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Originally Posted By Pantexan: And you’re virginianese . View Quote View All Quotes View All Quotes Originally Posted By Pantexan: Originally Posted By thebomber: I make my roux in the microwave in a fraction of the time of stove top and it comes out perfect every time. If you think I suck at cooking check out my IG. Don't just look at the first few posts, scroll down then get back to me. Harlanfood4thought |
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You could always go to the New Iberia Gumbo Cookoff next weekend.
Gumbo |
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I've often said that Democrats are the only reason to vote for republicans.
Thomas Sowell |
Originally Posted By thebomber: If you think I suck at cooking check out my IG. Don't just look at the first few posts, scroll down then get back to me. Harlanfood4thought View Quote View All Quotes View All Quotes Originally Posted By thebomber: Originally Posted By Pantexan: Originally Posted By thebomber: I make my roux in the microwave in a fraction of the time of stove top and it comes out perfect every time. If you think I suck at cooking check out my IG. Don't just look at the first few posts, scroll down then get back to me. Harlanfood4thought @thebomber - feel free to post any of the recipes you would like too Please start with this.... Two bone pork rib chop served on mushroom risotto and green beans with a demiglace sauce and topped with sautéed chanterelles. |
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"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote."
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Pemberton the carbonated, behind his tasty bubbles, whispering of the love that is more horrible than hate.
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Originally Posted By ChicagoFoodie: Here you go OP, we took this class last week and was our favorite thing to do in NOLA, definitely going back for another class in the future.https://www.ar15.com/media/mediaFiles/124501/IMG_4418_jpeg-3341169.JPG View Quote I stole this, thank you. |
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Call me "Phuroah”
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View Quote View All Quotes View All Quotes Originally Posted By HDLS: Originally Posted By ropin4gold: Eh I’d probably just do something like this https://m.youtube.com/watch?v=0CP_U1LGCrI FIFY boomer https://www.youtube.com/watch?v=0CP_U1LGCrI Do you really need to insert "boomer" into everything you post? If so, you might need to talk with a professional. |
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"An age of glory passed like a lightning flash. The mandate of heaven passed from you but you didn't see. Times change and power passes. It is the pity of the world."
Song dynasty poet |
Suck it blankskins, your pink flesh is an invite to hot burning metal rape - RustedAce
I <3 Essex Girls! |
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Suck it blankskins, your pink flesh is an invite to hot burning metal rape - RustedAce
I <3 Essex Girls! |
Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg View Quote My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. |
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A tough man can take a bullet, but a wise man can dodge one. Stay focused my brothers.
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For your first time. Make it easy, buy a store bought mix. I like zaterains gumbo base, sear some chicken thighs, and some sausage, follow the instructions on the box, but sear the trinity and maybe some okra to put into the base.
Get an idea of what gumbo tastes like, and next time try making a roux and season it but you will have a better idea of what your baseline should be. |
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Originally Posted By Gdirty5: For your first time. Make it easy, buy a store bought mix. I like zaterains gumbo base, sear some chicken thighs, and some sausage, follow the instructions on the box, but sear the trinity and maybe some okra to put into the base. Get an idea of what gumbo tastes like, and next time try making a roux and season it but you will have a better idea of what your baseline should be. View Quote You're in Louisiana. You should know better. |
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A tough man can take a bullet, but a wise man can dodge one. Stay focused my brothers.
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Don't listen to the canned roux or oven baked roux crowd. They are psychotic.
Order some file' powder ahead of time and forget okra. You don't want that seedy, hairy, snotty garbage in your gumbo. Also, just because the word gumbo is associated with okra doesn't mean there aren't authentic gumbo recipes that have been in use for a hundred years that don't use okra. Now, get yourself a half cup of bacon grease and some all purpose flour and get to work. Brown your andouille and chicken and set it aside. Have your bell pepper, onion and celery chopped up already, and don't half-ass it with big chunks, especially not the celery. Use chicken stock, not water, and not weak-ass "broth". Use a good, classic creole seasoning lile Tony Chacheres. Folks will have all kinds of suggestions for seasoning that have been introduced in recent years, but Tony's has been around for at least a half century and it's perfect. You also want some fresh garlic and a couple of bay leaves, or just one if it's huge. Rinse your rice until the water runs clear before cooking it. |
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Originally Posted By Klee: I do quick and easy. https://i.imgur.com/u9ivmAA.jpg Plus chicken or shrimp. Plus this: https://i.imgur.com/2tAcTjz.png Sometimes a little bit of this: https://i.imgur.com/mFuoyr4.png Cook your favorite brand rice. Plus this and a potato salad on the side. https://i.imgur.com/qZC0ISp.png Done in about an hour. View Quote I'd sometimes drive to Bourque's from Lafayette for that bread. Plus it was on the way to the range at Sherburne along with Kartchner's and Billy's in Krotz Springs (back before I joined a club). Good times. |
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Blameless, the tempest will be just that
So try as you may, feeble, your attempt to atone Your words to erase all the damage cannot A tempest must be just that |
Originally Posted By Klee: My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. View Quote View All Quotes View All Quotes Originally Posted By Klee: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. I love both pickled and fried okra! Not too common out this way though. |
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Originally Posted By Bronsonburner: You're in Louisiana. You should know better. View Quote Bro, I've been making zatarains gumbo since I became an adult, and have nothing but compliments, they don't know b/c everyone has their own recipe. And honestly I'm always let down when I try other people's that either have too dark of a roux or too thin of a soup. I like mine a little thick. |
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Originally Posted By Bigtwin: I love both pickled and fried okra! Not too common out this way though. View Quote View All Quotes View All Quotes Originally Posted By Bigtwin: Originally Posted By Klee: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. I love both pickled and fried okra! Not too common out this way though. Some of the best fried okra (and fried chicken, corn dogs and potatoe wedges)….. comes from gas stations down hea in the south! |
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Suck it blankskins, your pink flesh is an invite to hot burning metal rape - RustedAce
I <3 Essex Girls! |
I tried to find my favorite roux video link but failed . He is a funny coonass cook who measures cooking times by beers drank , and adding fresh ground pepper til your arm gets tired . My google-fu failing tonight .
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every gun makes its own tune
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Originally Posted By Dru: Some of the best fried okra (and fried chicken, corn dogs and potatoe wedges)….. comes from gas stations down hea in the south! View Quote View All Quotes View All Quotes Originally Posted By Dru: Originally Posted By Bigtwin: Originally Posted By Klee: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. I love both pickled and fried okra! Not too common out this way though. Some of the best fried okra (and fried chicken, corn dogs and potatoe wedges)….. comes from gas stations down hea in the south! boiled peanuts too |
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every gun makes its own tune
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Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg View Quote Texans always think they know gumbo better than Louisiana. Just like they think they know how to cook pork. Cajuns don’t typically put okra in their gumbo. |
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'Aurë entuluva! Day shall come again!'
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Originally Posted By Flamicane: Texans always think they know gumbo better than Louisiana. Just like they think they know how to cook pork. Cajuns don’t typically put okra in their gumbo. View Quote View All Quotes View All Quotes Originally Posted By Flamicane: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg Texans always think they know gumbo better than Louisiana. Just like they think they know how to cook pork. Cajuns don’t typically put okra in their gumbo. Cajuns may not, but Creole do and its bettsr that way! |
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A tough man can take a bullet, but a wise man can dodge one. Stay focused my brothers.
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Originally Posted By Bronsonburner: I'd sometimes drive to Bourque's from Lafayette for that bread. Plus it was on the way to the range at Sherburne along with Kartchner's and Billy's in Krotz Springs (back before I joined a club). Good times. View Quote View All Quotes View All Quotes Originally Posted By Bronsonburner: Originally Posted By Klee: I do quick and easy. https://i.imgur.com/u9ivmAA.jpg Plus chicken or shrimp. Plus this: https://i.imgur.com/2tAcTjz.png Sometimes a little bit of this: https://i.imgur.com/mFuoyr4.png Cook your favorite brand rice. Plus this and a potato salad on the side. https://i.imgur.com/qZC0ISp.png Done in about an hour. I'd sometimes drive to Bourque's from Lafayette for that bread. Plus it was on the way to the range at Sherburne along with Kartchner's and Billy's in Krotz Springs (back before I joined a club). Good times. That bread is amazing. |
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A tough man can take a bullet, but a wise man can dodge one. Stay focused my brothers.
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I like using chicken thighs, cooking them whole, then shredding before serving. More flavor, better texture.
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Coyote with 40 people crammed into a minivan gets into a chase with DPS, Paco over estimates his driving abilities and *whmmo!* the Astrovan of Immigration becomes a Pinata of Pain, hurling broken bodies like so many tasty pieces of cheap candy...
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Here is a list of details that I think makes a good gumbo.
1 I toast my flour for the roux in the oven, be careful not to bake it too dark( a medium tan color) it will darken more in pot as you make the roux with your butter, bacon fat, etc 2. You need quality andouille, slice or dice and cook it in a pot with the holy trinity, garlic, some canned tomato, and bay leaf and thyme tied together. Add your Cajun seasoning here 3. Homemade chicken stock and shrimp stock, use both together, or just chicken stock 4. I make the roux with clarified butter with some of the sausage grease, once the roux stock is where I want it, add the sausage base to the “soup” 5. Add the okra and chicken towards the end of the process 6. I don’t add seafood to the gumbo itself, use the cooked and seasoned seafood of your choice as a garnish on top of the gumbo. This is to prevent overcooked and rubber texture shrimp, crayfish, etc. 7 cook perfect rice, low country rice is quality product 8 I like to smoke chicken legs for my gumbo |
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Originally Posted By harpua: Here is a list of details that I think makes a good gumbo. 1 I toast my flour for the roux in the oven, be careful not to bake it too dark( a medium tan color) it will darken more in pot as you make the roux with your butter, bacon fat, etc 2. You need quality andouille, slice or dice and cook it in a pot with the holy trinity, garlic, some canned tomato, and bay leaf and thyme tied together. Add your Cajun seasoning here 3. Homemade chicken stock and shrimp stock, use both together, or just chicken stock 4. I make the roux with clarified butter with some of the sausage grease, once the roux stock is where I want it, add the sausage base to the "soup" 5. Add the okra and chicken towards the end of the process 6. I don't add seafood to the gumbo itself, use the cooked and seasoned seafood of your choice as a garnish on top of the gumbo. This is to prevent overcooked and rubber texture shrimp, crayfish, etc. 7 cook perfect rice, low country rice is quality product 8 I like to smoke chicken legs for my gumbo View Quote |
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Coyote with 40 people crammed into a minivan gets into a chase with DPS, Paco over estimates his driving abilities and *whmmo!* the Astrovan of Immigration becomes a Pinata of Pain, hurling broken bodies like so many tasty pieces of cheap candy...
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Originally Posted By MedmanKS: I stole this, thank you. View Quote You’re welcome. We ate a lot of food there last week, and some of the best was what we made in that class. No lie. Attached File |
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Originally Posted By Jambalaya: Don't listen to the canned roux or oven baked roux crowd. They are psychotic. Order some file' powder ahead of time and forget okra. You don't want that seedy, hairy, snotty garbage in your gumbo. Also, just because the word gumbo is associated with okra doesn't mean there aren't authentic gumbo recipes that have been in use for a hundred years that don't use okra. Now, get yourself a half cup of bacon grease and some all purpose flour and get to work. Brown your andouille and chicken and set it aside. Have your bell pepper, onion and celery chopped up already, and don't half-ass it with big chunks, especially not the celery. Use chicken stock, not water, and not weak-ass "broth". Use a good, classic creole seasoning lile Tony Chacheres. Folks will have all kinds of suggestions for seasoning that have been introduced in recent years, but Tony's has been around for at least a half century and it's perfect. You also want some fresh garlic and a couple of bay leaves, or just one if it's huge. Rinse your rice until the water runs clear before cooking it. View Quote User name checks out |
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If life was easy nobody would quit.
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
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Originally Posted By 77Bronc: @2tired2run I can assure you after making roux for close to 50 years now, some of mine do end up in the garbage. I will be stirring, have to go to the bathroom, phone rings, LSU gets a major stop on TV or what ever....will call my wife to take over if I need to. Good thing about having a full blooded Cajun gal for a wife, she knows how to cook also. Her father made the best gumbo I have ever had in my life, he used a whole cut up chicken, a HEN, not a FRYER, you have to use a hen, as they dont fall apart in the cooking process. When he was making a gumbo, I sat and watched and did not open my mouth, just watched. View Quote |
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Wife is from south of 10 and this is how we do it with chicken/sausage. for us, three keys are to ROAST the chicken for added depth of flavor keeping the drippings for use; Use Savoie if you can get it, we're in NC and our Publix carries it; Add smothered okra. That's an extra step but worth it if your planning ahead. we make big batches of it to have on hand for gumbo.
Ingredients Whole chicken, 5lb 1 package Savoie andouille cut into 1/2" rounds 1 larger onion chopped 1 large bell pepper chopped ~3 stalks celery chopped Bunch green onions, whites separated and chopped. Reserve green ends for garnish. Optional: 1 large cup of smothered okra (okra low and slow sauteed with rotel for 2-3 hours until mushy) 1 stick butter Flour, same weight as butter in grams (~1 cup) 1 tablespoon Tony's seasoning ~3 cups Chicken stock Directions Roast chicken (better than boiling) - scraping bottom of pan and reserving drippings, this is critical! - Pull meat when cooled Make Roux - Melt butter in big pot, add flour - Stir constantly over low/med heat until chocolate milk color. Should smell nutty. Takes 45-60 minutes on my stove. Stir in chopped veggies and Tony's, cook for 3 minutes or until veggies ore softened, stirring frequently Add sausage, cook 5 minutes stirring frequently. Stir in okra (optional) Add ~6 cups chicken stock (be sure to use as much from roasted chicken as possible, supplement with other as needed) Simmer lid cracked ~4 hours until thickened. Add chicken 15 minutes before serving. Serve over rice with remaining chopped green onions |
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View Quote Username checks out |
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Originally Posted By Beyond_Visual_Range: User name checks out View Quote View All Quotes View All Quotes Originally Posted By Beyond_Visual_Range: Originally Posted By Jambalaya: Don't listen to the canned roux or oven baked roux crowd. They are psychotic. Order some file' powder ahead of time and forget okra. You don't want that seedy, hairy, snotty garbage in your gumbo. Also, just because the word gumbo is associated with okra doesn't mean there aren't authentic gumbo recipes that have been in use for a hundred years that don't use okra. Now, get yourself a half cup of bacon grease and some all purpose flour and get to work. Brown your andouille and chicken and set it aside. Have your bell pepper, onion and celery chopped up already, and don't half-ass it with big chunks, especially not the celery. Use chicken stock, not water, and not weak-ass "broth". Use a good, classic creole seasoning lile Tony Chacheres. Folks will have all kinds of suggestions for seasoning that have been introduced in recent years, but Tony's has been around for at least a half century and it's perfect. You also want some fresh garlic and a couple of bay leaves, or just one if it's huge. Rinse your rice until the water runs clear before cooking it. User name checks out I dont know not real sure he knows what he's talking about |
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"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote."
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