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Message
Latest F&D Board Cookbook Parts 1 & 2, plus the Jambalaya Calculator (new download links)
Posted on 10/28/23 at 4:27 pm
Posted on 10/28/23 at 4:27 pm
The Unofficial TigerDroppings.com Recipe Collection Part 2 is now available! You can download it as well as part 1 below.
Note that all the download links below are NEW! I no longer use Dropbox, so ANY AND ALL OLD LINKS ARE DEAD!
F&D Board Cookbook Part 1
(Click the blue box within the black box.)
F&D Board Cookbook Part 2
(Click the blue box within the black box.)
Download the latest version of the Jambalaya Calculator here:
Jambalaya Calculator v 7.3
(Click the blue box within the black box.)
Note that any versions of the calculator before version 7.2 contain an error in the calculations, so be sure to update now to the newest version.
Google Has Removed the Android Jambalaya Calculator App from Google Play. There is no app for iPhone.
Here is a pdf version of the legendary post by PocheJP for Jambalaya Gonzales Style:
Jambalaya Gonzales Style
(Click the blue box within the black box.)
Here is a collection of Semolina's recipes I collected from across the web:
Semolina A Collection of Recipes
(Click the blue box within the black box.)
Recipe Posts w/Pics
(the pics are long gone)
A Collection of Posters' Recipes
MeridianDog's Recipes
Post your newest recipes below.
Note that all the download links below are NEW! I no longer use Dropbox, so ANY AND ALL OLD LINKS ARE DEAD!
F&D Board Cookbook Part 1
(Click the blue box within the black box.)
F&D Board Cookbook Part 2
(Click the blue box within the black box.)
Download the latest version of the Jambalaya Calculator here:
Jambalaya Calculator v 7.3
(Click the blue box within the black box.)
Note that any versions of the calculator before version 7.2 contain an error in the calculations, so be sure to update now to the newest version.
Google Has Removed the Android Jambalaya Calculator App from Google Play. There is no app for iPhone.
Here is a pdf version of the legendary post by PocheJP for Jambalaya Gonzales Style:
Jambalaya Gonzales Style
(Click the blue box within the black box.)
Here is a collection of Semolina's recipes I collected from across the web:
Semolina A Collection of Recipes
(Click the blue box within the black box.)
Recipe Posts w/Pics
(the pics are long gone)
A Collection of Posters' Recipes
MeridianDog's Recipes
Post your newest recipes below.
This post was edited on 5/2/24 at 1:23 pm
7
Posted on 10/28/23 at 6:23 pm to Stadium Rat
Sticky requested
Posted on 10/28/23 at 8:41 pm to Stadium Rat
Posted on 10/29/23 at 3:18 am to Stadium Rat
TYFYS
Posted on 10/30/23 at 12:20 pm to Stadium Rat
Wow! YAY! 
Posted on 11/11/23 at 7:49 am to Stadium Rat
Awesome! Thank you!
Posted on 12/4/23 at 11:19 pm to When in Rome
Peanut Butter Pies
Couldn’t get to the woods today so I figured I may as well make peanut butter pies. I make them every year for close friends. Easy to make and taste delicious. The following recipe makes 2 pies, but I’ve increased the ingredients by roughly 1/4 to make the pies deeper.
1/2 cup smooth peanut butter
8 oz cream cheese
1/2 14 oz can sweetened condensed milk
1 cup powdered sugar
8 oz cool whip
2 9 inch pie crusts. I use graham cracker crusts, but Oreo/chocolate crusts are great.
Mix 1st 3 ingredients with mixer until creamy. Add powdered sugar and stir. Stir in cool whip. Pour into pie shells and freeze. I garnish with grated/shaved chocolate or chopped up peanut butter cups.
Source: iwantacooler
This post was edited on 12/5/23 at 8:20 am
Posted on 12/16/23 at 3:34 pm to Stadium Rat
Gumbo
Serves 60, in 18" magnalite pot
10lbs boneless skinless chicken thighs (baked/grilled till drier than you’d want)
5 lbs smoked sausage (andouille/traditional smoked ratio is up to you)
5lbs of yellow onions
1 bunch of cellery
3-4 bell peppers
8-10 cloves of fresh garlic
6qt chicken stock or equivalent in better than boullion
3 cups of flour
1 cup bacon grease and/or duck fat, 1 cup butter/ghee
4 pounds of rice
1/2 stick of butter per pan (I use 2 hotel pans)
add boiling water to hotel pans, cover with foil
bake at 350 for 40-45 minutes
This is more of a grocery list and reminders than a recipe, season how you like. I add water to “fill” the pot after transporting to the serving location.
Citica8
Serves 60, in 18" magnalite pot
10lbs boneless skinless chicken thighs (baked/grilled till drier than you’d want)
5 lbs smoked sausage (andouille/traditional smoked ratio is up to you)
5lbs of yellow onions
1 bunch of cellery
3-4 bell peppers
8-10 cloves of fresh garlic
6qt chicken stock or equivalent in better than boullion
3 cups of flour
1 cup bacon grease and/or duck fat, 1 cup butter/ghee
4 pounds of rice
1/2 stick of butter per pan (I use 2 hotel pans)
add boiling water to hotel pans, cover with foil
bake at 350 for 40-45 minutes
This is more of a grocery list and reminders than a recipe, season how you like. I add water to “fill” the pot after transporting to the serving location.
Citica8
Posted on 1/23/24 at 12:09 pm to Stadium Rat
This is copied from their FB page. Does not list any Ro-Tel
Kartchner’s Boudin Dip
Ingredients
• 1 lb cold Kartchner’s boudin
• 1 tablespoon Kartchner’s All-Purpose Seasoning
• 8 oz cream cheese softened
• 8 oz sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup green onion chopped and divided
• Favorite chip for dipping
Instructions
1. Preheat oven to 350 degrees F. Spray a 9x5 baking dish with cooking spray, then set aside.
2. Prepare boudin by removing casing and crumbling into small pieces. Once crumbled, set boudin aside.
3. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
4. Add cheddar cheese, half of green onions, and boudin to bowl, then use a spatula to thoroughly mix all ingredients together.
5. Pour dip into prepared baking dish, spreading out and pressing it into an even layer.
6. Bake dip for 30 minutes or until cheese is melted and bubbly.
7. Serve immediately with remaining green onion garnished on top.
Poster: haricot rouge
Kartchner’s Boudin Dip
Ingredients
• 1 lb cold Kartchner’s boudin
• 1 tablespoon Kartchner’s All-Purpose Seasoning
• 8 oz cream cheese softened
• 8 oz sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup green onion chopped and divided
• Favorite chip for dipping
Instructions
1. Preheat oven to 350 degrees F. Spray a 9x5 baking dish with cooking spray, then set aside.
2. Prepare boudin by removing casing and crumbling into small pieces. Once crumbled, set boudin aside.
3. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
4. Add cheddar cheese, half of green onions, and boudin to bowl, then use a spatula to thoroughly mix all ingredients together.
5. Pour dip into prepared baking dish, spreading out and pressing it into an even layer.
6. Bake dip for 30 minutes or until cheese is melted and bubbly.
7. Serve immediately with remaining green onion garnished on top.
Poster: haricot rouge
Posted on 2/19/24 at 7:40 pm to Stadium Rat
BigDropper's Pizza Dough
I like to focus on the dough side of pizza making because it's the foundation and my favorite to eat. I've been experimenting with my dough for close to a decade now and have a decent product. This is an involved process but makes a crispy, chewy, flavorful crust. First thing I do is make a biga the day before making the dough to give it time to develop. The biga is 20% of the total flour in the recipe, hydrated at 65% with just enough yeast and sugar to get things going. The sugar is unnecessary, but I add it as an assurance the yeast will have plenty to eat.
My pizza dough contains 3 different flours, each contributing different characteristics to the final product. 00 for its light & airy crispy crust, bread flour for the higher protein content to provide strength and structure for chew, and whole wheat flour for added flavor and texture. I also add a little diastatic malt powder for subtle sweetness, and a dough conditioner/ improver to influence a crispy crust.
Biga:
100 g Pizza Flour Blend
65 g Acqua Panna at 105°F
10 g ADY
2 g Sugar
Pizza Flour Blend:
300 g 00 flour
150 g High Gluten Bread (14%)
50 g Ultra-Fine Whole Wheat Flour
Pizza Dough:
400 g Pizza Flour Blend
260 g Acqua Panna at room temperature
9 g ADY
24 g Olive Oil
25 g Salt
10 g Dough Improver
5 g Diastatic Malt Powder
1 Biga
Biga
Mix all ingredients together, cover and refrigerate overnight.
Pizza Flour Blend:
My pizza dough contains 3 different flours, each contributing different characteristics to the final product. 00 for its light & airy crispy crust, bread flour for the higher protein content to provide strength and structure for chew, and whole wheat flour for added flavor and texture. I also add a little diastatic malt powder for subtle sweetness, and a dough conditioner/ improver to influence a crispy crust.
Blend all ingredients with a whisk and sift to combine.
I make the dough with room temp water because it will retard under refrigeration for 24-48 hours to develop flavor. I use a stand mixer fitted with a dough hook to speed things up.
Pizza Dough:
Add the water, yeast, olive oil, and biga to the bowl and mix until amalgamated. Next, add flour blend, salt, dough improver, and diastatic malt powder and mix on medium speed for 8-12 minutes until a smooth ball forms. Turn off mixer, cover bowl with damp cloth and allow to rest for 30 minutes. After 30 minutes, turn mixer on medium high setting and mix until ball reforms. Divide dough into 4x240 gram balls, shape, and store in airtight containers for 1-2 days. The longer they age, the better the flavor but do not exceed 7 days. The yeast might eat all the available sugar, preventing the dough from browning. Remove the dough from refrigeration 3-4 hours before using to allow it to come to room temperature.
Like I said, it's an involved process and takes some planning, but the results are well worth the extra effort.
Source: BigDropper
I like to focus on the dough side of pizza making because it's the foundation and my favorite to eat. I've been experimenting with my dough for close to a decade now and have a decent product. This is an involved process but makes a crispy, chewy, flavorful crust. First thing I do is make a biga the day before making the dough to give it time to develop. The biga is 20% of the total flour in the recipe, hydrated at 65% with just enough yeast and sugar to get things going. The sugar is unnecessary, but I add it as an assurance the yeast will have plenty to eat.
My pizza dough contains 3 different flours, each contributing different characteristics to the final product. 00 for its light & airy crispy crust, bread flour for the higher protein content to provide strength and structure for chew, and whole wheat flour for added flavor and texture. I also add a little diastatic malt powder for subtle sweetness, and a dough conditioner/ improver to influence a crispy crust.
Biga:
100 g Pizza Flour Blend
65 g Acqua Panna at 105°F
10 g ADY
2 g Sugar
Pizza Flour Blend:
300 g 00 flour
150 g High Gluten Bread (14%)
50 g Ultra-Fine Whole Wheat Flour
Pizza Dough:
400 g Pizza Flour Blend
260 g Acqua Panna at room temperature
9 g ADY
24 g Olive Oil
25 g Salt
10 g Dough Improver
5 g Diastatic Malt Powder
1 Biga
Biga
Mix all ingredients together, cover and refrigerate overnight.
Pizza Flour Blend:
My pizza dough contains 3 different flours, each contributing different characteristics to the final product. 00 for its light & airy crispy crust, bread flour for the higher protein content to provide strength and structure for chew, and whole wheat flour for added flavor and texture. I also add a little diastatic malt powder for subtle sweetness, and a dough conditioner/ improver to influence a crispy crust.
Blend all ingredients with a whisk and sift to combine.
I make the dough with room temp water because it will retard under refrigeration for 24-48 hours to develop flavor. I use a stand mixer fitted with a dough hook to speed things up.
Pizza Dough:
Add the water, yeast, olive oil, and biga to the bowl and mix until amalgamated. Next, add flour blend, salt, dough improver, and diastatic malt powder and mix on medium speed for 8-12 minutes until a smooth ball forms. Turn off mixer, cover bowl with damp cloth and allow to rest for 30 minutes. After 30 minutes, turn mixer on medium high setting and mix until ball reforms. Divide dough into 4x240 gram balls, shape, and store in airtight containers for 1-2 days. The longer they age, the better the flavor but do not exceed 7 days. The yeast might eat all the available sugar, preventing the dough from browning. Remove the dough from refrigeration 3-4 hours before using to allow it to come to room temperature.
Like I said, it's an involved process and takes some planning, but the results are well worth the extra effort.
Source: BigDropper
This post was edited on 2/22/24 at 11:54 pm
Posted on 3/14/24 at 10:11 am to Stadium Rat
I'm suddenly having an issue opening the cookbook. It either wants to me buy some pdf deal or add some extension that I've never had to do before. It's been a while since I tried to open it. I never had an issue prior to this.
Posted on 3/24/24 at 10:13 am to Gris Gris
quote:As far as I can tell, it's just a bunch of pop-ups that can be ignored. It didn't prevent me from downloading a new copy.
I'm suddenly having an issue opening the cookbook. It either wants to me buy some pdf deal or add some extension that I've never had to do before. It's been a while since I tried to open it. I never had an issue prior to this.
Posted on 3/28/24 at 5:47 am to Stadium Rat
Maybe it's because we're downloading it from the future?
quote:
Part 2
Version 1
11/1/2024
Posted on 4/3/24 at 12:45 pm to Stadium Rat
Anyone ever used the website
Cooked.wiki?
You can put in your recipe from any site and it’ll give you the ability to amend the recipe based on number of people.
Cooked.wiki?
You can put in your recipe from any site and it’ll give you the ability to amend the recipe based on number of people.
Posted on 4/11/24 at 12:48 pm to SlidellCajun
How I Made Boudin
SixthAndBarone
Made a quick batch for the food challenge, so I figured I’d share.
1 Boston butt
1 pound pork liver
3 onions
2 bell peppers
2 bunches green onions
Dried parsley
Seasoning
3 cups raw rice
Cook the rice and set aside.
I cut the butt into 1-2 inch pieces. I removed most of the fat cap, but didn’t trim the butt all the way. I wanted some fat for flavor.
I cut the liver into 1-inch chunks.
I roughly chopped the onions and bell peppers. I sliced the green onions, separating the white from the green.
I placed the cut pork (butt and liver) in a pot, seasoned, and added water until it just covered the meat. I simmered it for about 1 hour.
After 1 hour, I added the cut vegetables (except the green part of the green onion). Continued cooking for 2 hours more for a total cook of 3 hours. I felt like the vegetables didn’t need to cook as long as the pork, that’s why I put them in at different times.
At the end of the cook, I turned the stove off, added the green parts of the green onion, then I strained the meat from the broth. Reserve the broth.
I ran the meat and veggies through a grinder.
I mixed the cooked rice with the ground meat mixture. I didn’t use all of the rice. I probably used 2/3 of it. It just depends on how meaty you want it.
Added seasoning and parsley. Add broth in a little at a time until I got the consistency I wanted. Just a guess, maybe 4 cups of broth at minimum?
Mix well and you have boudin.
I didn’t stuff the boudin as I didn’t need it stuffed for what I was using it for. But if you want to stuff it, you would do so at this point. Stuff the boudin warm so it stuffs easily.
SixthAndBarone
Made a quick batch for the food challenge, so I figured I’d share.
1 Boston butt
1 pound pork liver
3 onions
2 bell peppers
2 bunches green onions
Dried parsley
Seasoning
3 cups raw rice
Cook the rice and set aside.
I cut the butt into 1-2 inch pieces. I removed most of the fat cap, but didn’t trim the butt all the way. I wanted some fat for flavor.
I cut the liver into 1-inch chunks.
I roughly chopped the onions and bell peppers. I sliced the green onions, separating the white from the green.
I placed the cut pork (butt and liver) in a pot, seasoned, and added water until it just covered the meat. I simmered it for about 1 hour.
After 1 hour, I added the cut vegetables (except the green part of the green onion). Continued cooking for 2 hours more for a total cook of 3 hours. I felt like the vegetables didn’t need to cook as long as the pork, that’s why I put them in at different times.
At the end of the cook, I turned the stove off, added the green parts of the green onion, then I strained the meat from the broth. Reserve the broth.
I ran the meat and veggies through a grinder.
I mixed the cooked rice with the ground meat mixture. I didn’t use all of the rice. I probably used 2/3 of it. It just depends on how meaty you want it.
Added seasoning and parsley. Add broth in a little at a time until I got the consistency I wanted. Just a guess, maybe 4 cups of broth at minimum?
Mix well and you have boudin.
I didn’t stuff the boudin as I didn’t need it stuffed for what I was using it for. But if you want to stuff it, you would do so at this point. Stuff the boudin warm so it stuffs easily.
Posted on 4/24/24 at 5:21 pm to Stadium Rat
quote:
As far as I can tell, it's just a bunch of pop-ups that can be ignored. It didn't prevent me from downloading a new copy.
I'm getting something called Media Fire and then when I click download, it wants me to pay for some programs to open it. I used to be able to open easily in Word.
Posted on 4/26/24 at 8:20 am to Gris Gris
Mediafire is the hosting site.
I don't have the same trouble. Are you clicking the blue box within the black box?
I don't have the same trouble. Are you clicking the blue box within the black box?
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