Lee D, post: 393292, member: 7971 wrote: Smoked turkey would work well but with the fried you get a lot of residual flavor from the injection and the Tony's on the skin. Not that there's much skin left from a good fried turkey...
The only fried okra around here that I've had was in restaurants. All of them bread it and deep-fat fry. Is that what you are talking about? Not much of an okra-connoisseur here. It seems like there would be a better way to cook it.
The only times I've had Jambalaya or gumbo, I've really liked it. I don't know if I've gotten the good cajun style or not.
paden cash, post: 393266, member: 20 wrote: Momma Cash use to serve us Cash boys a snack of bar soap from time to time....bleck...pthooey...I can still taste it...
You didn't rat out your buddy; did you?
[MEDIA=youtube]4KjxFDGFKhk[/MEDIA]
At least you didn't go blind...
[MEDIA=youtube]OtEaka1QeV0[/MEDIA]
Lee D, post: 393292, member: 7971 wrote: Smoked turkey would work well but with the fried you get a lot of residual flavor from the injection and the Tony's on the skin. Not that there's much skin left from a good fried turkey...
I wonder if my oilless fryer will do as well? The turkey alone (with rub and injection of course) tastes as good so I may have to try that.
Andy
Yes that would definitely do just as well. I've had turkeys from oilless friers they're pretty amazing.
Made the serious mistake of ordering a Chinese dish offered as the special of the day at a cafe in a hick town last week. You would think a person would learn to avoid such temptations based on experience. Must've been bad memory interfering with all that experience.
Holy Cow, post: 394103, member: 50 wrote: Made the serious mistake of ordering a Chinese dish offered as the special of the day at a cafe in a hick town last week. You would think a person would learn to avoid such temptations based on experience. Must've been bad memory interfering with all that experience.
There's a donut shop a couple of blocks from the house (the only thing open at 5AM) that happens to be owned by a Vietnamese family. I affectionately refer to it as "Dayrite Donuts". They added a savory item to the menu lately, a "kolache"...I just had to try one seeing how I am (by marriage) an expert on Eastern European Ethnic Cuisine. I don't think any self-respecting Czech ever produced any 'kolache' like these....
Although tasty it was actually a link of breakfast sausage wrapped in dough. Wasn't even anywhere near a kolache. The lunch ladies at the cafeteria years ago use to make them and we called them "pigs in a blanket".
For several months we had an Italian restaurant completely staffed with south of the border employees. Not sure how far south of the border. Maybe Central or South America. The food was actually very good. No complaints from me. It was busy enough to appear fairly profitable. Then one day it was closed.
Holy Cow, post: 394126, member: 50 wrote: For several months we had an Italian restaurant completely staffed with south of the border employees...
College town here. Lots of "cross-over" restaurants. Nothing like being waited on by a young Japanese girl at the local "Mexican" restaurant (owned by a man from Bolivia of middle eastern descent...his nickname is "Mo"). Most of the time I help the wait staff out with their pronunciation...
Are you sure you should be teaching them how to speak Okie? What if they move to Texas and get discriminated against for their Okie accent?
Had dinner last night at Coop's on Decatur in the French Quarter... BBQ lamb ribs with pepper jelly, smoked duck quesadilla, blackened redfish, smothered green beans. Well worth the wait for a table.
Do they tie little plastic bags over the heads of the green beans or what?
Making me hungry, Lee.
Lee D, post: 394143, member: 7971 wrote: Had dinner last night at Coop's on Decatur in the French Quarter... BBQ lamb ribs with pepper jelly, smoked duck quesadilla, blackened redfish, smothered green beans. Well worth the wait for a table.
That's my old stomping ground from the 70's-80s
Played in the FQ/ninth Ward bar league for a few years or more on the Molly's at the Market softball squad next door to Coops. Losers provided open bar.Also drifted down to the Abbey when Max C. was the owner.
Tonight I am invited to a dinner at Nuvolari's in Old Mandeville. Very similar in style but a step more upscale.
I don't know who picking up the tab but f'sure it's not me.
Robert Hill, post: 394146, member: 378 wrote:
Tonight I am invited to a dinner at Nuvolari's in Old Mandeville. Very similar in style but a step more upscale.
I don't know who picking up the tab but f'sure it's not me.
Ferdinand Porsche called him "the greatest driver of the past, the present, and the future."[2]
https://en.m.wikipedia.org/wiki/Tazio_Nuvolari
Jambalaya, Crawfish Pie, Fil̩ Gumbo...one of the great old songs. Makes me want to try all three.
goodbye joe, me gotta go.
In the 70s Dad sent me to Lafayette, LA to retrieve his camper.
Step brother had abandoned when he decided living with mom was better than working for Brown & Root.
It was a long way there with me practically nabbing him and his Silverado and having to pull over for gas and an attitude adjustment on the way and farther back with 30ft camper in tow.
Only good thing about the trip was going to a restaurant and ordering the crayfish sampler platter.
In Forest Gump with Benjamin Buford Blue, Bubba, reeling off the never ending shrimp dishes always reminds me of that meal.
Out came a barrage of small bowls and plates with every variety on their menu. Wonderful food with flavor worth every effort to make.
Been hooked on it ever since..........
Baking roux saved my marriage. No, really. Used to be, standing at the stove stirring, I'd plow down a six-pack, get hammered, and screw up supper, or, more likely, say something inappropriate leading to tears and slamming doors. Now, I bake the roux:
1 part fat, 1 part flour in uncovered heavy pan/pot
350å¡ until it's the right color. Easy-peasy, you have to REALLY try to scorch it. Chop the vegs while it bakes.
Sergeant Schultz, post: 394241, member: 315 wrote: Baking roux saved my marriage. No, really. Used to be, standing at the stove stirring, I'd plow down a six-pack, get hammered, and screw up supper, or, more likely, say something inappropriate leading to tears and slamming doors. Now, I bake the roux:
1 part fat, 1 part flour in uncovered heavy pan/pot
350å¡ until it's the right color. Easy-peasy, you have to REALLY try to scorch it. Chop the vegs while it bakes.
Why don't you have to stir it? Does it just blend itself in the oven?
Sergeant Schultz, post: 394241, member: 315 wrote: Used to be, standing at the stove stirring, I'd plow down a six-pack, get hammered, and screw up supper,
You either drink really fast or need to turn up the heat... everyone knows that a proper roux requires two beers!!
Tom Adams, post: 394299, member: 7285 wrote: Why don't you have to stir it? Does it just blend itself in the oven?
Obviously it needs an initial whisking to combine. I think it doesn't scorch because the heat is uniform, rather than concentrated from the bottom as over a stovetop burner. I do open the oven a couple of times during the process and give it a whisk. It takes an hour and a half or so, depending on the color desired.
Lee D, post: 394329, member: 7971 wrote: You either drink really fast or need to turn up the heat... everyone knows that a proper roux requires two beers!!
Not sure which it was, mebbe a bit of both? Anyway, I don't care, since I'm now a confirmed roux-baker.
