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re: gumbo advicePosted by CITWTT on 10/7/12 at 7:14 pm to coolpapaboze
I am venting my nger at last nights debacle with a bit of my poli board anger, but his recipe would get him a kick tn the nether regions wither dorsal or ventral from me. I was doing the slow cooking thing of Europe before it became popular over there. I don't shop for the week(except for things that can only be had by the week) I shop daily and make my menu as I shop. I go from tabula rasa to a meal when I walk into the store. If (tig dup) thinks the BS he is doing is making gumbo then I wish him a short life span as he is providing his progeny with the concept that if it is from a box it's food.
This post was edited on 10/7 at 7:18 pm
re: gumbo advicePosted by Gris Gris on 10/7/12 at 7:38 pm to horsesandbulls
quote:
Posted by horsesandbulls Gris Gris ive been following the cheaters thing all day. so far its been great!
I do not subscribe to that recipe mind you,.;( but it's a start with the expectation that you will eventually graduate to making your own roux and stock etc...
CIT that "cayan" threw me off.
This post was edited on 10/7 at 7:38 pm
Marie sometimes you have to vent. The recipe I read gave me the same kind of red-arse that someone gave me last year on his ineptitude about his knowledge of chocolate. Sometimes speaking softly is not the answer, a bigstick and speaking loudly can go hand in hand.
This post was edited on 10/7 at 7:57 pm
re: gumbo advicePosted by coolpapaboze on 10/7/12 at 7:55 pm to CITWTT
quote:I basically do the same thing.
I shop daily and make my menu as I shop. I go from tabula rasa to a meal when I walk into the store.
Microwave!!!
re: gumbo advicePosted by nosaints on 10/7/12 at 8:01 pm to coolpapaboze
What type of sausage do y'all use for chicken and sausage gumbo? Just wanting to see what others use here.
I use andouille and various kinds depending on what I have or what I can get at the time. I'm making 5 gallons right now using a mild sausage because I'm making it for my younger nieces who don't like pepper so much. I keep a mild gumbo on hand for them.
This post was edited on 10/7 at 8:32 pm
re: gumbo advicePosted by Politiceaux on 10/7/12 at 8:34 pm to nosaints
quote:
What type of sausage do y'all use for chicken and sausage gumbo?
I often use Rabideaux's smoked pork sausage from Iowa, LA. I also use andouille from the Best Stop in Scott. If I happen to be in the area, I'll pick up andouille from Jacob's in LaPlace but I mostly travel between Lake Charles and Baton Rouge.
re: gumbo advicePosted by Spankum on 10/7/12 at 9:14 pm to Politiceaux
quote:
I often use Rabideaux's smoked pork sausage from Iowa, LA.
this is what I use as well..nice, heavy smoke really makes my whole gumbo taste good....
quote:don't bow...educate.
I use andouille and various kinds depending on what I have or what I can get at the time. I'm making 5 gallons right now using a mild sausage because I'm making it for my younger nieces who don't like pepper so much. I keep a mild gumbo on hand for them.
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re: gumbo advicePosted by Lucky Pierre on 10/7/12 at 9:24 pm to horsesandbulls
Don't buy your roux from the store; make your own.
Gumbo is easy as hell.
Roux, trinity, stock/water, chicken, sausage, spices.
It'll taste good. The more you make, the more you figure out what you like.
Gumbo is easy as hell.
Roux, trinity, stock/water, chicken, sausage, spices.
It'll taste good. The more you make, the more you figure out what you like.
re: gumbo advicePosted by Lucky Pierre on 10/7/12 at 9:26 pm to CITWTT
quote:
If it is not andouille it is not from southeast La.
In other words...if it is from southeast LA then it is andouille?
That doesn't make sense.
Listen to Otis even though he's a smart arse.
I made an oven roux since folks here have talked about that. I'll post about it tomorrow, but I'm sold. Folks who are afraid of making a good roux should try it. Tastes just like my stovetop version. Takes a while but it would be hard to burn. Far superior to jarred. You'd have to be without a brain to screw it up. the who uses "cayan" might mess it up, though.
I made an oven roux since folks here have talked about that. I'll post about it tomorrow, but I'm sold. Folks who are afraid of making a good roux should try it. Tastes just like my stovetop version. Takes a while but it would be hard to burn. Far superior to jarred. You'd have to be without a brain to screw it up. the who uses "cayan" might mess it up, though.
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