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Rajun Gardener

Member Since 02 May 2016
Offline Last Active Jul 27 2017 04:47 PM

Topics I've Started

It sucks to be a good cook!!

19 March 2017 - 09:01 PM

I had to cook instead of getting the garden planted, it's always something here. My niece and her hubby went crabbing and didn't have enough to feed 9 people so we had to add a sack of crawfish, of course we had all the sides too.

The weather was great today and it was a crab stew, boiled crabs and crawfish. This is how the poor people eat here. 


What did you have for supper tonight

15 February 2017 - 11:11 PM

I'm sure everyone knows we in Louisiana will make rice and  gravy with any meat available, tonight i made one of my favorites using beef shanks. It makes a nice beef gravy and when cooked right it's hard to beat. 
seasoned and pan fried hard to make a dark gravy
add onions and cook down till almost a french onion soup color
add water or stock till it's tender and season if needed
Navy beans with smoked turkey wings, I like to cook dried beans my way and freeze them. It's so much betterr than canned stuff.
 tomatoes are fresh from the greenhouse but those cukes are from thr GS. Simple old time dressing just vinegar, sea salt and fresh ground pepper
Pickled beets and I'm ready to eat, I did add Sriracha sauce to spice it up.

Homemade Spam

04 February 2017 - 11:13 PM

I bought a ham to slice for sandwiches and dice for beans along with the bone. While chopping it up I saw some geletin and it reminded me of spam so I goggled and found a recipe. I had to run around to find curing salt and started cooking.
The cooking is done and it's cooling now with weight on it to compact it some. Here's where I started.
1# of ground ham and 4.5# of country style ribs ground up and seasoned with black pepper, onion and garlic powder and a little cayenne pepper. I tsp of curing salt and 3 tbsp of corn starch mixed with 1/2 cup of water and mixed well.
After it came out of the oven, I drained all that grease and it smells delicious
I had to taste it and it's good but not as salty as I like so I salted the whole thing with sea salt. 
It's cooling and getting pressed, I'm gonna put it in the fridge after it cools some and that should also improve the taste.
I'm curious to see if it makes the gelatin that we used to get in cans of Spam and  Vienna sausages.20170204_214505.jpg

My seedlings have too many tophats, killing my plants

02 February 2017 - 08:48 PM

How long does everyone leave the top clear dome on seedlings?

Here's what I have growing in the Greenhouse

30 January 2017 - 10:45 AM

I made a video yesterday, it's not the best. I do have a small clip of White Devil's Tongue seedlings but mostly tomatoes.