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Started By
Message
2
Posted on 8/13/20 at 5:20 am to Ted2010
quote:
Wait, people eat...turtle?
Damn Alabama people. Go back in the living room and sit next to your sister until we call you to dinner.
Posted on 8/13/20 at 5:23 am to Epic Cajun
quote:
Baw, you never ate a Cajun rice and gravy before? Very similar to what he just did, except we don’t usually have mushrooms in it, and we brown the onions with the fond before deglazing.
ETA: I also don’t use roux.
Exactly how I’ve been doing it since my dad taught me years ago.
I do love mushrooms but not out the can and if I do add them they only need to cook for about 15 min a most.
Posted on 8/13/20 at 6:51 am to DiamondDog
I can understand him pretty easily
Posted on 8/13/20 at 6:55 am to Epic Cajun
quote:
ETA: 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.
True coonass cooking for sure.
Posted on 8/13/20 at 7:06 am to DiamondDog
Without watching the video, I assume it's Troy Landry
Posted on 8/13/20 at 7:41 am to DiamondDog
I always put my onions, bellpeppers, celery, in with meat after it has seared a bit.
cooks it down and adds to what sticks to bottom of pot.
cooks it down and adds to what sticks to bottom of pot.
Posted on 8/13/20 at 7:46 am to DiamondDog
There's nothing wrong with the way he's speaking. He's just talking in Cajun French and then repeating it in English.
Posted on 8/13/20 at 8:18 am to HerkFlyer
quote:
“That fat ain’t good for ya, trim it off”
Throws a quarter stick of butter in the pot
And that "Swamp Dust" over and over....Probably 50% salt. Yeh, but cut out the pork fat!
Posted on 8/13/20 at 8:46 am to DiamondDog
That's Avoyelles Parish baw, Pierre Part aint got nothing on some AP baws cooking cochon
Posted on 8/13/20 at 9:08 am to Boudreaux35
quote:
And that "Swamp Dust" over and over....Probably 50% salt. Yeh, but cut out the pork fat!
Haha, I guess it did have less fat than it would have if he’d left it on. I just thought the timing was great.
He did use a lot of that swamp dust. Finished product still looks damn good though.
Posted on 8/13/20 at 9:09 am to Jarlaxle
quote:
can kill those magnalite pots!
Can you still buy the old style magnalite pots? Been looking for one. Newer types don’t seem to be as hefty.
Posted on 8/13/20 at 9:13 am to jbgleason
quote:
Damn Alabama people. Go back in the living room and sit next to your sister until we call you to dinner.
He's probably some yankee transplant. Born and raised in Alabama and I've had turtle plenty of times. Not in a sauce piquant though...sounds awesome.
Posted on 8/13/20 at 9:17 am to Roman Candle Tag
I’m from AP and my dad is Cajun as they come and loves his little dogs lol
Posted on 8/13/20 at 9:22 am to tigga1951
You a goober. Old Cajun men don’t even enunciate 90% of the time. Hell I know one that talks like a church mouse and communicate half the time by grunting.
I said I didn’t understand him. Doesn’t mean I’ll question him.
You don’t mess around with an old Cajun man who wears a starched short sleeve button up.
I said I didn’t understand him. Doesn’t mean I’ll question him.
You don’t mess around with an old Cajun man who wears a starched short sleeve button up.
This post was edited on 8/13/20 at 9:25 am
Posted on 8/13/20 at 9:29 am to DiamondDog
Got damn, you people know how to cook!
Posted on 8/13/20 at 9:50 am to LazloHollyfeld
quote:I recently bought 2 at a flea market in LaGrange. It's the best $45 I've spent in a long time.
Can you still buy the old style magnalite pots? Been looking for one. Newer types don’t seem to be as hefty.
Posted on 8/13/20 at 10:24 am to fishfighter
I was taught to put it water til it hits the top of the meat. Cook it down.
Posted on 8/13/20 at 10:36 am to Trevaylin
Can't let those T-Minous get his Magnalite pot!
Posted on 8/13/20 at 10:38 am to DiamondDog
Anyone cholo on here thinking they can out cook this ol boy... you crazy.
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