[Cooking Movie Question]

I have posted a few of my how to cooking videos for yalls evaluation. I would like to know if anyone thinks I got a chance to have a show on the Food Network?

If so does anyone know somebody over there? Or know how to try to get a foot in the door?

[Pizza Dough: Tips, Troubleshooting, Storage]

Go here: http://www.pizzamaking.com/ tons on info

[Bone-in pork chops]

How bout fried, smotherd in their own gravy with mashed tators cajun cornbread & a collard N mustard green combo

[Dinner! 2007]

Moo, Ghar grilled

[Crawfish Bisque]

This is the best recipe I have ever tasted for this dish. 4 cajuns ate the whole pot for dinner that night.

http://www.gumbopages.com/food/soups/craw-bisque.html

STUFFING

Boulletes

Apple crunch dessert

[What to do with a million "eye round steaks"]

Run em through a comercial tenderizer (they are sold as cutlets this way) then you can make chicken fried steak..... Or just grind em into burger

[ISO the perfect pizza crust at home]

As Navin said pizza making .com is the best pizza forum on the net. Heres some of my work

[Really Good Red Beans and Rice]

Popeys red beans are flavored with a smoky ham soup base, No meat in them. I also think they are made at a central processing plant. LIke Dominoes pizza does with their sauce.

[Really Good Red Beans and Rice]

Here Ya go with photos

http://www.bbq-4-u.com/viewtopic.php?t=7983

[marijuana food]

Boy that was a long time ago, But my Favorites were hot glazed dounuts with cold milk, a good Shakeys pizza with beer,

[Shrimp Cakes?]

Make a seafood gumbo throw the peeled shrimp in last just heat through. Here in the south we also use pre cooked crab meat in gumbo. Fresh might be best but I reheat gumbo a day or two later & find the shrimp have more flavor. Did forget to mention to use Audoulli.

Here's a good recipe I don't use okra only file` powder

http://www.gumbopages.com/food/soups/seafood-gumbo.html

[Biscuits, Crackers, Hot Rolls and More]

How about Cat head biscuits with butter & honey flaky inside crispy outside sweet & buttery

[Pork Tenderloin]

At a church social one member brought 3 grilled tenderlions & had different glaze on each with 3 bowls of extra sauce. 1 was kicked up hot pepper jelly based, 2 was a blackberry base, 3 was a garlic base sauce. It was a great idea & very tasty too.

[Cookbooks – How Many Do You Own? (Part 4)]

Over 50 on the bookshelf, 100 stored, books that are used frequently 0.

[Dinner II: The Gallery of Regrettable Foods (Part 2)]

out of focus steak and sloppy plate tasted great balsamic reduction & all, left back creamed broccli, rite back baked tator

[About roux]

As the roux experts are here, may I ask a question?

Last weekend I made (for the first time in my life) a dark roux for a gumbo, following the instructions at the start of the gumbo thread. Apart from the usual glitches with making something new for the first time, all went well, and the end result was devoured.

But ... I was puzzled when making the roux. I used 1/3 cup each of groundnut oil and plain (i.e. all purpose--I am in England) flour. I have a gas stove, not super powerful or anything, and used a medium flame. I began to get some significant color in the roux rather more quickly than I expected (after maybe 10 to 15 minutes). I began to worry it was going to burn, and actually turned the heat down slightly. After a little under 20 minutes, there was a distinct change in texture (it went sort of fluffy, and more sticky). I stirred religiously and watched the heat carefully. I had it the color of dark milk chocolate at about 20 to 25 minutes, at which point I added the trinity etc.

Now, I expect that with more experience I could take it a little darker than I did--but not a huge amount. And I'm certain that it was not burned: the flavor it contributed was a slightly bitter toastiness, which I'm assuming is along the right lines.

But: what puzzled me was that the time taken was not nearly as long as I was expecting. Was this just because I had the heat too high (and got lucky with not burning it)? Or did I make it insufficiently dark? Since I don't think I've eaten gumbo more than once in my life, it's very hard to known where I should be heading!

←

You got it rite It will be slightly toasty & different oils change the flavor, the darker you get it the toastier it will taste. The main thing is use a HEAVY pot like cast iron a flat stirrer you don't have to stir fast just continualy & don't miss any of the pots surface with your paddle. Here's a photo of a med. dark roux finished

[Daube--Cook-Off 27]

Here in Louisiana our cooking has heavy French influence. I make a dish that is very simular to Daube but with a Cajun touch. I use a sholder or chuck roast rubbed with salt, pepper, thyme & oregano. I make slits & fill them with Cajun seasoning & a toe of garlic, browned on all sides, sauted onions, carrots, wine, after a few hours I add potatoes & cook till tender (they thicken the gravy too).

I serve it with white rice & of course French bread.

I make a pork shoulder the same way but I use sweet potatoes in it.

[List of Food Products no Longer Available]

Mayhaw man Kraft jalapeno cheese is avalable I just bought some here in BR.

anyone remeber Fizz-Nic's also sold as a sputnic ball; a 2 peice plastic ball you put ice cream in & stuck 1 end in a bottle of pop?

Cherrys potatoe chips (I think these were made localy)

Fruit stripe gum

Burger Chef

Wheat stax cereal

Big Johns beans

Canada dry pineapple soda

Dr Pepper made with Cane sugar (still avalable from this link)

http://www.olddocs.com/

Coke made with cane sugar (avalable during Passover in Jewish markets) L@@k for a yellow cap on the bottle

here is a link to more food memorys & other baby boomer stuff, click on the hot dog for food memories.

http://octanecreative.com/boomerbaby/index.html

heres another link to candy

http://www.oldtimecandy.com/CandyList.htm

[Help Me Define the "South"]

Here's a link to the advanced test http://www.alphadictionary.com/articles/ya...t_advanced.html

[Help Me Define the "South"]

Ok I messed up the yankee test link here,s the correct one

http://www.alphadictionary.com/articles/yankeetest.html

the answers here are more correct

BTW I got 100%, & had Grillades for breakfast

[Burgers/Meatloaf--Cook-Off 10]

Italian meatloaf Cajun style

[Help Me Define the "South"]

Here's a test if it will post & a simple question (if your a southerner you know the answer without google) What are grillades & what is it servered with?

http://www.angelfire.com/ak2/intelligencer...dixie_quiz.html

& here's some tips for Yankees

http://www.countryhumor.com/humor/tipsforyankees.htm

[Shawarma]

I have a Faberware uprite rotisery it will heat to 550 deg's. I has a basket. & ather sqewers for multible roasting seset ups this should work wit Shawarma right?

[What to Cook for Thanksgiving]

Tired of turkey so I anit cookin one, here's what we eatin

shrimp, corn and bacon chowder

chicken n dumplins

stuffed roasted pork lion wit pan gravy

(cranberry, apple, garlic, onion & mushroom)

white rice for above gravy

Steens syrup glazed ham

smothered cabbage with tasso

crowder peas with salt pork

Cajun style sweet peas

fried carrots

mac & cheese

sweet potatoe crunch

cracklin cornbread

yall been talkin about brussel sprouts so I'll pan roast em

REAL lemon pie (condensed milk lemons ect...)

[24 bunches of green onions with no tops..]

Sorry I took so long to reply

Cajun Shrimp stew recipe:

2lbs fresh large gulf shrimp peeled & de-veined

1 cup all purpose flour

1/2 cup shortning or lard

1 med onion diced

2 bunches green onions chopped reserve 1/4 cup of tops for garnish

3 to 6 toes garlic (depending on size) fine diced or pressed

1/4 cup chopped celery

4 to 6 cups of seafood stock or water ( more if needed)

salt & pepper to taste

Make a med dark roux or a 2 beer roux =

( the time it takes to drink 2 beers before they get hot.)

after roux is to color add onions & celery continue stirring for 5 min

add stock, garlic, salt & pepper

cook for 45 min then add shrimp cook for 15 min & serve over hot white rice.

with french bread

garnish with green onion tops