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Lucille

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Posts posted by Lucille

    Y'all Are Shamelessly Remiss!

    in Louisiana: Dining

    Posted

    Ah, good plan.

    After a few beers, they won't care where it came from.

    Alla is this weekend, my brother says he was invited to ride. As of yesterday noon, he has no clue what float, what theme, what color or what rider order that will be.

    An engineer, too.

    ha!

    I do not miss peerades, I do not miss peerades.

    Y'all Are Shamelessly Remiss!

    in Louisiana: Dining

    Posted

    Dear Fistfullaroux,

    Here's where the argument starts: rice. I only use long grain rice. Specifically Mahatma (made in my hometown). Never ever ever ever use Uncle Ben's perverted rice for this. The rice should be rinsed well 3 times before cooking, and only be seasoned while cooking with salt and a splash of plain ol white vinegar. It should be perfectly cooked. I invested in a rice cooker years ago, but occasionally have done it on the stove. The directions on the bag for stovetop cooking use a little too much water. Use a heavy saucepan, follow the directions, but hold about 1/4 cup of water out. It should be ever so slightly dry (to hold only the sauce) and not at all crunchy. This rice is also perfect for gumbos, ettoufees, and jambos.

    Thank you, thank you, thank you.

    Very few people in cyberspace I have met follow this philosophy.

    Everyone (cajun) I know does.

    Hot Links

    in Texas: Cooking & Baking

    Posted

    :blink: Fifi,

    Been gone a while...but

    I bought some Pitts Links, cooked them...(smelled good)

    Took my first bite...YUCK! I spit that stuff out so fast....then I looked a the ingredients...

    File 13...............blech!

    p.s. It was not hot at all. But I survived to ask you...YOU LIKE THIS STUFF?

    Hot Links

    in Texas: Cooking & Baking

    Posted

    Fifi,

    Now you got my curiousity aroused. The hot links I have eaten recently are I think made in Pittsburg,TX. They are at the grocery stores here...everywhere. I am outside of Tyler, TX. I will look for brand name when out next.

    Jambalaya

    in Louisiana: Dining

    Posted

    Mayhaw,

    I just saw your tag line...good one.

    LaPlace is a strange place, le place...it's not New Olreans, and it's not Houma, it's not Westwego, nor Marrero....it a place all it's own. I find the locals there quite different from the counterparts going west from there.

    Then there's Houma. I lived there for a while right off hwy 90, and I mean right off...acutally, Gray, LA. It was a smelding (made that word up, I think) of Thibodeaux and LaFouche peoples. I find the two quite different in dialect as well.

    Both have very high regard for white shrimp boots. It's a uniform yanno.

    Jambalaya

    in Louisiana: Dining

    Posted

    hwilson41,

    Hey, I am in your camp experiment with a boudin recipe I am trying to duplicate.

    Not there yet.

    Unsmoked andouille? What the hell is that? So, what like, your posed to what with it?

    I would say no, andouille in general is not as hot as those hot links. But there are so many different makers of andouille, Aidells, may be really hot, compared to others.

    This is like boudin, there is only one maker that I am fond of, and the rest....patooey. But then again, I haven't tasted them ALL YET. This will not be a problem though. :raz:

    Tasso

    in Louisiana: Cooking & Baking

    Posted

    hee-hee, depending on how much stock you are using, you are eating okra gumbo.

    :raz:

    Naw, only fresh okra for me. The frozen bags are way to tough and get twiggy.

    Besides, it's very theraputic for me, the smell reminds me of my maw-maw, bless her heart.

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