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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: |
Recent Posts
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re: The Source hot sauce
Posted by guedryc on 3/18/11 at 12:25 am
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....
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re: Your next kitchen appliance
Posted by guedryc on 11/11/10 at 1:04 pm
[quote]french fry cutter[/quote]
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....
re: Cracklin Gonzales style
Posted by guedryc on 10/14/10 at 10:56 am
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)...
re: Abita Beer Tour
Posted by guedryc on 10/4/10 at 5:16 am
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!...
re: Best way to season dutch oven
Posted by guedryc on 9/30/10 at 5:03 pm
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
never tried a pork butt, but have deep fried a spiral cut ham(one of those drunken nights) and it turned out killer!...
re: Seasoning Jambalaya
Posted by guedryc on 9/4/10 at 2:28 pm
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....
re: jambalaya ratio help
Posted by guedryc on 9/3/10 at 2:02 pm
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....
re: Seasoning Jambalaya
Posted by guedryc on 9/3/10 at 1:58 pm
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...
re: Burners Needed
Posted by guedryc on 9/1/10 at 7:25 pm
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....
re: I need about 50lbs of chicken breasts
Posted by guedryc on 9/1/10 at 7:22 pm
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....
re: Rick's on Florida @ N. Flannery
Posted by guedryc on 8/24/10 at 6:42 pm
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...
re: Favorite mass produced domestic beer
Posted by guedryc on 8/14/10 at 10:27 pm
miller high life.... the champagne of beers!...
re: Best Pork for Jambalaya???
Posted by guedryc on 8/14/10 at 1:46 am
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...
re: Best Pork for Jambalaya???
Posted by guedryc on 8/5/10 at 5:19 pm
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 ar...
re: Jambalaya - Gonzales Style with pics.
Posted by guedryc on 7/1/10 at 7:50 am
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
[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.[/quote]
with the yellow can you can go 1.5 ounces to 1lbs. rice.
2 cups of rice is roughly 1lbs....
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