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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #21  
Old 08-11-2012, 03:33 PM
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I think T= tablespoon & t= teaspoon
Correct...
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  #22  
Old 08-11-2012, 05:09 PM
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Thanks guys.
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  #23  
Old 08-11-2012, 06:16 PM
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Quote:
Originally Posted by bjhooper82 View Post
I think T= tablespoon & t= teaspoon
correct
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  #24  
Old 08-11-2012, 06:19 PM
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I just got done mixing it all up and back in the jar to ferment. I used my in-law's hot sauce instead of Tobasco.... Has a little more kick to it. Now tell me this... How do you stop yourself from eating them before it's ready? I'm afraid they won't make it 7 days!
Once you try the finished product you will wait next time.
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  #25  
Old 08-21-2012, 03:02 PM
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About 18 hours into it.
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  #26  
Old 08-21-2012, 03:08 PM
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made that much juice already?
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  #27  
Old 08-21-2012, 03:14 PM
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made that much juice already?
Yeah, I was shocked when I woke up this morning and seen that. There was no juice in the jar last night.
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  #28  
Old 08-21-2012, 03:15 PM
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Sweet! Mine didn't make that much juice. Wife don't like when I eat them cause she said too much garlic! She doesn't like my ability to clear the room!!
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  #29  
Old 10-24-2012, 07:55 PM
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Tonight is pickle night! I used kosher spears in 1/2 gal size. They came out great, the kids can't stop eating them. Making a gallon of slices next time and may add fresh jalapenos for mote kick! Thanks for a nice recipe. Pic coming
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  #30  
Old 10-24-2012, 07:56 PM
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  #31  
Old 10-25-2012, 06:34 AM
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Look good!!!
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  #32  
Old 10-25-2012, 07:15 AM
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And a very good beer there.
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  #33  
Old 10-25-2012, 10:41 AM
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Quote:
Originally Posted by bjhooper82 View Post
I think T= tablespoon & t= teaspoon

This damn website is a bastian of knowledge....learn something new every day...............

Now on to the pickles
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