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C'mon man. Don't speak for the entire fanbase. Just cause you think the fanbase thinks one way doesn't mean it's true.

I think this will be a ROFLSTOMP!!!

Falcons will SMASH the stains; Stains fans will say "Falcons had easy opponents" and we will Laugh at them and say YUP "The Stains are a dumpster team"

I have been a fan of this team since 1989, to my recollection there has never been many blow outs regardless of our seasonal records and many fun nail biting games. Saints vs Falcons or Falcons vs Saints tend to put people with heart trouble into the hospital.

But your more than welcome to assume what you will.

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I have been a fan of this team since 1989, to my recollection there has never been many blow outs regardless of our seasonal records and many fun nail biting games. Saints vs Falcons or Falcons vs Saints tend to put people with heart trouble into the hospital.

But your more than welcome to assume what you will.

But there have been a couple of blowouts since Ryan got here as well, and these are teams heading in opposite directions. Think it depends on their Oline, they could have 3 starters missing-that's something that Quinn would exploit.

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But there have been a couple of blowouts since Ryan got here as well, and these are teams heading in opposite directions. Think it depends on their Oline, they could have 3 starters missing-that's something that Quinn would exploit.

Your welcome to assume it will be a blow out, but the overall record between these teams is 68 to 64 I believe, I only know of one blow out the past few seasons maybe two and I know for sure they have actually had been in the Saints favor.

This is the NFL and even the worst team is some of the best 52 athletes in the country, the reality is that the Sean Payton has lost his message and he can no longer inspire his players to play greater than they are, but this is the Falcons vs the Saints you don't need a coach to fire the team up! The Saints will play this game with all the heart they have left and so will our Falcons.

Thursday will be real football, two teams that hate each other with a passion going at it. It will be great and I do expect our team to win but if you think NO will lay down and just roll over like they have the rest of the season you are mistaken.

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Your welcome to assume it will be a blow out, but the overall record between these teams is 68 to 64 I believe, I only know of one blow out the past few seasons maybe two and I know for sure they have actually had been in the Saints favor.

This is the NFL and even the worst team is some of the best 52 athletes in the country, the reality is that the Sean Payton has lost his message and he can no longer inspire his players to play greater than they are, but this is the Falcons vs the Saints you don't need a coach to fire the team up! The Saints will play this game with all the heart they have left and so will our Falcons.

Thursday will be real football, two teams that hate each other with a passion going at it. It will be great and I do expect our team to win but if you think NO will lay down and just roll over like they have the rest of the season you are mistaken.

Didn't say i was assuming one, but if there's a blowout Thursday, Falcons are on the right side of it. Oline is hurt, they have no playmakers, Brees is banged up, their D can't rush the passer or stop the rum.

Falcons beat them 30-14 last year [23-7 late fourth quarter], 34-20 Ryan's first year and Saints scored a TD final play.

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I'll just post this here, since so many want it:

2lbs seasoning (bell pepper, fresh garlic, onion, celery)

2lbs meat (I use boneless skinless chicken thighs and smoked sausage. I know people who use Boston butt and stuff like that. Shrimp works good as well, just have to cook it different so you don't overcook the shrimp.)

1 can Golden Mushroom

1 can Cream of Mushroom

1 can Rotell tomatoes (original, hot WILL burn your *** lol. I don't use the entire can. I use 3/4 of a can and drain the juice first. I don't like a real red base, but that's personal preference.)

2 cups rice

1 cup water

This should be done in a cast iron pot.

Mince your seasoning up well. Put in pot and start browning. Set your stove around medium. Be sure to stir the seasoning as it will stick. This is to brown and season your pot. Once your seasoning is cooked down well, remove it. Add in your chopped meat. I season my meat with Lawrys Seasoned Salt, Tonys, garlic powder, and black pepper. Season to taste. You want it to be really flavorful, because as you add the cans and rice, it will lose some of it. Cook your meat and add back in the seasoning. I let that cook together for a few minutes and then add all 3 cans. Cook and stir, usually for around 5-7 minutes, until it's hot. Then add rice and water. Be sure to continue to stir mixture as it cooks. The rice will stick. Cover it between stirring. Cook until rice is done.

I will give you credit. You may be a Saints fan but you don't mind insulting your entire region with this hack of a recipe.

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I'll just post this here, since so many want it:

2lbs seasoning (bell pepper, fresh garlic, onion, celery)

2lbs meat (I use boneless skinless chicken thighs and smoked sausage. I know people who use Boston butt and stuff like that. Shrimp works good as well, just have to cook it different so you don't overcook the shrimp.)

1 can Golden Mushroom

1 can Cream of Mushroom

1 can Rotell tomatoes (original, hot WILL burn your *** lol. I don't use the entire can. I use 3/4 of a can and drain the juice first. I don't like a real red base, but that's personal preference.)

2 cups rice

1 cup water

This should be done in a cast iron pot.

Mince your seasoning up well. Put in pot and start browning. Set your stove around medium. Be sure to stir the seasoning as it will stick. This is to brown and season your pot. Once your seasoning is cooked down well, remove it. Add in your chopped meat. I season my meat with Lawrys Seasoned Salt, Tonys, garlic powder, and black pepper. Season to taste. You want it to be really flavorful, because as you add the cans and rice, it will lose some of it. Cook your meat and add back in the seasoning. I let that cook together for a few minutes and then add all 3 cans. Cook and stir, usually for around 5-7 minutes, until it's hot. Then add rice and water. Be sure to continue to stir mixture as it cooks. The rice will stick. Cover it between stirring. Cook until rice is done.

when you say cook the meat, are you just browning it or are you cooking it through completely?

I do a lot of dutch oven cooking, and I am definitely going to try this, thanks for posting! Thinking if i got some of the precooked shrimp, I could just add that toward the end to warm it up, right?

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How are Falcon fans dealing with Matthew Thomas Ryan only having 1 more TD than he has turnovers?

Grand, because we can run the ball.

In the numerous goal to go situations we've had it's comforting to know we can hand it off to the hottest back in the league right now instead of having Ryan throw every down to boost his own stats like some **** stain faced QBs do.

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Yeah you didn't top it off with tater tots or shoe string potatoes. ROFL

Seriously do not ever show that recipe around town. I would fear for your safety. I would never post that again, ever. It is not Jambalaya, it is a casserole from the 50's.

Oh ok. Probably because I've never cooked it for large amounts of people. Probably because good friends don't cook it for fairs and festivals with large amounts of people. Never had anything but good reviews and people wanting the recipe. Maybe you're right though, I might be hurt if I try to pass it along as jambalya.

Got something better? Post it. No need to be a ******* ******* though.

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when you say cook the meat, are you just browning it or are you cooking it through completely?

I do a lot of dutch oven cooking, and I am definitely going to try this, thanks for posting! Thinking if i got some of the precooked shrimp, I could just add that toward the end to warm it up, right?

You just have to brown it. It will still have significant cook time once you add everything in, so it doesn't have to be completely done.

When I do it with shrimp, I use raw shrimp, so I add it when I add the cans. Ore cooked, as long as it's thawed, I would add when you add the rice.

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Oh ok. Probably because I've never cooked it for large amounts of people. Probably because good friends don't cook it for fairs and festivals with large amounts of people. Never had anything but good reviews and people wanting the recipe. Maybe you're right though, I might be hurt if I try to pass it along as jambalya.

Got something better? Post it. No need to be a ******* ******* though.

I can't help that so many people were raised eating crappy soup from cans, spaghetti o's, and the like they think your recipe is good. Lowered expectations. Cook it without all the canned soup and develop the flavors you should be developing. It won't take that much longer and you will appreciate the extra effort you invested.

The "seasoning" is called trinity and if you write out a recipe you should be specifying specific amounts so no one gets confused about how much garlic to add. You also didn't put any butter or oil in the pan before adding the trinity. Also the trinity should be seasoned with salt to help sweat flavorful liquids and the onion should be cooked most of the way through before adding the rest.

The chicken and sausage should be seared at a higher heat and cooked through with the rice. This will leave a lot of goodness in the pan for your roux.

Practice making your roux beforehand with just butter and flour. Getting it red without burning is about knowing your stove and exactly how much heat and how much time. Remember the more you cook the roux the less chicken/vegetable stock you need. If you use sausage go with low sodium stock (I am assuming you don't make your own, lol).

If you want mushrooms get fresh and cook them in another pan. They are sponges so if you cook them with your trinity or the meat they will be soaking up the flavor for your roux. Add them in when you assemble your pot.

Get some tea/herb balls. They are cheap on Amazon. You need bay leaves, thyme, and optionally oregano. Stuff them all in a ball or two depending on your preferences so you can discard after the meal is completely finished. You can add directly to the pot but they will turn brown and look unappealing and the bay leaves cannot be eaten at all. You could do an herb bundle but I really hate even a little brown leaves floating around.

I'd prefer skipping the rotellli too but I can let that one slide.

My personal rule of thumb is that the base of any soup or stew should be so good that everything else in the pot is icing on the cake.

I might have missed something I am trying to work so I am posting this between scripts running.

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I can't help that so many people were raised eating crappy soup from cans, spaghetti o's, and the like they think your recipe is good. Lowered expectations. Cook it without all the canned soup and develop the flavors you should be developing. It won't take that much longer and you will appreciate the extra effort you invested.

The "seasoning" is called trinity and if you write out a recipe you should be specifying specific amounts so no one gets confused about how much garlic to add. You also didn't put any butter or oil in the pan before adding the trinity. Also the trinity should be seasoned with salt to help sweat flavorful liquids and the onion should be cooked most of the way through before adding the rest.

The chicken and sausage should be seared at a higher heat and cooked through with the rice. This will leave a lot of goodness in the pan for your roux.

Practice making your roux beforehand with just butter and flour. Getting it red without burning is about knowing your stove and exactly how much heat and how much time. Remember the more you cook the roux the less chicken/vegetable stock you need. If you use sausage go with low sodium stock (I am assuming you don't make your own, lol).

If you want mushrooms get fresh and cook them in another pan. They are sponges so if you cook them with your trinity or the meat they will be soaking up the flavor for your roux. Add them in when you assemble your pot.

Get some tea/herb balls. They are cheap on Amazon. You need bay leaves, thyme, and optionally oregano. Stuff them all in a ball or two depending on your preferences so you can discard after the meal is completely finished. You can add directly to the pot but they will turn brown and look unappealing and the bay leaves cannot be eaten at all. You could do an herb bundle but I really hate even a little brown leaves floating around.

I'd prefer skipping the rotellli too but I can let that one slide.

My personal rule of thumb is that the base of any soup or stew should be so good that everything else in the pot is icing on the cake.

I might have missed something I am trying to work so I am posting this between scripts running.

I know how to make a traditional jambalaya. But when someone asks for a recipe, this is the easiest one to give. It's simple and if you can turn a stove on and brown some seasoning and meat, you can do it. If people knew how to do everything you're saying, I would assume they wouldn't be asking for a recipe. I appreciate the time you put in to writing all of that down though.

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I know how to make a traditional jambalaya. But when someone asks for a recipe, this is the easiest one to give. It's simple and if you can turn a stove on and brown some seasoning and meat, you can do it. If people knew how to do everything you're saying, I would assume they wouldn't be asking for a recipe. I appreciate the time you put in to writing all of that down though.

You could skip the roux which, admittedly is the most technical aspect of it, and go with corn starch as a thickening agent after deglazing the pan. You can dumb down a recipe without killing it with nasty soup from a can. All of those flavors from the trinity and garlic are being smothered by edible mud. You might as well be making spaghetti sauce with campbell's tomato soup as a base.

ETA: To get the color back you would need to add cream in addition to the stock and corn starch.

Edited by Finally
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You could skip the roux which, admittedly is the most technical aspect of it, and go with corn starch as a thickening agent after deglazing the pan. You can dumb down a recipe without killing it with nasty soup from a can. You might as well be making spaghetti sauce with campbell's tomato soup as a base. All of those flavors from the trinity and garlic are being smothered by edible mud.

Next time you have some free time, give it a try. I'm not giving it out just because I feel like the people Im giving it to don't know a good jambalya anyway. The recipe makes a genuinely good jambalaya without much of a headache. I have some very true, authentic Cajuns in the family. Everyone loves it.

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Next time you have some free time, give it a try. I'm not giving it out just because I feel like the people Im giving it to don't know a good jambalya anyway. The recipe makes a genuinely good jambalaya without much of a headache. I have some very true, authentic Cajuns in the family. Everyone loves it.

There is no good reason to try it and no good reason to try to tell people to do it with soup. If you can open a can of soup you can open a box or canister of corn starch and some stock, right?

Your recipe is not even written in a way that can be executed by a novice in the kitchen anyway. It is not technically accurate. You have to guess at how many peppers, onions, garlic, and celery you need. It confusingly uses the word seasoning as a description for the trinity and garlic. If you want to dumb it down call them the vegetables and garlic. Your method of adding them all to a pot at the same time will leave many people with burnt garlic. You don't explain in the recipe that if you cook the chicken all the way through as the recipe seems to indicate it will be overcooked by the time you finish cooking the rice. Also, you should never assume people on a non-food oriented board know how to handle raw chicken.

So if you want to stick to your guns with the nasty soup don't fool yourself into thinking your recipe is for someone without much experience in the kitchen. Even without the soup it is a hack job.

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I make great sausage and chicken gumbo and everyone is correct about the roux. I use my chicken stock and it starts off like milk and ends up like dark chocolate. If you are drinking red wine (OOH I guarantee!) one sip and back to stirring the roux with a wooden spoon with a hole. Okra, andoullie and chicken, a little rice, yum. Baguette or corn bread. Did I mention red wine?

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I make great sausage and chicken gumbo and everyone is correct about the roux. I use my chicken stock and it starts off like milk and ends up like dark chocolate. If you are drinking red wine (OOH I guarantee!) one sip and back to stirring the roux with a wooden spoon with a hole. Okra, andoullie and chicken, a little rice, yum. Baguette or corn bread. Did I mention red wine?

Exactly. All it is, is equal parts of flour and fat/butter/oil it is not rocket surgery you just need to practice it a little. It is a culinary must-know anyway it is just that in Jambalaya you take it further than in other dishes.

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Jesus Christ lol. Don't like the recipe? Don't use it. I wouldn't care either way.

If you were thinking of using my recipe, go ahead and get with Finally and he can write you out a very detailed one that isn't a hack job and doesn't invovle trashy soup.

I respect that you own your recipe is a hack job and the soup is trashy. Hopefully you will be seasoning it with tears tomorrow night.

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