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Started By
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re: Very early WFDT1/16: Sneauxmagedeon part 2
Posted on 1/16/18 at 5:37 pm to CoachChappy
Posted on 1/16/18 at 5:37 pm to CoachChappy
Two small pots of chili on the stove, not ready yet. Mine has mushrooms and no beans, my husband's has no mushrooms, and both black beans and kidney beans. Pictures might follow (of mine, not his).
ETA:
ETA:
This post was edited on 1/16/18 at 6:51 pm
Posted on 1/16/18 at 5:50 pm to MeridianDog
There it is!! MD does natchitoches style rb&r!!
Posted on 1/16/18 at 7:04 pm to CoachChappy
I've got a giant pot of vegetable beef soup and a loaf of crusty bread.
Posted on 1/16/18 at 7:16 pm to TigerstuckinMS
Johnnys large pepperoni and bread sticks.
Posted on 1/16/18 at 7:17 pm to CoachChappy
Something different. I had a pack of Pork Belly I had gotten from Trader Joe's sometime ago that needed to be cooked.
Decided on Asian, after marinading, roasted @ 425 and then broiled till the top was crisp.
Served over collard greens cooked with Asian seasoning & shiitake mushrooms. Reduced marinade drizzled over everything.
Cup of hot and sour soup.
Decided on Asian, after marinading, roasted @ 425 and then broiled till the top was crisp.
Served over collard greens cooked with Asian seasoning & shiitake mushrooms. Reduced marinade drizzled over everything.
Cup of hot and sour soup.
Posted on 1/16/18 at 7:54 pm to Zappas Stache
Is that another one of your patented “no broth” ramen?
All jokes aside, What are you doing for the broth? I’ve made a couple different ramens and loved them but I have been,lately, just doctoring up the packets from the cheap ramen.
All jokes aside, What are you doing for the broth? I’ve made a couple different ramens and loved them but I have been,lately, just doctoring up the packets from the cheap ramen.
Posted on 1/16/18 at 8:03 pm to CoachChappy
Hash brown casserole with chilies, onions, bacon, and cheese going in the oven
This post was edited on 1/16/18 at 8:35 pm
Posted on 1/16/18 at 8:13 pm to Jibbajabba
quote:
that another one of your patented “no broth” ramen?
What.... I Gotta be able to swim in it?
quote:
What are you doing for the broth?
I make dashi..... Which is super simple and takes 20 minutes. I add fresh ginger, Shitake mushrooms, and ginger and steep for 29 minutes. Then I simmer that for 30 minutes or so and add soy and rice vinegar to taste.
Here is the recipe I use. I put a dried Chipotle in the broth while steeping to give it some kick.
Macheesmo
Yield Serves 4. Prep Time 45 mins Total Time 3 hrs
Dashi Ramen
An easy homemade traditional Japanese broth recipe made with kombu and bonito flakes is the key to this delicious bowl of ramen noodles.
Ingredients
Broth:
3 large pieces kombu
1 ounce shiitake dried mushrooms
4 cloves garlic, crushed
3 inches ginger, chopped
10 cups water
3-4 dried bird chilis (opt.)
2/3 cup dried bonito flakes
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
Quick Pickles:
1 large cucumber, sliced thin
1/3 cup rice wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt
Pinch of red pepper flakes
Other Ingredients:
Ramen Noodles (4-5 ounces/bowl)
Seared Tofu (3 ounces/bowl)
Seared baby bok choy (1/2 head/bowl)
1 poached egg/bowl
Chopped scallions
Directions
1) For broth, bring water to just under a simmer. Add kombu, mushrooms, garlic, ginger, and chilis. Let steep for about 20-30 minutes.
2) Remove kombu, add bonito flakes and cook for 3-4 minutes. Then strain broth.
3) Bring strained broth to a simmer and simmer until the broth is reduced to about half it’s original volume. Season with soy sauce and vinegar. It will take around an hour for the broth to reduce.
4) For the quick pickles, just slice cucumbers thin and stir in a bowl with other ingredients. Make sure they are coated evenly and let them sit for at least an hour. Drain and serve with ramen.
5) Sear tofu in a large skillet over medium-high heat with a drizzle of oil for about 5 minutes per side until it’s nicely seared. Also sear bok choy in the same skillet. Cut the baby bok choy in half, drizzle with oil and sear cut side down for five minutes over high heat.
6) Cook ramen according to package right before sering.
7) Immediately serve hot noodles with chopped seared tofu, bok choy, pickles, a poached egg (see previous post), and chopped scallions.
8) Ladle simmering broth over the whole bowl and eat immediately. Feel free to season with extra soy sauce or any other sauce.
This post was edited on 1/16/18 at 8:15 pm
Posted on 1/16/18 at 8:32 pm to Zappas Stache
Where do you get your shiitakes? I’ve only had thema couple of times and love them
Posted on 1/16/18 at 8:41 pm to OTIS2
quote:
Beef and vegetable stew.
Ditto, and cornbread.
Posted on 1/16/18 at 8:44 pm to Jibbajabba
Help me Mr. Jabba. What is this Natchez Tooches bean recipe that you mention?
Mine (today) were done in the crock pot. Beans well rinsed in pot with one stalk of chopped celery, half of a chopped onion, maybe a teaspoon of Slap Ya Mamma, maybe three teaspoons of Lawry's Garlic Salt, Maybe a cup of Polk's pork sausage (all I had), half a Tablespoon of sugar, 1/2 teaspoon of black pepper and a bunch of water. Cooked on high with a lid from maybe 10:00 am to around 5:00 pm, the reduced on the stove top until thick and creamy.
Is this the way they make them at the Tooches Restaurant in Natchez?
I am unfamiliar with the place, having been to Natchez many times but never to that particular establishment.
Mine (today) were done in the crock pot. Beans well rinsed in pot with one stalk of chopped celery, half of a chopped onion, maybe a teaspoon of Slap Ya Mamma, maybe three teaspoons of Lawry's Garlic Salt, Maybe a cup of Polk's pork sausage (all I had), half a Tablespoon of sugar, 1/2 teaspoon of black pepper and a bunch of water. Cooked on high with a lid from maybe 10:00 am to around 5:00 pm, the reduced on the stove top until thick and creamy.
Is this the way they make them at the Tooches Restaurant in Natchez?
I am unfamiliar with the place, having been to Natchez many times but never to that particular establishment.
Posted on 1/16/18 at 9:29 pm to CoachChappy
quote:
Where do you get your shiitakes?
Whole foods
Posted on 1/16/18 at 9:39 pm to CoachChappy
White beans and smoked sausage
Posted on 1/17/18 at 5:42 am to MeridianDog
A couple years back some fool came on this board and said that creamy rb&r was “natchitoches style”. Of course this is silly.
My comment was just to say yours looked creamy and I’m sure were delicious!
My comment was just to say yours looked creamy and I’m sure were delicious!
Posted on 1/17/18 at 7:22 am to CoachChappy
Can't upload pictures right now but I made a rich creamy crawfish pasta, fried eggplant and warmed French bread.
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