Foodgasms

[jacksonholewy]

That is exactly why I am in this thread soliciting the advice of experts re substitutions.

I'd do it and not feel bad about it.

 

[rosco rathbone]

I'd do it and not feel bad about it.

Right. You know, Cajun grammas are cooking red beans and rice in the bayou at this very moment and they aren't using yuppie andouille!

 

[Batch]

I had a small amount of red beans and rice leftovers, and I just added it to my hearty vegetable soup... was quite tasty.

 

[rosco rathbone]

I've got a recipe in this Harlem Cookbook that calls for creating an impromptu fresh ham broth by boiling a hock and some seasoning for 2 hrs, then cooking the beans in the broth.

Gonna try it. I've got these hocks from VA that are awesome.

 

[Shugahhhh]

I'd do it and not feel bad about it.

Right. You know, Cajun grammas are cooking red beans and rice in the bayou at this very moment and they aren't using yuppie andouille!

Jesus, was I projecting attitude??? I was trying to make a case that there's something to be said for authenticity but, fuck, if y'all are going to get huffy about it, buy a fuckin' box of Zatarains.

 

[rosco rathbone]

Jesus, was I projecting attitude??? I was trying to make a case that there's something to be said for authenticity but, fuck, if y'all are going to get huffy about it, buy a fuckin' box of Zatarains.

I'm an emotional cook. Don't take it personal. I'm psyched to learn from you.

 

[jacksonholewy]

Jesus, was I projecting attitude??? I was trying to make a case that there's something to be said for authenticity but, fuck, if y'all are going to get huffy about it, buy a fuckin' box of Zatarains.

Not being "huffy" just saying you don't need to be a purist. If you weren't projecting attitude before, you are now.

 

[Shugahhhh]

I'm an emotional cook. Don't take it personal. I'm psyched to learn from you.

K, then. I'll share as I would do it; what you do with it after that is up to you. Let me go dig up my red beans recipe; if you want to substitute with kielbasa, knock yourself out.

 

[Shugahhhh]

Not being "huffy" just saying you don't need to be a purist. If you weren't projecting attitude before, you are now.

Bite my ass. Tastes just like chicken.

 

[rosco rathbone]

K, then. I'll share as I would do it; what you do with it after that is up to you. Let me go dig up my red beans recipe; if you want to substitute with kielbasa, knock yourself out.

Rallyin' round the red, black, white and green here.

 

[jacksonholewy]

Bite my ass. Tastes just like chicken.

Awesome. you rock the most.

 

[Batch]

and all was mostly right in the Foodgasmic World...

 

[Shugahhhh]

Cajun Red Beans (and rice)

1# can dark red kidney beans
1 lg. onion, chopped
1 large can tomato paste
1 c water
1 Tblsp chopped parsley
1 bay leaf
1 Tblsp pepper
1 Tblsp salt
2 Tblsp thyme

2# andouille OR 2# ham OR 1# each ham and sausage
1 Tblsp chopped garlic
1/4 c oil

Mix all the ingredients except for the meat, oil and garlic. Saute ham/sausage/both and garlic in oil before adding to the bean mixture.

If in crock pot, cook on high for one hour, then on low for two-three hours. If in oven, three hours @ 350 degrees.

Serve over rice of choice (but if you use Minute Rice, I reserve the right to mutilate your genitals).

 

[HoHoBomb]

1# can dark red kidney beans
1 lg. onion, chopped
1 large can tomato paste
1 c water
1 Tblsp chopped parsley
1 bay leaf
1 Tblsp pepper
1 Tblsp salt
2 Tblsp thyme

2# andouille OR 2# ham OR 1# each ham and sausage
1 Tblsp chopped garlic
1/4 c oil

Mix all the ingredients except for the meat, oil and garlic. Saute ham/sausage/both and garlic in oil before adding to the bean mixture.

If in crock pot, cook on high for one hour, then on low for two-three hours. If in oven, three hours @ 350 degrees.

Serve over rice of choice (but if you use Minute Rice, I reserve the right to mutilate your genitals).

Blasphemy

 

[Shugahhhh]

Blasphemy

What now?

 

[Shugahhhh]

*puts Shrimp Remoulade recipe back in the box*

 

[HoHoBomb]

What now?

Holy Trinity (Onions, Celery, Bell Pepper).

 

[Shugahhhh]

Holy Trinity (Onions, Celery, Bell Pepper).

Not in my red beans. Post yours.

 

[HoHoBomb]

Not in my red beans. Post yours.

Then do not call it cajun.

 

[HoHoBomb]

Right. You know, Cajun grammas are cooking red beans and rice in the bayou at this very moment and they aren't using yuppie andouille!

Amen!

 

[tortoise]

*lights candle, plays Sunn 0))), burns roux*

spirit of tortoise i summon thee


Hey, can you use a "dry" sausage in a red-beans and rice type stew? Calls for andouille or kielbasa. Those are totally different types of sausage, right?

Can you cook a salami?

Andouille and kielbasa differ only in seasoning, essentially. They are both smoked, cooked sausages. You could substitute any smoked sausage for either.

A dry cured sausage, like salami, is a different animal entirely. There's no concrete reason why substituting it for a smoked sausage wouldn't work, apart from the simple flavor difference. However, the flavor difference will be quite significant.

In other words, you can cook a salami, but I'm not entirely sure that you would want to.

 

[Shugahhhh]

Then do not call it cajun.

I'll call it Malaysian if I want to. Show what you've got or stfu.

 

[Collette]

Holy Trinity (Onions, Celery, Bell Pepper).

*reverence*

 

[tortoise]

Indeed.

Once the roux has reached its culmination, then comes the most transcendental moment of the entire process for me, probably my favorite moment in all of cooking. The roux is searingly, infernally hot by this point, radiating so much heat that it's almost uncomfortable to keep my hand in close enough proximity to stir. Into this vat of fragrant mocha lava, I toss the entire trinity at once, whereupon I experience my ultimate foodgasm. Heart pounding, I savor the sound of the trinity/roux union first, a sizzle so loud and intense that it's almost an electric roar, a swirling maelstrom of sublime white noise. Then. Oh, oh fuck yes, then. The smell hits me. Hard. Like a crashing, thunderous, aromatic wave. The scent of the naked roux was unbelievably complex, but the orgasmic melding of roux and trinity yields a sensory cloud far too sublime and intoxicating for my powers of description to even begin to capture, so I won't even try. Come to my kitchen sometime and experience it yourself. As I stir and probe with my spatula until the trinity reaches its apotheosis, the aromatic explosion deepens and intensifies.

 

[Batch]

sweet Jesu. Bride and father.