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re: Best in Chow: Gumbo Wars

Posted on 7/18/14 at 6:55 pm to
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47475 posts
Posted on 7/18/14 at 6:55 pm to
quote:

you cray, gurl.


I noticed you avoided responding to my last two posts.

So, why did you leave out the chicken and andouille gumbo recipe?

Correct Answer: Because he doesn't use okra or bay leaves.


ETA: I'm not done with you. She walks away crumbling bay leaves with her bare hands and tossing them to the ground.
Why doesn't he serve all those all gumbos in his restaurant?

Correct Answer: Because they're made up crap recipes used to fill his cookbook, they have stupid ingredients like bay leaves and his restaurant would close if he served that garbage.
This post was edited on 7/18/14 at 6:57 pm
Posted by gaetti15
AK
Member since Apr 2013
13371 posts
Posted on 7/18/14 at 6:58 pm to
I've never even really tasted bay leaves in things that I put them in.

What are they supposed to taste like.

I add them because it was the way my parents did it with dishes like red beans and rice
Posted by OTIS2
NoLA
Member since Jul 2008
50219 posts
Posted on 7/18/14 at 7:03 pm to
quote:

I noticed you avoided responding to my last two posts.
,

Go get your glasses Betsy. I told you he made that recipe as I...a gumbo with just red, black and salt, as do I, through I'll have okra in mine.

You can't play dumb. The resounding point of my post , and Paul's techniques, is that gumbo seasonings can and should vary. Myopia doesn't become you.
This post was edited on 7/18/14 at 7:13 pm
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