cooking

[catastrophe]

Man I love rb&r. My dad made that and gumbo a lot growing up.

Two of my favorite dishes as well. Although gumbo way above red beans & rice for me. The latter feels very carby and dense.

[Cire]

Man I love rb&r. My dad made that and gumbo a lot growing up.

Two of my favorite dishes as well. Although gumbo way above red beans & rice for me. The latter feels very carby and dense.

I’d never made it. Used kenji’s recipe.

Turned out very good. Really cheap/easy and filling

One bowl and I’m not hungry six hours later which is probably the point


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[pissclams]

what andouille did you use, it’s hard to find good stuff

[Cire]

Nothing special, zatarins probably


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[stunted]

something with some actual crisp for you hayseeds to try:

Goddamnit, now I'm going to have to pick up Pork Belly this week

Gave it a shot myself, and the recipe turned out better than the current “best crispy pork” in my city. So damn crispy, like some kind of puffy tortilla chip. And the meat and fat rendered nicely and was melting in my mouth. My only issue was I didn’t use enough oil, so not all of the skin was submerged and puffed up, so some bits ended up really hard and almost inedible. And the terrible plating, which I actually tried to make look nice. Extremely easy to make, try it out!

[Cire]

Would


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[waks]

What's the yellow sauce? Hot mustard?

[ChiComCat]

Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

[Cire]

Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat

[8manpick]

what andouille did you use, it’s hard to find good stuff

Bichelmeyer’s in KC is really good

[ChiComCat]

Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat

I'm aware.  Relatively speaking, I prefer a meatier belly.

[Cire]

Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat

I'm aware.  Relatively speaking, I prefer a meatier belly.

That's why I've always been scared to buy it.

I like pork belly the very few times I've had it, mostly in Ramen, but scared to death of trying to do something with it on my own.

[stunted]

What's the yellow sauce? Hot mustard?

i threw together the sauce they made in the video, not really measuring it out. it worked pretty well with it.

Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat

I'm aware.  Relatively speaking, I prefer a meatier belly.

saw some other videos and they said it can be good to go to the butcher and ask for a center cut pork belly.

i actually tried to make it again, but did not turn out well at all. was from different store, and seemed lower quality. skin wouldn't really puff up. i didn't salt the skin for 12-24hrs like the video said both times, but the 2nd time the meat felt soggier, so maybe it is an important step after all. also when i fried it, the oil was going insane, so yea probably too much water.

[CNS]

what andouille did you use, it’s hard to find good stuff

KC Price Choppers carry a brand I like a lot.  Cajun Hollar Brand.  It is good as is, but if you let it get a little bit of caramelization on it, it gets spicier.  Its really good in gumbo and I flat top it with shrimp and eat it with jasmine rice, fish sauce, cilantro(I know, Ts & Ps for your bad soap tasting genes), green onion, and rice vinegar.

It's great if you want Andouille that actually tastes like something other than the generic smoked johnsonville stuff.

[Cire]

what andouille did you use, it’s hard to find good stuff

KC Price Choppers carry a brand I like a lot.  Cajun Hollar Brand.  It is good as is, but if you let it get a little bit of caramelization on it, it gets spicier.  Its really good in gumbo and I flat top it with shrimp and eat it with jasmine rice, fish sauce, cilantro(I know, Ts & Ps for your bad soap tasting genes), green onion, and rice vinegar.

It's great if you want Andouille that actually tastes like something other than the generic smoked johnsonville stuff.

I have bought this and remember liking it!


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[Youngfei]

Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes. If you're looking for some recipe inspiration, check out americasrestaurant.com. They've got some amazing Southern-inspired dishes that would pair perfectly with red beans and rice or gumbo. And hey, don't forget about food safety - according to their website, cooked rice can last in the fridge for up to 6 days. Personally, I love to switch things up in the kitchen and try out new recipes. Have you tried any other Southern-inspired dishes that you would recommend?

[michigancat]

Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes.

Amen

[steve dave]

The bots are getting friendlier and more relatable.  AI truly is great.


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[Cire]

Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes.

Well said youngfei

[KST8FAN]

Guys what would you make with these that could froze for later consumption.  The wife is exploring dehydration.

Talk to me as of you would a diner short order cook.


Tom

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[Cire]

Guys what would you make with these that could froze for later consumption.  The wife is exploring dehydration.

Talk to me as of you would a diner short order cook.


Tom

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I would think dehydrated is the way to go


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[Cire]

You could probably make a great mushroom stock to freeze


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[Cire]

Had no idea

https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-revive-stale-bread


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[AST]

A little bacon & sweet pepper quiche action for mother’s day.  Sweet cayenne crema and lime for the fresh fruit.












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[AST]

Double post