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Swine Spectator
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 93 |
| Registered on: | 1/16/2019 |
| Online Status: | Not Online |
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re: Hidden gems in Arlington/Alexandria VA?
Posted by Swine Spectator on 6/22/23 at 9:21 pm to Degas
If you're adventurous - Ron's Duck House in Falls Church.
0
Thoughts on delayed jambalaya...
Posted by Swine Spectator on 11/29/22 at 7:43 pm
Alright. I telework most days but commute an hour+ 2 days per week. My office is having a Christmas potluck and I want to make jambalaya.
Here's what I am thinking: I make a jambalaya but stop short of adding the rice - i.e. brown the meats, cook down the veggies, add the seasoning, stock, etc. and then stop. Then cool it.
The day of the potluck, I bring my "everything but the rice" jambalaya to work and put it in my rice cooker along with the rice to cook. Jambalaya 'hot-in-fresh" at the office.
Do you think this would work?
Here's what I am thinking: I make a jambalaya but stop short of adding the rice - i.e. brown the meats, cook down the veggies, add the seasoning, stock, etc. and then stop. Then cool it.
The day of the potluck, I bring my "everything but the rice" jambalaya to work and put it in my rice cooker along with the rice to cook. Jambalaya 'hot-in-fresh" at the office.
Do you think this would work?
re: Can someone explain to me how spending billions more, raising taxes will help inflation?
Posted by Swine Spectator on 7/28/22 at 2:00 pm to ibldprplgld
quote:
Someone explain this to me like I’m Joe Biden.
Hi Joe,
Pretend that you have $1.
Pretend that the government has placed $1,000 in circulation.
Your purchasing power is 1/1000th of the economy.
Now pretend that the government places ("spends" "creates stimulus") $500 more dollars in the economy.
Now your purchasing power is 1/1500th of the economy.
You still have $1, but it buys less stuff. The government "stole" your purchasing power by diluting your money.
re: Turkey leg quarters?
Posted by Swine Spectator on 11/9/21 at 6:22 am to AlxTgr
Just ask for the butcher/meat manager at your grocery. They can order damn near anything you want.
re: Best knife set for the kitchen
Posted by Swine Spectator on 10/16/21 at 8:43 am to dcw7g
Check out the Knife Merchant or Chef's Knives to Go. Both are quality dealers.
re: Heberts Specialty Meats in Destin Fl….
Posted by Swine Spectator on 7/24/21 at 8:19 am to Geaux-2-L-O-Miss
Over the years, I have learned that east of Slidell, west of Lake Charles, or north of Alexandria - "Cajun" almost always means "with additional cayenne".
Just don't do it.
Just don't do it.
re: Ground pork- what is your favorite recipe with this ingredient?
Posted by Swine Spectator on 7/21/21 at 9:32 am to madamsquirrel
Buy some red hot sausage seasoning from Sausagemaker.com
LINK
Make your own Patton's Hot Sausage at home. (Add paprika for color)
LINK
Make your own Patton's Hot Sausage at home. (Add paprika for color)
re: Offset smoker recs
Posted by Swine Spectator on 7/17/21 at 12:02 pm to Neauxla
Harry Soo would beg to differ.
re: Offset smoker recs
Posted by Swine Spectator on 7/15/21 at 6:05 am to ThuperThumpin
I had a Klose. It was awesome before it was destroyed in a move. I paid $1800 for it in 2009. To replace it with the same one in 2018 was over $4k.
Agree with others that an Old Country might be a good next move. If you're willing to spend a little more, you might be able to get a Shirley patio model or a used Lang.
If you're not absolutely set on an offset, I'd recommend a 22" Weber Smokey Mountain. It is one of the best options under $500 IMHO.
Agree with others that an Old Country might be a good next move. If you're willing to spend a little more, you might be able to get a Shirley patio model or a used Lang.
If you're not absolutely set on an offset, I'd recommend a 22" Weber Smokey Mountain. It is one of the best options under $500 IMHO.
re: Sausage casings
Posted by Swine Spectator on 6/28/21 at 2:03 pm to Hobnailboot
re: Atlanta Restaurants
Posted by Swine Spectator on 6/24/21 at 11:26 am to BigDropper
Shows you how often I go to Atlanta.
re: Atlanta Restaurants
Posted by Swine Spectator on 6/22/21 at 9:53 am to 24dive
Dantes Down the Hatch (original location, not the underground one)
re: Looking to get some good steak knifes
Posted by Swine Spectator on 6/19/21 at 5:20 pm to MSG
re: In Search Of a Deviled Egg Plate
Posted by Swine Spectator on 6/11/21 at 12:09 pm to Gris Gris
re: Using Liquid Crab Boil When Cooking Various Cajun Food
Posted by Swine Spectator on 5/27/21 at 8:51 am to DVinBR
I add a little to most seafood dishes.
Years ago I bought the Uglesich's Cookbook and was surprised to see that they use the powdered seafood boil (e.g. Zatarain's) as a seasoning in seafood dishes. Now I use it in place of Tony's sometimes.
Years ago I bought the Uglesich's Cookbook and was surprised to see that they use the powdered seafood boil (e.g. Zatarain's) as a seasoning in seafood dishes. Now I use it in place of Tony's sometimes.
re: What’s my best option for vacuum sealing?
Posted by Swine Spectator on 5/14/21 at 8:52 pm to drake20
Like others have said - it is a function of how you will use it and your budget. I use mine a lot. I burned up 3 Foodsavers in 5 years. I wasn't prepared to spend a grand on a chamber vac, so I bought a $400 Weston. It is commercial grade and serviceable. I am very happy with it. YMMV.
re: We have the meats
Posted by Swine Spectator on 5/11/21 at 6:40 pm to upgrayedd
Reread his post. This time with feeling.
re: Chili recipe ideas to reduce tomato flavor.
Posted by Swine Spectator on 4/24/21 at 2:21 pm to AndyCBR
Go to a Latin market and buy whole chiles. I like pasillia, ancho, and Morita. Cut the stems off and pour boiling water over them. When tender, puree them in a blender and use this as your base.
re: Looking for something different to do with crawfish tails
Posted by Swine Spectator on 4/19/21 at 8:38 am to mouton
Crawfish and Shitake Mushrooms in Brandy Cream Sauce over Bronzed Redfish.
re: Blacklock cast iron skillet. Discuss
Posted by Swine Spectator on 4/19/21 at 8:04 am to prplhze2000
I checked them out. I found the handles to be smallish and uncomfortable in my hand.
I have had the polished Griswolds and Wagners. I find that if the surface is *too* smooth that it is hard to season and keep seasoned. I currently have Field and Butter Pat skillets. They are smoother than Lodge, but not polished. They work great.
My only gripe with the Field is that it has a heat ring that doesn't sit right on my stove. It is fine on my propane burner though.
The Butter Pat is a bit spendy, but it is a handmade product. It is hand's down the best cast iron I have ever used.
I would like to try a Stargazer out as well. The handle design looks good.
I have had the polished Griswolds and Wagners. I find that if the surface is *too* smooth that it is hard to season and keep seasoned. I currently have Field and Butter Pat skillets. They are smoother than Lodge, but not polished. They work great.
My only gripe with the Field is that it has a heat ring that doesn't sit right on my stove. It is fine on my propane burner though.
The Butter Pat is a bit spendy, but it is a handmade product. It is hand's down the best cast iron I have ever used.
I would like to try a Stargazer out as well. The handle design looks good.
re: Anyone use beef tallow when smoking brisket? Update: it’s a winner
Posted by Swine Spectator on 4/9/21 at 8:00 am to Glock17
I buy tallow and save the hard fat to grind in my burgers.
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