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Message
Posted on 11/7/17 at 11:01 am to NOLAGT
quote:He moved them to Imgur.
OP I can finally see the pics
Posted on 11/7/17 at 11:30 am to Stadium Rat
quote:
He moved them to Imgur.
Thanks for saving the day once again Rat.
Posted on 11/7/17 at 12:27 pm to CHEDBALLZ
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 on 11/7/17 at 1:38 pm to Stadium Rat
Photobucket broke the internet with that stunt. So much content lost out there.
Posted on 11/7/17 at 1:49 pm to NOLAGT
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...
Image Link">Image Link
The first part is clickable but when you click it I get another page with "Runtime Error". Idk...
Posted on 11/7/17 at 2:43 pm to CHEDBALLZ
Looks good..the other 49 states eat potatoes......we eat rice
Posted on 11/8/17 at 12:59 pm to skipreid
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 on 11/8/17 at 1:59 pm to pochejp
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
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