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Message
re: Let's talk ribs
Posted on 4/9/13 at 4:27 pm to BayouBlitz
Posted on 4/9/13 at 4:27 pm to BayouBlitz
quote:
I like what I like. Like tomato sauce in my jambalaya...
Yeah, but you're in Bama. We understand the problem there.
Half the fun of ribs is pulling that meat off the bone with your incisors. I don't want my corn falling off the cob, either.
Where ya been, Blitz?
This post was edited on 4/9/13 at 4:28 pm
1
Posted on 4/9/13 at 4:29 pm to BayouBlitz
quote:
I like what I like.
Get on with your bad self then. If it works for you, stick with it.
Posted on 4/10/13 at 2:15 pm to Gris Gris
quote:
Where ya been, Blitz?
I still pop on here pretty regularly. But been busy at work (which is good) so I don't get involved in too many conversations here.
And let me remind you, I was born and raised in NOLA. Which may, or may not, explain my stance on jambalaya.
But these Alabama rednecks know their BBQ. Maybe the only thing good about them.
And you know me....still inisisting on okra in my gumbo.
Posted on 4/10/13 at 2:19 pm to BayouBlitz
quote:otherwise, you're eating soup...or a screwed up stew. fact/thread.
still inisisting on okra in my gumbo.
Posted on 4/10/13 at 2:29 pm to BayouBlitz
quote:
And let me remind you, I was born and raised in NOLA. Which may, or may not, explain my stance on jambalaya
It does, but most of those folks have learned to make the correction.
quote:
But these Alabama rednecks know their BBQ. Maybe the only thing good about them
I'm addicted to Dreamland sauce. I've been ordering a lot of it. Yes, that's the only good thing.
quote:
And you know me....still inisisting on okra in my gumbo.
Yeah, yeah, yeah...just like Otis. Do you really want to be just like Otis?
Posted on 4/10/13 at 2:40 pm to Gris Gris
Posted on 4/10/13 at 2:43 pm to Gris Gris
quote:
Yeah, yeah, yeah...just like Otis. Do you really want to be just like Otis?
How dare you!!!
My approach is very simple:
1) Dark roux in oil and okra for gumbo
2) Light roux in butter and tomato sauce for etouffe
3) No roux and tomato sauce for jambalaya
Posted on 4/10/13 at 3:22 pm to OTIS2
quote:
OTIS2
quote:
Good points...I'll be practicing my lifelong desire to grill a fricking cheesecake later today,
Sorry O2 - it has been done already.
You are late to the ball game!
Posted on 4/10/13 at 3:29 pm to BayouBlitz
quote:
quote: Yeah, yeah, yeah...just like Otis. Do you really want to be just like Otis? How dare you!!! My approach is very simple: 1) Dark roux in oil and okra for gumbo 2) Light roux in butter and tomato sauce for etouffe 3) No roux and tomato sauce for jambalaya
You are just baiting me with that stuff! I'm not biting!
Posted on 4/10/13 at 3:33 pm to MeridianDog
IWNET. Dog, that pic proves my point...heat ain't heat.
This post was edited on 4/10/13 at 3:34 pm
Posted on 4/10/13 at 3:33 pm to Gris Gris
quote:
You are just baiting me with that stuff! I'm not biting!
Bring it. What you got?
That's my ideology. It's how I roll.
Posted on 4/10/13 at 4:28 pm to BayouBlitz
I'm not doing it in this thread and we've already discussed your bad habits with tomato sauce and the like. I'm staying away from the "throw a block of cream cheese in the crock pot with just about anything" also, but you roll on with the tide, Bayou!
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