Jambalaya is one of my favorites. I make it creole style with a twist. I found pure lime and/or grapefruit makes a difference.



Plus, if you can get gator tail it makes a difference after you marinate it for at least 4 hours.

I like jambalaya, but I'd rather have red beans & rice, and I'd rather have a gumbo than either. I make as fine a red beans as I've ever had, but unfortunately I can't say that about my gumbos. I find Andouille expensive and a waste of $$. It doesn't taste any better than something like Hillshire Farms smoked sausage at 1/3 the price. Conversely Boudin Noir and Tasso are fabulous and worth every penny. Makes me want to jump on a plane to NOLA right now.

Cowshed Cowboy wrote:

wackyjacky wrote:Some bad cut of meat braised for hours - osso buco, lamb shanks, ox tail, short ribs, beef bourguignon etc. I love a whole chicken smoked in my Weber too. Oh yeah, roasted garlic, some funky blue cheese (like Gorgenzola), & a big Red.

Beef bourguignon One of the disadvantages of condo living, no barbeques allowed

Where? I live in a condo here and have a charcoal barbie that I use quite regularly.

All this talk about home cooking, and I can just see all the cuzzy-bro's dribbling from the mouth cause they want a feed of kina and puha.

Everyone has their own jambalaya. My image did not show, but I like big bay shrimps without the iodine and even though I use some crayfish, it can still be slow cooked and then I add okra and ............ you trying to get my secrets boy??????

Hey guys……..stop bitching around…….now we cook. The following dish is easy to prepare, not expensive, nutritious and quite delicious.


Viennese Schnitzel with steamed potatoes

Original Wiener Schnitzel (Viennese schnitzel) is a very thin, breaded and deep fried schnitzel made from veal. It belongs to the best known specialties of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.
We are NOT going to prepare the original Wiener Schnitzel, but a Schnitzel Viennese style. As mentioned above for the original we would need veal and that’s either difficult to get in Cambodia or we would have the usual quality problems……for this reason we take pork.

The dish is usually prepared from a butterfly cut (upper shell), about 7 mm thin and lightly hammered pork slices (lightly I said, LIGHTLY…..don’t hammer on it like a maniac…..otherwise you are going to destroy the cell membranes of the meat which will result in a very dry, inedible end product ). Each Schnitzel weighs about 200 grams.



Ingredients

Pork schnitzel (from the upper shell).....must be free of any visible fat
2 eggs
2 tablespoons cream
Wheat flour ( type 405 ) DO NOT USE FUCKIN’ RICE FLOUR !!!!!!!!!
Breadcrumbs from the pack
enough clarified butter or lard
1 pinch of mace (added to the eggs , optional)
freshly ground pepper
salt


needed cookware

1 large , high, anti stick pan
3 large plates or bowls
1 fork
paper towels


preparation

Wash the meat and pat dry with kitchen paper .

Season the cutlets with salt and pepper .

As mentioned above you need 3 bowls:
Bowl one: With a fork whisk together the eggs and the cream
Bowl two: put wheat flour in
Bowl three: put bread crumbs in

Now:
1. One by one turn the cutlets in flour (both sides of course)and tap off excess flour.
2. Draw the cutlets through the egg mixture (both sides)
3. Draw the cutlets through the bread crumbs. The entire Schnitzel must be covered with bread crumbs

Heat the butter in a large frying pan to about 180 ° C. If the butter begins to smoke then the temperature is ways too high and you will burn the meat. You will need plenty of butter (or a butter/oil mix)……………the Schnitzel must swim in butter otherwise the result will not be satisfactory.

Fry the cutlets on both sides until a golden color develops. Drain cutlets well on paper towels to get rid of excess fat.
Season with salt and pepper and add a slice of lemon.

Serve with steamed potatoes and add a bit of butter.

Francis, I am stuffed.

But that takes the cake. My monitor is better than the real thing.

Look delicious and I commend you on taking innovative ways with pork.

But. I tried the beef here. I can not palette it. It reminds me of fighting with my dog over the dog leash.

You must have to beat the shit out of that beef with a sledgehammer, then boil it, bbq, broil and roast it. Then it is breakable.

Nice dish.

" I've been buying Tabasco sauce in Asia for 3 years and it is synthesized in a lab"

No, it is aged for 3 years in New Iberia Louisiana in white oak barrels.

http://www.tabasco.com/tabasco-products ... sco-sauce/

Better figure Avery Island out. It is oak sherry barrels.

And they have been processing tabasco for years in China, Macao, HK, Vietnam and more.

Chinese are pretty good copy connoisseurs. I dare not contest them.

But perfume, tabasco, whiskey and other booze has been synthesized for many years there. Only recently they have begun to perfect what was wrong. Oily residue, too much alcohol, smell and taste respectively.

You should just google fake "whatever" in China.

I only mentioned a few. There are many more. Zhuhai port exports more meth ingredients than all of North and South America combined.

And if you think it stops at that ............. he he he.

now i get you. great item to counterfeit- easily done, high value, and a market that extends to the most remote places on earth.