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guedryc
| Favorite team: | LSU  |
| Location: | st. amant |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 17 |
| Registered on: | 6/27/2010 |
| Online Status: |
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i've tried it... but i did get free lunch out of it. it had me sweating, lips trembling for hours. my eyes teared up almost instantly. it didn't cost anything to try it, but at the time a bottle was going for around $100.
1
re: Your next kitchen appliance
Posted by guedryc on 11/11/10 at 1:04 pm to coolpapaboze
quote:
french fry cutter
we use them as onion choppers. got mine mounted on a stand with a bowl under it. works great when trying cut onions for a 30lbs. rice jambalaya.
looks yummy, good luck to you. we'll be there cooking in the jamb contest. thought about doing both but the finals are at the same time(not saying i would make it in both, but you never know)
it is free. went about a month ago. get to sample most of the beer, watch a video, sample more beer, walk into the brewery for a brief moment, then sample some more beer!
to season a new pot i always cook up some cracklins or fry something real fatty in it. a smaller pot you can fry up a couple pounds bacon in it. when curing a pot, this is when you rub it down with oil and set in a fire or a grill.
re: Ever deep fry a pork butt in your turkey fryer?
Posted by guedryc on 9/25/10 at 6:22 am to fatboydave
never tried a pork butt, but have deep fried a spiral cut ham(one of those drunken nights) and it turned out killer!
i was talking of kim leblancs seasoning blend. as far as i've been told from te man himself, there is no thyme or basil or oregano. unless he changed his recipe in the last year or so.
also, nothing is wrong with using any of those, i was stating that true gonzales style jambs don't contain them.
also, nothing is wrong with using any of those, i was stating that true gonzales style jambs don't contain them.
re: jambalaya ratio help
Posted by guedryc on 9/3/10 at 2:02 pm to LSUTygerFan
rule of thumb is for pork and sausage jamb, 2x the amount of rice
chicken is 3x the amount of rice
a lbs. of rice is about 2 cups.
chicken is 3x the amount of rice
a lbs. of rice is about 2 cups.
onions and garlic, no trinity for me.
black and red pepper, salt, garlic powder.
in cook offs i don't use black pepper but add a little hot sauce, the black pepper can make the rice look dirty with black specks and hurt the presentation.
if you want easy seasonings, use leblanc's cajun seasoning in the yellow can. roughly about 1.5 oz. to every pound of rice.
true gonzales jambalaya doesnt need thyme or basil or oregano. but jambalaya can be cooked many different ways and taste great either way you choose.
black and red pepper, salt, garlic powder.
in cook offs i don't use black pepper but add a little hot sauce, the black pepper can make the rice look dirty with black specks and hurt the presentation.
if you want easy seasonings, use leblanc's cajun seasoning in the yellow can. roughly about 1.5 oz. to every pound of rice.
true gonzales jambalaya doesnt need thyme or basil or oregano. but jambalaya can be cooked many different ways and taste great either way you choose.
most hardware stores in baton rouge carry replacement burners, ace hardware on millerville used to carry them at reasonable prices. or as stated above, krazy kajun has them.
oak grove smokehouse in prairieville has boneless skinless thighs in what ever amount you need, don't remember the price though. for a jamb, thighs are a personal favorite.
so pretty good burgers at a reasonable price. it used to be ms. goldies then later turned into ricks.
its much better than the place across the street.....mcdonalds
its much better than the place across the street.....mcdonalds
re: Favorite mass produced domestic beer
Posted by guedryc on 8/14/10 at 10:27 pm to Pepe Lepew
miller high life.... the champagne of beers!
after reading this, i see alot of you are trying the temple meat. like i said in a previous post, i feel this is the best pork for a jambalaya. with that being said, when browning the meat you may want to baby it alittle more than you would with butt. temple meat sometimes has a tendency to break up easier and you could be left with ground meat when its all said and done. we were provided temple meat this past year at the swamp pop festival for the cook-off, and alot of the guys (and gals) had this problem.
temple meat by far is the best for a pork jam.
also a lil something extra you can do is throw in a can of french onion soup as soon as you start cooking down your onions. this gives a good flavor and color. but you want to add this as soon as you start the onions, if you wait until the onions are cooked down it can turn out too dark and then your rice won't pop as good.
also a lil something extra you can do is throw in a can of french onion soup as soon as you start cooking down your onions. this gives a good flavor and color. but you want to add this as soon as you start the onions, if you wait until the onions are cooked down it can turn out too dark and then your rice won't pop as good.
its a 3 month old thread, but if you want it to go dormant again then don't post. it was one that caught my attention so i posted.
re: Jambalaya - Gonzales Style with pics.
Posted by guedryc on 6/30/10 at 1:05 am to ea_spartan
quote:
Kim Leblanc's seasoning is all you need. 5lbs of rice=1 can of his seasoning. It doesn't hurt to mix the yellow and purple can together.
with the yellow can you can go 1.5 ounces to 1lbs. rice.
2 cups of rice is roughly 1lbs.
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