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What a nice story of foodies, entrepreneurship, innovation, small town values and the American way. Doyle needed 800 million of other people's money to create jobs by building a useless choo-choo. These folks just got busy with an idea and a dream and a bunch of pumpkin seeds.
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What a nice story of foodies, entrepreneurship, innovation, small town values and the American way. Doyle needed 800 million of other people's money to create jobs by building a useless choo-choo. These folks just got busy with an idea and a dream and a bunch of pumpkin seeds.[QUOTE=George Cumby] ...every draft (Ted) would pick a solid, dependable, smart, athletically limited linebacker...the guy who isn't doing drugs, going to strip bars, knocking around his girlfriend or making any plays of game changing significance. -
Tarlam! will know all about Pumpkin seed oil. Every time I've ever used it the label said it came from his neck of the woods.
I remember using it to finish various deserts.70% of the Earth is covered by water. The rest is covered by Al Harris.Comment
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Originally posted by Tarlam!
Can you make a decent gumbo? And by that I mean the kind that anybody with "eaux" at the end of their names won't laugh at.Comment
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There are a lot of gumbo varieties and the trick to making good ones is to "not cross the streams."Originally posted by Scott Campbell
What I mean by that is don't mix seasons. Cajun gumbo is thickened with Okra and dark roux in the summer and generally sea-food heavy but thickened with file powder and dark roux in the winter and could be sausage, and/or fowl heavy. Too often do I see a gumbo thickened with file and ruined with slimy okra as an afterthought for "authenticity." Gross.
A Gumbo recipe like this would be appropriate at this time of year.
ingredients:
2 beers
4 oz Vegetable Oil
4 oz AP flour
1 small onion, diced
2 ribs of celery, diced
2 green bell peppers, diced
4 cloves garlic, minced
1 lb raw shrimp, tails removed
2 qt shrimp stock (or chicken stock I suppose)
S+P
1/2 t dried thyme
1/4 t cayenne pepper
2 bay leaves
1/2 lb andouille sausage
1 T file powder
Rice and Chopped green onions for serving
Technique:
In a dutch oven combine flour and oil. Stir/whisk slowly but constantly over medium heat. Drink both beers. When they are gone your roux should be the color of chocolate and its time to move on. If you get bored you can pop the whole thing in the oven at 350 for an hour or so as long as you remember to check on it and mix it up once in a while.
Onions, celery, and green peppers are known as the "holy trinity" of cajun cooking. Add them and also the garlic to the pot with the roux. Cook this for about 10 minutes or until the onions and garlic get fragrant. Add salt, pepper, thyme, cayenne pepper, and bay leaves to the mess. Begin adding the stock slowly while stirring. It may help to heat it up first. I usually make the shrimp stock out of the shrimp heads from the shrimp I'm using and have it ready to go at this point.
Once all the stock is added, cover the dutch oven and let it simmer on low heat for 40 minutes. Now you can toss in your shrimp, sausage, and file powder. Stir it up, cover it and turn off the heat. Wait 10 minutes. Serve in bowls with a blob of rice and garnish with chopped green onions. Laissez les bons temps rouler.70% of the Earth is covered by water. The rest is covered by Al Harris.Comment
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If a person were to use clarified butter, instead of vegetable oil, would it still be 4 & 4 for the measurements ?Originally posted by 3irty1There are a lot of gumbo varieties and the trick to making good ones is to "not cross the streams."Originally posted by Scott Campbell
What I mean by that is don't mix seasons. Cajun gumbo is thickened with Okra and dark roux in the summer and generally sea-food heavy but thickened with file powder and dark roux in the winter and could be sausage, and/or fowl heavy. Too often do I see a gumbo thickened with file and ruined with slimy okra as an afterthought for "authenticity." Gross.
A Gumbo recipe like this would be appropriate at this time of year.
ingredients:
2 beers
4 oz Vegetable Oil
4 oz AP flour
1 small onion, diced
2 ribs of celery, diced
2 green bell peppers, diced
4 cloves garlic, minced
1 lb raw shrimp, tails removed
2 qt shrimp stock (or chicken stock I suppose)
S+P
1/2 t dried thyme
1/4 t cayenne pepper
2 bay leaves
1/2 lb andouille sausage
1 T file powder
Rice and Chopped green onions for serving
Technique:
In a dutch oven combine flour and oil. Stir/whisk slowly but constantly over medium heat. Drink both beers. When they are gone your roux should be the color of chocolate and its time to move on. If you get bored you can pop the whole thing in the oven at 350 for an hour or so as long as you remember to check on it and mix it up once in a while.
Onions, celery, and green peppers are known as the "holy trinity" of cajun cooking. Add them and also the garlic to the pot with the roux. Cook this for about 10 minutes or until the onions and garlic get fragrant. Add salt, pepper, thyme, cayenne pepper, and bay leaves to the mess. Begin adding the stock slowly while stirring. It may help to heat it up first. I usually make the shrimp stock out of the shrimp heads from the shrimp I'm using and have it ready to go at this point.
Once all the stock is added, cover the dutch oven and let it simmer on low heat for 40 minutes. Now you can toss in your shrimp, sausage, and file powder. Stir it up, cover it and turn off the heat. Wait 10 minutes. Serve in bowls with a blob of rice and garnish with chopped green onions. Laissez les bons temps rouler.Comment
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Yes, you can make a roux out of most any oil as long as you have equal parts oil and flour by weight.Originally posted by SparkeyIf a person were to use clarified butter, instead of vegetable oil, would it still be 4 & 4 for the measurements ?Originally posted by 3irty1There are a lot of gumbo varieties and the trick to making good ones is to "not cross the streams."Originally posted by Scott Campbell
What I mean by that is don't mix seasons. Cajun gumbo is thickened with Okra and dark roux in the summer and generally sea-food heavy but thickened with file powder and dark roux in the winter and could be sausage, and/or fowl heavy. Too often do I see a gumbo thickened with file and ruined with slimy okra as an afterthought for "authenticity." Gross.
A Gumbo recipe like this would be appropriate at this time of year.
ingredients:
2 beers
4 oz Vegetable Oil
4 oz AP flour
1 small onion, diced
2 ribs of celery, diced
2 green bell peppers, diced
4 cloves garlic, minced
1 lb raw shrimp, tails removed
2 qt shrimp stock (or chicken stock I suppose)
S+P
1/2 t dried thyme
1/4 t cayenne pepper
2 bay leaves
1/2 lb andouille sausage
1 T file powder
Rice and Chopped green onions for serving
Technique:
In a dutch oven combine flour and oil. Stir/whisk slowly but constantly over medium heat. Drink both beers. When they are gone your roux should be the color of chocolate and its time to move on. If you get bored you can pop the whole thing in the oven at 350 for an hour or so as long as you remember to check on it and mix it up once in a while.
Onions, celery, and green peppers are known as the "holy trinity" of cajun cooking. Add them and also the garlic to the pot with the roux. Cook this for about 10 minutes or until the onions and garlic get fragrant. Add salt, pepper, thyme, cayenne pepper, and bay leaves to the mess. Begin adding the stock slowly while stirring. It may help to heat it up first. I usually make the shrimp stock out of the shrimp heads from the shrimp I'm using and have it ready to go at this point.
Once all the stock is added, cover the dutch oven and let it simmer on low heat for 40 minutes. Now you can toss in your shrimp, sausage, and file powder. Stir it up, cover it and turn off the heat. Wait 10 minutes. Serve in bowls with a blob of rice and garnish with chopped green onions. Laissez les bons temps rouler.70% of the Earth is covered by water. The rest is covered by Al Harris.Comment
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Sure do! I have a really great friend who lives near Graz in Austria and he introduced it to me. Apparently, his region is highly specialized in producing the stuff.Originally posted by 3irty1
He recommended dressing feta cheese with the stuff and serving it as an appetizer. Fabulous. Obviously in salads, but I haven't used it for desserts. Sounds like a great idea!Comment
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Nope. Cajun, I love to eat, but can't prepare. I'm just a typically trained chef on French cuisine. I defer to 31, who as I note has provided a recipé!Originally posted by Scott CampbellComment
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OK, this is where my Saucier heart races!Originally posted by 3irty1
A brown roux is made with darkened flour. Basically, one bakes flour with upper heat stirring often until brown. IT IS A HORRRRRRRRRRRIBLE TASK. The worst a Chef saucier can ask of his Commis.
And while 31 is absolutely correct in saying any oil and flour will turn into a roux, I, personally, think clarified butter is a waste of money. Any old margerine will do.
I especially appreciated 31's description of cooling the roux. I just want to add a trade secret: Hot roux? Cold stock. Cold roux? Hot stock. Or insert milk if your making a Bechamél.
Sometimes, things need to go fast. Mis en Place is EVERYTHING!!!!Comment
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you need some seeds? the pumkins took over the back 40 this year. We've got more pumkins than we know what to do with. all the seeds you need!Originally posted by Tarlam!Comment
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I have heard that deer love pumpkins, but I have yet to see them eat any, I threw a couple out into the field, just wondering.Originally posted by Little WhiskeyComment
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They do!
I can't run no more
With that lawless crowd
While the killers in high places
Say their prayers out loud
But they've summoned, they've summoned up
A thundercloud
They're going to hear from me - Leonard CohenComment
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he's not eating a pumpkin, he's playing football!Comment
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I need a good authentic carne asada recipe!Comment
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I am such an IDIOT!!!!!!Originally posted by retailguy
I once worked as the Catering Manager for the Sydney branch os a mutli national oil comapny any the board of directors were all from Texas. They had ""working lunches" with a revolving host.
So, one day I get this call from a Texan director and he tells me about this dish and I just cringe. He insists his wife has the best recipe I you know, he's one of the bosses so I agree to do this crap.
The Texan insists on the scrappiest meat, but also on limes, something totally uncommon in Sydney back in the day. So, I make this dish with all the garnishes. Rats, you will not believe what lime does to meat! I am living testimony that this crap is the best way on the planet to prepare meat.
Why am I an idiot? Ya, I threw the recipe away.
Can't help you RG.Comment
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