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The 10th Annual Hot Pepper Awards Winners Announced!

Rajun Gardener

Member Since 02 May 2016
Offline Last Active Today, 08:01 AM

#1492647 The Soup Thread

Posted by Rajun Gardener on 19 September 2017 - 08:19 PM

Guess what's Pho supper.. Not exactly but the traffic was terrible so I used what I had in the house that I could thaw quick.

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#1492555 The Ramen Lover's Thread

Posted by Rajun Gardener on 19 September 2017 - 03:02 PM

THIS aint right.

#1492325 The Ramen Lover's Thread

Posted by Rajun Gardener on 18 September 2017 - 05:49 PM

LOL, I'm blind already, I can't see it!!!


I found this one. http://blogs.sch.gr/...odAdditives.pdf

#1492318 The Ramen Lover's Thread

Posted by Rajun Gardener on 18 September 2017 - 05:38 PM

I'm good then, Thanks!

#1492315 The Ramen Lover's Thread

Posted by Rajun Gardener on 18 September 2017 - 05:28 PM

Is any of that stuff gonna make me grow a third ear or give me a heart attack? Maybe I should research all the things not to eat in Asian food before I just buy everything.

#1492312 The Ramen Lover's Thread

Posted by Rajun Gardener on 18 September 2017 - 05:16 PM

I had to make a trip to Harbor Freight and the Asian store is in the same strip mall so I stopped in for a restock of Prima Taste noodles. I picked up some Chili Crab La Mein, Laksa and they finally had the Singapore Curry. I also grabbed a packet of Indonesian Curry mix,  A1 Abalone noodles and more fresh rice noodles.


Here's the A1, it was 2.99 a pack.



Curry mix, what are those "Flavor enhancers:?


#1491910 Prepping for football Sundays breakfast

Posted by Rajun Gardener on 16 September 2017 - 05:42 PM

All I'll need is Vodka, V-8 juice and S&P.


I pickled some Serama(banty) eggs using a little Old Bay seasoning for that crab boil taste.
Old Bay
Mustard seeds
Pickling spice
and a few different types of peppers I had on hand I think it's Ghost, Devils tongue, Habs, Cayenne of Tabasco and some other little red peppers. 


The greenbeans are just a normal pickling spice, mustard seeds, celery seeds and pepper flakes.




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#1491446 Preserving Chili Peppers

Posted by Rajun Gardener on 14 September 2017 - 01:49 PM

This came from an email from Fillmore Container.


Joel MacCharles & Dana Harrison, authors of Batch, demonstrate how to preserve chili peppers using a variety of preserving methods. Watch this 15 minute video demo and you'll learn how easy it is to make some of the items pictured above including - chili salt, fermented hot sauce, chili oil, infused chili vodka, and more.



https://www.facebook...ipe and a Video

#1491429 The Soup Thread

Posted by Rajun Gardener on 14 September 2017 - 12:13 PM

I pulled a chuck roast last night to thaw for supper tonight, a few minutes ago I opened it to marinate and had an idea for lunch.


My first thought was that Pho broth I made so off I went looking for ingredients in the house and it worked out great. I found fresh rice noodles, broccoli, baby carrots, onions and cilantro. Topped it with Sriracha and Hoisin sauce. I sauteed the veggies first before adding them to the bowl along with thin slices of raw beef and onions. Now I'm stuffed and it came out awesome considering it took about 15 minutes to put together. I'm glad I made all that broth, time consuming but so worth it.

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#1487472 Greenhouse Build

Posted by Rajun Gardener on 29 August 2017 - 12:09 PM

First, You're gonna love the GH. 


That's a small size and will be full before you know it so you need to scrap all those wish list items that take up room. I built a GH from wood scraps but if I had to buy the wood it would cost more than just buying a kit from Ebay and set it up in an afternoon. I wouldn't tell anyone about running electric to it either, that's more permits and a licensed electrician. Do you here it yet, Cha Ching!!!!!


You really should go bigger than you think you need because you'll regret it later. It's gonna be used more than you think all year especially in your location.


Good Luck with your decision!!!

#1487395 German style pig knuckles

Posted by Rajun Gardener on 28 August 2017 - 10:49 PM

Going with the theme of "I love roasted pork" I bought a pig belly and went to drooling. This should be illegal, it's like gold.


I've been mixing mustard and Sriracha for a dipping sauce to cut the richness. The crackling is a bonus.


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#1487349 The Ramen Lover's Thread

Posted by Rajun Gardener on 28 August 2017 - 06:30 PM

I finished the stock last night. I made a few concentrates and put them in small containers to use as needed. I made Pho, Au Jus and just plain beef. I think the time was worth the effort. After chilled it was nice and thick. I cooked bread yesterday for spaghetti and used it to taste the Au Jus and I think I could've eaten a whole loaf.

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#1486729 The Ramen Lover's Thread

Posted by Rajun Gardener on 25 August 2017 - 11:25 PM

The initial boiling to get the gunk out shouldn't remove collagen. Did you add vinegar when simmering the broth? It should also be a very light simmer for many hours to bring out the collagen. I did notice the pork broth I made took less time than a beef broth.


I've been watching a few Utubes and found a few that explained it well. Some are more entertaining but I thought this one made it clear that a slow almost rolling simmer makes the best broth. 

You have to look around for the next video but I'm doing this method now and after watching a few I think it'll work fine.


Here'a another that is worth watching. 

#1486712 The Ramen Lover's Thread

Posted by Rajun Gardener on 25 August 2017 - 09:17 PM

I started the broth since we're in a holding pattern with Harvey and it's raining here.


The broth has been on a sloow roll simmer for a while now and it's looking like a comsomme. 

I cleaned the bones and put them in cold water and boiled them for 10 minutes to remove the gunk. I cleaned them in cold water again and into the roasting pan they went in the oven set at 400 for 90 minutes. Back in the stock pot in cold water, added some herbs, S&P, more onions, dried dates and 1/2 cup of apple cider vinegar. I didn't have carrots or celery so I'm improvising. I'm expecting this to be done tomorrow afternoon. I'm not sure of what I want to do with it yet but I'm saving some for soup/noodles and I'm thinking a french onion soup is sounding good.

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#1486632 The Ramen Lover's Thread

Posted by Rajun Gardener on 25 August 2017 - 02:49 PM

I had to drive across town to pick up my pig knuckles and while I was there I asked for beef bones. This is a slaughter house that's been here forever and they only sell it by the box for $10 mostly to restaurants. The butcher gave me a 10lb bag for free so I'm starting on a broth. 


Has anyone roasted the bones for broth? I'm trying that method today.


So thinking about broth I stopped my the noodle shop and got Pho to go. I got the combination  with sliced round steak, meatball, well done flank and tripe.

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