Stadium Rat

I posted this a couple of years ago and thought it deserved a repost. [link=(https://www.dropbox.com/s/91qvuksdywle13b/thanksgiving.jpg?dl=0)]Thanksgiving worksheet[/link] No, I did not create this...

[quote]this thread needs a sticky [/quote]I updated the link to the map in the stickied post on page 1....

[quote]Why did you do this?[/quote]Nostalgia. I used to live off this stuff as akid....

I just ordered a case of the throwback ravioli from Amazon. Not a horrible price. Has anybody tried this yet? The last time I got the overstuffed ravioli from the store it was dissapointing. I wouldn't buy that crap again....

[quote] If he's that bad, how does he keep this job?[/quote]I imagine he buys the airtime, then sells his own commercials. WWL isn't going to care because they would otherwise just air some national sports shows. I think it would have to be very bad for them to intervene....

[quote]There are several in the Recipe Book[/quote]The first one is the real one, based on the product label....

[b]Cousin's Creole Tomato Salad Dressing[/b] A super premium original salad dressing made fresh by Cousins Products in Southeast Louisiana. Amazing flavor and freshness! Contains no sugar, added salt or preservatives. 4 cups mayonnaise 3/4 cup chopped tomato 1/2 cup peeled garlic cloves 1 T...

Looks kinda like Mee Grob, although you have rice instead of fried noodles. I get it at LA Thai when I go. Merlin Chauvin gave me some hints as to how it's made and I came up with this recipe: [b]Bankok Cuisine's Mee Grob Laht Nah [/b] La Thai is owned by the family that opened the first Ne...

Thanks. Got one for a Christmas present....

I don't see any approved recipes for canning gumbo. I don't think you can can the roux or rice. You certainly wouldn't want to can shrimp. Anybody have anything that could provide a shortcut to making gumbo by canning part of it? ...

[quote]The texture is almost like paper when it is peeled off.[/quote]That would be collagen casing....

I thought it was a teaspoon per cup. If that's correct, your quart has a 1/2 teaspoon too much. Pro Tip: Don't use salt at all, just use BTB to bring up the salt level to your taste. Bonus flavor there....

Do you see the photos in this thread? [link=(https://www.tigerdroppings.com/rant/food-and-drink/seafood-gumbo-with-pics/74342457/)]LINK[/link]...

Why do the pictures show up as links after a period of time?...

I think America's Test Kitchen chose the newer Cuisinart stand mixer over the KA. [img]https://images-na.ssl-images-amazon.com/images/I/414OyUWotBL._SX425_.jpg[/img]...

[quote]I did not know dried oysters was a thing. [/quote]Me neither. I wonder what they look like. ETA: Google delivers [img]https://thewoksoflife.com/wp-content/uploads/2015/09/dried-oysters-blanched.jpg[/img]...

[quote]No self-respecting Cajun ever uses jarred roux.[/quote]So they'd have no way of knowing that it's just as good....

My college roommate at LSU was from Missouri and his father got very sick from NOLA oysters. He got hepatitis and had been Lt Governor of Missouri. Maybe tourist northern politicians shouldn't eat raw oysters here....

[b]Oyster Braised Pork Ribs: [/b] [b]Ingredients[/b] This is a relatively simple home cooked dish that is very similar to a Cantonese banquet dish, oyster braised pork knuckle. We went with this one because it’s the sort of thing that’s easy enough to whip up on a week night. Pork ribs...

Sugar, ½ tbsp. Added near the very end. AFAIK the super traditional version wouldn’t contain sugar, but modern recipes (ours included) are balanced around oyster sauce with some sweetness to it. Plus, it helps give a little thickness and color. Light Soy Sauce (??), 1 tsp. Optional. Some prod...