Thread of What You've Eaten, Cooked and/or Drunk Lately

[Nutriaitch]

bring this to a boil and add seasonings/spices

so these are absolutely just ballpark measurements and can be modified in any direction
I typically wing this, but for tonight i measure in a bowl the rough amount i use.

2 teaspoons Kosher Salt
1/4 teaspoons of each of the following:
regular black pepper
crushed red pepper
Louisiana brand cajun seasoning
Italian seasoning
Greek seasoning
Oregano
Basil
Parsley flakes
1/2 - 3/4 teaspoon of Chili Powder
1 teaspoon Sugar

 

[Nutriaitch]

when sauce and seasonings are thoroughly mixed and rolling boil, drip flame on stove as low as possible and cover.

let that slowly simmer for a good 45 minutes.


(note: this exact sauce can also be used for Spaghetti)

now is a good time to boil your noodles as well.

 

[Nutriaitch]

one row of noodles



cover with sauce



cover that with shredded Mozarella





repeat this process two more times (or more/less depending on depth of your pan)

 

[Nutriaitch]

preheat oven to 350°

put pan roughly in middle for 25-ish minutes

 

[Nutriaitch]

done!



let this rest a bit before cutting.
then tear it up.

 

[Nutriaitch]

 

[BayBuck]

Since we’ve been spending just a bit less going out to restaurants lately, I splurged for my dad’s bday and ordered a few racks of ribs ‘n’ stuff from Rendezvous in Memphis, which they ship overnight to anywhere in the US. Rendezvous was my wife’s and my favorite bbq when we first went to Memphis years ago, so we’ve ordered from hogsfly.com a few times now. Also got some baked beans and spicy mustard cole slaw, and a tub of pork shoulder that has been lunch for the subsequent few days.

 

[Nutriaitch]

Chicken gumbo tonight

 

[Jagdaddy]

Chicken gumbo tonight

I’m looking to try something like that over the weekend. Just got a pretty big enameled Dutch oven. How dark do you go with your roux for that one?

 

[AKAK]

Just got a pretty big enameled Dutch oven.

Oh?

 

[Jagdaddy]

Oh?

Nothing too exotic. This 7.5 quart Lodge:

 

[Nutriaitch]

I’m looking to try something like that over the weekend. Just got a pretty big enameled Dutch oven. How dark do you go with your roux for that one?

something like the darker spots on this floor:

 

[Nutriaitch]

chicken and sausage pastalaya

 

[Nutriaitch]

completely winging it tonight.

no real clue where this is heading

 

[Nutriaitch]