tag:blogger.com,1999:blog-8385701555239966157.post2934710895125174691..comments2023-09-28T01:21:13.752-07:00Comments on Notes From The Table : Jambalaya with Shrimp and Ham NOT HAM (CEiMB)Anonymoushttp://www.blogger.com/profile/09506712409967820259noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8385701555239966157.post-6905698745323966972009-11-02T17:02:18.594-07:002009-11-02T17:02:18.594-07:00Thanks Jen. I just found your site and am trying t...Thanks Jen. I just found your site and am trying the pizza casserole tonight. I'll give the jambalaya soon.slabountyhttps://www.blogger.com/profile/06122119234374455724noreply@blogger.comtag:blogger.com,1999:blog-8385701555239966157.post-20007855176908075632009-11-02T15:57:01.865-07:002009-11-02T15:57:01.865-07:00The recipe is written without the spices doubled.....The recipe is written without the spices doubled...as Ellie Krieger wrote it. I would take the original recipe as posted and add/change spices to your liking. Good Luck!Anonymoushttps://www.blogger.com/profile/09506712409967820259noreply@blogger.comtag:blogger.com,1999:blog-8385701555239966157.post-31799075364235030652009-11-02T15:47:11.439-07:002009-11-02T15:47:11.439-07:00This looks really good. One question though. Shoul...This looks really good. One question though. Should I double the spice as you've written it or has it already been doubled?slabountyhttps://www.blogger.com/profile/06122119234374455724noreply@blogger.comtag:blogger.com,1999:blog-8385701555239966157.post-11311182392366199902009-06-18T20:12:32.939-07:002009-06-18T20:12:32.939-07:00yeah, i am totally anti ham. Nick and his family a...yeah, i am totally anti ham. Nick and his family always eat it for easter and it never looks appetizing. I used chicken sausage instead, much better. Yours looks great. I love a healthy mound of white rice.Sarahttp://www.imafoodblog.comnoreply@blogger.comtag:blogger.com,1999:blog-8385701555239966157.post-28544557158860095772009-06-18T16:08:28.685-07:002009-06-18T16:08:28.685-07:00Way to go! I always love to see when someone chang...Way to go! I always love to see when someone changes the recipe to suit their likes/dislikes and comes up with a winner!Lesliehttps://www.blogger.com/profile/17185657147547217295noreply@blogger.comtag:blogger.com,1999:blog-8385701555239966157.post-58476660517217251322009-06-18T15:02:04.200-07:002009-06-18T15:02:04.200-07:00We really loved this one too (and doubled the spic...We really loved this one too (and doubled the spices).<br /><br />Technically, prosciutto di parma is ham, but it is unsmoked and air dried for a year (or more) and differs in most every way from most "American" hams. If you like it, you should definitely check out San Daniele.<br /><br />I'm not sure if you ever have, but if not I suggest you try cooking a fresh ham. No curing salt (no pink color) no smoking (combined w/curing salt probably attributes mostly to the flavor you don't like), and easy to make.<br /><br />Also, not to be a spoil sport, but the same things mentioned above turn "commercial" bacon pink / generally ruin it as well. Not sure if you are into bacon though :)nickhttp://www.imafoodblog.comnoreply@blogger.comtag:blogger.com,1999:blog-8385701555239966157.post-23828089064306695722009-06-18T06:32:06.815-07:002009-06-18T06:32:06.815-07:00Now that is a true hate for ham. Good substitute....Now that is a true hate for ham. Good substitute.Anonymousnoreply@blogger.com