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Started By
Message
re: Removing the oil from gumbo
Posted on 11/15/12 at 7:54 pm to Gris Gris
Posted on 11/15/12 at 7:54 pm to Gris Gris
quote:i'm back. had to go to the bar and drink. normally three beers then go home. tonight six because of catman. you see there is a silver lining in every dark cloud. i cannot believe we are still talking about this. a couple of day's ago their was a post chicken and andouille gumbo. i posted recipe on second page go look it up. also i asked gris gris if her pic of gumbo was from don's, which it was. i don't understand if you make such great gumbo why not post you're own pic. second you said you add thyme to gumbo. that is when i knew you have no clue. you said gumbo was from don's in lafayette. i asked if you knew ashby landry. he and his brother own dons there. i agree don's has the best gumbo. go to don's on airline in br. duke landry has been cooking gumbo there for forty years. tell him that you can make seafood gumbo without oil rising to the top and he will laugh in your face. also when you look at second page of this post you will see that i said you cannot get all the oil out. but i promise you can get around ninety percent out. ivars is going to have a gumbo cook off next month. i want you to sign up. we will go head to head. i want to taste your famous gumbo. i will post the date when i find out. now i'm going to get another beer from all this typing
gris gris
This post was edited on 11/15/12 at 10:15 pm
4
Posted on 11/15/12 at 7:57 pm to hooper27
Damn, did punctuation get expensive or something?
Posted on 11/15/12 at 7:59 pm to hooper27
That was a weak attempt at trying to cover up your dumbassery.
Posted on 11/15/12 at 8:08 pm to hooper27
Damn, hoop. I'd love to see you after a 12 pack. 
Posted on 11/15/12 at 9:08 pm to hooper27
Listen up newb. Here's my quote:
The point was that I don't put a lot of herbs and other flavors in gumbo. It stands on it's on with the roux and good stock. I have put thyme in seafood gumbo before. That's probably been 15 years ago. Big damn deal.
Here's a quote from you.
WTH! I don't even know what to say about this. It's so damn bizarre. Why in the heck would you want to infiltrate good gumbo with foamy garbage intentionally and unnecessarily?
If you didn't do the above and made a damn stock, strained it and used that for the gumbo, you wouldn't have to do that or this:
OMG! You've uncovered a secret! Sheesh. This is another one of your dumbarse statements and I don't expect it will be your last. Just because I can make gumbo doesn't mean I don't like anyone else's. I love Don's in Downtown Laffy's gumbo. I lived in Laffy when I was very young. It brings back memories. I've said that a bunch of times, but you being a newb wouldn't know that. It's sort of joke on the board so hence the pic of Don's shrimp gumbo. Now, go drink another 24 beers and take a break from the F&DB.
P.S. Otis, I think that okra soaks up all of your oil. Touche', though.
quote:
I prefer file on the side and I don't use it in chicken gumbo. Use it in turkey on occasion and in seafood gumbo.
No bay leaves in my gumbo. It ain't an eyetalian dish. Thyme in seafood gumbo, only, and not usually. If you have a good stock, trinity, a good roux and good sausage or andouille, you don't need all manner of herbs and seasonings to make it taste good. A little parsley and green onions at the end is enough. Always skim the fat.
If you like okra, use it but not too much. If you like tomatoes for a Creole version, don't serve it to me.
The point was that I don't put a lot of herbs and other flavors in gumbo. It stands on it's on with the roux and good stock. I have put thyme in seafood gumbo before. That's probably been 15 years ago. Big damn deal.
Here's a quote from you.
quote:
When gumbo comes to a boil add raw chicken. Let it come back to low boil. Gumbo will look nasty with oil and white foam from chicken.
WTH! I don't even know what to say about this. It's so damn bizarre. Why in the heck would you want to infiltrate good gumbo with foamy garbage intentionally and unnecessarily?
If you didn't do the above and made a damn stock, strained it and used that for the gumbo, you wouldn't have to do that or this:
quote:
Now add your seasoning and chicken base
quote:
i posted recipe on second page go look it up. also i asked gris gris if her pic of gumbo was from don's, which it was. i don't understand if you make such great gumbo why not post you're own pic.
OMG! You've uncovered a secret! Sheesh. This is another one of your dumbarse statements and I don't expect it will be your last. Just because I can make gumbo doesn't mean I don't like anyone else's. I love Don's in Downtown Laffy's gumbo. I lived in Laffy when I was very young. It brings back memories. I've said that a bunch of times, but you being a newb wouldn't know that. It's sort of joke on the board so hence the pic of Don's shrimp gumbo. Now, go drink another 24 beers and take a break from the F&DB.
P.S. Otis, I think that okra soaks up all of your oil. Touche', though.
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