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Jambalaya - Fitzmorris is Really Losing Credibility If He Ever Had Any
Posted on 10/5/19 at 5:59 pm
Posted on 10/5/19 at 5:59 pm
He uses Zatarain's or Oak Grove with Savoie's Sausage
No Menu
quote:
After many failed attempts to do it the “real” way, I now use the boxed version. I do this because all the proper proportions for the critical spices have been done for me. I can do the rest. After much trial and error, I have discovered that different versions use different rice blends, which cook at different temps. The winner for us is Tony Chachere's. We also like Oak Grove because it is more of a brown jambalaya (therefore “Cajun”) but it is trickier.
No Menu
This post was edited on 10/5/19 at 6:03 pm
7
Posted on 10/5/19 at 6:05 pm to Stadium Rat
He's been a hack for over a decade. What kind of food critic hasn't heard of the Jambalaya Calculator??
Posted on 10/5/19 at 6:12 pm to Trout Bandit
quote:I called him about it twice. Both times he claimed it was some kind of malware. I don't know what his problem is with it, but I now know he is barely functional on the radio.
What kind of food critic hasn't heard of the Jambalaya Calculator??
I called in one time when John Folse and James Carville were subbing for him, and I was gratified that Folse had heard of it and approved.
Posted on 10/5/19 at 7:19 pm to Stadium Rat
quote:
After many failed attempts to do it the “real” way,
What a pathetic statement.
If cooking your rice is the biggest problem, use converted or parboiled rice.
I like Jasmine rice, personally. If probably took me 2 years or so to figure out how to consistently get my rice perfect in my pot on my stove, and even now I miss sometimes.
But his problem isn't even the rice? It's the spice blend?
That's pathetic. No way that's not a bought and paid for ad for Zaterains
This post was edited on 10/5/19 at 7:22 pm
Posted on 10/5/19 at 7:50 pm to Nguyener
quote:
consistently get my rice perfect in my pot on my stove
It's the only way I cook rice. I never measure. I use the ole one knuckle thing. I've learned when to cover and lower the heat. It keeps my jambalaya game strong.
When I cook jambalaya I have a sheet from the JC for every size pot I use. I put in the correct about of water, then boil till I see it get right, then cover.
Also Tom, you can drive to Gonzales and get you some LeBlanc's you sellout.
Posted on 10/5/19 at 7:58 pm to Stadium Rat
I’m not gonna sit here and knock Oak grove because it is damned good but Tony’s is shite
Posted on 10/5/19 at 8:01 pm to jamboybarry
I agree. I use Oakgrove it for quick weekday jambalayas.
Posted on 10/5/19 at 8:05 pm to tke_swamprat
Oakgrove is great for what it is. I ain't hatin.
Posted on 10/5/19 at 9:08 pm to Stadium Rat
His name may be on the article, but it was def Mary Ann's writing. She has talked about her jambalaya recipe on the show before. Mary Ann has taken over the website and the show. Tom is no longer capable of doing much by himself anymore.
Posted on 10/5/19 at 10:21 pm to Btrtigerfan
I order the Cajun Fry jambalaya mix by the case. It’s pretty much the only thing I don’t make from scratch.
Posted on 10/5/19 at 10:40 pm to Twenty 49
quote:
I order the Cajun Fry jambalaya mix by the case
I liked it at first, but it makes my pee stink. That means it has a lot of MSG in it. MSG is okay in small doses, but they use too much IMHO.
Posted on 10/6/19 at 12:11 am to Stadium Rat
Who?
Posted on 10/6/19 at 5:51 am to Stadium Rat
Wtf is tricky about Oak Grove? 
Posted on 10/6/19 at 7:22 am to Nguyener
quote:This gets me about some people writing about jambalaya.
But his problem isn't even the rice? It's the spice blend?
Jambalaya is defined by the flavor of the meats and the vegetable seasonings, not spices. Brown your meats well and if you get the onions, garlic, green onions and bell pepper right, you'll have a great jambalaya. The spices are less important.
This post was edited on 10/6/19 at 7:26 am
Posted on 10/6/19 at 7:56 am to zoemaxsam
quote:
Tom is no longer capable of doing much by himself anymore.
So not true. Mary Ann adds a fresh voice to the show to compliment Tom’s expertises.
Posted on 10/6/19 at 8:04 am to Paul Allen
quote:
Tom is no longer capable of doing much by himself anymore. So not true. Mary Ann adds a fresh voice to the show to compliment Tom’s expertises.
I’m not there to listen to the guy so take it fwiw but how can you defend a guy recommending jambalaya in a box on a food show?
Posted on 10/6/19 at 8:16 am to Tigertown in ATL
In a pinch I will grab her for some help
Posted on 10/6/19 at 1:54 pm to Tigertown in ATL
At this point, I kinda feel bad for him. Clearly his best days are behind him, and he didn’t quit while he was at the top. It’s sad to hear the decline. I bear him no ill will, but I wish we had a local, authoritative, interesting radio personality discussing food on air. A quality call in show in SE LA would be great.
Posted on 10/6/19 at 3:10 pm to Stadium Rat
quote:
The spices are less important
I get what you're saying but it absolutely has to have enough salt.
Posted on 10/6/19 at 3:27 pm to heatom2
quote:Agreed.
I get what you're saying but it absolutely has to have enough salt.
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