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Old December 13, 2017   #5191
Rajun Gardener
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I'd be ashamed if I admitted I had to use a browning sauce to make a dark gravy unless I had to for a jambalaya(which is normal). We pride ourselves on how dark and rich the gravy is. I'm not knocking others foods but it's just the way I grew up.

BUT, when I need to make it darker I use.
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Old December 13, 2017   #5192
pmcgrady
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Quote:
Originally Posted by Rajun Gardener View Post
I'd be ashamed if I admitted I had to use a browning sauce to make a dark gravy unless I had to for a jambalaya(which is normal). We pride ourselves on how dark and rich the gravy is. I'm not knocking others foods but it's just the way I grew up.

BUT, when I need to make it darker I use.
Where can I get a case of it?
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Old December 13, 2017   #5193
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Originally Posted by pmcgrady View Post
Where can I get a case of it?
I wouldn't buy a case till you try it. I looked a few places but these seem to be the cheapest.

https://www.cajungrocer.com/savoie-s...ing-sauce.html

https://shop.savoiesfoods.com/savoie...4#.WjHfyNKnFQI
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Old December 13, 2017   #5194
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Country style ribs, Cajun style gravy with the trinity and mushrooms, white creamy Navy beans over rice of course.
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Old December 14, 2017   #5195
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Here's the real deal... Maggi Seasoning!


Sent from my iPhone using Tapatalk
Couldn't find the kitchen bouquet one time and used Maggi seasoning I bought at the store.
Never had it before and it was a huge mistake.
Not the flavor profile I was looking for at all and should have tasted it before I used it.
The soy tasting flavor ruined it for me even though it is made from fermented wheat.

Worth
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Old December 14, 2017   #5196
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Years ago there was a restaurant around here named "The Glades, one of their best sellers was called Rattlesnake. It was made with beef tips (I use ribeye cut into 1 1/2" chunks) it was rolled in a flour, paprika, white pepper, salt and pepper mix then deep fried. The tips were served with a butter sauce to dip in. Actually there wasn't any butter in it, it was margarine.

Rattlesnake Sauce
In a large bowl put in 5 lbs margarine to soften.
In bowl 2 add:
1 large yellow onion (diced)
1 1/2 TBS garlic/shallot mix
1 cup parsley flakes
3 TBS white pepper
1-5oz bottle of A1 steak sauce
1/2 cup Worcestershire sauce
1/3 cup Maggi Seasoning
1/4 cup Real Lemon juice

With a mixer fluff margarine then mix all ingredients in bowl 2.
Then add bowl 2 to bowl 1 and mix some more. Run mixture thru a blender and store in Tupperware in refrigerator. When ready to use, warm in a sauce pan till it liquefies. Dip beef in sauce and enjoy! Mmmmmm!

Last edited by pmcgrady; December 14, 2017 at 09:41 AM. Reason: Spell checker messed up
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Old December 14, 2017   #5197
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Originally Posted by Rajun Gardener View Post
Worth, here's some creative rolling pins that you can make. I saw some with the thickness ring on the sides that would be nice too.
Thanks my friend but everyone is making these things and they are a total pain in the butt to make.

Every night I go to bed and read then turn the lights out and think about what I can do that is a cut above the rest.
Something nobody else makes.
With a metal and wood lathe I can do a lot no one else messes with or they have to buy to make.
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Old December 14, 2017   #5198
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Sometimes I get side tracked from my heritage but get back on path as soon as I can.
Like tonight I am having a big giant plate of Frito pie topped with onions and cheese and my homemade canned chili.

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Old December 14, 2017   #5199
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Worth, you better get it in gear if your bacon is going to be ready for Christmas. Can't wait to see it.
I just remembered why I bought two slabs of pork belly.
One is for pork belly plait.
That is what I am having for Christmas too.
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Old December 14, 2017   #5200
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Frito pie done up right, Texas style.
Worth
IMG_20171214_59241.jpg
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Old December 14, 2017   #5201
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Your Frito pie looks great Worth, put a big dollop of mustard on my serving.
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Old December 14, 2017   #5202
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Soulard Pork

Cut 2-3lbs pork tenderloins into 1 1/2" thick medallions,
marinate in:

Marinade
2 cups veg oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon onion powder
1 teaspoon garlic powder

Soulard Dip

1 cup mayo
1/3 teas. Salt
1/3 teas. Pepper
1/2 teas. Garlic Powder
3 teas. Dijon Mustard
1/2 teas. Worcestershire Sauce

Marinate meat over night, roll in black pepper and grill till done.dip in sauce, EAT!
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Old December 15, 2017   #5203
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Left over baked potatoes make great frittata's and simple too. 4 eggs, sauteed onions and diced tomato from a friends greenhouse.
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Old December 15, 2017   #5204
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Rajun, I forget about frittata's, and yours looks really good.
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Old December 16, 2017   #5205
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Worth, have you started your bacon curing yet? I'm looking forward to seeing a finished picture.
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