[ARCHIVED THREAD] - Lock it plz (Page 1 of 2)
Posted: 4/12/2014 11:33:45 AM EDT
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Yeah, me too. But I love okra. And without okra, it ain't "gumbo". 
In Cajun French, the word for okra is.....Gumbo. Quoted:
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Looks tasty. Where's the okra? I hate that woman  Yeah, me too. But I love okra. And without okra, it ain't "gumbo".
In Cajun French, the word for okra is.....Gumbo. I don't put it in my gumbo. |
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Oops, I couldn't remember. You are correct. Quoted:
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Great food and technically sound dinner pic! I'm at 9.5/10 
I'll ignore the knife and spoon on the left side of the plate Oops, I couldn't remember. You are correct. I cheat and have a laminated scan from an etiquette book in a drawer near the table
At the end of the day its trivial though, your dinner looks awesome! I miss the south's food  Frankly CO sucks for food except for the availability of Bison.
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Roux is easy. OP, looks great! Where did you get the "shrimp stock" mentioned in the prep notes. Quoted:
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I am too scared to make roux. I know I will fuck up and burn it. OP, looks great! Where did you get the "shrimp stock" mentioned in the prep notes. He made it yesterday: http://www.ar15.com/forums/t_1_5/1612940_Pre_Dinner_Pic_or_How_to_Make_Shrimp_Stock_for_Gumbo__Calling_Subnet_.html |
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Roux is easy. OP, looks great! Where did you get the "shrimp stock" mentioned in the prep notes. Quoted:
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I am too scared to make roux. I know I will fuck up and burn it. OP, looks great! Where did you get the "shrimp stock" mentioned in the prep notes. Click the word "LINK" in the OP.
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Question from a gumbo newbie: So i've heard it said elsewhere that "it ain't gumbo without Okra". Then is Okra used as a thickening agent instead of the roux, or in addition? And what about file powder? Is that just another thickening option? I mean do you choose one, or can your use two or three?
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Question from a gumbo newbie: So i've heard it said elsewhere that "it ain't gumbo without Okra". Then is Okra used as a thickening agent instead of the roux, or in addition? And what about file powder? Is that just another thickening option? I mean do you choose one, or can your use two or three? Despite what some say Okra is optional. I don't like it. It's slimy. To me its like beans in chili (filler). I just add lots more shrimp and crab. Roux is the base of gumbo as well as a thickener, without it you have watery soup. File is a seasoning. It is ground sassafras. Sometimes I use it sometimes I don't but you never put file in the pot. Its added in your bowl. |
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Question from a gumbo newbie: So i've heard it said elsewhere that "it ain't gumbo without Okra". Then is Okra used as a thickening agent instead of the roux, or in addition? And what about file powder? Is that just another thickening option? I mean do you choose one, or can your use two or three? yes |
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Quoted: I am too scared to make roux. I know I will fuck up and burn it. 350 degrees, stir every 20 minutes.
It takes a bit longer, but 1. it's easier and less stirring, and 2. I think the slower process yields better tasting roux. |
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yep stir constantly for 20 to 25 minutes. Quoted:
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I am too scared to make roux. I know I will fuck up and burn it. yep stir constantly for 20 to 25 minutes. Google roux made in oven. You're welcome. |
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I do mine in the oven in a cast iron skillet. 350 degrees, stir every 20 minutes. It takes a bit longer, but 1. it's easier and less stirring, and 2. I think the slower process yields better tasting roux. Quoted:
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I am too scared to make roux. I know I will fuck up and burn it. 350 degrees, stir every 20 minutes. It takes a bit longer, but 1. it's easier and less stirring, and 2. I think the slower process yields better tasting roux. Can make it go even quicker by toasting off the flour ahead of time. 8/10 your roux is to light. You left a lot of flavor behind making your stock, mirepoix is cut to large and you didn't sauté the shells. |
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No shit.....were talking about the stock, which takes mirepoix....... Quoted:
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Technically, a mirepoix is onions, carrots and celery. Holy trinity is holy trinity. No shit.....were talking about the stock, which takes mirepoix....... No Quoted:
Today I cut up the Holy Trinity or mirepoix: 11/2 cups chopped onions 1 cup chopped bell pepper 1 cup chopped celery Also please mind your business, I'm trying to bust my friend Yimmy's balls here. |
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No shit.....were talking about the stock, which takes mirepoix....... Quoted:
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Technically, a mirepoix is onions, carrots and celery. Holy trinity is holy trinity. No shit.....were talking about the stock, which takes mirepoix....... I haven't seen yours yet. You talk a good game. Where are the pics? |
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No Also please mind your business, I'm trying to bust my friend Yimmy's balls here. Quoted:
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Technically, a mirepoix is onions, carrots and celery. Holy trinity is holy trinity. No shit.....were talking about the stock, which takes mirepoix....... No Quoted:
Today I cut up the Holy Trinity or mirepoix: 11/2 cups chopped onions 1 cup chopped bell pepper 1 cup chopped celery Also please mind your business, I'm trying to bust my friend Yimmy's balls here. My apologies, I thought you were referring to my post. |
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No Also please mind your business, I'm trying to bust my friend Yimmy's balls here. Quoted:
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Technically, a mirepoix is onions, carrots and celery. Holy trinity is holy trinity. No shit.....were talking about the stock, which takes mirepoix....... No Quoted:
Today I cut up the Holy Trinity or mirepoix: 11/2 cups chopped onions 1 cup chopped bell pepper 1 cup chopped celery Also please mind your business, I'm trying to bust my friend Yimmy's balls here. You don't know shit milk bagger, Canadians don't go to town in a pirogue. |
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Question from a gumbo newbie: So i've heard it said elsewhere that "it ain't gumbo without Okra". Then is Okra used as a thickening agent instead of the roux, or in addition? And what about file powder? Is that just another thickening option? I mean do you choose one, or can your use two or three? Now understand that I am not crapping in the OP's thread. He is welcome to make it any way he pleases. But as my Mammaw used to say, "If it ain't got okra, it's a soup. Gumbo means okra." You will have to imagine the very thick Cajun accent.
And, yes the okra makes it thicker. So does the file. Neither has anything to do with the roux. |
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I haven't seen yours yet. You talk a good game. Where are the pics? Quoted:
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Technically, a mirepoix is onions, carrots and celery. Holy trinity is holy trinity. No shit.....were talking about the stock, which takes mirepoix....... I haven't seen yours yet. You talk a good game. Where are the pics? 
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People actually pay me ALOT of money to eat my food...if that's not good enough for you, jump over to the AZHTF and ask around, plenty of people have eaten my food. |
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I don't put it in my gumbo. Quoted:
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Looks tasty. Where's the okra? I hate that woman Yeah, me too. But I love okra. And without okra, it ain't "gumbo".
In Cajun French, the word for okra is.....Gumbo. I don't put it in my gumbo. Fried okra on top like salad croutons FTW! 
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