I'm probably going to be too busy until January, but then have lots of time.A big thank you to all who participated in the Gumbo Cookalong. I was on a steep learning curve which is what the Cookalong is all about. For me its been an exciting ride and I now have a new dish and technique to carry forward. I thank my American friends here for that.
Would anyone like a new Cookalong or do we need a break over Christmas?
Yeah we did paella, although it was a while back in Spring 2017. In fact, I think very few entered and apart from me no current members joined in - so maybe we could do it again?As for cookalong topics, have you done paella? I have a paella pan that I have never used for paella. That's a meal I haven't had the courage to take on.
Yes - many variations and almost everyone already cooks it in one shape or form. Its probably not challenging enough but would be OK for 'Dish of the Month' (the less demanding alternative to the Cookalong).One classic US dish I can think of is chili,
Get a copy of Charcuterie by Michael Ruhlman. There is a recipe for cold smoked andouille in it (plus a lot of other great charcuterie recipes).
Cold smoking is something you can do without a smoker. I made a cold smoke generator out of a tin can and a cheap soldering iron. You can put in any kind of enclosure. Alton brown uses an upside-down cardboard box.
That reminds me, I completely forgot I had home cured/smoked Tasso in the freezer, so I didn't use it in my gumbo this time. It doesn't make a really noticeable difference, but if I have it, I may as well use it. DOH!
I believe Ruhlman's Tasso has a little cinnamon in it. Not sure... and too lazy to look it up right now.We use Emeril's andouille and tasso recipes from his Real and Rustic book. We tried Rhulman's recipe once, and if I remember correctly without getting the book out, it had cinnamon in it, which made for a mighty odd tasting andouille to us. Regardless of whether it had the cinnamon or not, we made it once and decided to stick with Emeril's recipe. We always leave part of it raw for bulk andouille to use in burgers, meatloaf, etc, etc.
Due to the exponential rise of veganism the internet is awash with vegan carbonara recipes: About 32,400,000 results (0.51 seconds)It would be one heck of a challenge to make that one vegan, or even just dairy-free vegetarian.
Too general for the Cookalong - the guidelines for a Cookalong: to cook 'classic’ or regional recipes and/or practice specific techniques.Stew! Can be any type.