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re: Red beans question
Posted by Stadium Rat on 3/5 at 8:21 am
I also soak my beans in SALT water - 3 tablespoons per gallon. It makes the skins cook at about the same time as the insides of the beans. You won't have a bunch of blown-out skins floating around. Last batch, I put the beans to soak, got busy with work and couldn't cook them until they had soak...

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re: Red beans question
Posted by Stadium Rat on 3/4 at 10:17 pm
Tomatoes in red beans???? :yack: JK - I know of at least 2 creole recipes that add 8 oz tomato sauce per lb beans....

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re: Red beans question
Posted by Stadium Rat on 3/4 at 8:21 pm
Start with bacon grease. At the end, throw in a little chopped green onions and chopped parsley and if you're not using pickled pork, add a couple teaspoons of vinegar or lemon juice....

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re: 'Bizarre Foods: Delicious Destinations' NOLA episode airs tonight
Posted by Stadium Rat on 3/3 at 2:55 pm
Yeah, it's close, but Mother's also uses cabbage instead of lettuce....

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re: 'Bizarre Foods: Delicious Destinations' NOLA episode airs tonight
Posted by Stadium Rat on 3/3 at 2:41 pm
Never been to Johnny's, but this is an impressive list. What is it missing? Cochon de lait? Ferdi? Sardine and onion? [b]Johnny's Famous Sandwiches[/b] Alligator Sausage Po-Boy Bacon and Eggs Po-Boy B.L.T. Po-Boy BBQ Beef Po-Boy Catfish Po-Boy Cheese Burger Po-Boy Cheese Omelet Po-Bo...

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re: Anyone Have A Good, Simple Garlic & Olive Oil Pasta Sauce recipe?
Posted by Stadium Rat on 3/2 at 4:49 pm
[b]Pasta Rosa Maximo's[/b] The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula, this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-Italian sauce using traditional methods and innova...

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re: Ever Cooked Paella?
Posted by Stadium Rat on 3/1 at 9:54 am
He's even got a "paella calculator", sort of....

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re: Ever Cooked Paella?
Posted by Stadium Rat on 3/1 at 9:35 am
[quote]This guy did an awesome write-up.[/quote]Man, that is the understatement of the year! So much information....

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re: Crawfish Etouffee Recipe
Posted by Stadium Rat on 2/28 at 8:06 pm
[quote]For the record, the best recipe, hands down, is in "The New Orleans Cookbook" by Rima and Richard Collin. In fact, that book is the best for Louisiana and/or New Orleans classic recipes without question. [/quote]I have that cookbook, but I've never tried that recipe. I agree that that is an ...

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re: Ever Cooked Paella?
Posted by Stadium Rat on 2/28 at 7:02 pm
[quote]I've made rice without a cover for years without probs[/quote]In my opinion, if it's got an inch or 2 of water that you remove after cooking, that is a cover, in essence....

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re: Ever Cooked Paella?
Posted by Stadium Rat on 2/28 at 5:59 pm
Seems like it would be pretty tricky to cook rice without a cover....

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re: Ever Cooked Paella?
Posted by Stadium Rat on 2/28 at 4:21 pm
[quote]It came out more than fine.[/quote]Did you get a crusty bottom? That's supposed to be the mark of a good one....

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Ever Cooked Paella?
Posted by Stadium Rat on 2/28 at 3:56 pm
I'm thinking about giving it a shot, but I don't have a pan. If I buy a cheap one, will it work? I don't want to spend more than $30 or so if it's not going to be something I'll use....

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re: Sunday Jambalaya Benedict w/ pics
Posted by Stadium Rat on 2/27 at 6:42 pm
Bumping this because I just came across this recipe from restaurant Stanley made with boudin patties. I guess great chefs think alike, Boondock. :thup: [img]http://www.gonola.com/images/IMG_8794.jpg[/img] [link=(http://www.starchefs.com/features/hangover-cure/2010/html/recipe-breaux-benedict-...

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re: Jambalaya on Reddit
Posted by Stadium Rat on 2/27 at 1:03 pm
[quote]What reddit forum is this from?[/quote]Food ...

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re: What is your go to Chinese take out order???
Posted by Stadium Rat on 2/25 at 8:38 pm
Yaka Mein...

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re: Crawfish Etouffee Recipe
Posted by Stadium Rat on 2/25 at 8:21 pm
[quote]Love étouffée but it's literally one of the worst foods for you[/quote]I don't know why you say this. Can you give some reasons?...

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re: Crawfish Etouffee Recipe
Posted by Stadium Rat on 2/25 at 7:06 pm
The 2 best I've cooked are the Plantation Cookbook one in the TD Recipe Book and The Gumbo Shop's version below. The best is always one that contains crawfish fat like Kajungee stated above. [b]Gumbo Shop’s Crawfish Etouffee[/b] "It’s crawfish season around here and I couldn’t be more happy a...

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re: Gumbo/ Chili near Kenner?
Posted by Stadium Rat on 2/25 at 2:47 pm
99% of restaurants around here use pre-made chili that they buy from their supplier....

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re: Gumbo ingredients quantity
Posted by Stadium Rat on 2/25 at 2:40 pm
[quote]sorry if i offended you.....my comment wasnt directed at you, rather the OP's screen name in conjunction with his inability to cook a gumbo[/quote]No offense taken. That spreadsheet is what it is. (sorry for using that phrase) :cool:...

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