Moms Pron Pt.4

Phubar · 08-19-2009, 02:26 PM

She said:"Well...if those guys over there pay for my ticket I'll be more than willing to share my recipes!"

Clockwise:chickenwings in gravy/sauce,rice and boiled cauliflower.
I also took a pic of the Adjoema pepper that my mom and I use often,it's the same as Habanero Gold.
http://palmvrienden.net/lapalmeraie/2009/05/pepers/ if you scroll a lil' bit down you'll see a list with names of peppers and numbers behind them to indicate how hot they are.
Last pic is my lil' bro' shredding it.

nolesfan954 · 08-19-2009, 02:56 PM

Wow, rice and gravy! I thought only coastal southerners eschewed mashed potatoes and gravy for rice and gravy. I was raised on fried chicken with rice and gravy...to this day it's still my usual Sunday dinner.

Phubar · 08-19-2009, 03:09 PM

Quote:

Originally Posted by nolesfan954

Wow, rice and gravy! I thought only coastal southerners eschewed mashed potatoes and gravy for rice and gravy. I was raised on fried chicken with rice and gravy...to this day it's still my usual Sunday dinner.

Ya gotta love rice n gravy!
That's often a base for my regular dish but that's how we eat where I come from (Suriname).

nolesfan954 · 08-19-2009, 03:38 PM

That's interesting. I've read that people from a thin strip along the Gulf coast from Louisiana to the Florida panhandle (where I was raised) usually serve rice rather than pototoes because so much rice is grown in Louisiana and of course is heavily influenced by Creole cooking. I'm sure Surinam has made its contribution to Creole cooking...

landarc · 08-19-2009, 04:14 PM

Nice looking grub there. I love rice with gravy, part of my American/Japanese fusion preferences. You eat those peppers at the table?

planoguy · 08-19-2009, 04:35 PM

We always had rice and gravy with chicken fried steak.....

Phubar · 08-19-2009, 04:43 PM

Quote:

Originally Posted by landarc

Nice looking grub there. I love rice with gravy, part of my American/Japanese fusion preferences. You eat those peppers at the table?

Not like that,we chop it to lil' bits and cook it with it or slice a piece of and let it fload in your pan of meat and gravy so the flavour blends in,before you serve you pull it out.
Often we make sambal (chop the peppers up,mixed with vinigar,chopped garlic and onion) and serve a teaspoon full with the dish.

Phubar · 08-19-2009, 04:47 PM

Quote:

Originally Posted by nolesfan954

That's interesting. I've read that people from a thin strip along the Gulf coast from Louisiana to the Florida panhandle (where I was raised) usually serve rice rather than pototoes because so much rice is grown in Louisiana and of course is heavily influenced by Creole cooking. I'm sure Surinam has made its contribution to Creole cooking...

I bet it has.
Haven't been there in a very long time,many ingredients aren't sold here in Holland but I can't complain.
Still we have many stores that import exotic stuff but often not just the right stuff.

Divemaster · 08-19-2009, 04:47 PM

Dang man! It's another couple of hours till I get dinner. Just ain't fair I tell ya, ain't fair!

Phubar · 08-19-2009, 04:57 PM

Quote:

Originally Posted by Divemaster

Dang man! It's another couple of hours till I get dinner. Just ain't fair I tell ya, ain't fair!

Now you know what I'm experiencing when I'm on my work with a more than regular cheese sandwich staring at smoked/grilled food in the morning what you guys whupped up for dinner!

Divemaster · 08-19-2009, 05:03 PM

We have our ways of getting even... Where is Rick when you need him?!?! LOL

cowgirl · 08-19-2009, 05:12 PM

Mmmm... Your Mom should have her own cooking show.

Looks excellent Phubar!

Phubar · 08-19-2009, 05:16 PM

Quote:

Originally Posted by cowgirl

Mmmm... Your Mom should have her own cooking show.

Looks excellent Phubar!

Thanks Dr.J!
Today I thought maybe she should join the forum to post her own food instead of me!

Phubar · 08-19-2009, 05:18 PM

Quote:

Originally Posted by Divemaster

We have our ways of getting even... Where is Rick when you need him?!?! LOL

Busy on Tattoo,taking some pics for some excellent food pron......washing his new ride!?

cowgirl · 08-19-2009, 05:25 PM

Quote:

Originally Posted by Phubar

Thanks Dr.J!
Today I thought maybe she should join the forum to post her own food instead of me!

You can't quit Phubar, we'd miss ya! There's room for both of you here.

08-19-2009, 04:14 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice looking grub there. I love rice with gravy, part of my American/Japanese fusion preferences. You eat those peppers at the table? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-19-2009, 04:47 PM	#9
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Dang man! It's another couple of hours till I get dinner. Just ain't fair I tell ya, ain't fair! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

08-19-2009, 05:03 PM	#11
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	We have our ways of getting even... Where is Rick when you need him?!?! LOL __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

08-19-2009, 05:12 PM	#12
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Mmmm... Your Mom should have her own cooking show. Looks excellent Phubar! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

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08-19-2009, 02:56 PM	#2
nolesfan954 On the road to being a farker Join Date: 07-22-09 Location: Hollywood, FL	Wow, rice and gravy! I thought only coastal southerners eschewed mashed potatoes and gravy for rice and gravy. I was raised on fried chicken with rice and gravy...to this day it's still my usual Sunday dinner.

08-19-2009, 03:38 PM	#4
nolesfan954 On the road to being a farker Join Date: 07-22-09 Location: Hollywood, FL	That's interesting. I've read that people from a thin strip along the Gulf coast from Louisiana to the Florida panhandle (where I was raised) usually serve rice rather than pototoes because so much rice is grown in Louisiana and of course is heavily influenced by Creole cooking. I'm sure Surinam has made its contribution to Creole cooking...

08-19-2009, 04:35 PM	#6
planoguy Full Fledged Farker Join Date: 07-02-09 Location: Plano, TX	We always had rice and gravy with chicken fried steak.....