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Started By
Message
re: Swamp pop fest Jambalaya cook off check in
Posted on 7/18/16 at 3:02 pm to Tigerpaw123
Posted on 7/18/16 at 3:02 pm to Tigerpaw123
quote:
Can not wait for the Boucherie
With you on this.
I honestly don't think it looks too dirty paw. I'll offer this little tip, take a little more time plating your sample. I'd pick out any and all shreds of pork you see. No matter how small. I see some visible in your sample there. Not that its a deal breaker by any means, but points is points and I gotta get em where I can.
Also...is that yellow top in your seasoning box KB? Don't you lie to me....
1
Posted on 7/18/16 at 4:09 pm to lsugrad35
Kitchen Bouquet is in the box, I always have some(never know when you are going to need it). but did not use a drop in this pot
I also think I cut my onions too big and the meat continued to brown as I was cooking them down, next time I will cut them smaller and probably not use all of them
I would of liked to spend more time getting my sample ready, we wasted a little too much time bullshitting and had a little rush right at 9:00, I see at least one shred of pork in the pic, there were probably more, I was not a fan of the blade meat, first time I cooked with it. Also did you notice on the application the listed the judging criteria, overall appearance, rice texture, meat texture and overall taste, then they say fill the box up with rice only no meat
I also think I cut my onions too big and the meat continued to brown as I was cooking them down, next time I will cut them smaller and probably not use all of them
I would of liked to spend more time getting my sample ready, we wasted a little too much time bullshitting and had a little rush right at 9:00, I see at least one shred of pork in the pic, there were probably more, I was not a fan of the blade meat, first time I cooked with it. Also did you notice on the application the listed the judging criteria, overall appearance, rice texture, meat texture and overall taste, then they say fill the box up with rice only no meat
This post was edited on 7/18/16 at 4:14 pm
Posted on 7/18/16 at 4:20 pm to Tigerpaw123
I might be showing my ignorance, but what you turn in for judging is not supposed to contain meat? Is that normal for these things? I've never competed in one.
Posted on 7/18/16 at 4:35 pm to dirtsandwich
quote:
I might be showing my ignorance, but what you turn in for judging is not supposed to contain meat
yup, not your ignorance just one of the weird things about it, the rules state they are looking at meat texture but then they tell you no meat in your sample. I have been told that they are not going to eat the meat so that they would rather it stay in the Jambalaya they sell to the public. AS others have said it is really a rice cooking contest. And I am not trying to complain, they have a standard and it is always judged by that standard, so i would rather it this way then wondering what the judges are looking for every time.
Posted on 7/18/16 at 6:17 pm to Tigerpaw123
quote:Man, the more I hear about JFA judging, the weirder I think it is. They really need an open category that is heavily weighted in favor of creativity and TASTE.
the rules state they are looking at meat texture but then they tell you no meat in your sample. I have been told that they are not going to eat the meat so that they would rather it stay in the Jambalaya they sell to the public. AS others have said it is really a rice cooking contest. And I am not trying to complain, they have a standard and it is always judged by that standard, so i would rather it this way then wondering what the judges are looking for every time.
Posted on 7/18/16 at 6:37 pm to Stadium Rat
quote:
Man, the more I hear about JFA judging, the weirder I think it is.
I agree 1000%. I'm not from the Gonzales area but I have cooked plenty of jambalaya. In the past I used to think about what it would be like to enter one of these JFA contests...and then I read stuff like
quote:
they tell you no meat in your sample.
and
quote:
it is really a rice cooking contest
No thanks. Props to those who do it though. Not knocking you at all. 
Posted on 7/18/16 at 7:12 pm to GeauxTigers0107
I can See why people criticize the JFA, and hell I do it too, but at the end of the day they have a standard to judge by, like it or hate it it is a consistent standard, kind of like an umpire calling strikes high in the zone, as long as he does it consistently you know what he is loooking for and you adjust. I would much rather her have a standard that is known than have a "celebrity " judge that no one knows what he is looking for. Just my thoughts
This post was edited on 7/18/16 at 7:18 pm
Posted on 7/18/16 at 7:44 pm to Tigerpaw123
quote:Man, I'm not saying they shouldn't have their traditional way of differentiating what they consider proof of superior rice/jambalaya by their standards. I just think the Jambalaya Festival could be a huge economic engine for the state, parish, city, organization and charities if they opened a second, "open" category of jambalaya-cooking based on originality, imagination, presentation and most importantly taste, with no limitations on ingredients or form.
I can See why people criticize the JFA, and hell I do it too, but at the end of the day they have a standard to judge by, like it or hate it it is a consistent standard, kind of like an umpire calling strikes high in the zone, as long as he does it consistently you know what he is looking for and you adjust. I would much rather her have a standard that is known than have a "celebrity " judge that no one knows what he is looking for. Just my thoughts
Hell, they already have the historic title of "Jambalaya Capital of the World" under their belt - they should double down on that capital and cash in. Better food and more money - what's wrong with that?
This post was edited on 7/18/16 at 7:53 pm
Posted on 7/18/16 at 8:20 pm to Tigerpaw123
Totally understand what you're saying. Thats why I ended with
quote:
not knocking you at all
Posted on 7/18/16 at 8:24 pm to Stadium Rat
I'm from gonzales and a participant in all of the contests around here. The problem is most people here don't think of any of that other stuff as jambalaya. They wouldn't sell much of a creole jambalaya. So you'd essentially be losing money. You have to cook what you can sell. For example I cooked in a Susan g komen cookoff a couple of years ago. It was a completely open category. You could make whatever the hell kind of jambalaya you wanted. The people on the side of us cooked creole with rotel. They couldn't give the shite away. My 10 gallon was empty in the first 20 minutes. Not saying that stuff isn't good just the area it likely wouldn't do well. It would be wasted food.
I will say this though...the jambalaya festival has the shittiest jambalaya of them all. A lot of people actually hate the jambalaya sold there. Chicken and supplied seasoning. At least all of the others are pork and sausage and some even allow you to use seasoning of your choice. I'll agree that for the most part a jambalaya that you cook at home or for a party and a jambalaya that you cook in a comp are two different things. But there is a sweet spot that'll satisfy both. You just have to find it and then be able to reproduce it.
I will say this though...the jambalaya festival has the shittiest jambalaya of them all. A lot of people actually hate the jambalaya sold there. Chicken and supplied seasoning. At least all of the others are pork and sausage and some even allow you to use seasoning of your choice. I'll agree that for the most part a jambalaya that you cook at home or for a party and a jambalaya that you cook in a comp are two different things. But there is a sweet spot that'll satisfy both. You just have to find it and then be able to reproduce it.
Posted on 7/18/16 at 8:30 pm to lsugrad35
quote:I get it, I really do. I just wish for more open-mindedness. I think all would benefit greatly. I don't have a whole lot of hope, though. The JFA is very provincial in their thinking, and I don't think that will change.
I'm from gonzales and a participant in all of the contests around here. The problem is most people here don't think of any of that other stuff as jambalaya. They wouldn't sell much of a creole jambalaya. So you'd essentially be losing money. You have to cook what you can sell. For example I cooked in a Susan g komen cookoff a couple of years ago. It was a completely open category. You could make whatever the hell kind of jambalaya you wanted. The people on the side of us cooked creole with rotel. They couldn't give the shite away. My 10 gallon was empty in the first 20 minutes. Not saying that stuff isn't good just the area it likely wouldn't do well. It would be wasted food.
I will say this though...the jambalaya festival has the shittiest jambalaya of them all. A lot of people actually hate the jambalaya sold there. Chicken and supplied seasoning. At least all of the others are pork and sausage and some even allow you to use seasoning of your choice. I'll agree that for the most part a jambalaya that you cook at home or for a party and a jambalaya that you cook in a comp are two different things. But there is a sweet spot that'll satisfy both. You just have to find it and then be able to reproduce it.
Posted on 7/18/16 at 8:32 pm to Stadium Rat
Perhaps when there is a changing of the guard. The blue shirts are getting pretty old. When I join I'll bring your thoughts to the group but your probably right. I don't see it changing soon.
but your probably right. I don't see it changing soon. Posted on 7/18/16 at 8:36 pm to lsugrad35
I'm not trying to make it as ridiculous as the Texas State Fair or anything, but I think there's super potential there.
Posted on 7/18/16 at 10:15 pm to Stadium Rat
Sure wish it was more pictures in this thread
Posted on 7/18/16 at 11:33 pm to biggdogg
Question: what's the Gonzales connection to swamp pop?
That's a Ville Platte/Acadiana thing.
That's a Ville Platte/Acadiana thing.
This post was edited on 7/18/16 at 11:37 pm
Posted on 7/19/16 at 12:52 pm to CajunAlum Tiger Fan
quote:
Question: what's the Gonzales connection to swamp pop?
Just a lot of swamp pop musicians live there. Van Broussard, Kenny Fife, Kane Glaze and Coozan, Kenny Cornet, The Sanchez's and many others from Gonzales/St.Amant area. I'm 50 years old and can remember it being a big thing there all of my life.
I would think Ville Platte/Acadiana is more Zydeco/Cajun music than swamp pop. Maybe not. Either way I prefer classic rock myself to any of that crap.
Posted on 7/19/16 at 12:55 pm to pochejp
Yea I'm 28 and I listen to it when cooking and drinking. I grew up with it. At church Sunday, they had a lot of folks in town for festival from Laffy, Scott, Raceland, New Iberia though.
Posted on 7/19/16 at 12:57 pm to Tigerpaw123
quote:
I do, I will try without next time, thanks for the tip
Just add what you would normally use when you pour in your stock. I messed up a 10 gallon jamb one time for a birthday party at my dads one morning by burning the damn Louisiana hot sauce when browning my onions. The burn temp on the hot sauce is low and it sticks to the side of the cast iron pot and it burns and then flakes off into small black specs. It doesn't taste bad but it sure ruins a pretty jamb.
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