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Started By
Message
Gumbo Throwdown episode coming up. 7pm
Posted on 1/26/11 at 6:29 pm
Posted on 1/26/11 at 6:29 pm
This should be interesting....although I'm not sure if it is a repeat or not. I remember Bobby Flay getting beat pretty handily on a Jambalaya throwdown against a guy from New Orleans.
6
Posted on 1/26/11 at 6:45 pm to lsudude24
It's a repeat; I just read what happened on nola.com and I chuckled when I saw his list of ingredients. I'd tune in to watch it though (if I were at home).
Posted on 1/26/11 at 6:55 pm to lsudude24
thanks for the heads up 
Posted on 1/26/11 at 7:07 pm to Walt OReilly
Scallops? Don't do it
Posted on 1/26/11 at 7:13 pm to fastedLSU
Oh oh...using fried okra and clams. This will not go well.
Posted on 1/26/11 at 7:16 pm to lsudude24
Anybody ever try her gumbo?
Posted on 1/27/11 at 11:08 am to Jax-Tiger
He got smoked on the muffaletta episode too. He put mayo in the olive salad 
Posted on 1/27/11 at 11:10 am to Jsteven
quote:
He put mayo in the olive salad
that bastard!
Posted on 1/27/11 at 11:18 am to lsudude24
Is this the one with that annoying Poppy Tooker woman?
Posted on 1/27/11 at 11:20 am to lsudude24
Where is it and is the person he is competing with using tomato?
Posted on 1/27/11 at 11:23 am to Catman88
quote:
Where is it and is the person he is competing with using tomato?
Its in New Orleans, and yes she uses tomatoes. Here is the link to the video section scroll over a few to find the gumbo one.
Throwdown Videos
Posted on 1/27/11 at 11:25 am to Jsteven
quote:
and yes she uses tomatoes
If bobby didnt use tomato he is the instant winner. You cant screw up gumbo any worse than that. Unless you use fish and tomato.
Posted on 1/27/11 at 12:38 pm to Y.A. Tittle
quote:
Is this the one with that annoying Poppy Tooker woman?
Yep, and dear God she was annoying. Used tomato (quite a bit) in a gumbo and explained that the difference between creole gumbo and cajun gumbo is that creole is seafood and cajun is chicken/andouille.
Posted on 1/27/11 at 12:39 pm to Catman88
quote:
You cant screw up gumbo any worse than that. Unless you use fish and tomato.
Bobby used scallops. Does that count as fish?
I liked when they were in the test kitchen and Miriam tried to talk him out of using scallops. She said something to the effect of, "I'm against using scallops. Do you remember how we used lobster in your jambalaya and they all laughed at us?".
This post was edited on 1/27/11 at 12:42 pm
Posted on 1/27/11 at 12:40 pm to Politiceaux
quote:
the difference between creole gumbo and cajun gumbo is that creole is seafood and cajun is chicken/andouille.
WTF??
And certainly not the Pizza Sauce she is pouring into the pot... NAHHHHH
Posted on 1/27/11 at 12:46 pm to Jsteven
quote:
Its in New Orleans, and yes she uses tomatoes.
a wild speculation: is it possible that tomatoes in the gumbo is an italian/new orleans thing while the gumbo purists come from outside the city or don't have italian heritage?
i grew up in new orleans, but when i got to lsu and hung out and cooked with friends from lafayette and new iberia and other places like that there were some differences between how we cooked (tomatoes vs. no tomatoes in gumbo) and even what we called stuff (dirty rice vs. rice dressing).
Posted on 1/27/11 at 1:05 pm to lsudude24
They should have both lost.
Posted on 1/27/11 at 1:07 pm to Catman88
quote:
WTF??
And certainly not the Pizza Sauce she is pouring into the pot...
Yep. My girlfriend, who isn't a cook at all sans-George Foreman, even shook her head at that. And I agree with Gris Gris, they should have both lost.
Posted on 1/27/11 at 1:09 pm to Jax-Tiger
quote:
Bobby used scallops. Does that count as fish?
Scallop is a shellfish they are related to oysters.. Dont have an issue if someone uses that.. Its far better than tomato.
Posted on 1/27/11 at 6:40 pm to Gris Gris
quote:
They should have both lost.
This. And she said if your recipe calls for adding raw okra, throw the cookbook away. WTF?!
I have New Orleans cookbooks older than her, and they (and I) always use raw okra. The slimy character of the okra is what gives it a lot of its thickening qualities. I just cut the okra fine, and when my gumbo is done, there is no sign of okra or slime....just a hint of okra flavor way in the background.
Also not sure why Bobby cooked shrimp w shells/heads on. Those are used to make the stock. This isnt bbq shrimp.
I was born and raised in NOLA, and I nor immediate family ever used tomoatoes in gumbo.
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