He's got big balls.

[Jolly]

Warning: They talk too much. FF through this as you see fit. And they're using jar roux to save time.

But...

If I had a dollar for every time I've eaten this, we'd all have filet mignon for supper. Seasoning in the meatball will change a bit, depending whose home you're eating at. My mother would have never cooked a meatball without bell pepper. Wouldn't have made them that big, either.

The captain sounds just like my son's FIL. Dead ringer.

Link to video

[Jolly]

P.S. I'd cut that recipe way down. I own a Magnalite like that (who doesn't?), but I wouldn't cook that much at a time...Although it will scale. The wife has cooked it for 100 servings once upon a time.

[blondie]

@Jolly Hey, this looks good. I might give it a go. Questions: Have you tried this Captain Coby’s spice mix? What makes it different from other blends? Do you make your own? And what about jarred Roux? Do you make your own?

[Jolly]

All those spice mixes vary just a hair...Tony's, Benoit's Slap ya mama, etc.... I tend to reach for Tony's. Cajun is not hot, it's seasoned. Too many doofuses running around chunking too much cayenne in everything and calling it cajun. If you'd like to make your own, there are a bunch of recipes on the web. Make small batches until you find one you like.

Roux? I tend to make my own, but I keep a couple of jars in the pantry for a shortcut. They're using Savoie's (sah' vwas), but I've used Richard's (ree' shards) and Kary's. Use the dark, not the blonde.

[blondie]

@Jolly Thanks. Im going to look for jarred Roux. Don’t know if I can get it here, but just maybe I can find some.