Creole Jambalaya Soup with Cornbread

Zapped · 2024-02-13T11:40:47+00:00

It was. That brand of soup mix was recommended by a chef as to be as close to homemade as they've tasted. We added andouille sausage and shrimp. The cornbread was just Martha White cornbread mix with some Kerrygold Irish butter.

SMCAB · 2024-02-13T03:15:10+00:00

That looks fire.

RapeMyMouth · 2023-12-03T03:04:55+00:00

Looks delicious.

Zommy · 2023-12-02T19:33:20+00:00

It's a take on the BBC Food Recipe using around 3tbsp of ground ginger and half a tbsp of ground cinnamon. Needed a bit extra flour though because I put too much golden syrup in.

Musky · 2023-12-02T19:21:06+00:00

What's your recipe?

Zommy · 2023-12-02T19:18:32+00:00

Thanks! 😃 they're so simple but really delicious.

Musky · 2023-12-02T19:12:31+00:00

Nice! They look great, I love gingerbread.

Zommy · 2023-12-02T19:11:24+00:00

Made them today 🙂

Musky · 2023-12-02T18:59:57+00:00

You make them or is this a random pic?

Musky · 2023-11-20T01:46:34+00:00

What's in it?

TitsAndWhiskey · 2023-11-20T00:13:34+00:00

Hot sauce is in, boyos.

sandmax · 2023-08-16T08:10:22+00:00

https://files.catbox.moe/jhd487.jpg

TitsAndWhiskey · 2023-08-16T03:41:54+00:00

Looks great! Sorry, been gambling online for like 24 hours straight.

RapeMyMouth · 2023-08-16T03:16:26+00:00

Looks delicious.

being-poisoned · 2023-08-16T01:52:55+00:00

the recipe https://www.tasteofhome.com/recipes/quick-tater-tots-bake/

being-poisoned · 2023-08-16T01:46:48+00:00

Was it great? Fuck no. Was it 100x better than a frozen burrito and being a slave to fast food? Fucking hey right.

https://files.catbox.moe/k38tlr.jpg

Thanks for the inspiration TitsAndWhiskey

RapeMyMouth · 2023-08-14T05:05:29+00:00

Musky · 2023-08-13T19:56:57+00:00

Camping potatoes are the best tasting potatoes. I can only assume it's the high temps of a fire? I should try cranking my oven to max next time and see if that gets close. 450 seems to make better taters than 350, why not 550.

chottohen · 2023-08-13T03:12:39+00:00

I have to order grits from Amazon and have them ship them from the US because nobody sells 'em over here. It's an untapped market.

TitsAndWhiskey · 2023-08-12T15:45:29+00:00

Nice rack!

Zapped · 2023-08-12T13:24:29+00:00

Dry rub without the mustard base then wrapped in foil. 12 hours on bottom rack at 200 degrees F. Foil opened and then brushed with BBQ sauce and broiled for 5 minutes. Fall off the bone.

IkeConn · 2023-08-12T13:23:17+00:00

Id eat them

Zapped · 2023-08-12T10:15:39+00:00

Yes. Marie's coleslaw dressing mixed in with some shredded cabbage.

being-poisoned · 2023-08-12T04:59:04+00:00

Such sauce, such beauty

IkeConn · 2023-08-12T03:05:52+00:00

Id eat them

Musky · 2023-08-12T02:40:11+00:00

Looks amazing. What's on the bottom right, slaw?

chottohen · 2023-08-12T01:59:34+00:00

Grits: om nom nom

Zapped · 2023-08-12T01:50:26+00:00

Mustard then dry rub. Wrapped in aluminum foil with butter and Liquid Smoke. Put in oven on bottom rack at 300 degrees (Fahrenheit) for 2 hours. Brushed with BBQ sauce and back in the oven for 30 minutes. Unwrapped and back in oven on top rack on broil for 5 minutes.

I have 2 racks in oven now overnight at 200 degrees. No mustard. Just dry rub. Will put BBQ sauce on in the morning.

Musky · 2023-08-12T00:42:35+00:00

I like my bacon straight and my eggs floofier but I'm sure it was delicious anyways.

Zapped · 2023-08-11T22:51:21+00:00

Looks delicious.

Melodic_Programmer · 2023-08-11T22:43:50+00:00

Thank you. This would have been a lot of food for me, this was actually my boyfriend's plate.

In-the-clouds · 2023-08-11T22:13:44+00:00

I had to hold myself back from salivating. Looks like a small portion. Moderation is good.

ID10T · 2023-08-10T04:47:51+00:00

Shooting heroin seems more healthy

RapeMyMouth · 2023-08-10T04:43:25+00:00

I’d eat this shit. That looks sweet as fuck.

IkeConn · 2023-08-09T23:22:16+00:00

When I was a kid my great grandmother made "congealed salads" from old Jell-O recipes. They were always awful and had horrible ingredients. There are 2 kinds of Jell-O. Red and yukky.

TitsAndWhiskey · 2023-08-09T21:12:48+00:00

What, you don’t want extra gravy?

Musky · 2023-08-09T20:34:34+00:00

Just let everyone fill their plate before you have sex with it.

being-poisoned · 2023-08-09T19:32:07+00:00

I would marry that hotdish and eat it twice

Airbus320 · 2023-08-09T17:09:01+00:00

TitsAndWhiskey · 2023-08-09T15:01:11+00:00

Mmmm… tastes like 30 years of resentment

TitsAndWhiskey · 2023-08-09T13:09:53+00:00

Melodic_Programmer · 2023-08-09T11:57:18+00:00

I'm from Texas but I never heard of hotdish until I moved to Minnesota.

Melodic_Programmer · 2023-08-09T11:47:20+00:00

Thanks 😊

being-poisoned · 2023-08-09T04:46:28+00:00

daamn it's beautiful

Musky · 2023-08-09T04:40:53+00:00

👌

TitsAndWhiskey · 2023-08-04T21:12:13+00:00

20 year old all clad copper core.

It worked after a fashion. Still a bit stringy and tough, but much better than it was. Good flavor, but all the heat cooked out.

Musky · 2023-08-04T20:55:04+00:00

Oh sweet, it worked. I have some top round that's going in the slow cooker sometime. Probably should get that started soon, that cut takes forever to get soft.

What kind of pot is that, looks like mine.

TitsAndWhiskey · 2023-08-04T20:03:22+00:00

I’m really not worried about it

RapeMyMouth · 2023-08-04T20:01:47+00:00

I do too. I used to.

This is just a warning. I used to eat them all the time. I love mushrooms. If you can fine a place that does have Shitaki, you should do that.

https://www.reddit.com/r/RationalPsychonaut/comments/96nbxo/why_did_mycologist_paul_stamets_refuse_to_answer/

TitsAndWhiskey · 2023-08-04T19:50:26+00:00

Idk it’s like the latest and greatest thing for some reason. I always just called it shredded beef taco meat. Feels like there’s a dozen different Mexican terms for the same basic thing.

I do the same thing with chicken. I’m sure there’s a dozen words for that, too.

TitsAndWhiskey · 2023-08-04T19:47:22+00:00

I pretty much always dry sauté them over a high flame

RapeMyMouth · 2023-08-04T19:12:05+00:00

No. Portabella mushrooms. https://wsmbmp.org/the-dangers-of-portobello-mushrooms/

You can eat all the other kinds. You should stay away from those delicious little shits. If you eat them, cook them at very high heats.

neolib · 2023-08-04T18:58:50+00:00

I just didn't know the word, so had to look it up, and posted link here for others like me :)

TitsAndWhiskey · 2023-08-04T18:51:12+00:00

Yeah I cooked down the consommé since I was using it in burritos.

neolib · 2023-08-04T18:29:03+00:00

https://en.wikipedia.org/wiki/Birria

TitsAndWhiskey · 2023-08-04T18:14:37+00:00

Pretty sure the whiskey and cigarettes have a leg up on the mushrooms.

RapeMyMouth · 2023-08-04T04:25:00+00:00

You don’t want to use those mushrooms. They give you cancer.

jet199 · 2023-08-03T15:04:55+00:00

I think a lot of Spanish and Portuguese colonies do use wine vinegar in their food because that travels while wine doesn't travel so well.

Likely food in 1400s Spain was very seafood heavy which is only suitable for certain parts of Mexico.

TitsAndWhiskey · 2023-08-03T12:58:55+00:00

Huh. Interesting.

Melodic_Programmer · 2023-08-03T12:16:35+00:00

After some googling, this reddit comment seems to sum it up: https://www.reddit.com/r/wine/comments/pqqqr5/why_doesnt_mexico_produce_more_wine/

Basically, in 1699 Charles II prohibited the production of wine in Spanish colonies because it was cutting into exports from Spain too much, and because of a few other sociopolitical factors, such as brandy (which is distilled from wine) being a very popular drink, Mexican vineyards didn't really see a resurgence until the 1970's and 80's.

My guess is Spanish cooking wasn't bad, it was just easier to work with more accessible ingredients native to the area.

Musky · 2023-07-29T00:11:40+00:00

Very nice, and fancy labels too. I think I have those same jars.

Just reload / refresh this page: https://saidit.net/s/subscribed for chat

TitsAndWhiskey · 2023-07-29T00:09:23+00:00

Lol never

being-poisoned · 2023-07-29T00:07:19+00:00

Smoked and fermented. Quit seducing men.

TitsAndWhiskey · 2023-07-29T00:05:29+00:00

/u/musky

/u/being-poisoned

TitsAndWhiskey · 2023-07-28T21:29:30+00:00

That’s what I’m debating. I don’t zest much, and my small OXO grater is fine for Parmesan. They say microplanes are stupid fast, though.

jet199 · 2023-07-28T21:27:14+00:00

Fine, but you don't need it

TitsAndWhiskey · 2023-07-28T21:13:06+00:00

Creamy Tuscan chicken with penne. It was not my best work lol.

Huge fan of hotel pans. Cheap and stack well, I use them constantly now to prep and hold. You can wrap a deep 6 pan in foil and drop it in an old rice cooker on warm, Bam. $10 Bain Marie.

Musky · 2023-07-28T20:56:48+00:00

Looks like a nicer version of my kitchen except I don't have hotel pans. What'd you make?

TitsAndWhiskey · 2023-07-28T20:40:42+00:00

Be surprised if stand mixers weren’t high on that list.

Musky · 2023-07-28T20:36:48+00:00

Now that you mention that, it was mandolins I was thinking of for being the #1.

TitsAndWhiskey · 2023-07-28T19:46:37+00:00

They’re cheap enough that I’m tempted. I have a stick blender and a mandoline, might as well go for the trifecta lol

Musky · 2023-07-28T19:39:01+00:00

I don't use or own one personally but it's temping if for nothing else than for finely grated ginger, or if you do a lot of zesting. I wouldn't say they're a gimmick but they're definitely niche cooking equipment.

I have heard microplanes are the number one kitchen gadget responsible for ER visits, and emulsion blenders are number two. So if you do get one, be careful when you use it.

TitsAndWhiskey · 2023-07-28T17:33:40+00:00

Ah, got it. It was loaded in a tab this morning, so maybe I figured it out? Idk.

Musky · 2023-07-28T17:09:34+00:00

It asks for a password, but you should just ignore that and reload and it sticks you in chat anyways.

TitsAndWhiskey · 2023-07-28T15:15:05+00:00

Lol who knows what the fuck I did.

VantaFount · 2023-07-28T05:56:03+00:00

I want to try this

Musky · 2023-07-28T02:53:07+00:00

You don't enter a password into the chat when it resets, just reload the page to get in.

TitsAndWhiskey · 2023-07-28T00:59:48+00:00

Any time, my man. I got logged out of chat and don’t rememember my assward.

Happy to help however I can.

being-poisoned · 2023-07-28T00:45:36+00:00

Thank you /u/TitsAndWhiskey for pulling this recipe out of thin air. The crema sauce turned out really nice. I should have coated the fish in sauce before adding it. Old Bay is nice, I have never used it before.

TitsAndWhiskey · 2023-07-25T01:24:38+00:00

I begrudgingly accept these answers.

Musky · 2023-07-25T01:13:38+00:00

Halupkies or Gołąbki

TitsAndWhiskey · 2023-07-25T00:03:02+00:00

Heresy.

Melodic_Programmer · 2023-07-25T00:02:12+00:00

Nope, pigs in a blanket are lil smokies wrapped in crescent dough.

TitsAndWhiskey · 2023-07-24T23:36:48+00:00

Pigs in a blanket. Fight me.

DrRaccoon · 2023-07-24T23:34:57+00:00

Spicy dildos

Melodic_Programmer · 2023-07-24T23:22:01+00:00

Cabbage rolls

IkeConn · 2023-07-09T03:15:02+00:00

You can put 4 pounds of it into a soup and it will all vanish.

Musky · 2023-05-22T13:45:22+00:00

I got a 9 lb bone in ham on clearance that needs to be used up ASAP so I was gonna make a huge batch of ham and bean soup.

I meant to soak the beans last night but I got drunk and played video games and talked to u/melodic_programmer instead.

So today my mom is gonna help me chop this fucker up, and the bone is gonna be used for broth, and the nice clean ham will mostly go in the soup but I was going to reserve some for my ham & cheese hot pockets.

HongKongPhooey · 2023-04-15T17:49:56+00:00

Oh damn, those hella exploded. RIP hot pockets. Cooking is harder than it looks, I've had many a fail

jet199 · 2023-01-30T15:50:38+00:00

Of course you can't comment on the taste.

Melodic_Programmer · 2023-01-30T02:57:34+00:00

Thank you, Musky :)

Melodic_Programmer · 2023-01-30T02:56:19+00:00

Yes. And thanks :)

FuckYourMom · 2023-01-30T02:32:51+00:00

Looks great. Is the red beets?

Musky · 2023-01-30T02:16:26+00:00

That looks beautiful, very professional. I'd be happy with that in a restaurant.

Musky · 2022-12-28T00:41:04+00:00

The spiral shape of fusilli is great at holding sauce, and I made it extra thicc.

Shill-For-Freedom · 2022-12-28T00:09:35+00:00

so much sauce per noodle 🙏

Airbus320 · 2022-12-25T20:03:58+00:00

Pig is not kosher

Musky · 2022-12-25T19:34:35+00:00

🙏

Musky · 2022-12-25T19:22:41+00:00

I wish I had some thawed bacon, and we ate all our sausage camping, but it was also a 3 egg omelette, my apologies to LL Cool J, so it was enough for both of us. Chicken popperkosh sounds good, never had it. ^{Don't tell Mel}

I used a tablespoon of butter to keep anything from sticking.

Shill-For-Freedom · 2022-12-25T19:01:21+00:00

Looks professional brother, shalom

Cooking

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