Brad: what a great video. Your channel is the real deal and I am very happy that I found it. May GOD continue to bless you and your family! Cheers - Roy
@@royhammett3572 thank you Roy! God is good all the time! He's blessed me and my family so much, that I'm just trying to give back. Thank you so much for kind words
@@KrazyKajun602 yep exactly great point! The little bit of Rotel I used never seemed to faze my pot. However I did learn my lesson years ago by putting tomato sauce in my black pot and it did exactly that, ate up the coating and it tastes the iron lol. I think in episode 9 when I cooked the crawfish and chicken sauce picant in my magnalite pot I explained exactly that.
Brad: been waiting on this one - there's nothing wrong, you just happy to have this great food. I'll be making my next one like yours - thanks for sharing. Cheers - Roy
@@bradsimon5846 great. I am doing some figs now, did you just put them in the jar and tight the lid? Did you just put the lids and tighten or did you have to do a water bath so the lid could seal?
@@KrazyKajun602 sorry man I'm just realizing the message. I boiled the lids in hot water, and put the jars in the oven at 250 degrees, then I put the figs in the jars hot. Then take the lids out of the hot water and sealed the figs
Brad: looks like I'm about a year late finding your channel. Been trying to catchup on all your videos. The cooking is great and your videos are fun to watch. Keep em coming - Cheers - Roy
what meat can be cooked down to get the grease if you can't get your hands on hog lard? I find when i just use bacon i can't make enough grease to fry the meat. I thought about buying fresh green onion or cajun sausage out of the casing to make grease. What you think?
While we wait we hydrate!!!. I also like a meaty jambalaya, can't stand all rice and no meat. I wonder if it would make a difference using dark brown sugar instead?
Yeah man my apologies! The wind was awful outside. I need to find out if they make a mic that cancels the back ground noise out. I appreciate you watching and the input. When I went back and watched the video after my wife edited it I was bummed bad when I herd the sound. I started to not post the video, but I had put way too much work in it not to.
Brad, I'm thinking shrimp base, Dried shrimp, dried shrimp powder, Knorrs shrimp Boullion......any of these to make a stock, instead of using chicken stock. But hey, when I make my video, I'll use it. lol Until then, I enjoyed your video. Oh man, I forgot that lobster base too.😃
That looks close to being a fricassee/stew. regardless, I'd be on that like a hobo would be on a ham hock. Looks very good and I am sure it was. Thanks for the video
Ain't many people know about that sugar roux. That isn't a shoulder steak either, it's a full cut round steak. But who cares?? Great looking steak and gravy, Brad.
Thank you so much for subscribing! I'll send you a link that has an order form. I'm still hoping and praying that my seasoning will make it world wide someday.
I love your videos, and I love to cook. Thanks for the content. My grandmother was from Kaplan, and your videos brought back memories of her. Thank you
