Jambalaya pictures

That would get eaten

Looks good. I prefer to season the meat before throwing it in the pot. It gives it a better texture / flavor IMO.

Do you do all of your seasoning when you add your water / broth?

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Do you do all of your seasoning when you add your water / broth?

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Nah, I seasoned right after I put the meat back in with the trinity.

good work.

I picked that up from here. I find it helps to brown the meat and ensures that all your meat is seasoned.

Good work, it's been to long since I've cooked one.

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OTIS2

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I went ahead and bought you some raffle tickets (good cause and all). I'll ship the cap, visor, and cookbook you won to your office tomorrow.

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With how fragile some seasonings are, I wonder how beneficial it is to do this if you're going to expose it to browning temps.

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Not every flavoring is "fragile"....in fact, many are oil-soluble and benefit from toasting, then infusing the fatty/oily components of a dish. Dry-toasting and oil-frying spices are the first steps of many Indian & SE Asian dishes.

I wouldn't brown/toast fresh, soft-leaf herbs like parsley or basil. But I routinely roast/toast cumin, coriander, bay leaf, chili powder & whole chiles, etc.

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What you add to your water to make it so dark b/c it sure isn't from your meat or onions?

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I roasted some smoked pork shoulder bones for the stock. The stock was extremely dark

looks good. but......I'm dying to know what you added to the gravy to make it darker cuz I KNOW you didn't brown that pork hard enough to make it that dark. spill it.............lol

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I went ahead and bought you some raffle tickets (good cause and all). I'll ship the cap, visor, and cookbook you won to your office tomorrow.

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