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Started By
Message
Why not add heat
Posted on 7/31/16 at 8:07 pm
Posted on 7/31/16 at 8:07 pm
So, I miss LA cooking here in SW FL where the food is terrible. Made a stew and added Jalapenos to the trinity. Was so good. Why don't Louisiana'ians add heat that's not Tabasco, or another sauce?
10
Posted on 7/31/16 at 8:10 pm to liz18lsu
Cayenne pepper is a staple in LA cuisine.
Posted on 7/31/16 at 8:10 pm to liz18lsu
Do a lot of Louisiana folks use Tabasco? I was always under the impression that the Louisiana cooks I've met prefer brands/spices that don't just add heat but also add to the flavor profile.
Heat alone isn't always better. I've always felt like there's more flavorful options to add heat to a dish outside of jalapenos.
Heat alone isn't always better. I've always felt like there's more flavorful options to add heat to a dish outside of jalapenos.
This post was edited on 7/31/16 at 8:11 pm
Posted on 7/31/16 at 8:13 pm to BluegrassBelle
quote:
Heat alone isn't always better
For me it is in most dishes.
And this
quote:
Cayenne pepper is a staple in LA cuisine.
This post was edited on 7/31/16 at 8:14 pm
Posted on 7/31/16 at 8:21 pm to Trout Bandit
quote:
Cayenne pepper is a staple in LA cuisine.
I am learning. That is what I was missing!
Posted on 7/31/16 at 8:30 pm to liz18lsu
Agree with the other poster about Cayanne.
I've never bought a bottle of Tabasco either
I've never bought a bottle of Tabasco either
Posted on 7/31/16 at 8:32 pm to BluegrassBelle
quote:
Do a lot of Louisiana folks use Tabasco
I don't like Tabasco. Personally, I think it's overrated.
Posted on 7/31/16 at 8:58 pm to liz18lsu
Donald Link uses jalapeño with his trinity in a lot of recipes in his cookbook
I'm personally a fan of using them
I'm personally a fan of using them
This post was edited on 7/31/16 at 8:59 pm
Posted on 7/31/16 at 9:51 pm to liz18lsu
I keep the tobasco peppers and vinegar on hand. Sometimes I use the peppers, sometimes I use the spicy vinegar. I don't own a bottle of tobasco sauce.
Jalapeño peppers are great with beef and chicken. They are in every hush puppy I ever make.
Bell peppers from the spicy greens, the mild reds, and the sweet yellow ones make good gravies and compliment seafood.
Overlooked, are pimentos. They are the sweetest and the mildest of the pepper family. Many a Louisiana luncheon had a tray of pimento cheese sandwiches.
Please tell me about how to use more peppers. I'm a fan.
Jalapeño peppers are great with beef and chicken. They are in every hush puppy I ever make.
Bell peppers from the spicy greens, the mild reds, and the sweet yellow ones make good gravies and compliment seafood.
Overlooked, are pimentos. They are the sweetest and the mildest of the pepper family. Many a Louisiana luncheon had a tray of pimento cheese sandwiches.
Please tell me about how to use more peppers. I'm a fan.
Posted on 8/1/16 at 12:16 am to liz18lsu
For me, Louisiana Hot Sauce is more flavorful and not as hot as Tobasco. I don't cook with it, but I do added it to some of my plates (red beans, etc)
Posted on 8/1/16 at 6:28 am to liz18lsu
I mince jalapeño pepper in both my jams as well as my red and white beans. Adds a little depth to the heat.
Posted on 8/1/16 at 6:41 am to liz18lsu
When I cook roast, I always stuff it with either jalapenos or serranos (as well as garlic). I season most everything with a blend that contains cayenne. There are a few things that get only salt and black pepper (cukes, tomatoes, salad greens), but most things get the combination that includes cayenne. I only add hot sauce to something like gumbo or a rice n gravy dish if the flavor just isn't there. Sriracha is also a favorite, but that's only been for the last six or seven years.
My mother and grandmother also stuffed their roasts with hot peppers, and my grandmother thought black pepper was bad for you, so she used cayenne all the time.
My mother and grandmother also stuffed their roasts with hot peppers, and my grandmother thought black pepper was bad for you, so she used cayenne all the time.
Posted on 8/1/16 at 11:51 am to liz18lsu
quote:
Why don't Louisiana'ians add heat that's not Tabasco, or another sauce?
Tradition...Spicy peppers (besides cayenne) just aren't used much in cajun cooking.
I add jalapenos, serranos, habaneros, etc to my crawfish boil. Jalapenos can also be great in jambalaya and etoufee.
This post was edited on 8/1/16 at 11:52 am
Posted on 8/1/16 at 12:01 pm to SUB
I don't like vinegar in hot sauce and I can't find one that doesn't have it. So, I make my own. I grow Thai peppers.
When they turn red I pick about 15 and put in a blender with chopped onion, tomato sauce, olive oil, cumin and garlic. I put it in a jar in the fridge and it lasts for a week or two. Then I pick more peppers. They produce until October.
I have plenty in between blending to give to my Mexican house cleaner and my work out buddy at the gym who has a Korean wife.
My golf buddies can't handle the heat of Thai peppers. They're from Minnesota and Illinois.
When they turn red I pick about 15 and put in a blender with chopped onion, tomato sauce, olive oil, cumin and garlic. I put it in a jar in the fridge and it lasts for a week or two. Then I pick more peppers. They produce until October.
I have plenty in between blending to give to my Mexican house cleaner and my work out buddy at the gym who has a Korean wife.
My golf buddies can't handle the heat of Thai peppers. They're from Minnesota and Illinois.
Posted on 8/1/16 at 12:19 pm to liz18lsu
We slice a hot banana pepper on top of a pile of rice and gravy, add a sliced jalapeno to garlic when stuffing a pork roast, add a jalapeno to the trinity when making gumbo.. there's tons of ways to add heat to your cooking. Tabasco btw, is used more for the picante flavor than for just the heat.
Posted on 8/1/16 at 12:29 pm to bdevill
quote:
Tabasco btw, is used more for the picante flavor than for just the heat.
Ive always used Tabasco for the vinegar. I don't get much heat from it at all. We cook with a lot of cayenne so our food is usually spicy as frick.
Posted on 8/1/16 at 12:43 pm to dnm3305
Agreed the flavor of Tobasco is very complimentary to Louisiana cooking.. It's more for the flavor than the heat. I like it in just about everything.
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