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Cooking and drinking thread. Derby day edition.
Posted on 5/4/13 at 12:43 pm
Posted on 5/4/13 at 12:43 pm
Starting it early cause I'm starting early. Smoking some chickens. Boiling shrimp. Gumbo and some potato salad. Drinking bourbon (guys) and mint juleps (ladies). 
ETA-Blanton's to be exact. Only proper on this day of racing.
ETA-Blanton's to be exact. Only proper on this day of racing.
This post was edited on 5/4/13 at 12:44 pm
7
Posted on 5/4/13 at 12:44 pm to SmackoverHawg
Dude it is way too early. Chicken is going to shite if I let this fly.
Posted on 5/4/13 at 12:44 pm to TigerFred
quote:
Dude it is way too early. Chicken is going to shite if I let this fly.
Can I just change it to a derby thread or will it get moved to MSB?
ETA-it does take place outdoors.
This post was edited on 5/4/13 at 12:46 pm
Posted on 5/4/13 at 12:46 pm to SmackoverHawg
We are going to exile you 
Posted on 5/4/13 at 12:47 pm to Nodust
quote:
We are going to exile you
Hell...I live in South Ark. I'm already exiled!
Posted on 5/4/13 at 12:47 pm to SmackoverHawg
Cooked a big pot of white beans yesterday. Just finished a big pot of jambalaya today. Gotta stock up for finals week. Pics to come
White beans just getting started yesterday.
Cooking down the onions for today's jambalaya
White beans just getting started yesterday.
Cooking down the onions for today's jambalaya
This post was edited on 5/4/13 at 12:51 pm
Posted on 5/4/13 at 12:49 pm to mylsuhat
I do have a gumbo question. I prefer a butter based roux. My LA friend told me that's just for etoufee and not gumbo. I said it's whatever you like. What's the OB say?
Posted on 5/4/13 at 12:49 pm to TigerFred
quote:
Chicken is going to shite if I let this fly.
That sounds kind of chickenshit to me. :rimshot:
Posted on 5/4/13 at 12:51 pm to SmackoverHawg
Oil roux for everything. But I add real butter to étouffée also.
Posted on 5/4/13 at 12:51 pm to SmackoverHawg
I wouldn't do a butter base roux for a gumbo or anything but étouffée
ETA: I've never made a butter base roux. Always used oil
ETA: I've never made a butter base roux. Always used oil
This post was edited on 5/4/13 at 12:52 pm
Posted on 5/4/13 at 12:52 pm to DrTyger
quote:
Chicken is going to shite if I let this fly.
That sounds kind of chickenshit to me.
It's saturday. We cook all day. I understand during the week. I'm bored and lonely. Weather sucks. Need IM thread. Pleeeeeeaaaazzzzzz. I'll even throw in a
Posted on 5/4/13 at 12:54 pm to Nodust
quote:
Oil roux for everything. But I add real butter to étouffée also.
That's what I had always done. But last time I made gumbo, I didn't have any oil and was too lazy to go to store. Used real butter and it was awsome. Don't know if it was the roux or not cuz I don't usually follow a specific recipe, but was gonna try it again.
Posted on 5/4/13 at 12:54 pm to SmackoverHawg
Dude, you weren't around when some admins went all crazy on this board with the power pole and mass bannings.
Take it easy. It's pretty much leveled out here since.
Take it easy. It's pretty much leveled out here since.
Posted on 5/4/13 at 12:56 pm to DrTyger
quote:
Dude, you weren't around when some admins went all crazy on this board with the power pole and mass bannings.
Take it easy. It's pretty much leveled out here since.
So what's the etiquette on cooking/drinking threads?
Posted on 5/4/13 at 1:00 pm to SmackoverHawg
Anchored?
This post was edited on 5/4/13 at 1:02 pm
Posted on 5/4/13 at 1:02 pm to mylsuhat
quote:
Anchored?
I was thinking noon on sat and sun. 5pm on weekdays, unless holiday?
This post was edited on 5/4/13 at 1:14 pm
Posted on 5/4/13 at 1:05 pm to SmackoverHawg
I just don't see the harm in an IM thread.
Posted on 5/4/13 at 1:06 pm to mylsuhat
UNANCHORED!!!
admins!
admins! Posted on 5/4/13 at 1:06 pm to SmackoverHawg
I unachored it. Keep it on topic and no pastie pics.
Posted on 5/4/13 at 1:09 pm to TigerFred
quote:cooking, drinking, studying, LSU baseball, and derby all good?
On topic
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