One more suggestion if you add your vegetables before you add the flour, and cook them for 345 minutes, they will caramelize just a little bit and add a lot more flavor. Then add your flour and cook everything the same. It takes an extra five minutes, but it’s worth it. Read about Maillard on food. it will explain why you want to brown things before you make a stew or a gravy
That looks wonderful, but if you were to actually brown, the pork, the flavor would be five times better. let it cook in a single row for three or five minutes until it’s brown, not gray, then turn it over, and do the same to the other side, then take those pieces out and put in new pieces until they’re all browned then cook like you normally would and it would be so much better. Read any cooking book aboutbrowning meats and why it’s imperative
You don’t have to bother changing spoons when you’re tasting bubbling liquid. No germs in your mouth. I can’t survive what’s bubbling in that pot. In our house we save all the bones from all the chicken and all the ribs and all that everything and freeze them we take them right off of peoples plates after their eating, so we can make bone broth with them later. You don’t have to worry about germs. When that stuff is boiled, there are no germs mercifully because there is so much flavor those phones it’s a shame to waste them. We keep chicken bones separate from big bones and beef bones, separate from pork bones and pork bones separate from lamb bonesand ham separate from trombones
Kenyon, love your videos and recipes. I'm a transplanted Louisiana man living in Wisconsin, bringing good food up here. One thing, please don't refer to the Cajun Trinity as the Holy Trinity. There's only one Holy Trinity, the Father, Son and Holy Spirit. Otherwise, rock on!
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
Hey there, new to your channel I love your recipes and this one here looks delicious 😋
Oh the possibilities 😊
Looks real good
Yum. If you eat it open face, you can probably call it SOS (Sh** On A Shingle).
Yummy 😊💛💛💛💛💛🇺🇲
One more suggestion if you add your vegetables before you add the flour, and cook them for 345 minutes, they will caramelize just a little bit and add a lot more flavor. Then add your flour and cook everything the same. It takes an extra five minutes, but it’s worth it. Read about Maillard on food. it will explain why you want to brown things before you make a stew or a gravy
Why would I cook vegetables for 345 minutes? That’s nearly 6 hours?
He means 3 minutes and 45 seconds@@theredgoatee7919
Can’t ever have to much black pepper in brown gravy!!!
I like my gravy a little thinner than that. Just personal preference. Reminds me of Moms.
That looks wonderful, but if you were to actually brown, the pork, the flavor would be five times better. let it cook in a single row for three or five minutes until it’s brown, not gray, then turn it over, and do the same to the other side, then take those pieces out and put in new pieces until they’re all browned then cook like you normally would and it would be so much better. Read any cooking book aboutbrowning meats and why it’s imperative
rice
Shoulda used wild pork not Publix
Brown suger water ? You mean soysauce
You don’t have to bother changing spoons when you’re tasting bubbling liquid. No germs in your mouth. I can’t survive what’s bubbling in that pot. In our house we save all the bones from all the chicken and all the ribs and all that everything and freeze them we take them right off of peoples plates after their eating, so we can make bone broth with them later. You don’t have to worry about germs. When that stuff is boiled, there are no germs mercifully because there is so much flavor those phones it’s a shame to waste them. We keep chicken bones separate from big bones and beef bones, separate from pork bones and pork bones separate from lamb bonesand ham separate from trombones
Dude noooooo that is the worst sandwich ever. Put that goodness on rice or noodles or measured taters. But never in bread like that.
Kenyon, love your videos and recipes. I'm a transplanted Louisiana man living in Wisconsin, bringing good food up here. One thing, please don't refer to the Cajun Trinity as the Holy Trinity. There's only one Holy Trinity, the Father, Son and Holy Spirit. Otherwise, rock on!