@Woodsman, yeah my experience is that it depends on the location and the management at that location. It is really hit or miss out there, not only at the Iron Skillet, but at most chain restaurants. I have found that some of the best food can be found at a locally owned mom and pop restaurants, but nothing anywhere near the pics being posted in this thread!
I’m honestly a little scared to post this and possibly subjecting myself to ridicule at the hands of people who hold this type of food sacred, but meh
Getting ready to cook my first pot of Jambalaya. It’s strictly a recipe I saw from a Paul Prudhomme video. I don’t change anything, add anything...always use the trinity. The reason I wanted to do it is because I always get Zatarain’s, why not make some myself. I’ve made Gumbo before and love the skill it takes to make a roux. Louisiana is somewhere I’ve always wanted to visit. There is so much culture, music and cuisine to experience. I only get to see it on television. Anyway, cooking lifts my spirits and I’m in need of some good cheer.
*the gravy master just snuck his way in there. Sneaky devil. Didn’t notice. I am super slugged in the brain today. Haha.
I could do do better next time, but I’m thankful for the bounty I was blessed with to feed my dad and I. The flavor was good. Super spicy though! I love cayenne pepper. Mama raised me on it.
I overcooked the rice and added a bit too much stock. There were a few more mistakes. I realize this now. Kinda pissed about it since I let someone divert me because they always think they’re right. Lol. Should’ve just ignored it and done my thing.
I love cooking as well. I learned a lot from my Sicilian Grandfather and Grandmother. Mostly my Grandmother because she lived many years longer. But when he was alive my Grandfather did a lot of cooking ... especially the seafood dishes ... during the Christmas holiday. For those who aren't Italian - during Christmas Eve the Italians celebrate the Feast Of Seven Fishes, and we have at least seven seafood dishes. My wife is not Italian, but she took great interest in our Family traditions and she worked alongside my Grandmother's to learn all my Grandmother's secret Family recipes. So between the two of us we can cook all those great Italian seafood dishes - and even if no one shows up on Christmas Eve, she and I still cook-up a seafood feast. We may not have all seven fishes ... but we try. And throughout the year I also cook, and to experiment with what-ever I can find in the kitchen to make some unique dish ... usually with mushrooms. And everything seems to start with sautéed onions.
Growing up a latchkey kid in the 90s, i learned to cook when i was 7 while my older sister did homework(after she almost burned down our kitchen heating up spaghettios on the stove). First thing i cooked on my own, and now my wife and daughter request it often is the humble hamburger hash. Cooking was where i shined as a kid and if it weren't for the hours and prolific drug abuse in the industry, i always aspired to be a chef. I worked in restaurants for years before i just had to get away from the toxic environments they often were.
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Getting ready to cook my first pot of Jambalaya. It’s strictly a recipe I saw from a Paul Prudhomme video. I don’t change anything, add anything...always use the trinity. The reason I wanted to do it is because I always get Zatarain’s, why not make some myself. I’ve made Gumbo before and love the skill it takes to make a roux. Louisiana is somewhere I’ve always wanted to visit. There is so much culture, music and cuisine to experience. I only get to see it on television. Anyway, cooking lifts my spirits and I’m in need of some good cheer.
*the gravy master just snuck his way in there. Sneaky devil. Didn’t notice. I am super slugged in the brain today. Haha.
I overcooked the rice and added a bit too much stock. There were a few more mistakes. I realize this now. Kinda pissed about it since I let someone divert me because they always think they’re right. Lol. Should’ve just ignored it and done my thing.
I learned three valuable lessons today:
1. Take control of your kitchen
2. Pay more attention to detail
3. Don’t stir the rice during the cooking process!
Yakamein aka Old Sober with Ramen Noodles instead of spaghetti. Another dish inspired by the great state of Louisiana and Chef, Ms. Linda Green.
Cauliflower Risotto (10 carbs per serving)