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Okay. I'm done. I thought this was a great forum to exchange ideas, and for the most part it is. But, some people get their kicks out of nitpicking details, rather than trying to understand what a person meant, even after clarification. You are exactly the sort of people I hate having...

I give up. Half the posts here are focusing on the choice of words. If I had said "(The current trend for) what we consider to be gumbo today - with browned roux being a key component - was created by Paul Prudhomme", would that have been okay?? This is what I meant, as I've explained already...

This is getting really silly, but fine. Here's what it says in that article: "The gumbo I did at Commander's was a roux gumbo," Prudhomme told Brett Anderson of the Times-Picayune in 2005. "To my knowledge, it had never been done before. It was chicken and andouille, down-and-dirty Cajun. It...

I never said I was an expert, and - jennyema- I also never said that that Paul Prudhomme invented roux, just that he invented what became accepted "laws" for modern Cajun cooking. You want facts about the history of Cajun cooking, read this: How Roux Made Its Way Into the Gumbo Pot | Serious...

The three related New Orleans dishes - gumbo, jambalaya, and etouffee - all potentially use file powder, and in the same way.

As you note here, file powder is used as a thickener, which is an important thing in a gumbo. If you make your gumbo with okra (which is very common), you technically don't need to use file as a thickener. But, you can add a tablespoon of it for the unique flavor benefit. Having said that, I...

Thanks...this is good to know! I did put the brisket in the pressure cooker for another 30 minutes, and it was a lot better, but not deli quality. I hate when the food I make isn't as good as the pros. But, this time, I think it comes down to the ingredients. ;)

I was a big fan of the movie The Highlander, where the lead character says several times, "I'm Duncan MacLeod from the Clan MacLeod". I worked with a man from Scotland at the time, and it amused him when I tapped into my heritage and said that "I'm Rob Perini from the Clan Perini". I'm not sure...

I used to think that the 1/4 teaspoon of salt in that recipe for 36 cupcakes didn't make a difference. I mean, what is that, 5 grains of salt per cupcake? I've stopped adding it to rice pudding because I figured I didn't miss it. But, there's a scientific reason why you want that little bit of...

Thanks for that! I found 2 pressure cooker recipes that said to cook it for an hour, but it's certainly worth trying again for 90 minutes...especially since I bought a second brisket because the price was so good. My comment about Kroger was more about the cut of meat (thinking, maybe, that I...

When it comes to people tinkering with a recipe, I publicly say that I don't have any problem with it, and I really do mean it. But, deep down, I think to myself, "Why are you leaving out the balsamic vinegar? That's the best part!!" :) @Sir_Loin_of_Beef: I can only imagine the burning rage...

After seeing all the posts about corned beef, I ended up making that for my St. Patrick's Day lunch. I used a pressure cooker, and got it done in an hour. I'll try the slow cooker method next time, since - tasty as it was - I found it to be a bit tough. Or, maybe it's because I got it from Kroger?

You're right, of course...but I still can't help myself. Sometimes - and I do find this funny - I'll do my usual deviations from the written recipe (i.e., healthier ingredients, more heat, etc.), and afterward I'll conclude that maybe - MAYBE - I might have made a mistake. Still, I'll only...

I just realized that I never make recipes as they're written.Oh, sure...I used to. I didn't know what I was doing at first, and I didn't have a sense of what my style was. I used to look at the "4-star +" recipes, only to find that people who gave them high ratings tended to put something like...

It sounds like you ended up with a beef brisket-style of preparation (which makes sense, since corned beef is processed brisket). Seeing how you did it, I already have thoughts of making reubens with the beef I haven't bought yet. :yum: I was surprised when you mentioned Meijer until I saw that...

Wow...if it looks like this, then I'd definitely want some! It seems that people wreck a perfectly good side of beef by boiling it.

This looks absolutely beautiful...I love the idea of a brunch! My eyes immediately went to those spinach pancakes (need to find some Dubliner cheese!) Thanks for posting!

I realized what day it is, and remembered that St. Patrick's Day is coming up. Then, I thought to myself, "Do I have to make corned beef and cabbage?" Of course, I could ignore the holiday and make whatever I want if I weren't part Irish (I'm Rob Perini from the Clan Perini...I wonder if anyone...

You're reminding me of some things (dressings and sauces)...and, I used to brew beer, but stopped when my wife got pregnant the first time (the hypersensitive nose doesn't like the smell of hops, it would seem).

This whole cooking thing started for me as a way to make some specific things, beginning with guacamole. Now, whenever I find something I like, I want to figure out how to make it myself. This means that I no longer buy (except in rare circumstances) the following anymore: Ice Cream Naan...

For people with gardens and trees (as well as chickens), do you sometimes give away your extras? If that's the case, then you're inspiring others to cook, too. I know I'd figure out a few things quickly if a neighbor showed up with 2 dozen eggs. :)

Chorizo applies here because I made so much of it. :) But, in the case of buying more than you have time to cook...oh, yeah. That happens quite often for me.

The Mexican kind...though, now that you mention it, I do have enough pork in the freezer to try my hand at the Spanish variety. :)

I like this...it's sort of like making pickled onions (I assume red onions), but with the beets playing a co-starring role.

If you read enough of my posts, you'll know that I like chorizo. Actually, I love chorizo. And, I love making chorizo. Sausage isn't a single-batch operation because there's so much prep and cleanup involved, so I usually end up with a lot of it. This last time, I made about 3 pounds of chorizo...