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Recent content by ddufore

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  1. ddufore

    Nola Cuisine site new url

    Awesome
  2. ddufore

    Lump charcoal

    I make my own. Don’t know how to make a link. Check out “Time to make charcoal” by ddufore.
  3. ddufore

    Impulse purchase

    I’m originally from very northern new york. About 45 mins from Malone where these originated. By far the best in my opinion. Glazier hot dogs are probably their best seller.
  4. ddufore

    Whole Pork Picnic for Grind?

    Or save the skin for boudin.
  5. ddufore

    Perfectly Porked Shoulder

    What modifications did you make to the finishing sauce?
  6. ddufore

    Cutworms killing my pepper seedlings, 50 plants killed so far, HELP!

    Cut rings of cardboard from paper towel or toilet paper cores about 2” in length. Make a slit in these rings so that you can open them and put these around the plants by pushing them into the soil about an inch. Plants should be protected from cutworms that usually do their damage at ground...
  7. ddufore

    Head Cheese time

    I’m in for the ride on this one!!
  8. ddufore

    Man I could go for a Muffaletta

    The olive salad makes it. Used to get a very good recipe on the NOLA cuisine website. Seems this site is no longer available.
  9. ddufore

    SoFlaQuer’s Finishing Sauce

    Can’t help with your question, but I will say that you won’t find a better finishing sauce.
  10. ddufore

    Pork butt chunks ideas?

    Souvlaki comes to mind
  11. ddufore

    SPOG Recipe

    I use granulated garlic and granulated onion with kosher salt and coarse ground pepper. This makes an awesome “house seasoning”.
  12. ddufore

    Where’s Nola Cuisine?

    Thanks rjob. Don’t know what happened to the site but there was a ton of information there.
  13. ddufore

    Where’s Nola Cuisine?

    Anybody know where this site went or how to access it? This was my go to site for an awesome andouille recipe. Tons of good recipes here.
  14. ddufore

    Preserving Chilis

    I roast, peel, chop, and pressure can them in pints and 1/2 pints. Put them on the shelf in the pantry and they are ready anytime. A little bit of work but so worth it.
  15. ddufore

    Roasted Green Chile Sausage

    I made this yesterday. Same amount. Used around 150g of roasted Big Jim peppers from my garden and the cheddar was Cabot Seriously Sharp. Awesome sausage. Big Jim’s were mild but flavorful. Will definitely be doing this again.
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