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Message
re: Tom Fitzmorris - "Poorboy"
Posted on 10/10/14 at 8:41 pm to Gris Gris
Posted on 10/10/14 at 8:41 pm to Gris Gris
I called in one time when he was ranting about how some place had rice that was all split and didn't look like intact grains. It was obvious he preferred the parboiled rice that most restaurants use.
Restaurants have to cop out because they have to hold rice dishes for long times without it getting overcooked and mushy. You just can't cook most rice dishes to order and parboiled rice keeps better.
When I called, I informed him that jambalaya cookoffs, notably the Gonzales Jambalaya Festival use the popping of the rice as one of the judging criteria, he couldn't believe it.
Restaurants have to cop out because they have to hold rice dishes for long times without it getting overcooked and mushy. You just can't cook most rice dishes to order and parboiled rice keeps better.
When I called, I informed him that jambalaya cookoffs, notably the Gonzales Jambalaya Festival use the popping of the rice as one of the judging criteria, he couldn't believe it.
This post was edited on 10/11/14 at 8:43 am
Posted on 10/10/14 at 8:51 pm to Stadium Rat
I also called him out in a comment to one of recipes that he said was his version of "Manuel's Hot Tamales". Only trouble is, his recipe didn't contain ANY chili powder.
He replied via email that he didn't like chili powder so he didn't include it. Please tell me how you can have tamales, much less ones you call Manuel's Clones, without chili powder.
He replied via email that he didn't like chili powder so he didn't include it. Please tell me how you can have tamales, much less ones you call Manuel's Clones, without chili powder.
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