tabori46

Well my last post on the subject. I like many of his products and I do not care for many of his products. I think many people do get slandered on this site and thats MY OPINION and I do not not ask for any agreement. It is obvious that if you disagree with a comment, many here will go for the juggler or sling the great four letter adjectives as their response. I stand by my thoughts and am certain that you all stand by yours and that the way it should be. The rest of the Rant and Droppings are just that. Yes, for sure I will continue to be a part of this page and post..it keeps the blood flowing. Enough said on the gumbo subject thank God!!

Wow you guys really do like red meat....did someone say this is only and opinion board....well guess what I have my opinion too and as I said tell the guy himself if you hate is product...why tell those who can do nothing about it. As for working for him or speaking on his behalf I think all of you know well that he doesn't need me or any of us to protect his image, he does a good enoiugh job of that himself. So just cool down out there and remember this is simply all of our opinions... no facts whatever here!!

On TV9 news tonight at 5pm, Chef Folse did a brined turkey and the recipe is listed on the recipe site on their page under Stirrin It Up, Meat. It was for a twelve lbs turkey I think but I guess you could just double the recipe for a 24 pound bird.

el tigre, I just jump in when I feel I can add interesting but usefull info to the discussion. I'm like most folks... I take what I like from the post and discard the rest. Thanks for the comment.

A few rice facts to help with the discussion. I have been called upon to work with different rice varieties including the Louisnana flavored rice and the new LSU Blue which is great too. But on to the Jambalaya question. First of all, like religion and politics few will ever change once their mind is made up. I say in light of the facts, personal preference and home tradition will ultimately will out. But first the facts. Long grain rice , from India, Asia and Africa (our first rice arrived from Africa to the Carolinas) if the first choice of most for everyday cooking. It is usually 4 times longer than wide and will cook up more fluffy, less sticky and drier that short grain. It seperates grain for grain if not overcooked. It is also lower in gluten and is great when ground into a low gluten flour. Basmanti is long grain and most long grain is Basmanti variety. It is GREAT for jambalaya if you like your Jambalaya slightly drier and less sticky. It WILL obsorbe the same amount of flavor from the ingredients as short or parboil.
Short grain is a sticky rice, has fat, and much higher starch. When cooked it retains its moister and remains highly glutiness. This is why the Asians love it because they can use chop sticks to pick it up easier and they love it as a dessert when sweetened. Aborio used in Rissoto is a great example of this rice. It too is wonderful in Jambalaya if you like yours sticky. It will obsorb the flavor of the stock beautifully while retaining its moisture.
Parboiled or converted Rice is unshelled (long grain normally) that is soaked in water and then fressure steamed to tender then dried. It is not instant rice by the way. Although it cooks in about the same time as other rice it is much more forgiving to the novice cook. This is why folks use it. It too will obsorb stock wonderfully and can be cooked soft or hard depending on how much water is used in cooking. As for water or stock....now the challenge for the Jambalaya cook!!! 1-1/2 cup of liquid per cup of rice for drier and 2 cups for more moisture in the finish dish. Cooking time for one cup about 30-40 minutes. Remember though...there is water in the pot from meat and veges that must be accounted for or the whole formula fails. Measure the liquid visually in the pot before adding the stock or additional water. Bring all to a boil and blend well then add the rice stir once or twice and lower to the lowest temp, cover and do not stir or open for 30-35 minutes for proper cooking and steaming of the jambalaya. It does not matter how much you are cooking the recipe and technique remains the same and works perfectly every time. Remember a longer cooking time is needed as larger volumn of rice increases. In closing, it is not the rice, it is much more aboput your preference of sticky or drier/fluffy...you choose.

No, I am not a chef but like most folks in Louisiana, I love cooking, especially ducks, deer, rabbit etc. I am also an avid cookbook reader and collector and I love to take cooking class vacations, especially those given by great chefs. I just bought John Besh's new book and Ralph Brennan book and love to cook out of John Folse's big books. I keep those on my coffee table.

No, Otis2, not good....GREAT, and beleive it or not, it doesn't change the flavor of the venison that much. The acid of the coffee, tenderizes the meat and the sugar at room temperature acts to rapid age the meat, naturally the other ingredients flavors the meat. Try it on your next backstrap!!

I have friends coming in from Chicago this weekend and they would love to visit a typical La. festivals and hear local music....any festival this upcoming weekend that I should consider. Thanks in advance.

Yes you are so right....most all lamb rack is frozen and thawed by the time it hits the meat case of your store. But fear not, if properly handled it is great, cooked herb encrusted or as I mentioned above. Remember though the wrapping in foil and resting for 15 minutes is not imperative but makes all the difference in the world wit final texture and flavor.

In the book The Encyclopedia of Cajun & Creole Cuisine, Chef Folse gives a detail class in making a roux including photos and has a great recipe for both chicken & sausage and seafood gumbo too. He does a great job walking a novice like me through it and I have shared his recipe with many friends here at LSU. It is simple and easy to follow.

No better biscuit period than the Cat Head Biscuit recipe on Chef John Folse's web site recipe page and in his big cookbook. Make sure that you don't overwork the dough...that is the secret. We make it at our house on Saturday's with the kids, they too love it and thats a good thing!!