- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Need a 40 serving jambalaya recipe
Posted on 8/23/13 at 7:23 pm to moon
Posted on 8/23/13 at 7:23 pm to moon
quote:
Why no Kitchen Bouquet? I use it all the time and it never comes out right when I don't. Do you use something in place of it?
If you're not getting the color you want, you aren't browning the meat enough or correctly. Gives you a deeper flavor as well. How do you brown your meats?
1
Posted on 8/23/13 at 8:20 pm to cantfindausablename
Posted on 8/23/13 at 8:40 pm to Stadium Rat
No thanks on that.
Posted on 8/24/13 at 7:27 am to Outdoor Chef
Posted on 8/25/13 at 12:29 pm to Stadium Rat
FYI I used StadiumRat's Jambalaya calculator last week to make Jambalaya for 35 of my daughter's soon-to-be in laws. Came out great...StadiumRat should win the Nobel Peace Prize for his J.C.
Posted on 8/25/13 at 1:00 pm to Gris Gris
quote:
How do you get the meat browned and the flavor from the browning if you stir it so much and don't allow the fond to form at the bottom of the pot?
Alot of fire
Posted on 8/25/13 at 1:24 pm to Cali-to-Death Valley
quote:
StadiumRat should win the Nobel Peace Prize for his J.C.
Posted on 8/26/13 at 12:20 am to Stadium Rat
Thanks for all of the help food board. With your assistance,I believe I've got it figured out.
Posted on 8/26/13 at 5:44 am to Gris Gris
Gris Gris, you're usually spot on, but if you don't want to see Kitchen Bouquet, then don't hang around the Gonzales Jambalaya Festival, or any other contest I've ever been to.
Posted on 8/26/13 at 9:02 am to Icansee4miles
quote:
if you don't want to see Kitchen Bouquet, then don't hang around the Gonzales Jambalaya Festival, or any other contest I've ever been to.
Pochejp will come. He's probably still laughing, but he will come.
Posted on 8/26/13 at 1:03 pm to Outdoor Chef
For you guys who use chicken stock in place of water, do you reduce the amount of salt in your recipe, and if so, by how much?
Posted on 8/26/13 at 2:05 pm to Btrtigerfan
quote:
if you don't want to see Kitchen Bouquet, then don't hang around the Gonzales Jambalaya Festival, or any other contest I've ever been to.
quote:
Pochejp will come. He's probably still laughing, but he will come.
Posted on 8/26/13 at 2:14 pm to Icansee4miles
quote:
Gris Gris, you're usually spot on, but if you don't want to see Kitchen Bouquet, then don't hang around the Gonzales Jambalaya Festival, or any other contest I've ever been to.
Wow! Those folks don't know how to brown the meats to get the color and flavor? That's a surprise. I've never seen anyone use KB in jamba, but the people I see making it, brown the meats. I've got nothing against KB. It doesn't add or detract from flavor in my opinion. I just don't see the need for it in jamba anymore than I see the need for a "cream of" soup. Do they use the soup in Gonzales as well?
Posted on 8/26/13 at 2:41 pm to Gris Gris
quote:
Do they use the soup in Gonzales as well?
Negative.
Posted on 8/26/13 at 2:49 pm to Gris Gris
quote:I tend to fail at this. Boston Butt has soooo much fluid in it. Getting better at it, but still not to my liking color wise. I've never used the bouquet stuff. Can't find temple meat either.
Those folks don't know how to brown the meats to get the color and flavor?
Posted on 8/26/13 at 3:05 pm to AlxTgr
quote:
I tend to fail at this. Boston Butt has soooo much fluid in it. Getting better at it, but still not to my liking color wise. I've never used the bouquet stuff. Can't find temple meat either.
It's the chicken and the onions brah. Shhhh...
Posted on 8/26/13 at 6:05 pm to Btrtigerfan
quote:Chicken? What chicken?
It's the chicken and the onions brah. Shhhh...
Posted on 8/27/13 at 7:55 am to Btrtigerfan
quote:
Pochejp will come. He's probably still laughing, but he will come.
There is a reason that Murray's sells quart bottles of the stuff. I totally respect the man's jambalaya prowess, but there are some really good (competitive) cooks using liquid help to get exactly the right color, whether he's laughing at them or not.
The contest at the plant I was in a couple of weeks ago I walked past a table that probably had 2 dozen cans of Rotel opened up. Didn't feel an urge to try that one.
Posted on 8/27/13 at 8:51 am to Icansee4miles
quote:
There is a reason that Murray's sells quart bottles of the stuff. I totally respect the man's jambalaya prowess, but there are some really good (competitive) cooks using liquid help to get exactly the right color, whether he's laughing at them or not.
I'm not by ay means saying that no one uses KB. The question and or statement above said he witnessed many Jamb cooks at the Gonzales Jamb festival using KB. Thats false. All ingredients are handed out and they all have the same ingredients and seasonings and KB is not one of them. Disqualification if caught using KB.
Posted on 8/27/13 at 9:10 am to pochejp
quote:
All ingredients are handed out and they all have the same ingredients and seasonings and KB is not one of them
Isn't that a more recent rule? I thought they changed that when they realized virtually everyone was using LeBlanc's seasoning? I've not been in a few years due to kids' activities, so I defer to the local expertise.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News