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re: I'm guessing this is Cajun rice and gravy?
Posted on 2/21/16 at 11:49 am to Missouri18
Posted on 2/21/16 at 11:49 am to Missouri18
If you season the meat after its seared the seasoning probably won't stick to the meat 
0
Posted on 2/21/16 at 11:57 am to Martini
I watched the first 2 minutes. He added Salt and Pepper. Then Tony's ... which is Salt and Pepper. It's called redundant and not the way we made gravy in the 50s in New Iberia.
Posted on 2/21/16 at 2:19 pm to Darla Hood
quote:
I've never heard of cutting up the roast before the end of cooking. Interesting.
I just read an article on this. It was proven through experiments and scientific reasoning that browning it whole, then cutting into pieces results in a better sear and more tender meat.
Posted on 2/21/16 at 5:17 pm to Martini
I season a roast 24 hours or longer before cooking. The seasoning works its way into the meat by osmosis. I've never heard of cutting a roast up after browning, but judging from the video, it looks like it works. I may try it with my next chuck roast.
This post was edited on 2/21/16 at 5:18 pm
Posted on 2/21/16 at 5:27 pm to Martini
Looks good, I'd eat it.. But agree on seasoning first.
I have never cut it up like that either, until its left overs at least.
I have never cut it up like that either, until its left overs at least.
Posted on 2/21/16 at 5:46 pm to Kajungee
My MIL is f/ Houma and cuts her roast up like that
Posted on 2/21/16 at 7:35 pm to Zach
quote:
I watched the first 2 minutes. He added Salt and Pepper. Then Tony's ... which is Salt and Pepper. It's called redundant and not the way we made gravy in the 50s in New Iberia.
I'm going to go out on a limb here and take a guess Tony Chacherie wasn't riding around Iberia Parish peddling his seasoning out of the trunk of a Plymouth Belvedere almost 70 years ago Pops. And from your posts you didn't grow up eating a roux because-correct me if I've read it wrong-your mother didn't feed you or your brother anything more than cream of wheat or sand.
Now if you want to spend 9 minutes and 40 seconds watching the man make a 2.5 hour roux here you go.
Loshepa
Posted on 2/21/16 at 7:51 pm to Martini
Oh. Lâche pas.
As in lache pas la patate - literally, don't drop the potato. Figuratively - hang in there.
As in lache pas la patate - literally, don't drop the potato. Figuratively - hang in there.
This post was edited on 2/21/16 at 7:55 pm
Posted on 2/21/16 at 7:57 pm to Darla Hood
Most of his videos end with that Darla. He is kind of hard to watch but man does he have a garden.
Posted on 2/21/16 at 8:01 pm to Martini
I watched the roux one. I can see both pros and cons to his vids. I might have to check out a few more.
He's definitely Cajun!
He's definitely Cajun!
Posted on 2/21/16 at 8:09 pm to Martini
Not the way I make rice and gravy but i would eat that like there was no tomorrow if given the chance 
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