puffadder
Junior Member
Gone but not forgotten.
Posts: 173
Favorite Pipe: Baki Gourd Calabash
Favorite Tobacco: Straight Virginias
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Post by puffadder on Feb 16, 2016 22:42:43 GMT -5
Simmering some Jambalaya at the moment. do you finish it in the oven or all stovetop? I cook it on the stove. I caramelize the onions before mixing in and add a bit of liquid smoke to compliment the sausage. Finishing in the oven is something I haven't considered. Any advantages? |
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Post by crapgame on Feb 17, 2016 10:01:07 GMT -5
do you finish it in the oven or all stovetop? I cook it on the stove. I caramelize the onions before mixing in and add a bit of liquid smoke to compliment the sausage. Finishing in the oven is something I haven't considered. Any advantages? i finish in oven so i dont to have watch over it as much. I cook my proteins and aromatics stove top..add liquids and tomato product,,simmer for a few min then add raw rice..mix well then put in oven..oh i add seasoning while cooking aromatics etc. |
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puffadder
Junior Member
Gone but not forgotten.
Posts: 173
Favorite Pipe: Baki Gourd Calabash
Favorite Tobacco: Straight Virginias
Location:
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Post by puffadder on Feb 17, 2016 11:35:45 GMT -5
I'll keep this in mind next time. Always willing to try something new. Thanks.
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b4man
New Member
Posts: 50
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Post by b4man on Feb 18, 2016 7:55:09 GMT -5
Debating whether to go with some steelcut oats or start the day with a milk kefir smoothie.
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Post by sparks on Feb 18, 2016 8:29:00 GMT -5
Damn... forgot about breakfast.
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Post by oldcajun123 on Feb 18, 2016 9:18:51 GMT -5
Puff put your jambalaya in the oven at 350 deg, rice cooks better. Secret to a good jambalaya is browning your meat and then takeing it out, put rice in and stir toasting it for a couple mins , put meat back in, water, stir, bring to a boil, slap it in oven for about 1.5 hr and Cher You Got Dem Good Jambalayas, Serve with hot French Bread and Cold Pop with foam on top.
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puffadder
Junior Member
Gone but not forgotten.
Posts: 173
Favorite Pipe: Baki Gourd Calabash
Favorite Tobacco: Straight Virginias
Location:
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Post by puffadder on Feb 18, 2016 10:33:45 GMT -5
Toasting the rice,,,I'll remember that ...thanks
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Post by crapgame on Feb 18, 2016 11:18:51 GMT -5
Puff put your jambalaya in the oven at 350 deg, rice cooks better. Secret to a good jambalaya is browning your meat and then takeing it out, put rice in and stir toasting it for a couple mins , put meat back in, water, stir, bring to a boil, slap it in oven for about 1.5 hr and Cher You Got Dem Good Jambalayas, Serve with hot French Bread and Cold Pop with foam on top. yeah deferring to you is the best plan on this topic! You may find this funny...when I was trucking this older couple i ran with used to know where all the best places to eat were..they took to this place in the LA swamps that looked like a run down general store..had truck parking for maybe 4-6 semis...had the best etouffee I ever had.. It was out in the middle of nowhere and there was nothing around it for miles on some back road...I could never find it ever again and they told me how to find it either..they said it was how they did things..they would take friends to secret eating places but never tell them how to get there! |
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ladybriarpipes
Junior Member
Which way is up?
Posts: 167 
First Name: Scottie
Favorite Tobacco: McCranie's 1983 Red Ribbon/Flake
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Post by ladybriarpipes on Feb 18, 2016 11:48:35 GMT -5
I had Spaghetti with Mushroom Bolognese last nigth (recipe is on page 86 of the March Food & Wine Magazine). It was fantastic!! I'm going to try it again this spring with some Morels that I'm going to make my sister find for me :-)
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b4man
New Member
Posts: 50
Location:
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Post by b4man on Feb 18, 2016 13:17:34 GMT -5
Morels are the bomb!
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psycholime
New Member
Posts: 99 
First Name: Sean
Favorite Pipe: Stanwell #2 oval bowl
Favorite Tobacco: Three Noggins
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Post by psycholime on Feb 18, 2016 17:03:18 GMT -5
Tonight a Ribeye bone in seasoned with cracked pepper corns , tarragon and Himalayan black salt .
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Post by woodsroad on Feb 18, 2016 17:34:35 GMT -5
I'm about to start in on making my birthday dinner. Wild shrimp and scallop scampi over brown rice with snow peas and homemade bread. My daughter is downstairs now, making my birthday cake. Carrot cake with pecans and raisins with a cream cheese icing.
I started the day with a bowl of John Cotton's House Mix, which is essentially all the leftovers from the three John Cotton's blends that we send out for reviews, mixed together. I have never, up until this point, found an all-day blend that keeps surprising and delighting me. Thank you, Russ Ouellette. Maybe I'll get tired of it some day, but I doubt it. Doesn't matter, because I only have another ounce or two left! I'll have to buy the three tins and now and mix 'em up!
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psycholime
New Member
Posts: 99
First Name: Sean
Favorite Pipe: Stanwell #2 oval bowl
Favorite Tobacco: Three Noggins
Location:
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Post by psycholime on Feb 21, 2016 19:02:40 GMT -5
Brussel sprouts with butter and Maytag Blue cheese .
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Post by Baboo on Feb 21, 2016 19:28:42 GMT -5
Organic corn chips and hot spicy salsa... cold beer...
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Feb 22, 2016 9:04:03 GMT -5
What am I eating? This is the first time I've ever seen this asked on a forum and for some reason it just seems weird.
I can see strolling down the road and coming upon a gent smoking a pipe and ask, "Hey, what ya smok'en?" But, doing
the same thing and coming upon someone stuffing there face and ask, Hey, what ya eat'en?" might not work out the same
way for some reason to me.
But, to answer the question, nothing, I only eat once or twice a day and I have a hard enough time choking that down.
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puffadder
Junior Member
Gone but not forgotten.
Posts: 173
Favorite Pipe: Baki Gourd Calabash
Favorite Tobacco: Straight Virginias
Location:
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Post by puffadder on Feb 22, 2016 10:09:28 GMT -5
Ron, I've picked up some amazing recipes from pipe forums, along with regional variations of ingredients. Guess it's cuisine curiosity in me. I'm no gourmet but every once in a while someone shares a tried and true old family recipe and I give it a try.  |
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Post by crapgame on Feb 22, 2016 10:42:43 GMT -5
sausage gravy and biscuts
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Deleted
Deleted Member
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Post by Deleted on Feb 22, 2016 10:56:25 GMT -5
Ron, I've picked up some amazing recipes from pipe forums, along with regional variations of ingredients. Guess it's cuisine curiosity in me. I'm no gourmet but every once in a while someone shares a tried and true old family recipe and I give it a try. I never thought of it that way sir. I reckon my taste for food has dropped off substantially in the past few years and the only thing I enjoy when I'm able to get it is real good Italian food but, I don't cook much anymore and have to rely on other sources.  |
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Post by fadingdaylight on Feb 22, 2016 14:21:24 GMT -5
Whats that stuff we used to eat all the time, back in the day?
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Deleted
Deleted Member
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Post by Deleted on Feb 22, 2016 15:15:27 GMT -5
Whats that stuff we used to eat all the time, back in the day? Crap! with the occasional Crow.  |
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Post by joseruiz65 on Feb 22, 2016 16:31:42 GMT -5
spaghetti and meat sauce
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Post by Baboo on Feb 22, 2016 17:53:25 GMT -5
Ham samich...
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charl
Junior Member
Posts: 490
First Name: Charl
Favorite Pipe: Stannie/Svendborg
Favorite Tobacco: Old Gowrie
Location:
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Post by charl on Mar 3, 2016 8:20:52 GMT -5
Same here, Puffadder. Got some really cool recipes on pipeforums.
What is liquid smoke, btw?
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Post by crapgame on Mar 3, 2016 13:29:12 GMT -5
Same here, Puffadder. Got some really cool recipes on pipeforums. What is liquid smoke, btw? Liquid smoke is a flavouring that adds the taste of smoke to meat or sauces without having to actually smoke them |
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Post by crapgame on Mar 3, 2016 13:30:12 GMT -5
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Post by sparks on Mar 3, 2016 18:44:53 GMT -5
Finished up the Feta & Spinach Chicken sausage with Bok Choy tonight. Just as good cold as it is warm.
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charl
Junior Member
Posts: 490
First Name: Charl
Favorite Pipe: Stannie/Svendborg
Favorite Tobacco: Old Gowrie
Location:
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Post by charl on Mar 4, 2016 1:47:31 GMT -5
Aaah! Thanks Mike.
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Post by antb on Mar 4, 2016 6:40:19 GMT -5
They even paint Hake with it Charl and then sell it as smoked Haddock.
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charl
Junior Member
Posts: 490
First Name: Charl
Favorite Pipe: Stannie/Svendborg
Favorite Tobacco: Old Gowrie
Location:
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Post by charl on Mar 7, 2016 7:52:41 GMT -5
And I never knew! Ha!
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puffadder
Junior Member
Gone but not forgotten.
Posts: 173
Favorite Pipe: Baki Gourd Calabash
Favorite Tobacco: Straight Virginias
Location:
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Post by puffadder on Mar 8, 2016 10:56:46 GMT -5
Yup, I use that liquid smoke quite a bit. Mix it in with hamburger when it's too cold out to bbq ,,,gives it a grilled flavor. Add it to the pickling juice when I make pickled eggs. Great in Jambalaya too.
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