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re: Happy Birthday Jambalaya Calculator! - v 6.1 Available
Posted on 5/10/12 at 1:58 pm to Stadium Rat
Posted on 5/10/12 at 1:58 pm to Stadium Rat
I normally just buy Mahattma extra long grain, is there anything better that I could get in a normal BR store?
Also, I know I'm going to sound like a total tard saying this, but I've never made chicken and rice jambalaya only pork. What kind of chicken meat do you buy? Just a whole chicken or thigh meat or what? I'm not aware of the process of making chicken jambalaya at all.
Also, I know I'm going to sound like a total tard saying this, but I've never made chicken and rice jambalaya only pork. What kind of chicken meat do you buy? Just a whole chicken or thigh meat or what? I'm not aware of the process of making chicken jambalaya at all.
This post was edited on 5/10/12 at 2:01 pm
2
Posted on 5/10/12 at 2:10 pm to fouldeliverer
I think boneless, skinless chicken thighs are tasty and convenient. They don't dry out like white meat would. Some people like the bones in there for extra flavor, but I go with the convenience.
ETA: I think Mahatma LG is great.
ETA: I think Mahatma LG is great.
This post was edited on 5/10/12 at 2:12 pm
Posted on 5/10/12 at 7:29 pm to fouldeliverer
Great job Rat. This is a great cooking tool and you've done this board and its users a great service by creating it. 
Mahatma Extra Long grain is the best you will get. Its all I use. High quality rice. Good choice.
quote:
fouldeliverer
quote:
I normally just buy Mahattma extra long grain, is there anything better that I could get in a normal BR store?
Mahatma Extra Long grain is the best you will get. Its all I use. High quality rice. Good choice.
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