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Started By
Message
re: A Chef's Perspective
Posted on 3/24/15 at 9:20 pm to BigAppleTiger
Posted on 3/24/15 at 9:20 pm to BigAppleTiger
quote:
You really don't want to engage in the back and forth on these types of forums in your business/personal "persona"
........
2
Posted on 3/24/15 at 9:27 pm to BocaJared
Very happy you're doing well and enjoying yourself 
This post was edited on 3/24/15 at 9:28 pm
Posted on 3/24/15 at 9:45 pm to BocaJared
Hea Chef Jared, Lets make this interesting.
These guys are dying to know, but too afraid to ask.
In your gumbo.
Do you add tomato?
Do you mix shrimp and sausage?
Do you add Okra?
Light roux or dark?
Thick or thin?
Ever added peanut butter to roux?
You add Rice, Potato Salad, or straight?
Edited to add:
I don't know if you have met Mr. Balls yet. He lives in the greater RayVegas Metroplex, but seems to stay on the road a lot. He probably wants to know if you use ground beef or cubed beef in your chili.
Miz GG is one of the Grand Dames of FDB. When she dines with you, would she be allowed to bring her own china?
I will be by your place soon. I try to slip in and out of NO with as little fanfare as possible.
These guys are dying to know, but too afraid to ask.
In your gumbo.
Do you add tomato?
Do you mix shrimp and sausage?
Do you add Okra?
Light roux or dark?
Thick or thin?
Ever added peanut butter to roux?
You add Rice, Potato Salad, or straight?
Edited to add:
I don't know if you have met Mr. Balls yet. He lives in the greater RayVegas Metroplex, but seems to stay on the road a lot. He probably wants to know if you use ground beef or cubed beef in your chili.
Miz GG is one of the Grand Dames of FDB. When she dines with you, would she be allowed to bring her own china?
I will be by your place soon. I try to slip in and out of NO with as little fanfare as possible.
This post was edited on 3/24/15 at 10:26 pm
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