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Thread: The "Perfect" Red Beans and Rice

  1. #21
    Member... jmercer's Avatar
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    For those that might be interested in trying; a good source for authentic Creole and Cajun recipes the "Gumbo Pages" is a good start. The food is not hot as some would think. There's Crystals on the table for that.

    The Creole and Cajun Recipe Page (est. 1994)

    and for food stuffs from "Cajun Grocer".

    Cajun Food | Turducken | New Orleans Food | Live Crawfish | Boudin and more ....

    Great sources I've been using for years. I make a lot of my own stuffs now to get that right tweak.

    --

    and Desire Oyster Bar has a good bowl.

    ..
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    MJC (04-03-2016)

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    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by gssixgun View Post
    LOL


    All kidding aside though Red/Kidney beans are actually toxic if not cooked correctly

    Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). Different types of lectins are found in many species of beans, but are highest in concentration in red kidney beans. The unit of toxin measure is the hemagglutinating unit (hau).




    here is but one article

    Slow Cookers and Red Kidney Bean Poisoning - Dad Cooks Dinner

    I was always told that soaking overnight and a 15 minute hard boil BEFORE adding to any dish makes them safe for both problems
    Aha !! This explains my lack of interest in school studies. All that Public School chili I ate as a kid was loaded with Kidney beans (gag) I always knew I was being slowly poisoned. That C+ grade point average.......NOT MAH FAULT DAGNABBITS !!
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    NZ's okayest dad 1997 Grazor's Avatar
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    2 hours to go, but preliminary taste test results are mmmm and yummm.
    Into this house we're born, into this world we're thrown ~ Jim Morrison

  5. #24
    NZ's okayest dad 1997 Grazor's Avatar
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    Turned out very nice, used chorizo sausage. Bacon hock here is heavily salted before smoking, over did the himalayan salt a bit. Winter is coming, with a bit of tweaking this will be a regular on the fire. And thanks jmercer for the links, they look delicious. Will definitely be trying more of these type of recipes.
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    Quote Originally Posted by Grazor View Post
    2 hours to go, but preliminary taste test results are mmmm and yummm.
    It is best after an overnight sit in the frig for sure but who can resist.

    I make big batches and freeze most of it. I make mine a bit on the thick side and then thin down when heating up. Thaw, nuke, minute rice, splash of Crystal and eat.
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    Senior Member blabbermouth nessmuck's Avatar
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    Can you use...canned kidney beans ??? I just have a bunch in the pantry.

  8. #27
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    Quote Originally Posted by nessmuck View Post
    Can you use...canned kidney beans ??? I just have a bunch in the pantry.
    Yes!

    https://en.wikipedia.org/wiki/Phaseolus_vulgaris

    "Kidney beans, also known as red beans, are named for their visual resemblance in shape and color to kidneys. They are sometimes used in chili con carne, and are an integral part of the cuisine in northern regions of India. They are also used in New Orleans and much of southern Louisiana for the Monday Creole dish of red beans and rice."
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    Modern Day Peasant Nightblade's Avatar
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    Actually I am going to debate the kidney bean thing. Red beans and kidney beans are two different beans. I'm gonna throw a friendly debate here, I was the Mardi gras chef for ten years at my local bar n restaurant and all the NOLA natives I knew used the beans that glen used as did I. They are creamier than Kidneys. But, that does not make my way the end all be all and yes a lot of NOLANS mainly do Kidneys!
    Last edited by Nightblade; 04-03-2016 at 09:24 AM.
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    Modern Day Peasant Nightblade's Avatar
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    That being said Glen is also right in that there is a debate because quite frankly.....NOLA cuisine is not a mystery although people would like to wish it were because of the so called bragging right.....it's like the Etoufee debate to use a roux or not. Both are correct dishes, it just depends on what your fam grew up using, which I'm sure is also a debate but,then again that's the thing about Louisiana chefs and cooks they Luuuuv to argue over who's better........and they will never admit it so there ya go.
    Last edited by Nightblade; 04-03-2016 at 09:25 AM.
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