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Pork and sausage Jambalaya in Gonzales? Blonde or dark?
Posted on 3/22/15 at 2:28 pm
Posted on 3/22/15 at 2:28 pm
What do people in and around Gonzales look for in terms of color? Blonde or dark?
Posted on 3/22/15 at 2:35 pm to LSUsmartass
Probably in between those two. If you are talking about competition, I think the biggest thing is having fluffy rice and getting it to pop. We cooked last weekend at the Sportsman show and had a damn good Jambayla, but it was a little wet, and all the rice didn't pop. Tasted great but wasn't competition worthy.
Posted on 3/22/15 at 2:41 pm to AscensionTiger
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Here's ours from last weekend. I think the color is good but what the hell do I know? LOL
Here's ours from last weekend. I think the color is good but what the hell do I know? LOL
Posted on 3/22/15 at 3:11 pm to LSUsmartass
Depends on how much kitchen bouquet you use.
Posted on 3/22/15 at 4:16 pm to AscensionTiger
You posted the VFW info in my other thread, are you competing in that?
Also, did you receive feedback on what was wrong with your jambo at this past one?
Also, did you receive feedback on what was wrong with your jambo at this past one?
Posted on 3/22/15 at 4:41 pm to LSUsmartass
I'm going to try and cook at the VFW, don't know for sure yet. No we didn't get any feedback. They had about 35 cooks and picked 12 for the finals. We cooked in the 7:00am heat and only 1 from our heat made the finals, other 11 came from the 1:00. We had some good cooks at 7:00 that didn't make it through, 1 former champ included.
Posted on 3/22/15 at 4:45 pm to LSUsmartass
I think my fire was too high when I was stirring the rice during the boil and too low once I put the lid on. Someone told us the humidity at 7:00 affected the rice but I don't know about that
Posted on 3/22/15 at 6:25 pm to AscensionTiger
I'm going to sign up for the VFW, I see there is a cooks meeting on the 8th
Posted on 3/22/15 at 8:30 pm to LSUsmartass
Cool, I'll find out this week if my son has baseball that weekend, if he don't I'll be there too.
Posted on 3/22/15 at 8:37 pm to AscensionTiger
quote:
it was a little wet
That's how I like mine
Posted on 3/22/15 at 8:59 pm to AscensionTiger
Any of yall cook jamb fest?
Posted on 3/22/15 at 9:00 pm to McCringleberryy
quote:
Any of yall cook jamb fest?
Never have, but we are thinking about doing it this year.
Posted on 3/22/15 at 9:31 pm to AscensionTiger
This will be my 2nd year
Posted on 3/22/15 at 9:42 pm to McCringleberryy
I want to get into it, do you mind answering a few questions about the process?
Posted on 3/22/15 at 9:45 pm to LSUsmartass
I'll try the best I can, what ya got?
Posted on 3/22/15 at 9:54 pm to McCringleberryy
Were you familiar with cooking on open fire before the contest? Do they give you EVERYTHING you need in terms of ingredients so all you need is yourself and your pot? Are you given pointers on what the judges are looking for? How intimidating do all the regular cooks make it?
Posted on 3/22/15 at 9:56 pm to jmh5724
quote:
Depends on how much kitchen bouquet you use.
I've never put that in mine. I always cook a pound of bacon in the pot first, then use that grease to give it a brown color. I eat the bacon with a few beers while everything else is cooking.
I don't think they allow the bacon in competition.
Posted on 3/22/15 at 10:07 pm to LSUsmartass
We practiced twice over an open fire before the festival. One thing about cooking over an open fire is its hot and will drain you. They will supply you with all the ingredients that you can use. You just show up with all your equipment, pot, stand, paddle, tables, etc. at the cooks meeting before the festival they explain what the judges look for, I think it's mainly taste, color, rice texture and presentation. As far as the other cooks most of them are very helpful and will give you pointers, but you'll run into the occasional dick head.
Rules
Click on the entry for and it'll explain all the rules.
Our first time was a great time and we can't wait to cook again.
Rules
Click on the entry for and it'll explain all the rules.
Our first time was a great time and we can't wait to cook again.
Posted on 3/22/15 at 10:11 pm to McCringleberryy
What size pot is required? Do they tell you what type of stand you can and cannot use(I see most the cooks just use a regular tripod stand). Do they give you an ice chest for the presentation?
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