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  1. did not do sausage, but I have made hash with the potatoes and it is excellent, especially with the eggs poached on top and I think I may do that mañana and use 'fresh' potatoes for Easter dinner. I won't have enough tails for pie this time, as the survivors are going into crawfish cornbread-I mentioned it outloud, and now I'm obligated-but I need to do that next time. I think I could really do a mean pie and I have a great 'hand pie' dough recipe that I want to play with so thanks for the reminder! There were just enough leftovers to have some nice side dishes tomorrow, I am really looking forward to the moc choux, fried down with bacon...makes me happy. I guess I'm looking for something 'new' to do but maybe if it ain't broke, don't fix it. I've never had a crawfish sandwich- what'd she put on it?
  2. Since this is 'Crawfish Techniques' I won't start a new thread. Does anyone do anythiing special with the leftovers? The crawfish are great cold out of the fridge in a salad- my preferred way of eating them the next day (tomorrow as today is Good Friday), but what about the potatoes and corn? I made a big potato salad last year (Easter eggs) and it was really good- those things just soak up the seasoning! This year I'm gonna layer them with some cheese. (restart, sat.) Post boil I have plenty of potatoe's for the potatoes a gratin. should be interesting, so I'm going with the whole theme for Easter. Ham - with the potatoes, moc choux with the corn and crawfish cornbread dressing with the tails (I know..but we always cook too much as it rarely goes to waste). I would love to see what you guys do with your stuff, and since this is a recurring thing with us I have done a little research in the past- somewhere I found a LSU forum that addressed this. I didn't save it, but if I find it again I'll post the link. Happy Easter everyone! beautiful day!
  3. Cabin cooking

    Do you happen to know the make of the fridge? I have noticed that the prices were high, even compared to their traditional counterparts, but I don't want to worry about it when the electricity goes out. Thanks
  4. Cabin cooking

    Hey HungryChris! I googled your stove and found http://jennair.com/appliances/details/JGRP548WP That is an awesome stove. The rent house duel fuel is kitchenaid/whirlpool, and it might be a little cheaper (and smaller) than yours, but does not have 2 ovens, which I think I really like. The griddle in a cabin makes sense too...I may be talking myself into it, but I expect to use it a lot. I've decided that the kitchen appliances are the most important things in the house. I'm not a hunter, but I really like to cook so if they bring it in, I'll figure out what to do with it. That stove is flipping awesome. Thanks for sharing, I do not recall that stove when I was researching the renovation on the rental, but may have swiped right by it as too much for a rental. Hell, the one I put in there was too much for a rental, but my newly wed son was living there at the time so I splurged on the kitchen suite. thanks!
  5. Cabin cooking

    I have a duel fuel in a rent house, it has a down vent as well. that might be a good alternative IF I can make it work on propane, and compared to the wood/pellet/propane stove I was looking at, may well be cheaper when I put shipping cost from Maine in there...those I can order and have shipped to pick up. At first I didn't look at that as an alternative because they are not cheap, but now they are looking cheaper all the time. I may give whirlpool a call and check up on that. I can always bake in the fireplace I guess...I can bake on a campfire so the cast iron needs to come out again and get to the cabin. Mine does not have a double oven, as I said it is a Whirlpool...what brand is yours? a small oven for when it's just us could be really useful. Thanks. you did not worry about refrigeration? or did you go propane with that too? I suspect the cabin will be used more for vacations in a few years if we are ever able to retire, but right now it functions mostly for the hunters. I am ok with the "atmosphere", but to spend any real quality time up there I need an oven, fridge and cook top (or range). enough with ice chest and campstoves outside! Thanks!
  6. Cabin cooking

    Wow! I had no idea there were so many multi fueled options out there. There is one that uses wood, pellets and propane! Very, very interesting. And I thank you!
  7. Cabin cooking

    I am looking into all of the above, thank you for all of you expert advice, and please keep me in mind if you see a stove I could use, never hurts to have another resource.
  8. Cabin cooking

    Thank you. I doubt any plows will come down our road, but I worry about the blowing up issue. And yes, Sometimes I think some people around will have exactly what they need to blow up the place. I love the ideal of self sufficiency, but some of those guys up there are well armed to the point that you need to keep it in mind.
  9. Cabin cooking

    I have never had a gas range, and I bake a lot....will need to delve into that aspect. It gets hot up there too, so I am going to put in some "hotel" units for the bedrooms, and we have plenty of wood for the fireplace to heat the house if elect. Goes out. That said, a kitchen stove that will warm the house as well could be very useful. I camp cook a lot, so propane burners with a wood stove may be feasible. I was thinking of the AGA, my cousins have one the rescued from a convent and it's wonderful in Ireland, but I worry about heat it generates ongoing. Ireland is cool all year, so not an issue there, but Arkansas can be extreme cold or extreme heat so I am not sure about using it in the summer. We arn't going to rent it out, so there are some summer weeks involved. I actually use a wood stove here when it's really cold, but haven't tried cooking with it, has a griddle top so it's useful as a burner, but have no idea how I would bake with it. It is a yotul, and not designed for cooking I think. When installing a propane tank, do you think it should be buried? It would take a backhoe, but if it is safer buried, then it would be best to have in done when we install the tank. Maybe I have seen too many blow em up movies where someone shoots at the gas tank, and no one up there worries about stuff like that, but deer huntin next door makes me nervous of Strauss bullets. I know we will have some propane, if just for the fridge and a a cooktop, but worry about an actual oven. Was also thinking if we go propane heat/cooling we would have a large tank and a need to have some sort of barrier for it (like underground)! I'll check out the Rayburn stoves, thanks for allo the help!
  10. HELP! re prime rib in the oven

    ok, now I get the reasoning behind cutting the bone off (wish I had googled this before I bought the roast, the butcher could have done it much better than I will) but the info I'm seeing is still all over the place….apparently it does not take that long to cook. some brown, then rub, then low oven for a bit..some just s&p blast at 500 for a bit, then low for a while…. will keep reading
  11. HELP! re prime rib in the oven

    This is a bump up, no sense in starting a new thread so here goes... I am the proud owner of a 12 lb Angus prime bone in rib roast. I want to cook it with the bones in, I don't want to lose the flavor. I understand the Cook's version, I just wonder what the initial criteria were to go to that kind of trouble. Besides, this piece of meat is a big investment even for a holiday dinner, so I'd like to focus on cooking it, not risking it look like the results of an autopsy. Weather should be good for the grill, and I rock at the kettle. However, I do not have the time to stand over a grill on Christmas and no one else here will respect this piece of meat more than I will, so I am asking for tried and true kitchen oven recipes that will give this cow it's due. If the weather is good, and I can carve out the time, the grill looks like the way to go, but the time thing is iffy. So, according to the above posts, it's low cook then brown, or brown then low cook.????? The info on the spice rub was good, I do not like the taste of burnt spices either but never made the size connection. Are there things I should avoid in a rub? like sugar? I have a spice mix that I like but it has sugar in it, and I wonder if I should use a rub at all if I'm going to sear it. Maybe just plenty of fresh ground pepper and coarse sea salt? any and all ideas are most welcome.
  12. Pecan Pralines

    My experience with Texas pralines has been that they exist as the chewy type. New Orleans pralines have the opaque, crystalline (sp?) nature. I have seen almost every recipe out there, but I have never seen the cheater one above from Kayb. Thank you. If you are looking for what I call the Eastern variety, buy a River Roads cookbook from the Junior League Baton Rouge. I suggest that, because I have many, many cookbooks and that one is the best representation of the best of Louisiana basic cooking. It has the recipes that I watched happen in all the kitchens of friends and family…the tried and true. Not just the beautiful creole cooking of NOLA, but all the tried and true of south LA. I will post the recipe if you can't find it via google. I am not at home just now, but let me know if you need it.
  13. Cabin cooking

    Wow, thanks for all the great info! Will do a search on the monarch, and no...I am totally unfamiliar with it. All options are open except natural gas (which I am using here) and electric, mostly because the winter time is when the juice goes out, and that is when we are up there the most...hunting season and all! I already have problems here with my gas range and open windows, even change the ac/heat vent away from it and still have it go out sometimes! So much for fresh air in the kitchen! I need to research the solid fuel stoves, thank you for the heads up. Merry Christmas to you all, and much thanks for the advice.
  14. Cabin cooking

    The cabin will be used for deer season, as well and for family vacations and holidays for extended family. It will not be 365 days a year. During holidays, I am prepared to sleep and feed 20 people....more if I have to. I cooked with an electric range for 20 years before I ran the gas line. I know the ins and outs of both, and will choose gas hands down when I have a choice. I have cooked many a meal on my gas top post hurricanes, so I feel being able to use it in an outage is a serious consideration. I don't want to have to cook outside in an ice storm. My concerns are identifying any quirks that are not obvious. What is high btu on my home top, is not the same as the burner I use outside for example. I wonder about control, and how different models compare...are there problems with using a converter with a gas range? I read via a google search that it will effect the btu output of the unit, and some people find it is better to buy a unit designed from the get go to handle propane. And there's refrigeration... If anyone has had any experience, I am hoping for some guidance! I do appreciate the responses.
  15. Cabin cooking

    I am currently trying to finish the interior of a rural hunting cabin. It has electricity, but no natural gas. I love cooking with gas, just tolerated the electric cooktop until I could afford to run a gas line and never looked back. I use propane on a limited basis at home with fish frys and crawfish boils etc. but that is high btu, outside cooking. Can someone share with me the joys/sorrows of having a propane stove to cook on a regular basis? Are there tricks? Is it worth it for someone like me, i.e. is it going to behave the way my cooktop at home does? I have never used a gas oven either, but if I go with propane the unit will be a range, so I'll have to learn. I could suck up an electric range, but they've lost power up there twice this past winter (prime cabin time) and I would not have to worry about that if I went with the propane. Thinking the same along the lines of a propane fridge too, something else all my googling has not helped with. Do they run super cold? I guess some high school chem. is kicking in here, that some gases can get super cold...I don't know. Please share your experience with me, I just know if I resign myself to an electric cook top I will bitch every time I turn it on...