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Lydia's thread
- Thread starter Lydia blue
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Lid, container, it was supposeta be a joke.
Thwack = sound my car makes when it hits my garage door.
Thwack = sound my car makes when it hits my garage door.
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Rhamiel
Member of the Round Table
if you were a processed seasoned pork product, what would you be?
do you think you would be more like a calabrase salami? or maybe a nice prosciutto? liverwurst? or country ham?
this has nothing to do about guessing what name you used to post under.... I just like pork
do you think you would be more like a calabrase salami? or maybe a nice prosciutto? liverwurst? or country ham?
this has nothing to do about guessing what name you used to post under.... I just like pork
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Rhamiel
Member of the Round Table
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
boudin
I know a good jambalaya recipe
none of this out of a box stuff
a little cyan, hot smoked paprika (spend the extra money, buy the good paprika, it is so much better then what you get from the Super Market)
fresh bell peppers and onions and garden grown tomatoes
boudin, diced ham, chicken breast, some shrimp if you want
if you get the shrimp with the heads still on you can use the heads and shells to make fresh shrimp broth to cook the rice in
oh, I am making myself hungry!
boudin
I know a good jambalaya recipe
none of this out of a box stuff
a little cyan, hot smoked paprika (spend the extra money, buy the good paprika, it is so much better then what you get from the Super Market)
fresh bell peppers and onions and garden grown tomatoes
boudin, diced ham, chicken breast, some shrimp if you want
if you get the shrimp with the heads still on you can use the heads and shells to make fresh shrimp broth to cook the rice in
oh, I am making myself hungry!
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Rhamiel, I actually know how to make jambalaya. Also Spanish Rice, and I'm working on my gumbo. After you learn who I am you might need to come visit 
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Rhamiel
Member of the Round Table
Rhamiel, I actually know how to make jambalaya. Also Spanish Rice, and I'm working on my gumbo. After you learn who I am you might need to come visit
well if you are cooking for me, you could turn out to be Charlie Manson for all I care, I never turn down a free meal
I hope I did not sound condescending in talking about jambalaya, when it comes to food I always prefer to say stuff that people already know rather then leave something out
when you make the roux for gumbo, some people bake the flour first and get it extra brown before they even start on the roux (this is sometimes called Cajun roux)
I never tried it that way, I just make it the traditional way and let it get extra dark cooking it longer on a low temp, also, I put the onions and peppers directly into the roux and let them sauté for a bit in that before I add tomatoes or stock
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