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re: is this really gumbo?
Posted on 9/30/14 at 7:44 am to fightin tigers
Posted on 9/30/14 at 7:44 am to fightin tigers
Where'd you get dat? 
1
Posted on 9/30/14 at 7:45 am to OTIS2
I broke down in LaPlace yesterday and made the most of the setback. Jacobs
Posted on 9/30/14 at 7:47 am to fightin tigers
Posted on 9/30/14 at 7:59 am to fightin tigers
quote:
Jacobs
Love that place.
Posted on 9/30/14 at 8:00 am to OTIS2
quote:
Of the gumbo pictured, I wonder which used store bought rouxs?
i made my roux with duck fat and organic flour from wholefoods(so you know it's good)
Posted on 9/30/14 at 8:06 am to yellowfin
Posted on 9/30/14 at 8:16 am to OTIS2
quote:
Of the gumbo pictured, I wonder which used store bought rouxs?
Like in a jar? I honestly feel like I'd frick that up much more easily than making my own roux.
Posted on 9/30/14 at 8:24 am to yellowfin
quote:
i made my roux with duck fat and organic flour
How did you like this? Never thought of using it but damn fine idea. My buddy used duck fat in his grits & grillades for Easter supper a couple years ago and it was killer. Gives it such a rich depth of flavor.
My personal preference is always 1:1 lard / flour - but may try this duck fat route next time.
Posted on 9/30/14 at 8:29 am to Rohan2Reed
I really like it, gives it a different flavor that most people aren't expecting
I don't tell people irl what it is cause i enter in gumbo cookoffs and don't want to give up my secrets
I don't tell people irl what it is cause i enter in gumbo cookoffs and don't want to give up my secrets
Posted on 9/30/14 at 9:07 am to OTIS2
Flour and oil baw
Posted on 9/30/14 at 9:42 am to OTIS2
quote:
Of the gumbo pictured, I wonder which used store bought rouxs?
No store bought roux for me.
Posted on 9/30/14 at 10:16 am to Gris Gris
Just to give folks an idea of how dark you can get a microwave roux.
Posted on 9/30/14 at 10:36 am to mouton
quote:
microwave roux
you may be right or wrong, but for me i have to draw the line somewhere. the dish doesnt feel like mine if i'm just throwing the most important part of the gumbo in the microwave.
same goes for buying precut veggies (guidrys). i dont think i have to explain how much flavor is lost by using pre-cut onions.
Posted on 9/30/14 at 11:08 am to Houma Sapien
I make mine traditional sometimes and sometimes in the microwave. You do not lose any flavor with this method. I normally use the microwave when I am making a small batch on a week night.
Posted on 9/30/14 at 11:16 am to mouton
i got ya....its all good. not trying to discredit your method. just that when i think about taking a shortcut i think about my grandmaw and great grandmaw fussin me.
now the precut onions thing. that will def change the flavor of the dish
now the precut onions thing. that will def change the flavor of the dish
Posted on 9/30/14 at 12:31 pm to mouton
quote:
Just to give folks an idea of how dark you can get a microwave roux.
I've been preaching this for the last few years. I think it's easier to get a roux very dark without burning in the microwave.
I haven't tried the oven method, yet.
Posted on 9/30/14 at 1:19 pm to TigerHam85
Posted on 9/30/14 at 2:08 pm to Tino
quote:
Tino
That looks pretty good for a soup idea, but that certainly isn't gumbo either. Im assuming you weren't implying that it was a gumbo?
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