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re: Jambalaya with leftover pulled pork?
Posted on 3/11/14 at 12:16 pm to yomamak
Posted on 3/11/14 at 12:16 pm to yomamak
Absolutely. Key is to put it in at the end, maybe 20 minutes before serving so it doesn't dry out too much. If you have some fatty pieces, throw those in with your onions to impart some if the good grease into your jamba.
0
Posted on 3/11/14 at 12:16 pm to kingbob
quote:
dish that's already ruined by the tomatoes
Posted on 3/11/14 at 12:44 pm to Oenophile Brah
Wait, this is jambalaya with tomatoes thread?
Posted on 3/11/14 at 12:49 pm to Matisyeezy
quote:
Wait, this is jambalaya with tomatoes thread?
I was just going to start one. I've been wondering what the Board's opinion was on this subject.
Posted on 3/11/14 at 12:53 pm to Tigertown in ATL
For the love of god, man, DON'T! The loss of life would be catastrophic.
Posted on 3/11/14 at 12:56 pm to Tigertown in ATL
quote:
I was just going to start one. I've been wondering what the Board's opinion was on this subject
Don't bother. It always devolves into a flame war.
Now, to devolve this thread into a flame war: The heathens from New Orleans are set in their ways and nothing can fix their already crippled taste buds. No self-respecting Cajun or coonass would ever say he prefers red jambalaya to brown, but it is ok to like both and cook either/or depending on one's mood. To say that red is better and/or more authentic, however, is ludicrous.
Posted on 3/11/14 at 12:58 pm to kingbob
Red is a culinary travesty.
Posted on 3/11/14 at 12:59 pm to kingbob
quote:
Now, to devolve this thread into a flame war
It's better to hide them...
Posted on 3/11/14 at 9:29 pm to kingbob
Some very interesting comments in this thread. Some I agree with and some not but hey who cares? Cook how you like and with what you want if you like it.
As for me : I NEVER EVER cook jamb with tomato. EVER!!
Also I actually brown my jambs by browning the meat and it sticking to the pot then deglazing the pot cooking the onions. Again, everyone has their own procedures.
As for me : I NEVER EVER cook jamb with tomato. EVER!!
Also I actually brown my jambs by browning the meat and it sticking to the pot then deglazing the pot cooking the onions. Again, everyone has their own procedures.
Posted on 3/11/14 at 9:35 pm to pochejp
I'm glad I didn't misquote you pochejp.
Posted on 3/12/14 at 2:09 pm to pochejp
quote:
Also I actually brown my jambs by browning the meat and it sticking to the pot then deglazing the pot cooking the onions
This is the way I do it as well. I add the onions right after the meat is browned. I always assumed the cold onions deglazed the pot. As the onions brown, they release water and that water dissolves the "gratin" and that's where the color comes from. Who's to say that color doesn't come from the onions browning.
Posted on 3/12/14 at 2:18 pm to doubletap
quote:
This is the way I do it as well. I add the onions right after the meat is browned. I always assumed the cold onions deglazed the pot. As the onions brown, they release water and that water dissolves the "gratin" and that's where the color comes from. Who's to say that color doesn't come from the onions browning.
I don't think anyone said it doesn't come from the onions. But it has been stated it doesn't come from the browning of the meat, which I disagreed with.
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