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

  1. #161
    Courage is immortality Array Valiant's Avatar
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    Quote Originally Posted by Geoff View Post
    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.
    Yeah, me too, most of the time. I just went to the store and bought all the stuff I need to make it And i'm going to put shellfish in it, too, like paella. I am just about to put on my apron and do it ^^


    Quote Originally Posted by Geoff View Post
    Oh, and I edited the thread title.. maybe that will appease ya. Meh.
    Thank you, kind sir

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

  2. #162
    Lallygag Moderator Array Geoff's Avatar
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    Quote Originally Posted by YourLocalJesus View Post
    Yeah, me too, most of the time. I just went to the store and bought all the stuff I need to make it And i'm going to put shellfish in it, too, like paella. I am just about to put on my apron and do it ^^
    Don't overcook the shellfish. If it's prawns, just lay them on the top when it's done and let them steam through with the lid on. Lots of fresh lemon juice, too, over them.

  3. #163
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    Thanks for the tip =) Sounds like a smart way to do it. My stuff is almost done now, and it tastes godlike

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

  4. #164
    Feline Member Array kelric's Avatar
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    Quote Originally Posted by YourLocalJesus View Post
    That looks really, *really* good! There's this cajun/creole place downtown here that I've not been to in 10 years or so... you're tempting me to go make a visit .

  5. #165
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    Quote Originally Posted by kelric View Post
    That looks really, *really* good! There's this cajun/creole place downtown here that I've not been to in 10 years or so... you're tempting me to go make a visit .
    Do that That particular dish is called crawfish ètouffée.

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

  6. #166
    Lallygag Moderator Array Geoff's Avatar
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    Quote Originally Posted by YourLocalJesus View Post
    Do that That particular dish is called crawfish ètouffée.
    Works quite well with langoustine (scampi) tails, if you can get them. Actually if you can get the discovery range of sauces the "Kickin' Cajun" sauce is a great base for this.

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    Senior Member Array matmos's Avatar
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    Hey, my hot sauce recommendation has disappeared.

  8. #168
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    Quote Originally Posted by bananatrombones View Post
    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.

    It's still here! I promise.

    Man. I have like a ton of jambalaya left since yesterday, even though i've eaten it like three times since yesterday evening (x_X) I'm a fool. I actually went to the store and bought more stuff to make even MOAR Jambalaya!!

    I have a few variations in my head that I want to examine closer
    Gonna put some chopped baby corn in it, and some other stuff. More garlic.

    Oh, and they were out of Chipotle hot sauce, so I went with McIlhenny tabasco sauce. Kind of like that one, too.

    Why do I get stuck on things like this? It's weird. I will probably be eating this for a week or more, until I think i'm somewhat good at it. Then I will save the recipe and do it when there are people around.

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

  9. #169
    No moss growing on me Array Giggly's Avatar
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    I'm Cajun and I'll add to this soon so hopefully it can gets it's own thread.

  10. #170
    Lallygag Moderator Array Geoff's Avatar
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    Orange, Sultana and Honey Bread. (I made this recipe up myself)

    Put ingredients into breadmaker in this order :

    1 small sachet of fast acting yeast
    500g of strong white bread flour
    2 tbsp milk powder
    1 1/2 tsp salt
    2 tbsp honey
    250ml water
    100ml orange juice (I used blood orange juice)

    Bake on a raisin bread setting, and when the beep for fruit goes, add

    75g of sultanas (dried)

    Toast and enjoy!

    Delicious!

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