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re: Bulldog thank you to Stadium Rat and the board for Jambalaya help

Posted on 11/7/17 at 9:57 am to
Posted by NOLAGT
Over there
Member since Dec 2012
14066 posts
Posted on 11/7/17 at 9:57 am to
OP I can finally see the pics (couldnt on my phone last night) Looking good....real good!
Posted by Stadium Rat
Metairie
Member since Jul 2004
10250 posts
Posted on 11/7/17 at 11:01 am to
quote:

OP I can finally see the pics
He moved them to Imgur.
Posted by skipreid
Mississippi
Member since Nov 2017
115 posts
Posted on 11/7/17 at 11:30 am to
quote:

He moved them to Imgur.


Thanks for saving the day once again Rat.
Posted by doubletap
Prairieville, LA
Member since May 2013
609 posts
Posted on 11/7/17 at 12:27 pm to
quote:

Season your meat really good before you brown it.

I have never seasoned temple meat before browning it. How big of a difference does it make and do you have to cut back on seasoning the water since you seasoned the meat?

Posted by NOLAGT
Over there
Member since Dec 2012
14066 posts
Posted on 11/7/17 at 1:38 pm to
Photobucket broke the internet with that stunt. So much content lost out there.
Posted by GeauxTigers0107
We Coming
Member since Oct 2009
11145 posts
Posted on 11/7/17 at 1:49 pm to
Wish I could see them. In the post they're listed like this:

Image Link">Image Link

The first part is clickable but when you click it I get another page with "Runtime Error". Idk...
Posted by tigers1956
baton rouge
Member since Oct 2008
5436 posts
Posted on 11/7/17 at 2:43 pm to
Looks good..the other 49 states eat potatoes......we eat rice
Posted by pochejp
Gonzales, Louisiana
Member since Jan 2007
8132 posts
Posted on 11/8/17 at 12:59 pm to
Looks good to me especially if that was your first jamb. I'm amazed you fed 28 people with enough left over for seconds out of that pot. What size pot is that? 2 gallon? Anyways, looks good. Glad you made down to Gonzales where I live to get some temple meat and LeBlanc's seasonings. Those ingredients to me makes a huge difference in ease of cooking a good jamb. The temple meat browns down really well, makes plenty gratin and tenderizes great in the water/rice mixture and provides excellent color. Good job.

Posted by skipreid
Mississippi
Member since Nov 2017
115 posts
Posted on 11/8/17 at 1:59 pm to
quote:

What size pot is that? 2 gallon?


It is a 4 gallon pot. We had sides, garlic bread, and desserts also. The seconds emptied the pot. There was not even 1 spoonful left. So I maxed it out.

And it was my first jamb cook outside of the family in the kitchen. Thanks for the compliments. That means a lot coming from such a good jamb cook as yourself.
This post was edited on 11/8/17 at 3:38 pm
Posted by SwinginAs
California
Member since Aug 2017
79 posts
Posted on 11/8/17 at 3:23 pm to
Nice
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