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Started By
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This old man looks to have summoned all the swamp powers of Pierre Part
Posted on 8/12/20 at 7:12 pm
Posted on 8/12/20 at 7:12 pm
YouTube- Smothered Pork Chops. I have no idea what he saying for 3/4 of it
Cook on old man. Cook on.
Cook on old man. Cook on.
Posted on 8/12/20 at 7:19 pm to DiamondDog
While I don't doubt it is good in the end deglazing with that much liquid just boils the meat.
Posted on 8/12/20 at 7:21 pm to DiamondDog
Food board...I do appreciate showcasing the cajun culture...but my maw maw would beat him with the frozen bell peppers, can of mushrooms and the instant roux bottle.
This post was edited on 8/12/20 at 7:27 pm
Posted on 8/12/20 at 7:24 pm to DiamondDog
“That fat ain’t good for ya, trim it off”
Throws a quarter stick of butter in the pot
Throws a quarter stick of butter in the pot
This post was edited on 8/12/20 at 7:27 pm
Posted on 8/12/20 at 7:32 pm to Obtuse1
Im actually cooking this now but with pork steak. I’m cutting out about half the liquid though and putting a better sear on it. This rice and gravy gonna be have some tough meat in it but I’m trying to get rid of leftover in the freezer
Posted on 8/12/20 at 7:38 pm to Obtuse1
quote:
While I don't doubt it is good in the end deglazing with that much liquid just boils the meat.
Baw, you never ate a Cajun rice and gravy before? Very similar to what he just did, except we don’t usually have mushrooms in it, and we brown the onions with the fond before deglazing.
ETA: I also don’t use roux.
This post was edited on 8/12/20 at 7:59 pm
Posted on 8/12/20 at 7:48 pm to Epic Cajun
I have no idea what I’m doing. Just trying this out. Right now it smell like boiled meat. I think you supposed to sear the meat well before hand and it gives you the flavor for your gravy. Old man skipped all that part.
Posted on 8/12/20 at 7:49 pm to Epic Cajun
He the the grandfather of a girl I went to high school with. She is always posting his videos and I enjoy watching them. There is one somewhere of him taking a shot of fireball
This post was edited on 8/12/20 at 7:49 pm
Posted on 8/12/20 at 7:55 pm to DiamondDog
quote:
Old man skipped all that part.
If you look at the fond at the bottom of the pan you can see that he did some browning, I think it was just mostly skipped in the video.
Posted on 8/12/20 at 7:57 pm to DiamondDog
Old baw Got cracklin’s for elbow skin
Posted on 8/12/20 at 8:00 pm to DiamondDog
You boys couldn’t understand him?!?!? I’ve been long gone from LA but I got every word... must be in my creole blood
Posted on 8/12/20 at 8:03 pm to Epic Cajun
quote:
Baw, you never ate a Cajun rice and gravy before?
I ain't never seen a mee maw or maw maw use enough liquid in deglazing to float the meat, it is just poor techniques. If you are worried about the pork not being tender brine it beforehand. Boiling meat has its place but not when starting with a good quality chop.
quote:
ETA: I also don’t use roux.
He had to use a roux or it would have taken forever to thicken the sauce.
Posted on 8/12/20 at 8:10 pm to Obtuse1
quote:
He had to use a roux or it would have taken forever to thicken the sauce
Where abouts are you from?
ETA: you gotta use that much liquid when you are trying to stretch that meal for as many mouths as possible, which was the original point of making the dish back in the day.
This post was edited on 8/12/20 at 8:11 pm
Posted on 8/12/20 at 8:11 pm to DiamondDog
Cajun Ninja’s recipe looks better.
Posted on 8/12/20 at 8:13 pm to DiamondDog
Refreshing to hear the cajun language still spoken. Love the mushrooms added. Mouth was watering as he cooked.
Fais pa ca!
Fais pa ca!
Posted on 8/12/20 at 8:17 pm to Epic Cajun
quote:
If you look at the fond at the bottom of the pan you can see that he did some browning, I think it was just mostly skipped in the video.
I need some improvements but it taste good. I used about 1/4 of what he said and just figured it out. Gravy good. Meat is suspect. Probably needs another hour plus cooling down that pork steak.
Posted on 8/12/20 at 8:20 pm to DiamondDog
Show this to all those fart sniffers on the food board who think you have to use ethically mined salt and homemade seasoning, veggies straight out of the garden and roux that takes no less than 6 hours to make, or you ain't authentic and your food is shite.
Posted on 8/12/20 at 8:29 pm to Epic Cajun
[img]ETA: you gotta use that much liquid when you are trying to stretch that meal for as many mouths as possible, which was the original point of making the dish back in the day.[/img]
That is a time-honored tradition for stock or soup, but when you cook most the liquid down that isn't what you are doing. There is zero reason to deglaze with that much liquid. If you want to call it something else OK but deglazing is a standard French technique and you never use enough liquid in deglazing to boil the protein. You boil crappy meat and butcher scraps you don't boil chops, it simply ruins them. Next time you pan-fry a steak deglaze it with 2-3 cups of water and see what it does to the steak.
That is a time-honored tradition for stock or soup, but when you cook most the liquid down that isn't what you are doing. There is zero reason to deglaze with that much liquid. If you want to call it something else OK but deglazing is a standard French technique and you never use enough liquid in deglazing to boil the protein. You boil crappy meat and butcher scraps you don't boil chops, it simply ruins them. Next time you pan-fry a steak deglaze it with 2-3 cups of water and see what it does to the steak.
Posted on 8/12/20 at 8:45 pm to Obtuse1
These are recipes cooked by old Cajun folk, they aren’t concerned with classical French cooking techniques. It’s how Cajuns cook a rice and gravy, this is very common, especially in areas with heavy Cajun influence, hence why I asked where you are from.
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