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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #151
    Lallygag Moderator Array Geoff's Avatar
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    Quote Originally Posted by prplchknz View Post
    only if we can do a stop animation of the chicken starring in some sort of porn film. I'll share.
    Don't forget you have a lemon and 5 cloves of garlic as props for the scene.

  2. #152
    hey ma! got a tatoo Array prplchknz's Avatar
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    Quote Originally Posted by Geoff View Post
    Don't forget you have a lemon and 5 cloves of garlic as props for the scene.
    damn straight
    by @magpie

  3. #153
    Courage is immortality Array Valiant's Avatar
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    Arrow Cajun cuisine (and derails to other food categories)

    I used to be completely oblivious of this until about a year ago when I stumbled upon it on teh great webz. I read about it while really hungry, and it just happened to be that I had enough things in my refrigerator to make Jambalaya. Since then i've tried several different variations of ètouffée, jambalaya, brochettes and gumbo. I've also made some kind of jambalaya-like dish with crayfish tails, fried rice, garlic, tabasco, cayenne pepper and a tiny tiny bit of curry to color the rice, red onion, corn and chopped leek on the top.





    I have got to say that this kind of food pretty much beats most other things out there. I love these huge mixes of things, it's just so rich in taste.

    A thing I would like to try out is that weird cajun sausage, andouille. It sounds really delicious, but it's nowhere to be found on this side of the atlantic


    Are there any chefs with experience out there who have any tips and hints for us beginners?


    Roux or not when it comes to ètouffée? If not What should be used instead to achieve perfection? If roux, oil or butter???



    Come on, post recipes and things! I'd like to hear how you make Jambalaya!

    Mightier than the tread of marching armies is the power of an idea whose time has come

  4. #154
    Senior Member Array matmos's Avatar
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    I think Cajun food is great and just love Jambalaya; the many varieties are mindblowing.

    For an added bit of zing I add hot sauce from Jamaica, made from scotch bonnet chilli. Add it at the rice and stock stage.


  5. #155
    Courage is immortality Array Valiant's Avatar
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    I'll have to get my hands on that. I use Chipotle tabasco.

    Mightier than the tread of marching armies is the power of an idea whose time has come

  6. #156
    Senior Member Array Anja's Avatar
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    I use half olive oil and half butter whenever I'm going to brown a light-colored meat such as pork or chicken. The butter gives it a rich flavor and the oil keeps it from burning so easily. Start with your pan hot and sear both sides, then turn it down to brown the meat.

    If you like stuffed bell peppers, rice, chopped onion, diced tomatoes, ground beef, cajun seasoning, salt, pepper and a little ketchup make a good stuffing. Cut the peppers in half lengthwise and blanch them for a couple of min. in boiling water, drain and dry. Add the stuffing and shred some medium chedddar cheese on top. Bake them in a greased pan at 350 degrees for about half an hour.
    "No ray of sunshine is ever lost, but the green which it awakes into existence needs time to sprout, and it is not always granted to the sower to see the harvest. All work that is worth anything is done in faith." - Albert Schweitzer

  7. #157
    Lallygag Moderator Array Geoff's Avatar
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    Cajun and other food merged into recipes and cookery thread - as low activity levels, shouldnt be too distracting

    Oh, and I love cajun.. in fact I had some cajun chicken breast stir fry over wild rice yesterday

  8. #158
    Courage is immortality Array Valiant's Avatar
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    Dammit, Geoff! Cajun cuisine really, really deserves its own thread

    Edit: I'm gonna invade you, beware of the kilt!

    Mightier than the tread of marching armies is the power of an idea whose time has come

  9. #159
    Lallygag Moderator Array Geoff's Avatar
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    well, if it becomes worthy of one, I'll cull it back out.

    Jamabalaya yep... one of my favourites.. I make it much like a spanish paella, but make sure I start with the cajun holy trinity. The trick is to use good quality fresh chorizo, or a decent smokey sausage if not.

  10. #160
    Lallygag Moderator Array Geoff's Avatar
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    Oh, and I edited the thread title.. maybe that will appease ya. Meh.

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