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Message
1
Posted on 10/9/09 at 11:16 am to chackbay
Thanks!
Posted on 10/9/09 at 11:22 am to cnote
I personally like to avoid soap, just warm water for me. But like Crackbay said, after washing it's important to put the pot back on the fire to dry it. Just flick a little water in the pot and if it sizzles away you’re good.
And the mineral oil is the best; it won’t become rancid like vegetable or other oils. You can pick that up at Walgreens.
And the mineral oil is the best; it won’t become rancid like vegetable or other oils. You can pick that up at Walgreens.
Posted on 10/9/09 at 11:30 am to TrevBlows
I didn't know about using mineral oil. I'll definitely pick some up this evening.
Thanks again guys! This will save me a lot of money from doing a couple of test batches to find the right quantities for the main ingredients. It's a great head start.
Thanks again guys! This will save me a lot of money from doing a couple of test batches to find the right quantities for the main ingredients. It's a great head start.
Posted on 10/9/09 at 2:23 pm to cnote
3 lbs yellow onions (chopped)
19 cups water
7 tbsp Tone’s beef base (get at Sam’s, don’t think other stores sell it)
½ tbsp cayenne pepper
4 tbsp Tony Chachere’s
3 tbsp Worcestershire sauce
4 tbsp Kitchen bouquet
3 ½ lbs Manda’s pork sausage (mild, sliced)
3 lbs 10oz (17 cups) Minute rice
4 lbs boneless, skinless chicken thighs (leave whole)
Combine all ingredients, except for rice, in a large pot. Boil for one hour. Remove from heat and add rice. Mix just until all rice is moistened. Cover and let stand about 5 minutes (until rice is tender).
Feeds about 40 so you could triple it. Extremely simple to make and tastes awesome.
19 cups water
7 tbsp Tone’s beef base (get at Sam’s, don’t think other stores sell it)
½ tbsp cayenne pepper
4 tbsp Tony Chachere’s
3 tbsp Worcestershire sauce
4 tbsp Kitchen bouquet
3 ½ lbs Manda’s pork sausage (mild, sliced)
3 lbs 10oz (17 cups) Minute rice
4 lbs boneless, skinless chicken thighs (leave whole)
Combine all ingredients, except for rice, in a large pot. Boil for one hour. Remove from heat and add rice. Mix just until all rice is moistened. Cover and let stand about 5 minutes (until rice is tender).
Feeds about 40 so you could triple it. Extremely simple to make and tastes awesome.
Posted on 10/9/09 at 4:21 pm to chackbay
quote:
you can buy the big cans of chicken stock at sam's and maybe do Half water, Half stock. i think you will see a difference
+1 when I cook one that big I get a jar of chicken base where the spices are at Sam's.
Posted on 10/9/09 at 7:22 pm to TrevBlows
quote:
It's all good... I've cooked a LOT of big pots of jambalaya and i still screw one up every now and then... Good luck.
I agree 100%! Screwed up a few in my day too!Don't sweat the par boiled rice thing. Once you perfect your recipe using either method, it will be second nature and will be fantastic! Happy Cooking!
Posted on 10/9/09 at 7:43 pm to tigerjazz61
what's wrong with using parboiled rice?
i have never noticed a taste difference
i have never noticed a taste difference
Posted on 10/12/09 at 9:07 am to MC123
"cnote"
how did it come out. i killed the pastalaya, everyone gives good food reviews after, many beers.
how did it come out. i killed the pastalaya, everyone gives good food reviews after, many beers.
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