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Number of Posts:58
Registered on:2/17/2019
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re: How I Made Boudin

Posted by Cicero Grimes on 4/11/24 at 4:53 pm
I wonder if anyone mixes some/all of the leftover broth with water to cook the rice? I imagine it would enhance the finished product....
I would put it on a burner stand for boiling seafood, and heat that sucka until it was white hot....
Use fresh ingredients. I think about 8 ears equals a half gallon of volume, when added to vegetables in the pot. So, I'll base this on that amount. 1) shuck and clean up 8 cobs of corn. 2) cut up 2 onions, 2 large bell peppers, and mince 4 or 5 pods of garlic. I don't recall if I include cele...
Smoke or grill. Rotisserie is great for boneless. I've always enjoyed smoked bone-in leg the most....
Sichuan dishes! Mapo tofu, kung bao, dandan noodles, etc. Watch chef Wang Gang on YouTube; he makes a few really solid, fairly uncomplicated chinese dishes....
I see now there are a ton of companies that sell "dirty martini olive juice." I've never used that stuff when I made them at home long ago -- just the liquid from a jar of olives. I found that the "olive juice" bottles were pretty strong and nasty tasting, and made martini experiences unenjoyable. A...

re: My first gumbo

Posted by Cicero Grimes on 10/22/22 at 7:42 am
I think you'll find, as you make this over the years, that starting with uncooked chicken makes a pretty big difference in the final product. It enables you to start with more water (or stock) and cook down to the desired thickness. Smoke flavoring can be added with sausage. Longer cooking times ...

re: Best way to reheat boudin

Posted by Cicero Grimes on 9/21/22 at 3:04 pm
Thaw links completely, then steam....

re: San Diego Restaurant/Bar recs

Posted by Cicero Grimes on 7/28/22 at 7:01 am
You should hit Point Loma Seafoods and check out their jaw-dropping smoked fish selection. I just wish they shipped ......
This one is legit. The small mom and pop that serves (served?) it is a nice off-the-beaten path eatery. https://honest-food.net/venison-sauce-piquante-recipe/...

Atcha Bakery lamb shank recipe

Posted by Cicero Grimes on 4/22/22 at 9:39 pm
All; I had this classic Friday lunch special a couple of times and it was a benchmark. Yet, in yrs since, no broad searches of region-wide recipes seem anywhere close to the Atcha Bakery version. I would like to see if anyone out there has any insider knowledge or educated guess as to how it was ...
I have a couple of all clad frying pans, they're a solid add to any kitchen. I recently had to replace a 2+ decade old revereware sauce pan. I found a good 3 qt pan from Heritage Steel. It's on par with all clad in terms of quality....
Onions+cilantro, or pico de gallo. Rinse onions in a strainer 1st, ala Rick Bayless Lime Cotija cheese (a little goes a long way) Pico Pica hot sauce ...
1) Thaw crawfish 2) Put thawed crawfish on ice in a cooler 3) Take 1 crawfish, and holding carefully with one hand, insert fish hook into and through the shell 4) Cast the baited hook into a pond or lake...

re: Mudbug Brewery

Posted by Cicero Grimes on 2/2/22 at 9:15 pm
I hope this time they hire folks that know the 1st thing about the ingredients in the beer they're serving. ...
I made the Lidia version a few years ago--it adds orange and zest, which isn't found in many versions. Frankly, it was one of the best meals I've ever eaten. I highly recommend that route....
This is solid. Just skip the red wine. https://honest-food.net/venison-sauce-piquante-recipe/ ...

re: I need a prime rib recipe.

Posted by Cicero Grimes on 11/24/21 at 7:56 pm
Horseradish cream would be good with roast leg of lamb too, I bet....