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Posts By Stadium Rat
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Food and Drink
re: i saw a few drink/cocktail recipes in the recipe book thread..is that it? - Stadium Rat
OK stadrat @ gmail. com...
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Food and Drink
re: Cooking a Large Jamb using Stadium Rats JC - Any sage advice? - Stadium Rat
My sheet matches yours except for the pot size and the fill level in the yellow cells. How'd you get that in there? And why are those red dots in the amount of liquid and amount of soup base? I think you may have a copy of the calculator that someone fiddled with....
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Food and Drink
re: Cooking a Large Jamb using Stadium Rats JC - Any sage advice? - Stadium Rat
[quote]Not doubting rats calculator, but 18 pounds of rice doesn't seem right for 150 servings The recipe I use for 175 1 cupish servings is 24 pounds of rice with 48 pounds of meat(24 chicken, 24 sausage)[/quote] If you put your meat and rice amounts into the tab "By Rice and Meat", the numb...
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re: Cooking a Large Jamb using Stadium Rats JC - Any sage advice? - Stadium Rat
[quote]DO NOT SCRAPE THE BOTTOM when turning the rice the final time. Nothing good can come from it.[/quote] :thup: ...
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Food and Drink
re: Cooking a Large Jamb using Stadium Rats JC - Any sage advice? - Stadium Rat
By the way, my numbers don't jive with yours. You're using 150 1.5 cup servings? How about giving me all your settings. Some of your numbers seem way off. For example, you seem to be using a 1 to 1 ratio of meat to rice. That's not enough....
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re: Cooking a Large Jamb using Stadium Rats JC - Any sage advice? - Stadium Rat
Re: Subbing Guidry's for the veggies - Try to eyeball the proportions that are in the mix. They should be roughly 2 parts onion, 1 part bell peppers and 1 part celery. Just make sure you use an amount of Guidry's equal to the the total of the onions + bell pepper + celery. It should be fine. ...
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re: Cooking a Large Jamb using Stadium Rats JC - Any sage advice? - Stadium Rat
PocheJP would tell you to leave out the bell pepper, but I like it in there....
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re: Q about Recipe Guide..it says PDF has clickable links but doesnt...? - Stadium Rat
I just checked and they're not working for me either. Maybe I was mistaken when I said the links worked. Sorry about that....
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Food and Drink
re: Emeril says New Orleans is one of America’s greatest cities - Stadium Rat
[quote]"Editor" Rachel Tepper[/quote]She also said the BP disaster was a [b][i]refinery[/i] [/b]explosion. How'd all that oil get to the Gulf, Rachel? ETA: She also said Emeril lost his house in [b][i]Port [/i][/b]Christian, MS. Not sure where that is....
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re: A really good wok? - Stadium Rat
I am stuck with an electric stovetop, so a round bottom doesn't work very well. I like the lodge cast iron wok. It has a flat bottom on the outside and a round one inside and you can let it heat up until it's very hot. For stir-fry, you want very high heat. Works great for me....
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re: Tell me about these cookbooks ... - Stadium Rat
Picayune Creole Cookbook River Road Recipes I The Plantation Cookbook These 3 are among the Top 10 Cajun and Creole Cookbooks according to Gene Bourg, Louisiana Cookin' Magazine, July/August, 1998...
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re: Tell me about these cookbooks ... - Stadium Rat
All those Louisiana cookbooks are very solid. From the Plantation Cookbook, try the crawfish etouffee, shrimp creole, turtle soup, grillades and crawfish cardinale. They're some of the best recipes for those dishes you'll ever see....
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re: Name the Chefs in This Pic - Stadium Rat
You can probably see this segment on the CBS website....
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re: Name the Chefs in This Pic - Stadium Rat
I see Besh, Andrea, Emeril, Gunter Pruese(sp?), is that Geofredo?, Jamie Shannon?...
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Name the Chefs in This Pic - Stadium Rat
There was a nice feature tonight about Leah Chase on the CBS Evening News. This photo was shown. Can you name all the chefs that helped her resurrect Dooky Chase's? [img]https://db.tt/Jit9cGjH[/img]...
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re: Why is tomato. based "gumbo" so prevalent outside of Louisiana? ?? - Stadium Rat
[quote]I think many are missing what this thread is about. It is about a tomato based gumbo not a dark roux gumbo with tomatoes.[/quote]Please explain the difference....
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re: Why is tomato. based "gumbo" so prevalent outside of Louisiana? ?? - Stadium Rat
I think the actual reason is that people outside of Louisiana generally don't know how to make a brown roux or they're afraid to try. So if they don't have the roux to give it flavor, they add tomatoes of some form to boost the umami factor....
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re: When people say they put potato salad in their gumbo what do they mean? - Stadium Rat
Was curious about some of the dishes you mentioned. The internet is still amazing. [link=(http://southern.food.com/recipe/patates-etouffees-smothered-potatoes-373447)]Patates Etouffees[/link] [link=(http://www.lpb.org/index.php/programs/folse_hooks_recipes/113_dried_shrimp_stew)]113 Dried Shr...
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re: When people say they put potato salad in their gumbo what do they mean? - Stadium Rat
[quote] What kind of potato salad--I mean, what's in it? Mustard, mayo, pickles, egg? [/quote] [link=(http://www.deepsouthdish.com/2011/02/creamy-gumbo-potato-salad-recipe.html)]Potato Salad for Gumbo[/link]...
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re: What's the best way to smooth a cast iron round bottom pot - Stadium Rat
[link=(http://www.tigerdroppings.com/rant/food-and-drink/to-grind-or-not-to-grind-jambalaya/30792324/)]This Should Help[/link]...
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Posts By Stadium Rat
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