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Thread: Easy Cajun Cooking - Red Beans and Rice

  1. #11
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    Quote Originally Posted by Captain Obvious View Post
    Rinsing kraut?

    Blasphemy!
    Normally I would agree, but in a stew it shouldn't overpower. That being said, if the kraut is not too sour, I have been known to use it straight.
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



    "The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
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  3. #12
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    Quote Originally Posted by Mister D View Post
    Keilbasa! I thought were of Polish extraction, CO.

    Upon investigation it appears that this is Pittsburgh English.

    http://en.wikipedia.org/wiki/Pittsburgh_English
    Not necessarily, kielbasa comes from the Polish spelling kiełbasa, (pronounced kiewbasa) however in english, the "l" is used.
    In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.



    "The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
    Mahatma Gandhi

  4. #13
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    Quote Originally Posted by Dr. Who View Post
    Not necessarily, kielbasa comes from the Polish spelling kiełbasa, (pronounced kiewbasa) however in english, the "l" is used.
    Of course. That is how kiełbasa is transliterated.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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    Quote Originally Posted by Mister D View Post
    Keilbasa! I thought were of Polish extraction, CO.

    Upon investigation it appears that this is Pittsburgh English.

    http://en.wikipedia.org/wiki/Pittsburgh_English
    Hah! After reading the first line of your post I was gearing up for a retort.

    Yeah, it's the yinzer in me.
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    So I'm perusing that Wiki...

    "Jag" is in there, but no jagoff - which is probably in the top 5 yinzer lingo words.

    $#@!ing jagoffs.
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    Coincidentally, my HUngarian friend/tenant just made some awesome stuffed cabbage. I was impressed and must try my hand at it this weekend. He used fatty hamburger which I'm sure most people would prefer but I'll go with a mix of very lean beef and some fattier pork. I'll use onions to help keep it moist. Besides, it will simmer in broth. I'm really looking forward to this.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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    Man - stuffed cabbage is an ethnic staple for me.

    My mom made it, I could never duplicate it but I do pretty well. She was Russian and I don't know if this is Russian or something else. Just hunky maybe.

    When I was making kraut in crocks a while back someone suggested putting a whole head of cabbage in the crock to ferment with the kraut and make stuffed cabbage out of it - so I did. Had a family GTG and I almost got disinherited. It was good, but it wasn't "stuffed cabbage".

    My wife makes a stuffed cabbage soup. Basically the same ingredients but more tomato sauce & soup. It's pretty good actually.
    my junk is ugly

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    Quote Originally Posted by Captain Obvious View Post
    Man - stuffed cabbage is an ethnic staple for me.

    My mom made it, I could never duplicate it but I do pretty well. She was Russian and I don't know if this is Russian or something else. Just hunky maybe.

    When I was making kraut in crocks a while back someone suggested putting a whole head of cabbage in the crock to ferment with the kraut and make stuffed cabbage out of it - so I did. Had a family GTG and I almost got disinherited. It was good, but it wasn't "stuffed cabbage".

    My wife makes a stuffed cabbage soup. Basically the same ingredients but more tomato sauce & soup. It's pretty good actually.
    That's sort of what he did. I'm used to seeing it braised in the oven. I've been exposed to east/central European foods since we have so many Poles in my area. I'm part Polish myself. Anyway, he rolled the cabbages, put them in a thin tomato sauce, and set them on the stove to simmer for a few hours. They were like little meatloaves in cabbage. He also used less rice than I thought you were supposed to. Awesome eats.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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    The basic recipe I use is half ground beef, half ground pork - cut with a third or so par-cooked rice. Onion, garlic, salt, pepper.

    You have to par-boil the cabbage head and peel the leaves off (and your finger prints get burned off in the process) and roll them which is an art that I haven't fully acquired. You have to de-spine the cabbage leaves also.

    Then I roast them with tomato sauce, canned tomato soup (which is KEY), a small can of crushed tomatoes and all of the leftover cabbage bits mixed in.

    The recipe is basic but it's almost an all-day thing. Last time I made them I put them in the fridge and roasted them the next day.

    All of the studda-bubbas in my old neighborhood always made them in electric roasting pans.
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  14. #20
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    Thanks. I will take your advice. He used tomato sauce. Is tomato soup really so crucial?
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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