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RETIRED The LLama and VViles Thread <3 Doi!!!!!!!!!

4,911 3,283 December 28, 2009 at 10:57 AM
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VorlonFrog
01-23-2013 at 03:47 PM.
01-23-2013 at 03:47 PM.
Quote from PaintTheSkyGrey :
I made some Mardi Gras-type pasta tonight!



It's so good.
Damn son, but that looks KILLER good. nod
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veritablequandary
01-23-2013 at 03:47 PM.
01-23-2013 at 03:47 PM.
Quote from Clivefrog :
i do not eat enough sausages.
THAT'S WHAT SHE SAID

Whee
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VorlonFrog
01-23-2013 at 03:48 PM.
01-23-2013 at 03:48 PM.
Quote from veritablequandary :
THAT'S WHAT SHE SAID

Whee
Awright, ya gotta show me how to bypass that ALL-CAPS filter...
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PaintTheSkyGrey
01-23-2013 at 03:50 PM.
01-23-2013 at 03:50 PM.
Quote from VorlonFrog :
Damn son, but that looks KILLER good. nod
Please describe to me what andouille sausage tastes like, and the consistency. I was wimpy and didn't use it in this one, but may try it next time I make it.

From what I've gathered, it's chunkier than regular smoked sausage and is spicier.

Quote from VorlonFrog :
Awright, ya gotta show me how to bypass that ALL-CAPS filter...
YOU JUST HAVE TO USE AN EMOTICON WITH LOWER-CASE TEXT.

nod
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Last edited by PaintTheSkyGrey January 23, 2013 at 03:50 PM.
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veritablequandary
01-23-2013 at 03:55 PM.
01-23-2013 at 03:55 PM.
Quote from PaintTheSkyGrey :
Quote from VorlonFrog :
Awright, ya gotta show me how to bypass that ALL-CAPS filter...
YOU JUST HAVE TO USE AN EMOTICON WITH LOWER-CASE TEXT
nod
THlS IS FALSE.
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VorlonFrog
01-23-2013 at 03:57 PM.
01-23-2013 at 03:57 PM.
Quote from PaintTheSkyGrey :
Please describe to me what andouille sausage tastes like, and the consistency. I was wimpy and didn't use it in this one, but may try it next time I make it.

From what I've gathered, it's chunkier than regular smoked sausage and is spicier.
Yup, andouille is made with larger chunks of spiced pork. It's not nearly as finely ground as so many sausages, and it's stuffed in a larger-bore/diameter casing. Here's a recipe [nolacuisine.com] for making your own, to give you a good idea.

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PaintTheSkyGrey
01-23-2013 at 03:58 PM.
01-23-2013 at 03:58 PM.
BLACK MAGIC! Whee

Quote from VorlonFrog :
Yup, andouille is made with larger chunks of spiced pork. It's not nearly as finely ground as so many sausages, and it's stuffed in a larger-bore/diameter casing. Here's a recipe [nolacuisine.com] for making your own, to give you a good idea.
Is it gonna have a lot of gristly/fatty parts? Not a fan of fatty sections of meat.
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Last edited by PaintTheSkyGrey January 23, 2013 at 03:59 PM.

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teenbean
01-23-2013 at 04:02 PM.
01-23-2013 at 04:02 PM.
THlS IS A TEST.
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chevvy
01-23-2013 at 04:02 PM.
01-23-2013 at 04:02 PM.
Quote from Clivefrog :
man, that pasta looks delicious. i do not eat enough sausages.

Iagree It's impossible to ingest too much pig. I think the next one I order will be at least 400 lbs.
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veritablequandary
01-23-2013 at 04:03 PM.
01-23-2013 at 04:03 PM.
Quote from teenbean :
THlS IS A TEST.
WELL DONE MY FRlEND!
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chevvy
01-23-2013 at 04:06 PM.
01-23-2013 at 04:06 PM.
Quote from VorlonFrog :
Yup, andouille is made with larger chunks of spiced pork. It's not nearly as finely ground as so many sausages, and it's stuffed in a larger-bore/diameter casing. Here's a recipe [nolacuisine.com] for making your own, to give you a good idea.
drool What is Cure #1? Dontknow

Quote from teenbean :
thls is a test.

HOW DO YOU DO THAT?
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Last edited by chevvy January 23, 2013 at 04:07 PM.
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VorlonFrog
01-23-2013 at 04:07 PM.
01-23-2013 at 04:07 PM.
Quote from PaintTheSkyGrey :
BLACK MAGIC! Whee


Is it gonna have a lot of gristly/fatty parts? Not a fan of fatty sections of meat.
Depends on whose sausage you use. The authentic stuff [cajunsausage.com] generally has small portions of fat within it, which when grilled or sauteed, generate moisture into the rest of the sausage. If you prefer something that's lean and tasty, while not entirely authentic, I can recommend Aidell's andouille [aidells.com]. It's packed in small links, and generally available in most supermarkets food departments. It's quite tasty, IMHO.
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teenbean
01-23-2013 at 04:07 PM.
01-23-2013 at 04:07 PM.
Quote from veritablequandary :
Me too, and they are playing in DC one night only and I just HAPPENED to go on Stubhub and search for them even though I'd looked before Christmas and they weren't playing anywhere closer than Brooklyn (and with Dave Matthews! :yuckSmilie this year. I was psyched! Good seats too and not too expensive! Whee

This is tennis & lentil gal. We've been hanging out a LOT and decided to try just dating each other for a while. It's nice. Smilie

Congrats!!!

I've been dating the same guy since September and still can't call him a boyfriend. One of these days I'm accidentally going to call him Biker to his face. LMAO
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PaintTheSkyGrey
01-23-2013 at 04:08 PM.
01-23-2013 at 04:08 PM.
Quote from VorlonFrog :
Depends on whose sausage you use. The authentic stuff [cajunsausage.com] generally has small portions of fat within it, which when grilled or sauteed, generate moisture into the rest of the sausage. If you prefer something that's lean and tasty, while not entirely authentic, I can recommend Aidell's andouille [aidells.com]. It's packed in small links, and generally available in most supermarkets food departments. It's quite tasty, IMHO.
I was actually debating on buying that today. Thanks! Thumbup
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VorlonFrog
01-23-2013 at 04:09 PM.
01-23-2013 at 04:09 PM.
Quote from chewspam :
drool What is Cure #1? Dontknow
From the NolaCuisine.com web page:
Quote :
**Note – Prague Powder#1 is used for wet curing meats, to retain color and freshness. It is a ratio of 16 oz. salt to 1 ounce sodium nitrate.
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