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re: Pastalaya recipe? I searched and couldn't find much
Posted on 10/7/14 at 2:26 pm to CHEDBALLZ
Posted on 10/7/14 at 2:26 pm to CHEDBALLZ
Depending on how much chicken broth to beef broth you use it might come out lighter. I agree with you, I cant taste it, its just for contrast. But hey, what do I know, I'm only an amateur.
0
Posted on 10/7/14 at 2:29 pm to Deactived
quote:thats how my momma made it
its funny because youre putting food coloring in your food. just leave it be
(with the kitchen bouquet)This post was edited on 10/7/14 at 2:30 pm
Posted on 10/7/14 at 2:32 pm to J Murdah
I will post a recipe with pictures later tonight.
Posted on 10/7/14 at 2:33 pm to J Murdah
America's Test Kitchen reviewed Kitchen Bouquet as a flavoring agent. They said it was supposed to be a replacement for fond. WTF? To me, it's just food coloring. Of course, ATK dissed it pretty badly for not adding flavor.
Posted on 10/7/14 at 2:33 pm to J Murdah
well i guess you cant argue with momma 
Posted on 10/7/14 at 2:37 pm to Stadium Rat
Mushroom gravy and rotfl tomatoes huh? Neither were in the jambalaya calculator. What's your opinion?
Posted on 10/7/14 at 2:44 pm to Deactived
quote:I like my jambalaya and pastalaya to be the color of a paper bag when done. If I can't acheive that color when browning the meat, I will add kitchen bouquet.
its funny because youre putting food coloring in your food. just leave it be
This past weekend I cooked a large pot and all of the ingredients were donated by River Parish Foods (owner of Veron Sausage). I have no idea what kind of pork the gave us but it would not brown. It wasn't temple or boston butt. When I added the water it was kind of pale, so I added KB till I got the color I like.
I don't give a rat's arse what other people think about it.(No offense Rat)
Posted on 10/7/14 at 2:55 pm to More beer please
I like both brown and red jambalaya. The best I ever had was of the brown variety, but for example, I had a hell of a good oyster jambalaya years ago at the Galliano Oyster Festival that was red, and many other recipes have tomato product in them that don't turn out red in color.
I've always said that the jambalaya calculator is not geared toward brown jambalaya, although people assume that. If you want to use tomato product, just count it as part of your liquid (except for paste, of course).
And I don't care if you use some canned products as long as it tastes good. "If it tastes good, it is good".
I've always said that the jambalaya calculator is not geared toward brown jambalaya, although people assume that. If you want to use tomato product, just count it as part of your liquid (except for paste, of course).
And I don't care if you use some canned products as long as it tastes good. "If it tastes good, it is good".
This post was edited on 10/7/14 at 3:00 pm
Posted on 10/7/14 at 3:10 pm to Stadium Rat
btw, found this recipe video on youtube.
he uses cream of mushroom soup and tomatoes. I'm not going to, but i gotta say, the end product looks pretty tasty.
LINK
is this anyone on here?
he uses cream of mushroom soup and tomatoes. I'm not going to, but i gotta say, the end product looks pretty tasty.
LINK
is this anyone on here?
This post was edited on 10/7/14 at 3:10 pm
Posted on 10/7/14 at 5:01 pm to The Egg
Thats JB Boy. Hes from the BR area. I dont cook every thing the way he does but I do look at his video list to get an idea of what im going to cook for Supper.
Posted on 10/8/14 at 7:18 am to CHEDBALLZ
yeah, he's actually got a nice set of videos to kind of get ideas from.
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