The Culinary Arts Thread

[theFallGuy]

I just whipped up some meatloaf sushi with Parmesan artisan bread.

Meatloaf?

 

[PEPPERJAX]

Meatloaf?

Well
You can go argue with Beer and Tinny Mr. Phck biscuit.

 

[Behr]

Lulz

 

[theFallGuy]

Well
You can go argue with Beer and Tinny Mr. Phck biscuit.

Okay let me emphasize. Does anyone have a GOOD recipe?

 

[PEPPERJAX]

Okay let me emphasize. Does anyone have a GOOD recipe?

-Snatch a nice crisp batch of asparagus.
-Rinse dem fuggers and let em dry on a paper towel.
-Once dey is dry, line them up on a cookie sheet and baste them with olive oil.
-Sprinkle some garlic salt and crack some pepper on those green speared bastards.
-Shake a generous amount of Parmesan cheese all over them.
-Bake at tree fiddy for 12-15 minutes.

 

[Behr]

*grill


Portobello mushrooms.
Olive oil both sides.
Grill or air fryer til mostly tender.
Nice slice of tomato.
Blue cheese crumbles.
Air fry, bake or indirect heat on the grill


Today I added sliced chicken breast before the tomato. Was filling and tasty.

 

[PEPPERJAX]

*grill


Portobello mushrooms.
Olive oil both sides.
Grill or air fryer til mostly tender.
Nice slice of tomato.
Blue cheese crumbles.
Air fry, bake or indirect heat on the grill


Today I added sliced chicken breast before the tomato. Was filling and tasty.

That sounds delicious. Throw in some oven baked rosemary potatoes with that too.

 

[joevol33]

I could sale this salsa, that roast on the smoker is delicious

 

[82_VOL_83]

Is it because I make to many posts using correct sentence structure that you think me arrogant? Behr calls me arrogant out of his own insecurity.

No, it's pretty much because you are a Richardhead when you think you are right and you are insufferably arrogant. The entire quoted post is exactly why you get the grief you do. However, I told you this when you were insulting Exie before she left and your answer....NO I'M NOT.

 

[hmanvolfan]

I could sale this salsa, that roast on the smoker is delicious

*sell unless you meant sail like when it flies out the window.

 

[joevol33]

*sell unless you meant sail like when it flies out the window.

Yeah, sell

 

[Tin Man]

No, it's pretty much because you are a Richardhead when you think you are right and you are insufferably arrogant. The entire quoted post is exactly why you get the grief you do. However, I told you this when you were insulting Exie before she left and your anwer....NO I'M NOT.

Dude, I’m in touch with Exie offline. I did nothing to slight her on VN. She has no bone to pick with me. I’m not the reason she’s been absent. She’s been busy in a positive way. She’ll return to VN when it suits her.

 

[PEPPERJAX]

Dude, I’m in touch with Exie offline. I did nothing to slight her on VN. She has no bone to pick with me. I’m not the reason she’s been absent. She’s been busy in a positive way. She’ll return to VN when it suits her.

Please tell exie I said hello. She was a great poster. Her posts in the garden thread were an inspiration.

 

[Behr]

Dude, I’m in touch with Exie offline. I did nothing to slight her on VN. She has no bone to pick with me. I’m not the reason she’s been absent. She’s been busy in a positive way. She’ll return to VN when it suits her.

Lol. Youre fos.

 

[Behr]

Please tell exie I said hello. She was a great poster. Her posts in the garden thread were an inspiration.

You could tell her yourself if he didn't piss her off.

 

[Tin Man]

Lol. Youre fos.

You could tell her yourself if he didn't piss her off.

It’s this kind of shizzle slinging that keeps open and festering a sore in your character. It does no one any good to spin the yarn that Exie isn’t on VN because of me. Untruths cling to you, are a burden to you, and an injury to others each time you share them.

You could end the rancor you incessantly try to promote between us. You choose bitterness, you spit if forth in thread after thread, scheming for it to take root in others. This isn’t healthy. You have selfish reasons to stop. Try being a better person.

 

[Behr]

It’s this kind of shizzle slinging that keeps open and festering a sore in your character. It does no one any good to spin the yarn that Exie isn’t on VN because of me. Untruths cling to you, are a burden to you, and an injury to others each time you share them.

You could end the rancor you incessantly try to promote between us. You choose bitterness, you spit if forth in thread after thread, scheming for it to take root in others. This isn’t healthy. You have selfish reasons to stop. Try being a better person.

Oh stfu. You're not the only one here that doesn't give a rats ass what anyone thinks. I gave you a chance, you hocked a big ole snot wad in my face and this is the result. Your constant whining is my reward.

 

[Behr]

 

[GVF]

Chicken and sausage Gumbo. My adpatations to my wife's moms method who prepared gumbo the old country cajun way. I pull the skin off the legs and thighs to reduce fat skimming at the end. And I don't use breasts cause they get dry. To make up for removing the skin, I use chicken stock and little water. And I chop the thighs in half so the marrow can cook out. For a 'small' gumbo this recipe include 6 legs and 4 thigh halved and a 16oz sausage. Feeds 3 easily with enough leftover for another full meal. I do all my prep work before hand. Don't want any chores when I start my roux.

Legs, skin removed
Thighs, skin removed, chopped in half
(Salt and pepper chicken and aside)
Pack conecuh hickory smoked sausage sliced. Though any decent smoked sausage is good. The wife's family always used rogerwood brand.

One onion chopped
Bell pepper chopped
Two stalks celery thinly chopped
One spoon jarlic or 3-4 cloves fresh garlic
Palm full (2 Tablespoons?) cajun or creole seasoning
Two cartons chicken stock
-Add chicken stock and preapred veggies and cajun love to pot and let sit cold. Adding roux to hot liquid causes it to separate.

1-2 TBSP Gumbo File (ground sasafrass) Zatarains may be only brand.


Roux - Just shy half cup canola oil and 1 tablespoon saved bacon grease to iron skillet. Add 1/2 cup AP flour + 2 TBSP and mix. On electric stove heat roux up and get it started between 3&4 mark. Whisk mostly constant or flour will sit on bottom and burn and you have to start over. At a sandy, dirty blonde color I cut the heat slightly. When roux gets about milk chocolate color reduce heat to 1 or simmer to take it darker. Iron skillets hold lots of heat so if you don't reduce heat about half way it will be too hot as it thickens and burn. Take color down to a dark chocolate color slowly without burning. With just a few minute left i turn heat off and let skillet do the rest. My choice - I start whisking in about 2 cups water to the skillet. When it comes together like a pudding I add it to hte pot and whisk it in. A roux is getting right when it smells like popcorn but not burnt. If you don't want to learn doing a roux, get a jar of Carey's prepared roux. It's a little hard to get out of hte jar, but you can add straight to your pot of liquid and veggies, get it warmed up and dissolved and add the meat. Can be hard to find. A cajun shop will have it. We just happen to have one. I've also used the powdered roux before when I was mastering the roux, or used as a supplement like gravy powder while I was figuring out flour and oil volume to gumbo liquid ratio, so it wouldn't just be a dirty soup.

Add chicken and sausage. If needed add some water so that liquid covers meat enough to allow steaming off and still be slightly covered when done. Bring to boil and simmer on med-low for about an hour. Chicken should easily fall off bone. When done, turn heat off, and skim fat from the top. This will be mostly sausage grease as we removed most of the chicken fat. This is the point you'd add shrimp or halved lobster tails if you want a seafood gumbo. Now add gumbo file till you get a nice consistency. Not watery, but not thickened. Let sit a few minutes to make sure is dissolved and stir again. Serve over rice and add a spoon of hot pepper sauce. I keep an extra paper towel near by to put my bones on. It is customary when you finish a bowl of gumbo for just the bones to be in the bowl. I've had some restaurant gumbo before. some good, some so so. But you won't get bone in gumbo, which is proper.

Gumbo file is not in everyone's ingredient list, but it is a thickening agent, and since we don't fix or eat creole gumbo we absolutely do not use okra or tomatoes. Creole Gumbo & food influence is more city food and has a red tint. Cajun Gumbo is strictly brown roux based and color. Country cooking. I prefer to finish mine off with the gumbo file. I think it gives the gumbo a nice finished look and an slight extra flavor profile.

For a taste bud explosion you can modify this recipe to an old fashioned chicken stew. Leave out the sausage and thighs and gumbo file. Use about 8-12 legs. Start with half the liquid and simmer down till nice and thick. Serve rice on plate with corn or whatever veggies. A chicken stew is getting right when you can pick up a leg with tongs and the sauce sticks to it and does not drain off. When you get it to that ponit, it's your choice how much thicker to simmer it down.

I'll be having left over gumbo for dinner tonight.

Gumbo is not an all day affair unless you are hardcore cajun, but also not a last minute meal. From starting prep to having everything in the pot, i'm usually a little over an hour in. If I start at 9am, I'm usually bringing up to boil by 10:15. Simmering to get chicken perfect is about an hour or so. If you adjust the recipe for the chicken stew, your simmering for about 2 hours or so cause you want it thick thick.

Edit: Important note. The amount of oil& flour in this recipe is strictly for this size gumbo. If I fixed my normal size gumbo which is about 10-12 legs and prob 6 thighs halved, I'd use one cup flour and about 3/4 cup oil on the heavy side plus 1-2 TBSP bacon grease.

Edit #2 and most important thing of doing any roux based dish....Low & Slow is the only way to go. It can take me up to 40 minutes at the stove to get my roux browned down to the right color w/o burning. Depending on how much oil & flour your using. You do not prep a roux above med low heat past getting it hot. I never ever start a roux even above medium heat or the #4 mark. And that's just till it starts "boiling". And if you do burn it, throw out and start over. Won't taste right, won't cook up right.

 

[Behr]

Chicken and sausage Gumbo. My adpatations to my wife's moms method who prepared gumbo the old country cajun way. I pull the skin off the legs and thighs to reduce fat skimming at the end. And I don't use breasts cause they get dry. To make up for removing the skin, I use chicken stock and little water. And I chop the thighs in half so the marrow can cook out. For a 'small' gumbo this recipe include 6 legs and 4 thigh halved and a 16oz sausage. Feeds 3 easily with enough leftover for another full meal. I do all my prep work before hand. Don't want any chores when I start my roux.

Legs, skin removed
Thighs, skin removed, chopped in half
(Salt and pepper chicken and aside)
Pack conecuh hickory smoked sausage sliced

One onion chopped
Bell pepper chopped
Two stalks celery thinly chopped
One spoon jarlic or 3-4 cloves fresh garlic
Palm full (2 Tablespoons?) cajun or creole seasoning
Two cartons chicken stock
-Add chicken stock and preapred veggies and cajun love to pot and let sit cold. Adding roux to hot liquid causes it to separate.

1-2 TBSP Gumbo File (ground sasafrass) Zatarains may be only brand.


Roux - Just shy half cup canola oil and 1 tablespoon saved bacon grease to iron skillet. Add 1/2 cup AP flour + 2 TBSP and mix. On electric stove heat roux up and get it started between 3&4 mark. Whisk mostly constant or flour will sit on bottom and burn and you have to start over. At a sandy, dirty blonde color I cut the heat slightly. When roux gets about milk chocolate color reduce heat to 1 or simmer to take it darker. Iron skillets hold lots of heat so if you don't reduce heat about half way it will be too hot as it thickens and burn. Take color down to a dark chocolate color slowly without burning. With just a few minute left i turn heat off and let skillet do the rest. My choice - I start whisking in about 2 cups water to the skillet. When it comes together like a pudding I add it to hte pot and whisk it in. A roux is getting right when it smells like popcorn but not burnt. If you don't want to learn doing a roux, get a jar of Carey's prepared roux. It's a little hard to get out of hte jar, but you can add straight to your pot of liquid and veggies, get it warmed up and dissolved and add the meat. Can be hard to find. A cajun shop will have it. We just happen to have one. I've also used the powdered roux before when I was mastering the roux, or used as a supplement like gravy powder while I was figuring out flour and oil volume to gumbo liquid ratio, so it wouldn't just be a dirty soup.

Add chicken and sausage. If needed add some water so that liquid covers meat enough to allow steaming off and still be slightly covered when done. Bring to boil and simmer on med-low for about an hour. Chicken should easily fall off bone. When done, turn heat off, and skim fat from the top. This will be mostly sausage grease as we removed most of the chicken fat. This is the point you'd add shrimp or halved lobster tails if you want a seafood gumbo. Now add gumbo file till you get a nice consistency. Not watery, but not thickened. Let sit a few minutes to make sure is dissolved and stir again. Serve over rice and add a spoon of hot pepper sauce. I keep an extra paper towel near by to put my bones on. It is customary when you finish a bowl of gumbo for just the bones to be in the bowl. I've had some restaurant gumbo before. some good, some so so. But you won't get bone in gumbo, which is proper.

Gumbo file is not in everyone's ingredient list, but it is a thickening agent, and since we don't fix or eat creole gumbo we absolutely do not use okra or tomatoes. Creole Gumbo & food influence is more city food and has a red tint. Cajun Gumbo is strictly brown roux based and color. Country cooking. I prefer to finish mine off with the gumbo file. I think it gives the gumbo a nice finished look and an slight extra flavor profile.

For a taste bud explosion you can modify this recipe to an old fashioned chicken stew. Leave out the sausage and thighs and gumbo file. Use about 8-12 legs. Start with half the liquid and simmer down till nice and thick. Serve rice on plate with corn or whatever veggies. A chicken stew is getting right when you can pick up a leg with tongs and the sauce sticks to it and does not drain off. When you get it to that ponit, it's your choice how much thicker to simmer it down.

I'll be having left over gumbo for dinner tonight.

Gumbo is not an all day affair unless you are hardcore cajun, but also not a last minute meal. From starting prep to having everything in the pot, i'm usually a little over an hour in. If I start at 9am, I'm usually bringing up to boil by 10:15. Simmering to get chicken perfect is about an hour or so. If you adjust the recipe for the chicken stew, your simmering for about 2 hours or so cause you want it thick thick.

There you go @theFallGuy

 

[Behr]