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re: This old man looks to have summoned all the swamp powers of Pierre Part

Posted on 8/12/20 at 8:51 pm to
Posted by X123F45
Member since Apr 2015
27426 posts
Posted on 8/12/20 at 8:51 pm to
quote:

you gotta use that much liquid when you are trying to stretch that meal for as many mouths as possible, which was the original point of making the dish back in the day.




Bingo. You can tell who didn't grow up poor.

My maw maw would be horrified with how much meat I use in a rice and gravy.
Posted by rusty547
Baton Rouge
Member since Aug 2014
204 posts
Posted on 8/12/20 at 8:57 pm to
2 hours to late.. just cooked up some pork chops now I'm making gravy for leftovers.
Posted by DiamondDog
Louisiana
Member since Nov 2019
10572 posts
Posted on 8/12/20 at 8:58 pm to


Well it ain’t pretty but it thickened up like I like it. It’s shite pork steak but it’ll eat.
Posted by WinnPtiger
Fort Worth
Member since Mar 2011
23878 posts
Posted on 8/12/20 at 9:02 pm to
Rapides>Avoyelles
Posted by go_tigres
Member since Sep 2013
5160 posts
Posted on 8/12/20 at 9:02 pm to
Here’s a cheat I learned from my t-maw. After you’re pork is done remove them and brown your vegetables(I used holy trinity plus one celery, bell pepper, onion, and garlic) in butter until onion turn clear. Pour in a little liquid( I use chicken broth) and bring it up to a slow boil. Now here’s the trick. Get youself an emmersion stick blender and blend the gravy while adding the flower until it thickens up. Turn the gravy back down and throw your pork back in there until your ready to serve. If it’s too light hit it with a little kitchen bouquet.
Posted by Potchafa
Avoyelles
Member since Jul 2016
3219 posts
Posted on 8/12/20 at 9:09 pm to
He's from Simmesport.....check out his turtle sauce piquant.
I've had it.....freaking delicious!
LINK
Posted by Jarlaxle
Calimport
Member since Dec 2010
2869 posts
Posted on 8/12/20 at 9:18 pm to
that makes me miss my grandfather!
Posted by Trevaylin
south texas
Member since Feb 2019
5914 posts
Posted on 8/12/20 at 9:20 pm to



his cast aluminum large pot is older than most of the readers on this board.
Posted by Cold Drink
Member since Mar 2016
3482 posts
Posted on 8/12/20 at 9:22 pm to
That baw did everything wrong yet somehow produced something that tastes better than anything the critics have made in the last year
Posted by Jarlaxle
Calimport
Member since Dec 2010
2869 posts
Posted on 8/12/20 at 9:50 pm to
you can kill those magnalite pots!
Posted by cajunangelle
Member since Oct 2012
146906 posts
Posted on 8/12/20 at 10:11 pm to
quote:

“That fat ain’t good for ya, trim it off”

Throws a quarter stick of butter in the pot
Posted by cajunangelle
Member since Oct 2012
146906 posts
Posted on 8/12/20 at 10:14 pm to
quote:


Bingo. You can tell who didn't grow up poor.

My maw maw would be horrified with how much meat I use in a rice and gravy.
Posted by AP83
Cottonport
Member since Sep 2009
2715 posts
Posted on 8/12/20 at 10:18 pm to
Sorry but that’s a pretty weak attempt at a gravy. His accent is way more legit than his cooking skills. Dat Pierre part baw needs to come to avoyelles parish to sharpen his browning skills.
Posted by AP83
Cottonport
Member since Sep 2009
2715 posts
Posted on 8/12/20 at 10:28 pm to
Well shite, looks like he is from Avoyelles parish????? Pauvre bet!
Posted by S
RIP Wayde
Member since Jan 2007
155689 posts
Posted on 8/12/20 at 10:40 pm to
The haters can bec mon tchou. PaPa calvin can cook, him.
Posted by Russ337
NM
Member since Dec 2013
1473 posts
Posted on 8/12/20 at 10:50 pm to
I brown the onions and bell peppers. Not sure guess everyone has a different way of doing it..
Posted by DiamondDog
Louisiana
Member since Nov 2019
10572 posts
Posted on 8/12/20 at 10:53 pm to
I made some mistakes by not browning the trinity out. I already had some base gravy going before adding that in.

I pretty much did this arse backwards but somehow it still ate good. Wife liked the gravy a lot. Meat was more tender than I expected.

Will eat again tomorrow. Add some water and cook it down again until the consistency get right again. Scrape the bottom of the pot for the flavor.
Posted by Roman Candle Tag
Member since Mar 2016
1450 posts
Posted on 8/12/20 at 11:04 pm to
That Chihuahua in the chair at the end. Lol.

I never understood that old coonass tendency to have a bunch of tiny dogs hanging around.
Posted by X123F45
Member since Apr 2015
27426 posts
Posted on 8/12/20 at 11:43 pm to
quote:

That baw did everything wrong yet somehow produced something that tastes better than anything the critics have made in the last year


I once cooked a turtle sauce picante for a French and German chef.

Each made little snide comments about different items the entire time. Especially when I added white onion at three separate times when cooking.

Each insisted the finished stew was one of the best things they ever ate and couldn't understand why.

Rules are meant to be broken.



I used to mock people for using rotel or ground black pepper... But their food was nearly always good.
Posted by Bill Parker?
Member since Jan 2013
4473 posts
Posted on 8/13/20 at 12:11 am to
Mushmouth cooks pork chops and gravy.

He gotta have dat chocolate cake!
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