Red Mosquito

stuffed bell peppers and corn on the cob

Grilled spare ribs

Chris_H_2 wrote:Grilled spare ribs

3-2-1 method?

doug rr wrote:

Chris_H_2 wrote:Grilled spare ribs

3-2-1 method?

Nah. Actually this

thinking about maybe jambalaya or gumbo

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:Grilled spare ribs

3-2-1 method?

Nah. Actually this

This was a disaster. Damn grill fire.

tragabigzanda wrote:

epilogue wrote:thinking about maybe jambalaya or gumbo

Is it normal to start making gumbo or jambalaya this late in the day? I’m not insinuating anything, I just assumed those are both “get up at 5am” sorts of dishes. Like Tonkotsu.

I make a gumbo that takes about 2 1/2 hours.

Taco salad

tragabigzanda wrote:

epilogue wrote:thinking about maybe jambalaya or gumbo

Is it normal to start making gumbo or jambalaya this late in the day? I’m not insinuating anything, I just assumed those are both “get up at 5am” sorts of dishes. Like Tonkotsu.

Plus all the shopping

Chris_H_2 wrote:

tragabigzanda wrote:

epilogue wrote:thinking about maybe jambalaya or gumbo

Is it normal to start making gumbo or jambalaya this late in the day? I’m not insinuating anything, I just assumed those are both “get up at 5am” sorts of dishes. Like Tonkotsu.

I make a gumbo that takes about 2 1/2 hours.

Yeah I don't think of gumbo as an all-day food but I also have never, at 3 pm, suddenly decided to make gumbo.

tragabigzanda wrote:

epilogue wrote:thinking about maybe jambalaya or gumbo

Is it normal to start making gumbo or jambalaya this late in the day? I’m not insinuating anything, I just assumed those are both “get up at 5am” sorts of dishes. Like Tonkotsu.

Yeah neither really needs all day. I'm not saying that using the entire day is a bad call. I'm sure there are some purists out there that would say we're not making the real dishes in 2 hours or whatever. But it's just a bunch of delicious stuff in a pot.

Either way, we ended up doing a shrimp an and andouille pasta instead.

You can get jambalaya done in 45 mins start to belly if you have to. Mine usually take 1.5 to 3.5 hours though, depending on which recipe.

Grilled thighs, grilled zucchini and mashed potatoes

doug rr wrote:stuffed bell peppers and corn on the cob

this since we were lazy last night and ordered pizza

Chris_H_2 wrote:

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:Grilled spare ribs

3-2-1 method?

Nah. Actually this

This was a disaster. Damn grill fire.

go on...

epilogue wrote:

tragabigzanda wrote:

epilogue wrote:thinking about maybe jambalaya or gumbo

Is it normal to start making gumbo or jambalaya this late in the day? I’m not insinuating anything, I just assumed those are both “get up at 5am” sorts of dishes. Like Tonkotsu.

Yeah neither really needs all day. I'm not saying that using the entire day is a bad call. I'm sure there are some purists out there that would say we're not making the real dishes in 2 hours or whatever. But it's just a bunch of delicious stuff in a pot.

Either way, we ended up doing a shrimp an and andouille pasta instead.

Moreso I'm just surprised that you had all the stuff for gumbo on hand, or were looking to begin gathering ingredients at 3:15 in the afternoon. Usually I know what I'm doing for dinner by noon or I'll end up doing something pretty simple with pantry/freezer staples.

Mickey wrote:

epilogue wrote:

tragabigzanda wrote:

epilogue wrote:thinking about maybe jambalaya or gumbo

Is it normal to start making gumbo or jambalaya this late in the day? I’m not insinuating anything, I just assumed those are both “get up at 5am” sorts of dishes. Like Tonkotsu.

Yeah neither really needs all day. I'm not saying that using the entire day is a bad call. I'm sure there are some purists out there that would say we're not making the real dishes in 2 hours or whatever. But it's just a bunch of delicious stuff in a pot.

Either way, we ended up doing a shrimp an and andouille pasta instead.

Moreso I'm just surprised that you had all the stuff for gumbo on hand, or were looking to begin gathering ingredients at 3:15 in the afternoon. Usually I know what I'm doing for dinner by noon or I'll end up doing something pretty simple with pantry/freezer staples.

It's not hard to go to the store after 3pm.

epilogue wrote:

Mickey wrote:

epilogue wrote:

tragabigzanda wrote:

epilogue wrote:thinking about maybe jambalaya or gumbo

Is it normal to start making gumbo or jambalaya this late in the day? I’m not insinuating anything, I just assumed those are both “get up at 5am” sorts of dishes. Like Tonkotsu.

Yeah neither really needs all day. I'm not saying that using the entire day is a bad call. I'm sure there are some purists out there that would say we're not making the real dishes in 2 hours or whatever. But it's just a bunch of delicious stuff in a pot.

Either way, we ended up doing a shrimp an and andouille pasta instead.

Moreso I'm just surprised that you had all the stuff for gumbo on hand, or were looking to begin gathering ingredients at 3:15 in the afternoon. Usually I know what I'm doing for dinner by noon or I'll end up doing something pretty simple with pantry/freezer staples.

It's not hard to go to the store after 3pm.

Yeah but it's not fun either.