5:30 "Man, sometimes, my Aunt likes to taste da ball mixture raw - and dat's NASTEH!" Might be one of the greatest sentences I've ever heard in my life, lmao!
Couldn't sleep so I stayed up amd made this for dinner later today. Meatball stew is one of my all time fav meals. This os the 2nd time I made your recipe. Yum YUM!
Followed Chef Harley’s instructions to make this for the first time today. I’ve never had it before so I have no frame of reference as to how the flavor profile result should be. And I only had Tony’s to work with, but Scott’s has been ordered online. It sure was good but I need to do some fine tuning on the next round. There’s no guidance on how long to cook the meatballs. I set a timer for 40 minutes and then the added time of cooking the potatoes. The time for the meatballs before adding potatoes should have been longer, like even into an hour and a half to ensure the veg inside cooks through. Also, the gravy is very roux forward flavor-wise and I will decrease the amount next time. I was working with 1.5lbs beef so I adjusted down to 3/4 of the jar but could have done with 1/2. I did have some wagyu beef tallow and used that to sweat my veg and liked the flavor that added. Very tasty dish for my first time!
Oh My why I just finding you ? I was a 22 year old fawn from California that could not boil water , my husband's grandmother taught me to cook a 80 year old woman that lived in Sulphur Louisiana. I ditched my husband after 20 years because no good will always be no good but her love for cajan cooking just always stuck and grew within . I did alter I had to add two seeded jalapenos because that's just me . Why do you not make your own Roux ? No offense I'm just nosey that way 😜
So you going with 2 lbs of meat and so i need 1 whole jar of Rouge? The small bottle right? So when you make your Roux how many cups of floral and grease you use Mae me asking? Tankya Sha!
Now Pauran I use TBTBM also, now can ya tell me on the Brea crumbs? Bc even tho you can have 2 lbs of meat, that can be Inaccurate bc you may have more fat than beef in you meat mix. I was taught to cook according ta how you taste it in your heart, what is your thoughts on dat Mae ya Sha?
man that looks good and all i hav for tonite is a ribeye steak and a baked potato----but i am grillin some gator sausage and a crawfish etouffee on saturday
Fixed this dish for supper tonite. Gravy this good oughta be illegal!!
i sure enjoyed this video! Can't wait to try making this, Chef! Thanks!!!
5:30 "Man, sometimes, my Aunt likes to taste da ball mixture raw - and dat's NASTEH!"
Might be one of the greatest sentences I've ever heard in my life, lmao!
Love watching you Parrain!!
Your Meatball Stew looks Delicious!!
Love From Louisiana
Made this during a rainy day, incredible. Thanks for posting your process!
Garde don', sha! You know how to pass a good time.
I don't usually sautee my vegetables for my stews or gumbos but I might do that next go round. I let it cook down with the meat balls. On va voir!
Couldn't sleep so I stayed up amd made this for dinner later today. Meatball stew is one of my all time fav meals. This os the 2nd time I made your recipe. Yum YUM!
It sure is good to continue to see you cook in that kitchen ❤. Gonna make me some meatball stew now, me!
Love this made it tonight!
Followed Chef Harley’s instructions to make this for the first time today. I’ve never had it before so I have no frame of reference as to how the flavor profile result should be. And I only had Tony’s to work with, but Scott’s has been ordered online. It sure was good but I need to do some fine tuning on the next round. There’s no guidance on how long to cook the meatballs. I set a timer for 40 minutes and then the added time of cooking the potatoes. The time for the meatballs before adding potatoes should have been longer, like even into an hour and a half to ensure the veg inside cooks through. Also, the gravy is very roux forward flavor-wise and I will decrease the amount next time. I was working with 1.5lbs beef so I adjusted down to 3/4 of the jar but could have done with 1/2. I did have some wagyu beef tallow and used that to sweat my veg and liked the flavor that added. Very tasty dish for my first time!
Bonjour mon ami! Merci pour la recette parrain. 🥰
Looking great
Is your cajun seasoning with a lot of Salt, like most supermarket brands, or are you using one with less salt?
What seasoning can we use if we don’t have Scott’s?
Oh My why I just finding you ?
I was a 22 year old fawn from California that could not boil water , my husband's grandmother taught me to cook a 80 year old woman that lived in Sulphur Louisiana.
I ditched my husband after 20 years because no good will always be no good but her love for cajan cooking just always stuck and grew within .
I did alter I had to add two seeded jalapenos because that's just me .
Why do you not make your own Roux ?
No offense I'm just nosey that way 😜
I just found you Harvey! It's me Gerald Gene Gray and I just subscribed.
Another great video Chef
So you going with 2 lbs of meat and so i need 1 whole jar of Rouge? The small bottle right? So when you make your Roux how many cups of floral and grease you use Mae me asking? Tankya Sha!
Ooo wee ...
That some pretty gravy. Is it ready yet ??
Parrain, you starting to go viral....keep it up! Love your videos! You from Lafayette?
Hes from opelousas
BAW. DEY DONT KNOW NUTTIN ABOUT THAT. MEATBALL STEW HIT!
Looking good man!
I would have thought you would brown the meatballs first.
baby yessssss
Now Pauran I use TBTBM also, now can ya tell me on the Brea crumbs? Bc even tho you can have 2 lbs of meat, that can be Inaccurate bc you may have more fat than beef in you meat mix. I was taught to cook according ta how you taste it in your heart, what is your thoughts on dat Mae ya Sha?
Real deal Cajun food t-boy!
Love your accent 😊
man that looks good and all i hav for tonite is a ribeye steak and a baked potato----but i am grillin some gator sausage and a crawfish etouffee on saturday
Yeah you
Cooked dat today, bebé! Wit some petite pois on the side! ❤
GIVE ME SOME MORE!!!
I love that joke! I marry u but I’m from New Orleans. You cook & very handsome and easy on the eyes! I cook as well baby!
How come you always use water instead of a broth for a bit of extra flavor? Or don't you get the depth with stock or broth because of all the spices?
He adds bouillion ( condensed beef broth )
Gah ca Mathew Courville!
will the kids love it P boy?
thank about that love you bro
Never trust a skinny cook. No problems here!!