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Posted on 9/16/23 at 11:33 pm to Arksulli
quote:
Could I substitute a fried chicken recipe instead? I come from a family of college graduates. We buy gumbo, we don't make it.
Family of college graduates and your flex is fried chicken?
Posted on 9/18/23 at 1:28 pm to lesserof2weevils
quote:
lesserof2weevils
Dat user name
Posted on 9/18/23 at 3:54 pm to Harry Rex Vonner
Make sure to throw some maters in there.
Posted on 9/19/23 at 6:07 am to Harry Rex Vonner
Throw a bunch of shite into a pot with water. Add a a few Bay leaves and some creole seasoning. Simmer all that shite together for an hour. Check it and proceed as needed from there.
Posted on 9/19/23 at 2:04 pm to Harry Rex Vonner
Mama's Famous Gumbo Recipe:
2 1/2 cups water
3 Uncooked Hot Dogs, sliced
Packet of Ramen Noodles
Bring water to a boil, add sliced hot dogs and ramen noodles. Stir continuously. Discard Ramen seasoning packet and replace with a 1/4 teaspoon of Cavender's seasoning.
After boiling for 2 minutes, unplug hot plate and let pot cool. Serve with a couple slices of fresh Great Value White Bread.
2 1/2 cups water
3 Uncooked Hot Dogs, sliced
Packet of Ramen Noodles
Bring water to a boil, add sliced hot dogs and ramen noodles. Stir continuously. Discard Ramen seasoning packet and replace with a 1/4 teaspoon of Cavender's seasoning.
After boiling for 2 minutes, unplug hot plate and let pot cool. Serve with a couple slices of fresh Great Value White Bread.
This post was edited on 9/19/23 at 2:06 pm
Posted on 9/19/23 at 2:38 pm to Endorphins
quote:
Make sure to throw some maters in there.
how about cans of Rotel?
Posted on 9/19/23 at 3:45 pm to Stuttgart Tiger
quote:
Mama's Famous Gumbo Recipe:
2 1/2 cups water
3 Uncooked Hot Dogs, sliced
Packet of Ramen Noodles
Bring water to a boil, add sliced hot dogs and ramen noodles. Stir continuously. Discard Ramen seasoning packet and replace with a 1/4 teaspoon of Cavender's seasoning.
After boiling for 2 minutes, unplug hot plate and let pot cool. Serve with a couple slices of fresh Great Value White Bread.
how about ketchup?
some Alabama White Sauce?
Posted on 9/19/23 at 4:07 pm to Harry Rex Vonner
quote:
how about ketchup?
Ah now we talkin Harry! Dat'll make ya wanna slap ya mamma!
PS - don't forget to unplug the hot plate so you don't burn ya trailer down.
If ya go with the ketchup then you can pair it with a chilled glass of red Kool-aid.
If it's the Alabama White Sauce, then I'd offer your guests glasses of whole milk served over cubes of ice. Important to check expiration date before serving!
This post was edited on 9/19/23 at 4:12 pm
Posted on 9/19/23 at 4:12 pm to Stuttgart Tiger
quote:
ya wanna slap ya mamma!
bro I just saw Slap Ya Mamma spice at the store yesterday up here in NWA and it's more expensive than Tony Chachere's - should I try it?
Posted on 9/19/23 at 4:17 pm to Harry Rex Vonner
I'm a lean towards Tony's cause it's what I grew up on. I've got Slap Ya Mamma in my pantry too and it's good.
Might look for Cajun Two Step in your Wal-Mart.
Honestly, I've never tasted all these side by side to understand what difference exists. Sodium content would make a difference for sure.
Might look for Cajun Two Step in your Wal-Mart.
Honestly, I've never tasted all these side by side to understand what difference exists. Sodium content would make a difference for sure.
This post was edited on 9/19/23 at 4:19 pm
Posted on 9/19/23 at 5:13 pm to Animal
quote:
Throw a bunch of shite into a pot with water….Simmer all that shite together for an hour.
Posted on 9/19/23 at 5:26 pm to Harry Rex Vonner
quote:
should I try it?
Actually ran across a relevant post regarding this the other day, on the (other) OT.
I've never had it, but apparently at least 60 people agree that it's better than Tony's.
Posted on 9/19/23 at 5:30 pm to paperwasp
Also, ArHog could probably weigh in on the Tony Chachere's vs. Slap Ya Mama debate — that dude is always making some delicious looking food, IMO.
Posted on 9/20/23 at 5:51 am to lesserof2weevils
quote:
Family of college graduates and your flex is fried chicken?
The only acceptable fried chicken
#1 Must be made by a person born and raised in the South
#2 Must be made in a real cast iron skillet
#3 Must used "old school" cooking "oil"
#4 Must be at least 75 years old
#5 Must be black (no white woman can fry a better chicken in my experience)
Posted on 9/20/23 at 10:00 am to Cheese Grits
quote:
#5 Must be black (no white woman can fry a better chicken in my experience)
My wife's grandmother was white. She lived her entire life in Warren, AR and she would make the absolute best fried chicken a Southerner could ever put in their mouth.
No written recipe to follow, she just fried it like she knew how in the black skillet she always used.
My grandparents and my dad in Louisiana could fry good chicken, but it did not compare to my wife's grandmother. Her's was just on another level.
Posted on 9/20/23 at 10:09 am to Stuttgart Tiger
Fair enough, I can respect your opinion.
Did granny use this?
Did granny use this?
Posted on 9/20/23 at 10:36 am to Cheese Grits
It was either fried in lard or the bacon grease that she collected each morning. She had a big tin can of bacon grease above the stove that was always being used and added to.
I think it was all fried in bacon grease. I think she'd also make some little slices in each piece of chicken. Then it went into a buttermilk bath and the flour and spices. There was a noticeable difference in the bite.
Only thing I'd do to it was add some drops of hot sauce.
That lovely woman could fry the hell outta some chicken and no one in the family was able to carry on this legacy.
I think it was all fried in bacon grease. I think she'd also make some little slices in each piece of chicken. Then it went into a buttermilk bath and the flour and spices. There was a noticeable difference in the bite.
Only thing I'd do to it was add some drops of hot sauce.
That lovely woman could fry the hell outta some chicken and no one in the family was able to carry on this legacy.
This post was edited on 9/20/23 at 10:45 am
Posted on 9/20/23 at 11:10 am to Harry Rex Vonner
Unpopular opinion, I don’t like gumbo and it looks like stomach contents from an episode of CSI. 
Now chargrilled oysters, yeah baby yeah right there mmmmmmm.
Now chargrilled oysters, yeah baby yeah right there mmmmmmm.
Posted on 9/20/23 at 11:12 am to Stuttgart Tiger
quote:
She had a big tin can of bacon grease above the stove that was always being used and added to.
I still have one!
Old school canning used bacon grease for a cap so when you cooked it later everything was there to cook, no waste.
quote:
I think it was all fried in bacon grease.
Kinda cheating, but I will allow it (hard to fault bacon)
quote:
no one in the family was able to carry on this legacy.
This is the sad but true part of your post.
You in Stuttgart BTW? How is huntin these days?
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