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Message
re: how many gumbo's this weekend?
Posted on 11/3/10 at 1:48 pm to Gris Gris
Posted on 11/3/10 at 1:48 pm to Gris Gris
quote:
I should have clarified on the "cook the crap out of the gumbo". I wasn't suggesting that you do
No worries, I'm just sensitive about my gumbo is all. Well, all right, maybe not...
quote:
I've had gumbo with chili powder and didn't care for it. It's one reason I don't use tasso in mine. Most of it has chili powder as a seasoning.
I was cooking a big batch outside last weekend. The neighbor's kid got a whiff of it right after I added the chili powder and asked if I was making tacos. I had to LOL.
It's definitely a discernable flavor-- even in that small amount. I don't use it all the time, just like I don't always make my roux with butter... Just like to mix it up a little.
Speaking of mixing it up and roux, anyone ever make their roux with flour and duck fat?
2
Posted on 11/3/10 at 1:52 pm to GeauxldMember
A Dumbo Gumbo 
or Dumbeaux Gumbeaux
or Dumbeaux Gumbeaux
This post was edited on 11/3/10 at 1:53 pm
Posted on 11/3/10 at 1:53 pm to GeauxldMember
I admire you for making a roux that size using butter. That takes a LOT of patience, much more than the standard roux.
I admit to classifying myself as somewhat of a "purist" when it comes to gumbo. I don't like all manner of additional flavors. I like the roux and the main ingredients to be predominant and, for my personal taste, anything else just "dirties" it up.
I admit to classifying myself as somewhat of a "purist" when it comes to gumbo. I don't like all manner of additional flavors. I like the roux and the main ingredients to be predominant and, for my personal taste, anything else just "dirties" it up.
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