Red Beans & Rice
- Thread starter alphared93
- Start date
Synth Darling!
New member
On Feb 12, 5:54 pm, The Cook wrote:
Well, this is wrong from the git-go.
Steve
Well, this is wrong from the git-go.
Steve
On 12-Feb-2011, Melba's Jammin' wrote:
It was originally a main course, perhaps served with an additional sausage
on-the-side (andouille most often). Served with a salad and good french
bread, you won't go hungy.
As with many dishes, there are probably as many variations as there are
cooks; but, all will generally contain a few basic items:
- trinity (diced bell pepper, onion and celery)
- small red beans (IMO the best choice, though many folks use red kidney
beans)
- meat; diced tasso and/or sliced sausage (usually andouille) or pickled
pork
The best background on ingredients and recipes I know on the web are on the
NoLa Cuisine website:
http://www.nolacuisine.com/
A quick search for "red beans rice" will turn up the pertinent entries,
including one on homemade tasso.
http://www.nolacuisine.com/?s=red+beans+rice
--
Change Cujo to Juno in email address.
It was originally a main course, perhaps served with an additional sausage
on-the-side (andouille most often). Served with a salad and good french
bread, you won't go hungy.
As with many dishes, there are probably as many variations as there are
cooks; but, all will generally contain a few basic items:
- trinity (diced bell pepper, onion and celery)
- small red beans (IMO the best choice, though many folks use red kidney
beans)
- meat; diced tasso and/or sliced sausage (usually andouille) or pickled
pork
The best background on ingredients and recipes I know on the web are on the
NoLa Cuisine website:
http://www.nolacuisine.com/
A quick search for "red beans rice" will turn up the pertinent entries,
including one on homemade tasso.
http://www.nolacuisine.com/?s=red+beans+rice
--
Change Cujo to Juno in email address.
George Shirley wrote:
I sometimes add a crushed chipotle pepper instead of sausage or
hamhocks and make it vegetarian. Typical seasonings are thyme,
basil, and garlic (plus the trinity.)
Use small red beans, not kidney beans. I also doctor-up canned
blackeyed peas this way and eat them with rice.
This would be a good use for the smoke pork neckbones they sell at
Cub Foods.
Bob
I sometimes add a crushed chipotle pepper instead of sausage or
hamhocks and make it vegetarian. Typical seasonings are thyme,
basil, and garlic (plus the trinity.)
Use small red beans, not kidney beans. I also doctor-up canned
blackeyed peas this way and eat them with rice.
This would be a good use for the smoke pork neckbones they sell at
Cub Foods.
Bob
thefirstwml
New member
Dan Abel wrote:
All *I* know is that cooking wine (with salt added) is available
in supermarkets that do not sell drinkable alcohol.
--
Jean B.
All *I* know is that cooking wine (with salt added) is available
in supermarkets that do not sell drinkable alcohol.
--
Jean B.
Last Man Standing
New member
Red Beans & Rice
On Feb 13, 7:58?am, George Shirley wrote:
George, I love pinto beans cooked with onion and a ham hock, and put
over big slices of buttered cornbread and topped with some good hot
pepper relish "chow chow". Grew up on those and I still make them
once in a while to feed my comfort food cravings.
On Feb 13, 7:58?am, George Shirley wrote:
George, I love pinto beans cooked with onion and a ham hock, and put
over big slices of buttered cornbread and topped with some good hot
pepper relish "chow chow". Grew up on those and I still make them
once in a while to feed my comfort food cravings.
dragon chica
New member
In article ,
Leonard Blaisdell wrote:
Leo, the only reason for the granules is that they are dry. You could
as easily use base (powder or paste) or cubes (as you mention). I made
the seasoning blend in bulk a few years ago and made up packages for my
son and son-in-law. The granular form was easy to work with.
I made a batch for dinner this evening and used 2 cups of homemade
chicken broth for the liquid (not much in the way of dry herbs in
tonight's) and it was very nice. Enough flavor but far less salty
tasting. I broke vermicelli into ~1/2" pieces. It worked a treat.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
Leonard Blaisdell wrote:
Leo, the only reason for the granules is that they are dry. You could
as easily use base (powder or paste) or cubes (as you mention). I made
the seasoning blend in bulk a few years ago and made up packages for my
son and son-in-law. The granular form was easy to work with.
I made a batch for dinner this evening and used 2 cups of homemade
chicken broth for the liquid (not much in the way of dry herbs in
tonight's) and it was very nice. Enough flavor but far less salty
tasting. I broke vermicelli into ~1/2" pieces. It worked a treat.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
dianaflo909
New member
"Goomba" wrote in message
news:[email protected]...
No, they are definitely not the same. But maybe Om meant to put that in a
separate sentence.
Jill
news:[email protected]...
No, they are definitely not the same. But maybe Om meant to put that in a
separate sentence.
Jill
Jose The Antichrist
New member
On 2/12/2011 4:56 PM, Steve Pope wrote:
Google doesn't help rfc get back on a food-discussion track.
gloria p
Google doesn't help rfc get back on a food-discussion track.
gloria p
cksunshine
New member
Goomba wrote:
No, alas, Jill wanted to make the point that the customer is always right. I
just hope the staff ate her order and charged her for it.
Orlando
No, alas, Jill wanted to make the point that the customer is always right. I
just hope the staff ate her order and charged her for it.
Orlando
jahladanuts
New member
In article ,
Leonard Blaisdell wrote:
Leo, the only reason for the granules is that they are dry. You could
as easily use base (powder or paste) or cubes (as you mention). I made
the seasoning blend in bulk a few years ago and made up packages for my
son and son-in-law. The granular form was easy to work with.
I made a batch for dinner this evening and used 2 cups of homemade
chicken broth for the liquid (not much in the way of dry herbs in
tonight's) and it was very nice. Enough flavor but far less salty
tasting. I broke vermicelli into ~1/2" pieces. It worked a treat.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
Leonard Blaisdell wrote:
Leo, the only reason for the granules is that they are dry. You could
as easily use base (powder or paste) or cubes (as you mention). I made
the seasoning blend in bulk a few years ago and made up packages for my
son and son-in-law. The granular form was easy to work with.
I made a batch for dinner this evening and used 2 cups of homemade
chicken broth for the liquid (not much in the way of dry herbs in
tonight's) and it was very nice. Enough flavor but far less salty
tasting. I broke vermicelli into ~1/2" pieces. It worked a treat.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
simple yet astonishing
New member
Melba's Jammin' wrote:
It's definitely degraded right now. If I go to
groups.google.com, check "google groups only", and enter search
terms of "Steve" and "red beans and rice" I get a large volume of
results that includes posts that click through to my past posts.
If I add "rec.food.cooking" to the search terms in an attempt
to narrow it down, I get zero results! Definitely borked.
To me it has the appearance of omitting the header, and the last few
lines of each each post from the search base.
Steve
It's definitely degraded right now. If I go to
groups.google.com, check "google groups only", and enter search
terms of "Steve" and "red beans and rice" I get a large volume of
results that includes posts that click through to my past posts.
If I add "rec.food.cooking" to the search terms in an attempt
to narrow it down, I get zero results! Definitely borked.
To me it has the appearance of omitting the header, and the last few
lines of each each post from the search base.
Steve
JSJellyBean
New member
On 2011-02-13, zxcvbob wrote:
Wiki says either are acceptable. Most recipes indicate KBs, but then
show an almost refried bean texture in pics:
http://en.wikipedia.org/wiki/File:Red_beans.jpg
I've never had authentic RB&R in LA, but I love Popeye's version,
which is suposedly award winning, if chain food can actually aspire to
such a thing. Popeye's is almost like refried beans, in texture.
What I see in pics of RB&R are beans that appear to have been boiled
w/o pre-soaking, my preferred bean cooking method. It would be near
impossible to mash or get bean cream from pre-soaked or frozen or
canned beans, as KBs have extremely tough skins. I'm not a KB fan for
that reason alone.
OTOH, I used to feel that way about lima beans, too, till I discovered
boiling dried lima beans w/o pre-soaking caused the skins to turn
almost gossamer/diaphanous in texture. I've not tried it with dried
KBs, but should. It would explain the creamy, almost refried, texture
of KBs in RB&R dish pictures.
I agree about the cayenne. Needs some HOT. I've been using Tabasco
habanero, of late. Not really that hot and has great flavor.
nb
Wiki says either are acceptable. Most recipes indicate KBs, but then
show an almost refried bean texture in pics:
http://en.wikipedia.org/wiki/File:Red_beans.jpg
I've never had authentic RB&R in LA, but I love Popeye's version,
which is suposedly award winning, if chain food can actually aspire to
such a thing. Popeye's is almost like refried beans, in texture.
What I see in pics of RB&R are beans that appear to have been boiled
w/o pre-soaking, my preferred bean cooking method. It would be near
impossible to mash or get bean cream from pre-soaked or frozen or
canned beans, as KBs have extremely tough skins. I'm not a KB fan for
that reason alone.
OTOH, I used to feel that way about lima beans, too, till I discovered
boiling dried lima beans w/o pre-soaking caused the skins to turn
almost gossamer/diaphanous in texture. I've not tried it with dried
KBs, but should. It would explain the creamy, almost refried, texture
of KBs in RB&R dish pictures.
I agree about the cayenne. Needs some HOT. I've been using Tabasco
habanero, of late. Not really that hot and has great flavor.
nb
<3 Funny - Chick <3
New member
On Sat, 12 Feb 2011 18:57:39 -0800, sf wrote:
Navy beans work as well... with most red beans the color lightens to
pale pink or completely fades to white during cooking... calico,
cranberry, all those fancy schmancy beans the color disappears when
cooked.
Navy beans work as well... with most red beans the color lightens to
pale pink or completely fades to white during cooking... calico,
cranberry, all those fancy schmancy beans the color disappears when
cooked.
plecostomusmodel
New member
On 2011-02-14, jmcquown wrote:
I'm tellin' ya', y'all be eating crap if you buy anything by
Zatarain's!
Jes so I wouldn't be talking out my ass, jes today I bought a serving
of Zatarain's RB&R frozen entree. Whatta joke! Allegedly 12 oz of
food, it had about six nickel-sized slices of sausage and about a
dozen red beans floating around in a sea of the most insipid rice
sludge I've ever tasted. I wouldn't recommend Zatarain's to a
starving dog.
nb
I'm tellin' ya', y'all be eating crap if you buy anything by
Zatarain's!
Jes so I wouldn't be talking out my ass, jes today I bought a serving
of Zatarain's RB&R frozen entree. Whatta joke! Allegedly 12 oz of
food, it had about six nickel-sized slices of sausage and about a
dozen red beans floating around in a sea of the most insipid rice
sludge I've ever tasted. I wouldn't recommend Zatarain's to a
starving dog.
nb
On Sun, 20 Feb 2011 10:55:37 -0800, Dan Abel wrote:
i took a short romp through google and couldn't find anything explicit.
but consider this: groceries need no license to sell it and buyers do not
need to be of legal age. to me, that says it is somehow 'not wine.'
your pal,
blake
i took a short romp through google and couldn't find anything explicit.
but consider this: groceries need no license to sell it and buyers do not
need to be of legal age. to me, that says it is somehow 'not wine.'
your pal,
blake