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What are you cooking today?
- Thread starter 97TJNM
- Start date
Cooking a damned ol' chicken and sausage gumbo while listening to Lee Benoit. (His rendition of Boogie Shoes is playing at the moment)
Got some good smoked pork sausage from Guillory's Meats in Pineville, LA. The sausage can make or break a gumbo.
Once this cooks down ill make a Roux and start a pot of rice, Lil' Podnah!
Got some good smoked pork sausage from Guillory's Meats in Pineville, LA. The sausage can make or break a gumbo.
Once this cooks down ill make a Roux and start a pot of rice, Lil' Podnah!
Yeah, that's coming along nice.
Smells good in here.
Now I'm listening to "Cocaine" Wayne Toups and the Zydecajuns play "Butt Thing"!
Also drinking some Guiness. Having a Louisiana Saturday Night is not possible without a cold beer.
Now I'm listening to "Cocaine" Wayne Toups and the Zydecajuns play "Butt Thing"!
Also drinking some Guiness. Having a Louisiana Saturday Night is not possible without a cold beer.
Final product, topped with some homemade file' by an old woman who lives in Cloutierville, LA.
Good vittles.
Good vittles.
You're right. I was listening to Two-Step Mamou by Wayne Toups, then Horace Trahan came on.
3 Guiness' deep. My mistake. Carry on.
KennethS
TJ Enthusiast
Guiness was in the beer fridge. Gotta drive to Pojoque to get Abita. They don't have it I. The local store.
Remove membrane
Thin layer of mustard
Rub:
-Hatch Chili Powder
-Paprika
-Garlic Powder
-Onion Powder
-Thyme
-Mexican Oregano
-Ground Rosemary
-Kosher Salt
-Cracked Black Pepper
-Table Sugar.
Very thin spray of Avocado Oil to set the rub an on the grill at 225° for 3hrs.
The rub is more savory with a hint of sweetness.
After 3hrs I'll see if they need to be wrapped or not for a 4-4.5 hr cook.
Half way through the cook.... added some apple/cranberry juice and cider vinegar spritzing.
They're done!
They're done!
Turkey noodle soup.
Onion, carrot, peas and garlic; turkey stock, evaporated milk, basil, thyme, parsley, salt and pepper. Shredded turkey and egg noodles.
Onion, carrot, peas and garlic; turkey stock, evaporated milk, basil, thyme, parsley, salt and pepper. Shredded turkey and egg noodles.
so the experiments continue, probably tried too many alterations at once so it's harder to isolate what worked and what didn't. First I tried a poolish for the first time ever, second was an outdoor high temp dough done indoor at a lower temp, and third I went 100% broiler to get my baking steel screaming hot & did the bake under the broiler too, top rack.
Clearly from the looks of the coloring the temps are not high enough for this dough, or perhaps a 45 minute preheat wasn't long enough. Nevertheless the flavor and texture were good, decent oven spring but small/closed-ish crumb, 800 degrees or higher is really required to do the job on this type of dough.
Spartan ingredients, a can of Italian tuna in olive oil, fresh mozzarella & cracked black pepper, that's a phenomenal, classic combination
Clearly from the looks of the coloring the temps are not high enough for this dough, or perhaps a 45 minute preheat wasn't long enough. Nevertheless the flavor and texture were good, decent oven spring but small/closed-ish crumb, 800 degrees or higher is really required to do the job on this type of dough.
Spartan ingredients, a can of Italian tuna in olive oil, fresh mozzarella & cracked black pepper, that's a phenomenal, classic combination
3 pound cross rib roast in the smoker today. I’ll use a pound or so to chunk up for Texas chili tomorrow, the rest I’m thinking French dips later in the week.
My brother and I like to think we were skinnier before he met his wife. I have 3 dozen tamales for lunch this week.
Made this one today
Using this recipe
Before foiling
Before pulling
Before eating
Was really good
Using this recipe
Before foiling
Before pulling
Before eating
Was really good
Quick and easy dinner tonight. Made a batch of pork fried rice to go with frozen pot stickers and egg rolls.
Dr. Pepper used to be the go to if memory serves. The color you have on that before foiling looks outstanding.
I could smash down that entire vat of rice with dumplings and egg rolls. I haven't been able to eat this kind of thing out for years now since developing an allergy to sesame in my mid-40s, fucking blows, pretty much all of this has sesame oil in it at least when you go out. I have to make it my self at home to avoid it, and that's a tall order
My laboratory was open today for a Brooklyn 'Lucali' type pizza, came out pretty good, though I've never had a real one so I have no idea if I even came close:
