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re: Who is the best frozen dinner maker? - Captain Ray on 12/6/17 at 11:04 am
yea I occasionally go full on Cajun redneck. it's like full on redneck but better seasoned. :lol: For example I boil a lb of bar-s cheap weenies in some liquid Zatarain with julianed onions and tater wedges. Eat it in a big bowl with mustard squirted on it....Jump to Post - View Topic - Replies (1)
re: December 5, 1933 - Captain Ray on 12/5/17 at 4:49 pm
Filled fruit jar with ice cubes, put in 2 fat fingers of Early Times, a dollup of fresh sqoze lemon juice and a 7 up. Took some oics but having trouble loading em may try later or may fix another....Jump to Post - View Topic - Replies (0)
Merry December yall! - Captain Ray on 12/1/17 at 3:49 pm
Woke up to a cool front. We been delivering and mailing Christmas cards and singing Christmas songs in the car. It's the start to my favorite time of the year winter. Favorite camping fishing hunting or building a fire in the yard etc. Even dug out my Santa hat. [img]http://3.bp.blogspot.com/_2...
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re: Who will you be rooting for? - Captain Ray on 11/30/17 at 1:29 pm
I have been a Saints fan since there was a Saints to be a fan of. Thats what I base my foot ball love on. That and the fact that I hate the Cowboys cause they took many Saints fans away back in the bad times. That being said I always pull for us and against the division always till we out of it. ...
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re: Zach Strief will not return from IR - Captain Ray on 11/30/17 at 1:21 pm
I always thought he was a class act and a positive roll model when those are rare. If it is over for him as a player I hope he can continue in some capacity possibly a scout assistant coach or maybe in the media. ...
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re: Louisiana peeps: Is gumbo traditionally spicy? - Captain Ray on 11/26/17 at 1:24 pm
The key here is traditionally. Back in the day Cajun food was well seasoned but not spicy. Sadly the rest of the world thinks to make something Cajun ya gotta pour on the Cayenne pepper. "Traditionally" Gumbo was very well seasoned maybe smokey and served with a jar of peppers on the table. Mam...Jump to Post - View Topic - Replies (0)
re: Using fat skimmed from broth for roux - Captain Ray on 11/25/17 at 6:16 pm
Being poor I buy those leg quarters on sale when I fond em. Take em home and clean and cut em and freeze in qt bags for me and da wife. I always save the fat chunks and trimmings in a gallon bag smushed flat. When I take out the chicken to brown/cook i break off a section of the fat and use it to...Jump to Post - View Topic - Replies (0)
re: Oyster liquor storage - Captain Ray on 11/25/17 at 5:39 pm
I have kept oysters in their liquor in a qt bag for almost a year. I bought a gallon of oysters for cheap down in Boute and asked for more juice. they were wonderful used mostly in gumbo and none the worse last bag to first. Something about chicken gumbo with oyster they just go together.[img]htt...Jump to Post - View Topic - Replies (0)
re: Need a peas in a roux recipe - Captain Ray on 11/25/17 at 5:31 pm
Love peas in a roux way I do it is make a roux cool it with a fine chopped onion and a bit of garlic dump in peas juice and all they are very good I also like peas with like half a stick of butter heated together and thickened with corn starch I also add a spoon of sugar or a spoon of cane syrup ...Jump to Post - View Topic - Replies (1)
re: Using fat skimmed from broth for roux - Captain Ray on 11/25/17 at 2:21 pm
The only grease in Maw-maws kitchen was in the middle of the stove in a ceramic pot bacon drippings the grease skimmed off of gravies, drippings etc went in and when she wanted to make a roux she started with a few spoons from that pot. Her food was amazing and it aint kilt any of us to my knowledg...Jump to Post - View Topic - Replies (0)
re: TJ’s cauliflower pizza crust - Captain Ray on 11/21/17 at 6:32 pm
My wife cant have wheat or gluten. Aint ever tried a bought one but we have made it several times. The trick is to take the chopped and steamed cauliflower and putting it in a cloth and wringing it out good and hard getting it dry as ya can if ya dont itl come out soggy. They must have some kinda...Jump to Post - View Topic - Replies (1)
re: Jambalaya recipe - Captain Ray on 11/13/17 at 9:15 pm
Here is the way I do it. it aint da best cause I aint eva competed with it. Family and friends and church folk sure like it though, [link=(http://cappyandpegody.blogspot.com/2011/08/cappys-black-iron-pot-jambalaya.html)]http://cappyandpegody.blogspot.com/2011/08/cappys-black-iron-pot-jambalaya.ht...Jump to Post - View Topic - Replies (0)
re: School me on firepits - Captain Ray on 11/13/17 at 4:45 pm
It aint gotta be fancy to be fun and if yall right and it does fall apart it was worth every penny I didn't pay for it :lol: :cheers: [img]https://3.bp.blogspot.com/-yx2da14tcuA/VxgKynCEEBI/AAAAAAAAHRM/wg-ChFjI1lwvvfOCKMxeUb3Dd_Fs1kQMACLcB/s1600/IMG_4324.JPG[/img]...Jump to Post - View Topic - Replies (0)
re: School me on firepits - Captain Ray on 11/13/17 at 3:17 pm
These are solid bricks and I neva build a bon fire in em just a small fire they are 4 years old and a lil singed and burnt lookin but still good. also I keep da fire in the midddle and not so much touching the side bricks...Jump to Post - View Topic - Replies (0)
re: School me on firepits - Captain Ray on 11/13/17 at 3:09 pm
It's all up to ya wallet ad taste. I got tired of metal ones rursting and burning out and only lasting s few years. I decided it was old school country boy time. I looked around the neighborehood and found a pile of solid bricks in a neighbors yard that with some rebar and aluminum angle that I g...Jump to Post - View Topic - Replies (3)
re: Old time Vacherie Madlins - Captain Ray on 11/12/17 at 2:29 am
It's basicly a big aundoille bout half way twee that and a ponce. Te casing is from a cows large intestine I think. course ground and smoked lots longer its excellent as seasoning meat. I recalled some one asking a while back, so I found it. ...Jump to Post - View Topic - Replies (0)
re: Old time Vacherie Madlins - Captain Ray on 11/10/17 at 2:19 pm
[link=(https://www.facebook.com/groups/190595931342532/)]https://www.facebook.com/groups/190595931342532/[/link]lester has them for sale now in his lil smoke house in back Vacherie. La Bon Boucon LLC (meats you can't beat)...Jump to Post - View Topic - Replies (2)
Old time Vacherie Madlins - Captain Ray on 11/10/17 at 2:15 pm
A while back I remember some one asking about this old style Vacherie sausage. I said I would look around and ask around and I did. I even helped a friend stuff 7 of them for his smoke house tomorrow. A mutual friend has a lil smoke house in back Vacherie and he makes them and sells them along wi...Jump to Post - View Topic - Replies (3)
re: A Lil Boudin Trail of My Own - Captain Ray on 11/9/17 at 11:52 am
We buy a sack of sweet taters and just hang em in the shed use em as we go and they keep good till Easter then start sprouting. I grew up in Port Barre so we ate lots of sweet taters. To this day I like to plop a well baked sweet tater in my gumbo. It wasn't till I moved to the river that I learn...Jump to Post - View Topic - Replies (1)
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