In fact, the listing of thyme is a possible (usual) sign of one of those awful recipes I mentioned previously. Not in this case, though. It is a lazy method for imparting flavor, in my opinion; however, try the dish with and without - to each his own. www.sweetdaddy-d.com/cajun-jambalaya/As for the Chicken McNuggets you have to bathe them in sweet and sour sauce to disguise their lack of flavor.  I tried honey mustard. No effect. The disease has spread too far. My sister and I were discussing the first time I had Taco Bell. I was helping my sister move in Lafayette, Louisiana. I was fifteen years old and had never tried Taco Bell or any real or even ersatz Mexican food. She ordered for me a burrito supreme, a taco supreme, pintos and cheese, and a Mexican pizza. Real ground beef, fresh green onions, fresh tomatoes. It was wonderful! It's all trash now. |
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Post by rizzuto on Mar 3, 2022 20:15:47 GMT -5
Mmmmmm, that jambalaya sounds delicious. And those pictures are making my mouth water. Just on Fat Tuesday I mentioned to my wife that I need to have Jambalaya, and that looks like a good place to start. Phew, lots of ingredients. As the man said, Me gotta go pole the pirogue down the bayou. You can omit the bacon and substitute olive oil and butter. The parsley is also not obligatory. Instead of stock, you can substitute water and Better Than Bouillon (or bouillon cubes, if you have them). You could also substitute water, couple of teaspoons of Worcestershire, and some white wine for the stock as well, if you have a bottle laying around the house. Last night, I was out of bell peppers, and the jambalaya still came out wonderfully. Two meats - like pork and chicken, onions, salt, cayenne pepper, some type of fat for browning the meat and vegetables, rice, and liquid: that's really all you require. The process is more important if in a pinch and don't feel like taking a trip to the store. |
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Post by inger on Mar 6, 2022 15:26:37 GMT -5
I was in the BS thread when this though occurred to me, because it had become a bit foodie h over there.
Ruthie and I went to the hair stylist the other day. The stylist, Laura, inquired as to what we were doing when when left her shop. Ruthie volunteered that she wanted to try the Mexican Restaurant we passed a couple miles back on the way to the shop. Laura asked us to let her know what it was like. Here is the review of the place I provided:
Review:
Arriba Mexican Grill
4000 Thatcher Ave.
Food / Ruthie, "the special" Beef Burrito, Bean Burrito, Beef Taco, Rice and Beans. Smothered in Red Chili with lettuce. She gives 4.5 out 5 stars
Food/ Leon: Ordered Chimichanga. No fry equipment, so I got a warmed beef and cheese burrito (large really meant LARGE). I've had spicier. I give 3.8 stars out of 5.
Ambiance: Dark, dingy. One TV with bad picture. Only 5 group seating provisions. The tables were of similar quality to the furniture we used in the public school system when I was a student. Overall, it looked a bit more like a shabby beer joint than an eating establishment.
This is a buffet-style with a girl cheerfully preparing your food in front of you. The food looked fresh. The cooking equipment was hidden behind a doorway and dry walled wall.
They do serve beer. 5-6 mostly Mexican brews. Home brewed unsweetened tea was very good.
NO SALSA and chips. Probably a better place to run in to pick up take out than to dine in. Plastic plates and utensils.
I'd eat here again, but I wouldn't go out of my way to do so. Like, if I was really hungry. And someone else was buying. And we could do take out.
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