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re: How long does gumbo stay good before refrigerating?
Posted on 9/5/11 at 1:26 pm to Gris Gris
Posted on 9/5/11 at 1:26 pm to Gris Gris
Gris my notion of big starts at a twenty quart stock pot, and goes up exponentially from there. If I had the money for it my kitchen would be the envy of a few four stars.
1
Posted on 9/5/11 at 1:44 pm to CITWTT
CIT, I can't lift any bigger than a 20 quart, so I usually have a 20 and a 16 going at the same time and sometimes a few 12s in addition once the roux is done. That's as much as I can manage indoors at one time.
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