Foodies BS Thread.

Heck yeah!

 

https://youtu.be/kIJ3zkKlouk?si=IbDOc-nPIZPRH_5d

 

Just what I was taught growing up. I vary from my grandparents a little.

I use
Sirloin and cube it up
Pork loin cubed up
Ground beef
Cubed potatoes
Carrot cut up
Diced Onion
Diced up Turnip
Garlic crushed
Salt
Pepper

All of the above cubed should be about the same bite sized pieces so they are all cooked about the same time. I use the ground beef and steak in mine for the nice texture they both add.

I make pie crust but you can use like the pillsbury ones in the cold section from the store.

Oven 375

Pie crust rolled out into a nice circle (don't go too thin), put your filling on the crust more toward the lower half of the crust (I put as much in as I can fit), fold the other half over and then I use the flip and pinch method to crimp/seal the ends of the crust. Place on a cookie sheet (I put parchment paper down first, place the pasties on the parchment and cut a couple of vent holes in the top of the pies. You can egg wash if you want to have the crust shiny and a deeper golden brown.

Bakes for 45 minutes to 1 hour: You should be able to push a fork into the veggies with little resistance.

 

New to the Tacoma World. Been watching for a while. I can never pass on a food chat lol! Last night's spicy salty squid with crab stuffed scallop shells and pearled cous cous. Cheers everyone!

 

That's a heck of an entrance! Welcome to TW!

 

Haha! Thank you

 

Big fan of calamari, so this is something I’d be happy putting together. Been thinking of doing crab and crawfish stuffed bell peppers. Nice!

 

Low Country Boil Hashbrown Casserole
Hashbrowns, Andouille Sausage, Crawfish Tails, Shrimp, Cajun Seasoning, Corn, Crab, Green Onions, Parsley, Butter and Muenster Cheese.

Before



After



Plated

 

Hey hey!

 

What Cajun seasoning do you use? Just curious what makes its way elsewhere. McCormick bought Zatarain's a few years ago. I actually use different ones for different outcomes and my favorite has disappeared. I still have some, but not much.

 

I make my own with smoked paprika, cayenne pepper, black pepper, kosher salt, garlic powder, minced garlic and usually dried parsley but in this dish I used fresh parsley.

 

You are the man! Thanks for taking the time to write that up. I really appreciate the family recipe. Looking forward to making some!

 

I’ve done that recreating long gone seasonings based on labels (order is most to least) and just repetition until I thought it was right… most famously Lowrey’s 17 seasoning (salt free 17 ingredients).

 

Taco Tuesday!

 

Lamb burgers with grilled zucchini, feta and dill yogurt

 

I made some grilled zooks last night too for my wife. My food was curry jerk grilled pork chop, grilled cucumber, gnocchi in tomatoes and garlic.

 

I had this at a Greek restaurant last year and was absolutely enamored. It's called Pastisio. It's a Greek take on lasagna. Made with tube noodles, Bolognese sauce simmered for flavor for a few hours, and bechamel sauce on top. So creamy, meaty and absolutely delicious!

 

When I lived at a small guest house on the north coast of Jamaica, right next door was a Jerk Pork place. The guy cooking would pass a tin foil wrap of jerk over the fence to me every once in a while. In Kingston, the best jerk place was a take out by the drive inn movie place in New Kingston. They had separate cashiers for pork or chicken and a giant sign behind one cashier, "Pork Cashier Here".

 

Thats some good stuff. Used to get it in Greek Town in Detroit and then tried it at a place in Tarpon Springs (big greek population) when I was living in FL.