Cheap Eaten

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worth1
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Re: Cheap Eaten

#1061

Post: # 78281Unread post worth1
Sat Sep 10, 2022 9:52 am

They had a so called Cajun night in Prudhoe Bay every so often.
Jambalaya was on the menu.
It was horrible and tasted like paste.
This so called Jambalaya is really off the beaten path from traditional recipes.
Leftover chicken leg and thigh.
Some leftover pressure cooked gizzards.
Leftover shrimp.
Leftover potato.
Leftover okra.
Poblano peppers.
Green jalapeño.
Onion.
Corn.
Tomato puree.
Rice
Cumin.
Chipotle powder.
Smoked paprika.
Tomato bullion.
Just what I had cooked this week and tossed together.
Just mixed in the shrimp and such from the night before at the end to heat up but not cook anymore.
A purest would say it isn't Jambalaya.
Chef Paul said he never made the same recipe twice and I understand why being raised up in a big family and poor.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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karstopography
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Re: Cheap Eaten

#1062

Post: # 78289Unread post karstopography
Sat Sep 10, 2022 11:24 am

I’ve yet to eat a jambalaya I really liked. I love etouffee, gumbo, and about every other South Louisiana dish, except jambalaya.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Cheap Eaten

#1063

Post: # 78293Unread post worth1
Sat Sep 10, 2022 11:36 am

karstopography wrote: Sat Sep 10, 2022 11:24 am I’ve yet to eat a jambalaya I really liked. I love etouffee, gumbo, and about every other South Louisiana dish, except jambalaya.
This one I liked but yes not a favorite from other places.

I think they cheap out somehow or they simply don't make it old school the way it was intended originally.
Not really possible from a restaurant.

Well any who I'm making a big pot of 50/50 pinto mayocoba beans.
Let soak overnight drain and rinse.
Added water.
Knorr beef bullion.
MSG.
Salt.
Two jalapeños chopped.
One poblano chopped.
Rendering some beef suet and putting the part cracklings in the beans.
The tallow will be for cornbread.
Yes I keep frozen beef suet on hand. :lol:
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Re: Cheap Eaten

#1064

Post: # 78312Unread post worth1
Sat Sep 10, 2022 12:57 pm

Another off the wall thing I do is I don't cover the beans.
This greatly decrease the chances of the dreaded bean boil over.
I put more fluid in than I need simmer with the cover off and let the fluid reduce down the side of the kettle about 1 1/4 inch.
This not only intensifies the flave but gets the amount of bean to juice ratio I like.
The beans are perfectly tender at this stage and that's when I add hand crushed Mexican oregano.
About a teaspoon or so and freshly ground black pepper.
Nothing else and put a lid on it on warm.
Don't salt to taste in the beginning or it will be too salty in the end.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Re: Cheap Eaten

#1065

Post: # 78332Unread post worth1
Sat Sep 10, 2022 4:17 pm

Jalapeño cornbread.
Cooked in pre heated 8 inche cast iron skillet with tallow.
Oil, freshly made beef tallow.
50/50 yellow cornmeal and flour.
1 teaspoon of salt.
1 egg.
Water doctored with a pinch of citric acid to promote rise.
1 tablespoon of baking powder.
2 fresh jalapeños chopped no seeds.
Cooked at 400F for 30 minutes because I kept looking.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Re: Cheap Eaten

#1066

Post: # 78334Unread post worth1
Sat Sep 10, 2022 4:31 pm

This is my favorite way to eat beans and cornbread.
Topped with raw onions sweet pickle relish and ketchup.
It was on our weekly school lunch menu too
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Re: Cheap Eaten

#1067

Post: # 78864Unread post worth1
Sun Sep 18, 2022 4:45 pm

Breakfast made from the other nights leftover eggs peppers bacon and shrimp.
Cheese and butter added with hot sauce.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Sue_CT
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Re: Cheap Eaten

#1068

Post: # 78871Unread post Sue_CT
Sun Sep 18, 2022 5:45 pm

That looks good!

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Re: Cheap Eaten

#1069

Post: # 79683Unread post worth1
Sun Oct 02, 2022 4:39 pm

What to do with leftover egg wash and flour from frying up some flat chicken thighs for a sandwich.
Since I don't season the flour and had rather season the chicken after its cooked its plain.
I added some baking powder to the flour corn starch mixture and added the leftover egg wash.
A pinch of water as needed.
Sort of a doughnut thing that is light and tasty after adding powdered sugar.
Almost like a French Beignet.
Basically made dessert out of waste products.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Tormato
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Re: Cheap Eaten

#1070

Post: # 79703Unread post Tormato
Sun Oct 02, 2022 6:21 pm

karstopography wrote: Sat Sep 10, 2022 11:24 am I’ve yet to eat a jambalaya I really liked. I love etouffee, gumbo, and about every other South Louisiana dish, except jambalaya.

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Re: Cheap Eaten

#1071

Post: # 79706Unread post pepperhead212
Sun Oct 02, 2022 6:59 pm

My Mom loved jambalaya, but was diabetic in her last 20 years or so. So something made with white rice should not have been on her menu (and white bread should not have been in her house, but I found it all the time). Even brown rice was not that good for her, but one time I made her a batch with some oat groats - something that was much better in her diet, and she loved it! She thought it was brown rice, at first, though she never tried making that, or anything else with the oat groats. I never did rub off on her.
Woodbury, NJ zone 6B-7

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Re: Cheap Eaten

#1072

Post: # 80030Unread post worth1
Sat Oct 08, 2022 6:41 am

Last night I heated up the gravy from the Salisbury steak and added water.
Tossed in some noodles and English peas.
Cooked till noodles were done along with the last Salisbury steak.
Meal fit for a king.
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Re: Cheap Eaten

#1073

Post: # 80443Unread post worth1
Thu Oct 13, 2022 5:35 pm

Some of y'all may not know this but what you see here is a popular BBQ dish in Texas.
Fried okra Fried taters and BBQ'ed hawg ribs.
The ribs have been in my freezer since the last time I cooked some on the offset smoker.
Which was last April.
Other than the spices that I used during the BBQ process I put a little local honey and beef bullion powder on them for the salt after heating in water left in the freezer bags.
In other words I put the ribs in the bags in hot water to heat up.
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Worth
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Re: Cheap Eaten

#1074

Post: # 80548Unread post worth1
Sat Oct 15, 2022 11:56 am

After tender testing the surprise chuck roast discovery today the the meat is melt in your mouth tender by testing raw.
This is the one I found that is the end where the ribeye stops being cut.
Not all chuck roasts are the same.
What I decided to do was marinate it in marsala.
But first it was tied then hit with...
Freshly ground black pepper.
Garlic powder.
Kosher salt.
Placed in a bowl with marsala on the bottom half.
It'll get flipped after an hour or so back and forth.
This is in the cheap eaten section because if packaged as another cut just next to it the price would have been 3 times as much.
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Worth
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Re: Cheap Eaten

#1075

Post: # 80557Unread post worth1
Sat Oct 15, 2022 1:06 pm

Next on the list is small portobello mushrooms cut in half.
Controversially by many chefs and cooks is what I'm doing with them.
That Controversial ide is to salt the mushrooms before cooking to draw out the water.
I'm on the pre salt side.
This time the salt is in the form of Knorr beef bullion powder.
Back in the refrigerator for the time being to let the water come out and the flavors go in.
I simply cut and put them in a huge bowl the do the salting and then back in the container they came in.
Never done it with bullion powder before but can't see anything but good come out of it.
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Worth
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Re: Cheap Eaten

#1076

Post: # 80566Unread post worth1
Sat Oct 15, 2022 3:51 pm

Roast pan seared and ready for slow oven at 170F.
Meat thermometer set at 125F.
Sauce made with carmalized onions garlic and the mushrooms plus the marinade.
Of which I added Worcestershire and soy sauce and Mexican oregano.
Lots of black pepper.
Heavy cream and sour cream also added with a shot of brandy.
Its just coasting ready for final thickening at the last moment.
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Worth
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There are no dead end jobs, only dead end people.

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Re: Cheap Eaten

#1077

Post: # 80571Unread post worth1
Sat Oct 15, 2022 5:56 pm

Eaten like a king for cheap.
Took all afternoon for the center to get to 125F.
Wide egg noodles on the side with mushroom sauce.
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Worth
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There are no dead end jobs, only dead end people.

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Re: Cheap Eaten

#1078

Post: # 82898Unread post worth1
Sat Nov 12, 2022 12:16 pm

What to do with the the shake on the bottom of a corn tortilla chip bag???
Not only can you use this in certain Mexican cuisine for flavor in sauces but I'm going to see if it makes a good corn chip panko.
Ya just never know.
Better to not waste in these difficult times.
And yet another use for the molcajete.
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Worth
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Re: Cheap Eaten

#1079

Post: # 84713Unread post MissS
Mon Dec 12, 2022 12:02 am

image.png
Not my dish but cute and cheap.
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~ Patti ~

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Re: Cheap Eaten

#1080

Post: # 84904Unread post worth1
Wed Dec 14, 2022 6:03 pm

After looking in the freezer for something I couldn't find it found some charro beans i made the other day.
Also some homemade tamales.
So it's Mexican food tonight.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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