loves me some french onion soup. I demand a full post!!!!111one111!!!
I made some Meat-approved red beans and rice last night. It was tasty, but a bit too spicy for the kids, and my wife almost never eats leftovers, so I now know what I'm having for lunches this week....
That's my second favorite reason for making it. (first is that it's delicious) I get, like, three days of lunch.
Wow, I just made it this week as well. It was _so good_. Thanks for the recipe!!
I'm flattered. Have I updated the method section? I had a startling discovery when I realized red beans cook much faster without the other stuff in the pot. Now I brown the sausage in a separate pan, remove the meat and sauté the veg in that pan to collect the fond-y goodness. I wait til the beans are almost done to add the flavor bits. I've found the texture of the beans is perfect in a third of the time and all the flavor is retianed because you're scraping up the browned bits of sausage into the veg.
Nice! Updating my notes, does that mean while you are browning the sausage and sautéing the veg, you are cooking the beans in stock in another pan/pot with bay leaf, Worcestershire sauce, hot sauce, and cajun seasoning? Then when the meat and veg is done you deglaze that pan and add it all to the bean pan/pot?
You can start the beans when you start the roux. Or after. Or before. Once the beans are cooked, they can wait for the meat and veg and fond.
I think I missed the roux part of the recipe. I didn't even see flour mentioned.
no flour, the doc must be smoking something.
whoops. I conflated this with the gumbo post. Oopsies.
I'll toke that comment back. 😉
But what were you tokin?
I should also note in my recipes that I tend towards enjoying the spice more than others may. The glory of Cajun cooking is that you can tone down overal spicyness in the recipe and doctor up your own bowl with crystal or Tabasco (but never, never Louisiana brand hot sauce. That shit ain't worthhy the state name. )
No knock on the recipe intended, my kids are wimps. They're also 2 and 5, so I'm willing to cut them some slack for now. I added almost no extra spice, just the heat from the andouille was enough to make the younger one unwilling to eat more than a bite. The 5 year old was ok with the beans, but picked around the sausage, which I promptly added to my bowl. So, no big loss there...
I've been having meat's southwestern tater tot hotdish the last two weeks as leftovers. Yum. (And the Valet loves spice)
I eagerly await the day when my kids are not so wimpy when it comes to spicy food.
Mine are still waiting.
but never, never Louisiana brand hot sauce. That shit ain't worthhy the state name. )
Crystal is my girlfriend, doc. I'll head to the parking lot after class and wait to rumble.
I got your back, Crystal all the way.
Team Crystal, yo.
Bud Light drinkers too?
#noquarter
Congratulations Scot!
Dido.
?
Bookface announcement of engagement.
Well then. I'm not a bookfacer, congrats nonetheless
Let me add my congratulations as well!
Thanks guys. It has been in the works for a while but due to delays in getting the ring it hasn't been public. Big day is in February.
Leon Russell, y'all. 🙁
This has been a horrible trend.
Loved "Lady Blue" growing up; "Tight Rope" was another favorite
Fired up the Pit Barrel Cooker this afternoon with 1) bistro steak w/ dry rub and 2) pork loin with port and cranberries sauce. Got a new instant-read thermometer from NBBW so was flying the big plane with a control tower.
The bistro steak took about 45 minutes to get the desired temp, and the pork loin about 1hr10min.
I threw a sweet potato poked with a fork and wrapped in foil down into the briquets.
The bistro steak came out fab - evenly smoked and perfect medium rare, and the sweet potato was creamy and delish, altho' darkness came too quickly for this pit man. Luckily I got the bulk of the leaves to the curb in advance for round 2 of H'istan's Great Leaf Forward.
Made Santa Maria-style tri-tip last night. Smoked, indirect heat, for 25 minutes, then charred a bit for about 15 minutes. It was a bit more done than I would have liked (closer to medium than medium-rare), but great flavor.
I fired up the smoke n sear and smoked a hunk of salmon last night. Best evah. Salmon dip on eggs for breakfast tomorrow.
Oh, man.
If only you had some delicious Louisiana Hot Sauce to complement.
You guys are making me jealous. We had a NY Strip the other night but my wife made a batch of chicken stock so for the most part I've been off grill/smoker duty despite the nice weather.
Making you jealous? I threw a frozen pizza in the oven. Someday I'll make actual food again. (Does venison steak w/ Lawry's marinade count? If so, that day will be this week.)
Tonight's Timberwolves game was a blast. The jalapeño had lots of fun--it was the first sporting event we've been to where he wasn't begging to leave before the end of the game. (I think it was the fast pace of the game combined with him being a little bit older that helped.)
Rubio is a blast to watch, though it's possible one or two of you guys have already figured this out.
Wiggins was amazing tonight.
It was cool seeing the team score a bunch of 3-pointers.
Wolves lead the NBA in 3-point shooting percentage. Crazy.
If I had known he was coming back last night, I certainly would have covered Rubio in my Wolves primer. And yes, he is a blast.
No worries, I was already familiar with Rubio's eyelashes reputation.
image hosting without registration
Decided today was French onion soup day.
please tell me you got more bones than that! 🙂
loves me some french onion soup. I demand a full post!!!!111one111!!!
I made some Meat-approved red beans and rice last night. It was tasty, but a bit too spicy for the kids, and my wife almost never eats leftovers, so I now know what I'm having for lunches this week....
That's my second favorite reason for making it. (first is that it's delicious) I get, like, three days of lunch.
Wow, I just made it this week as well. It was _so good_. Thanks for the recipe!!
I'm flattered. Have I updated the method section? I had a startling discovery when I realized red beans cook much faster without the other stuff in the pot. Now I brown the sausage in a separate pan, remove the meat and sauté the veg in that pan to collect the fond-y goodness. I wait til the beans are almost done to add the flavor bits. I've found the texture of the beans is perfect in a third of the time and all the flavor is retianed because you're scraping up the browned bits of sausage into the veg.
Nice! Updating my notes, does that mean while you are browning the sausage and sautéing the veg, you are cooking the beans in stock in another pan/pot with bay leaf, Worcestershire sauce, hot sauce, and cajun seasoning? Then when the meat and veg is done you deglaze that pan and add it all to the bean pan/pot?
You can start the beans when you start the roux. Or after. Or before. Once the beans are cooked, they can wait for the meat and veg and fond.
I think I missed the roux part of the recipe. I didn't even see flour mentioned.
no flour, the doc must be smoking something.
whoops. I conflated this with the gumbo post. Oopsies.
I'll toke that comment back. 😉
But what were you tokin?
I should also note in my recipes that I tend towards enjoying the spice more than others may. The glory of Cajun cooking is that you can tone down overal spicyness in the recipe and doctor up your own bowl with crystal or Tabasco (but never, never Louisiana brand hot sauce. That shit ain't worthhy the state name. )
No knock on the recipe intended, my kids are wimps. They're also 2 and 5, so I'm willing to cut them some slack for now. I added almost no extra spice, just the heat from the andouille was enough to make the younger one unwilling to eat more than a bite. The 5 year old was ok with the beans, but picked around the sausage, which I promptly added to my bowl. So, no big loss there...
I've been having meat's southwestern tater tot hotdish the last two weeks as leftovers. Yum. (And the Valet loves spice)
I eagerly await the day when my kids are not so wimpy when it comes to spicy food.
Mine are still waiting.
Crystal is my girlfriend, doc. I'll head to the parking lot after class and wait to rumble.
I got your back, Crystal all the way.
Team Crystal, yo.
Bud Light drinkers too?
#noquarter
Congratulations Scot!
Dido.
?
Bookface announcement of engagement.
Well then. I'm not a bookfacer, congrats nonetheless
Let me add my congratulations as well!
Thanks guys. It has been in the works for a while but due to delays in getting the ring it hasn't been public. Big day is in February.
Leon Russell, y'all. 🙁
This has been a horrible trend.
Loved "Lady Blue" growing up; "Tight Rope" was another favorite
Fired up the Pit Barrel Cooker this afternoon with 1) bistro steak w/ dry rub and 2) pork loin with port and cranberries sauce. Got a new instant-read thermometer from NBBW so was flying the big plane with a control tower.
The bistro steak took about 45 minutes to get the desired temp, and the pork loin about 1hr10min.
I threw a sweet potato poked with a fork and wrapped in foil down into the briquets.
The bistro steak came out fab - evenly smoked and perfect medium rare, and the sweet potato was creamy and delish, altho' darkness came too quickly for this pit man. Luckily I got the bulk of the leaves to the curb in advance for round 2 of H'istan's Great Leaf Forward.
Made Santa Maria-style tri-tip last night. Smoked, indirect heat, for 25 minutes, then charred a bit for about 15 minutes. It was a bit more done than I would have liked (closer to medium than medium-rare), but great flavor.
I fired up the smoke n sear and smoked a hunk of salmon last night. Best evah. Salmon dip on eggs for breakfast tomorrow.
Oh, man.
If only you had some delicious Louisiana Hot Sauce to complement.
...
You guys are making me jealous. We had a NY Strip the other night but my wife made a batch of chicken stock so for the most part I've been off grill/smoker duty despite the nice weather.
Making you jealous? I threw a frozen pizza in the oven. Someday I'll make actual food again. (Does venison steak w/ Lawry's marinade count? If so, that day will be this week.)
Tonight's Timberwolves game was a blast. The jalapeño had lots of fun--it was the first sporting event we've been to where he wasn't begging to leave before the end of the game. (I think it was the fast pace of the game combined with him being a little bit older that helped.)
Rubio is a blast to watch, though it's possible one or two of you guys have already figured this out.
Wiggins was amazing tonight.
It was cool seeing the team score a bunch of 3-pointers.
Wolves lead the NBA in 3-point shooting percentage. Crazy.
If I had known he was coming back last night, I certainly would have covered Rubio in my Wolves primer. And yes, he is a blast.
No worries, I was already familiar with Rubio's
eyelashesreputation.