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Started By
Message
re: Making a chicken & sausage gumbo...
Posted on 10/8/12 at 3:45 pm to Ole Geauxt
Posted on 10/8/12 at 3:45 pm to Ole Geauxt
quote:
and an "automatic stirrer", I deeee clare...
I'm going to start an instant mashed potato thread next.
0
Posted on 10/8/12 at 3:47 pm to Ole Geauxt
quote:
and an "automatic stirrer", I deeee clare...
Those little feet will melt in a roux.
quote:
just between you and I
quote:
i'm a little bit disheartened and alarmed at your lackadaiscal effort with the oven roux. shame...
You'll get over it. I'm delighted by this new method. It could be the end of the use of jarred roux by the masses.
quote:
signed,
potty mouth
An understatement after that verbal abuse you dished out over the weekend. SCHIT=the c is silent.
Posted on 10/8/12 at 3:55 pm to Gris Gris
quote:
No self respectin' gumbo maker puts that stuff in their gumbo to darken it
I had little respect to start with...
But I agree
Posted on 10/8/12 at 4:04 pm to Gris Gris
quote:
Those little feet will melt in a roux.
Hopefully around beer 4 or 5 and I'll have to start over again the right way.
For the record, I have never used any artificial browning agents.
Posted on 10/8/12 at 4:04 pm to Kajungee
quote:Gee, i'm finding myself the same,, less and less. the red light warning is flashing on my dashboard now..
I had little respect to start with...
Posted on 10/8/12 at 4:32 pm to Capt ST
quote:
For the record, I have never used any artificial browning agents.
Yeah, but you use rotel tomatoes. May as well use Kitchen Bouquet, too.
Posted on 10/8/12 at 5:06 pm to Gris Gris
quote:
but you use rotel tomatoes. May as well use Ketchup and haller peenos, too.
Posted on 10/8/12 at 5:16 pm to Count Chocula
St Patricks day gumbo a bit early.
Posted on 10/8/12 at 5:17 pm to LSUballs
KB can darken shite.
Posted on 10/8/12 at 5:39 pm to CITWTT
Make it however you like. The rest can take a hike.
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