re: Removing the oil from gumbo

I'm at work and just read this post again with my secretary, she's still laughing. Catman will you post what you do for a living and where your from. We have a bet in the office. I think you are a middle school science teacher. she thinks your a yankee that moved to louisiana. (roux gelatinzation, starch chains, branched molecules). This is funny, there is no way I could make this up. I have already figured out that gris gris is the sous chef at red lobster on bluebonnet. Gris gris had me stumped, i agree with about eighty percent of what she says. I could not understand how her magic roux would not release the oil. I know the mayans say the end of the world is next month, so I thought this was a sign from nature that the end was upon us. Then the light bulb went on. Gris gris I know how you can make a fortune. First hire an attorney and patent your famous roux. The next time bp has an oil spill in the gulf. They can spray your roux instead of chemicals to suck up the oil. In a couple months when your roux washes up on the beach in destin. The tourist can wash off the sand and make gumbo. All joking aside when you make gumbo using two cups of oil, you will have two cups of oil in your gumbo. You need to get this out. Off the top of my head i can't think of any food you would want to keep oil in except mayo and salad dressing. I could not understand this, then motorboat nailed it. You make greasy gumbo. This is the answer. I'm sure your mother taught you this way. I would bet money you come from a long line of greasy gumbo makers. I was taught to get the oil out, you were taught to leave it in. I'm sad to say I cannot help you. I hope people reading this will try and get out as much of the oil as possible. Good luck.