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Sam the cooking guy does Jambalaya
Posted on 3/1/21 at 4:40 pm
Posted on 3/1/21 at 4:40 pm
9
Posted on 3/1/21 at 4:46 pm to BoogaBear
I sort of skimmed through the video. I'd say my only HUGE issue with what he did there would be the big arse sized cuts he used on the onions and celery. Otherwise, it looks pretty decent - as a paella.
This post was edited on 3/1/21 at 4:47 pm
Posted on 3/1/21 at 4:58 pm to BoogaBear
I just finished watching it and was coming to make this thread because surly it’s gonna ruffle some feathers. I’d eat it but the chorizo definitely threw me off.
Posted on 3/1/21 at 5:10 pm to BoogaBear
Add that guy along with the long-haired young dude who did the boil to the list of people I never want to watch another video of due to their on-screen personality.
Posted on 3/1/21 at 6:18 pm to 3oliv3
quote:
Add that guy along with the long-haired young dude who did the boil to the list of people I never want to watch another video of due to their on-screen personality.
I like most of his stuff but when I saw his shrimp po-boy video I knew he didn’t have much experience with Louisiana cuisine, at least not true Louisiana food. I just chalk it up to a Canadian that’s living in California.
Posted on 3/1/21 at 7:59 pm to BoogaBear
I dont understand where the rest of the world got the idea that shrimp belongs in jambalaya
Posted on 3/1/21 at 8:03 pm to BoogaBear
Saw that video tonight. Wasn't as bad as I thought it might be.
But have you seen sous vide wizard Guga Foods tackle Jambalaya? It's... different.
Yes, it's S-V Jambo
But have you seen sous vide wizard Guga Foods tackle Jambalaya? It's... different.
Yes, it's S-V Jambo
Posted on 3/1/21 at 9:12 pm to DoctorTechnical
The dish sounds good. Would eat for sure. I just dont like that it’s called jambalaya. Like somebody else said, its a paella.
Posted on 3/1/21 at 9:12 pm to BoogaBear
How the F does an idiot like that have 2.6M subscribers? I’m surprised he didn’t put a glow stick in the jambalaya.
Posted on 3/1/21 at 9:14 pm to BoogaBear
He's pretty open about doing his take and not the authentic version of pretty much everything he cooks. I enjoy his content even when I'm like "nah."
Posted on 3/2/21 at 6:44 am to J Murdah
We've been culturally appropriated.
My company moves to to Virginia a few years ago. Many restaurants up here have "jambalaya" on the menu.
It is generally a tomato sauce with shrimp, sausage, and okra served over basmati rice. The onions and bell pepper are cut in 1" chunks and just barely cooked (still crunchy).
I learned long ago never to order anything labeled Cajun or Creole east of Slidell, west of Lake Charles, or north of I-10.
My company moves to to Virginia a few years ago. Many restaurants up here have "jambalaya" on the menu.
It is generally a tomato sauce with shrimp, sausage, and okra served over basmati rice. The onions and bell pepper are cut in 1" chunks and just barely cooked (still crunchy).
I learned long ago never to order anything labeled Cajun or Creole east of Slidell, west of Lake Charles, or north of I-10.
Posted on 3/2/21 at 7:09 am to J Murdah
quote:
I dont understand where the rest of the world got the idea that shrimp belongs in jambalaya
I don't make it that way myself, but Melissa Martin features a recipe for Shrimp Jambalaya in her Mosquito Supper Club cookbook. She's pretty solid as a Louisianan, but she grew up among fishing families, and her food tends to focus on seafood. LINK
Posted on 3/2/21 at 7:13 am to DoctorTechnical
quote:Honestly looked better than I expected. No tomatoes, no seafood. The only thing that's outside the box for his traditional one is the use of a roux. Guga's sous vide one on the other hand, that's just silly.
But have you seen sous vide wizard Guga Foods tackle Jambalaya? It's... different.
Posted on 3/2/21 at 8:02 am to Twenty 49
I'm torn on Melissa Martin. I like her book, but struggle with many of her takes.
She's originally Cajun, but spent a lot of time in California.
She puts tomatoes in her gumbo and jambalaya. She makes jambalaya with medium grain rice. She makes roux-less gumbo.
I dunno.
She's originally Cajun, but spent a lot of time in California.
She puts tomatoes in her gumbo and jambalaya. She makes jambalaya with medium grain rice. She makes roux-less gumbo.
I dunno.
Posted on 3/2/21 at 8:09 am to J Murdah
quote:
I dont understand where the rest of the world got the idea that shrimp belongs in jambalaya
Not saying who’s right or who’s wrong.
Being 71, born and raised in South Lafourche, I’ve been eating shrimp jambalaya all my life.
Either red or brown jambalaya, I rather a brown jambalaya.
Maybe it’s the abundance of fresh seafood, but shrimp, crabs, oysters and fish will somehow finds it’s way into almost any dish.
And it’s all good!
JMO
Posted on 3/2/21 at 8:25 am to BoogaBear
I'd hate to be the guy that has to sharpen his knives the way he was knocking that edge into that hard surface when cutting the vegetables and sausage.
It looks edible, but not what I consider a traditional jambalaya by a long shot but I have seen this bastardization of our cuisine all over the country when taking road trips on my motorcycle.
Stop in a town out of state and there's a "Real Cajun" restaurant in town and the cooks think if you add Tony's and hot sauce to a dish it is authentic Cajun cuisine.
It looks edible, but not what I consider a traditional jambalaya by a long shot but I have seen this bastardization of our cuisine all over the country when taking road trips on my motorcycle.
Stop in a town out of state and there's a "Real Cajun" restaurant in town and the cooks think if you add Tony's and hot sauce to a dish it is authentic Cajun cuisine.
Posted on 3/2/21 at 8:41 am to J Murdah
My paternal family if from Lower Terrebonne. We use shrimp more than Bubba Gump. Definitely put it in jambalaya. Yall Freshwater Cajuns from above Hwy 90 wouldn't know anything about that. Use the protein that's most readily available to you.
Posted on 3/2/21 at 8:56 am to LNCHBOX
quote:
He's pretty open about doing his take and not the authentic version of pretty much everything he cooks. I enjoy his content even when I'm like "nah."
All of this. Idk why folks get so jazzed up when people try their take on something from Louisiana, especially when the dude says it’s basically his spin on it. Now if he professed himself to be an expert and said this is the definitive jambalaya, yea I’d push back (though even all of us can’t agree on what’s truly the Bible version of any Cajun dish lol), but I kinda love that some random arse SoCal dude loves our food and is trying to make it.
Posted on 3/2/21 at 9:05 am to NolaLovingClemsonFan
quote:
All of this. Idk why folks get so jazzed up when people try their take on something from Louisiana, especially when the dude says it’s basically his spin on it.
How many authentic jambalayas has this guy done such that he's at a point to think, 'you know these authentic ones are great and all, but what this dish really needs is MY "spin" on it'?
I'm not so much shitting on him or "jazzed up" about what he did, just pointing out that it's sort of a weird mentality to approach a dish that is likely of out of the typical wheel house of the guy who is MAKING A VIDEO TO TEACH OTHERS HOW TO MAKE IT.
Posted on 3/2/21 at 9:28 am to Y.A. Tittle
quote:
just pointing out that it's sort of a weird mentality to approach a dish that is likely of out of the typical wheel house of the guy who is MAKING A VIDEO TO TEACH OTHERS HOW TO MAKE IT.
He literally makes lots of videos of him trying to make a dish for the first time with zero expectations of how it will turn out.
I don't expect a Canadian living in San Diego to be able to make an "authentic" (whatever that means) jambalaya. But that's OK.
I do appreciate his ethos of "don't cook the same thing all the time" and "try cooking different things."
There are plenty of other videos available from Louisiana chefs making jambalaya. Or you can make things however you want, since you're the one eating it.
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