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Posted on 9/9/25 at 10:43 am to BlackCoffeeKid
Thanks much.
Posted on 9/9/25 at 2:59 pm to Professor Dawghair
quote:
I guess I would say tamales. Not necessarily difficult, but time consuming and lots of steps.
This. Mine turned out great, but I decided that day I'll just buy them at the Mexican grocery.
Posted on 9/9/25 at 3:02 pm to Potchafa
Big pot of Brunswick stew
Posted on 9/9/25 at 3:35 pm to sleepytime
quote:
I cloned Popeyes fried chicken to a friggin t.
Nope I don't belive this.
Posted on 9/9/25 at 5:38 pm to Potchafa
Not really hard, but took a few tries to get a perfect consistency - Casio e pepe
Posted on 9/9/25 at 5:48 pm to pbro62
quote:
By far crawfish bisque but well worth it.
I've become lazy in my old age, I make crawfish boulettes with the stuffing and fry them. I serve them in the bisque, it's a bit less work and easier to eat, never had a complaint.
Posted on 9/10/25 at 7:17 am to gumbo2176
quote:Amen brother. And if you enjoy it then all the better. Joy for everyone all around.
NO, just NO. The purpose of this dish is to not only make something delicious and appealing to the eye, it is also to demonstrate your culinary skills in accomplishing such a labor intensive dish and make it come out delicious.
Posted on 9/10/25 at 8:12 am to ugasickem
quote:
Big pot of Brunswick stew
Gave your can opener a real workout that day, huh?
Posted on 9/10/25 at 8:50 am to TigerBait1971
quote:Same, came out perfect on a Christmas Eve. That was around 7 years ago. Never made it again.
Beef Wellington.
Posted on 9/10/25 at 8:58 am to andouille
quote:
I've become lazy in my old age, I make crawfish boulettes with the stuffing and fry them. I serve them in the bisque, it's a bit less work and easier to eat, never had a complaint.
I get it but there's just something about pulling that dressing out of the shells that adds to the taste and experience.
Posted on 9/12/25 at 10:06 am to andouille
quote:
I've become lazy in my old age, I make crawfish boulettes with the stuffing and fry them
Could it be because you are stuffing the heads with a spoon and by hand???
If so, and old Cajun lady gave me a tip many years ago when I was talking to her about making bisque and she advised me to simply make the stuffing a tad wetter and use a cake decorator's piping bag to shoot the stuffing into the heads.
First time I did it I stuffed close to 300 heads and it was done damn quick. My wife was handing me the cleaned heads, I stuffed them and put them on trays.
After all the heads were stuffed we rolled them in flour to give them a nice coating and popped them into the oven to bake for about 20 minutes to set the stuffing before adding them to the big pot of gravy I had made the day before.
I've been doing the same for years now and it's a hell of a lot easier and a lot less messy in the long run.
Posted on 9/12/25 at 1:56 pm to Potchafa
I'm not sure if this counts, but I used to make cakes. I once made a 3-tier wedding cake with homemade fondant, hand made white chocolate pearls and a custom monogram topper. This was in addition to a life size guitar grooms cake. I was VERY thankful to deliver them both.
Posted on 9/12/25 at 3:21 pm to Potchafa
Greek Moussaka - The actual cooking techniques involved weren’t anything particularly advanced but there were just so many steps in the process. Turned out pretty good though.
Posted on 9/12/25 at 4:05 pm to gumbo2176
That's definitely the way to do it. I've even snipped the end of a gallon zip lock bag and used that. Works fine.
This post was edited on 9/12/25 at 7:32 pm
Posted on 9/12/25 at 6:27 pm to sleepytime
quote:
I cloned Popeyes fried chicken to a friggin t. It took a few months of trial and error but nailed it down. I'll make bones skinless chicken thighs Popeyes style every blue moon but it's too much dang work.
Posted on 9/13/25 at 11:01 am to gumbo2176
Yes, that’s a great idea. I helped my mom a few times with the traditional stuffing of heads and it was tedious. I make about 30 crawfish balls, bake them and then put in my stew along a few ground crawfish tails. As my mom got much older, my dad made an elevated seat for her chair ‘cause she could sit all day and stuff heads. Don’t make those old cooks anymore!!!
Posted on 9/14/25 at 12:01 am to Potchafa
The Bullshipper. 50oz Porterhouse with loaded baked potato, salad, and Texas toast from the Traildust Steakhouse (RIP).
Posted on 9/14/25 at 11:32 am to Professor Dawghair
Tamales have never seemed difficult to me. We make them a few times a year
Same with Beef Wellington, but don’t do that as often
I’ve never tried scotch eggs but that looks like a much bigger PITA
Same with Beef Wellington, but don’t do that as often
I’ve never tried scotch eggs but that looks like a much bigger PITA
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