Best in Chow: Gumbo Wars | Page 2 | TigerDroppings.com

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Gris Gris
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re: Best in Chow: Gumbo Wars


I knew you'd be around soon, herby otis. Go ahead and throw in some oregano, tarragon, maybe a little chili powder...oh, anchovy paste! Use some of that, too. May as well add the tomatoes.

Must be some sort of NELA thing with the bay leaves and such.






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TigerstuckinMS
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re: Best in Chow: Gumbo Wars


See? The fight has begun.





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MeridianDog
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re: Best in Chow: Gumbo Wars


Okra, Bay Leaves, P-Nut Butter in Roux, plus a can of diced Tomatoes






Lets





Get


READDDDDDDDDDDDDDDDDDDDDDDDY





TOOooOOoOOoOoooOo



RUUUUUUUMMMMMMMMBBBBBBLLLLLLEE!!!!!!!!!!!












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Gris Gris
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re: Best in Chow: Gumbo Wars


quote:

See? The fight has begun.



Nah, no fight. I will just feel sorry for those who find it necessary to add all manner of flavors to whatever it is they're calling gumbo as they are missing out on the pure unadulterated beautiful flavors of real gumbo. It is their loss. They just must be unable to make it taste good without all of that other business in it. I hope they don't put file' in with all those other herbs. What a muckety mess. File' doesn't deserve to be treated that way nor does gumbo. So sad....







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TigerstuckinMS
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re: Best in Chow: Gumbo Wars


See, I'm torn because Otis puts that devil pod in his gumbo, but on the other hand, I do enjoy a bay leaf or two.





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OTIS2
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re: Best in Chow: Gumbo Wars


GG, you're cooking weak stew. Leave the gumbo making to us menfolk.





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Gris Gris
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re: Best in Chow: Gumbo Wars


Otis, the "real" Nela man, you shouldn't be talking stew. You ain't even Louisiana born and bred and the last time you got into a stew argument, a chicken bone got stuck in your throat and you were "banned" from talking on TD.

On second thought, keep up the bantering and we'll see in about 3 or 6 months.







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aaronb023
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re: Best in Chow: Gumbo Wars


Please god no tomatoes





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Gris Gris
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OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
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re: Best in Chow: Gumbo Wars


quote:

See, I'm torn because Otis puts that devil pod in his gumbo, but on the other hand, I do enjoy a bay leaf or two.



You're headed down a dangerous path, here, Tiger, listening to Otis. Put the okra in the gumbo if you like. I prefer it without, but I understand some folks enjoying that, sort of. They were just brought up wrong. However, if you want bay leaves, make spaghetti meat sauce or just chew on a few. Stick with the file' for the herb flavor that belongs in gumbo.






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OTIS2
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re: Best in Chow: Gumbo Wars


quote:

I knew you'd be around soon, herby otis. Go ahead and throw in some oregano, tarragon, maybe a little chili powder...oh, anchovy paste! Use some of that, too. May as well add the tomatoes. Must be some sort of NELA thing with the bay leaves and such.



Hmmm. You got your cookbooks out of storage yet after the kitchen remodel? If not, don't worry. I pulled my Louisiana Kitchen so Paul could teach you how to season gumbo correctly. Here's a few of his recipes and a selection of the seasonings Mr Prudhomme uses:


1.Egg and Dried Shrimp Gumbo, pp199-200

Bay leaves (3 for a 6 serving dish)...also has white pepper

2.Guinea Hen and Andouille Gumbo

Paprika, white pepper, dry mustard, cumin, and 3 bay leaves (6 bowl recipe).


3. 7 Steak and Okra Gumbo

Paprika,white pepper, thyme, dry mustard, basil, 4 bay leaves and okra.


4.Seafood Gumbo with Andouille ,pp208-209

2 bay leaves, white pepper, thyme, and oregano.


5. Seafood File Gumbo, pp209-210

Paprika, white pepper, thyme, oregano, bay leaf, along with file'. ; and

6. Shrimp,Okra, and Andouille Gumbo , pp211-212

White pepper, thyme, tomatoes, and okra.

GG, I'll go with Paul's seasoning style over anyone, when it comes to South La cooking. The man is a genius at flavoring dishes. He seems to like a lot of what I like to do.








This post was edited on 7/18 at 6:02 pm


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Gris Gris
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re: Best in Chow: Gumbo Wars


You skipped the chicken and andouille gumbo, Otis. Why is that?





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OTIS2
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re: Best in Chow: Gumbo Wars


He cooked it like I do. Salt, black and red.


This post was edited on 7/18 at 6:39 pm


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Gris Gris
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re: Best in Chow: Gumbo Wars


No bay leaves in that one, Otis, and no okra. That's why you omitted it. It's the only good gumbo recipe in the entire book. He had to make up the rest of those losers to fill the book.

ETA: It's also the only gumbo he serves in his restaurant.



This post was edited on 7/18 at 6:47 pm


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OTIS2
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re: Best in Chow: Gumbo Wars


: you cray, gurl.





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gaetti15
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re: Best in Chow: Gumbo Wars


I wouldn't mind bay leaves in a seafood gumbo, but I have not and would not put bay leaves in my chicken/duck and sausage gumbo.





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Gris Gris
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OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: Best in Chow: Gumbo Wars


If you're going to use an herb in seafood gumbo, use file' and, if not, use thyme. I use file' only. Otis used about 20 bay leaves. He likes to bury that that seafood flavor.





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OTIS2
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re: Best in Chow: Gumbo Wars


quote:

It's also the only gumbo he serves in his restaurant.


So your pedestrian seasoning is meant for the masses ?Okay. Paul's given you the techniques, but he can't make you use them. I'll carry on...




And I'll bet dollars to donuts that the KPaul's base stock has bay leaf in it.



This post was edited on 7/18 at 6:53 pm


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Gris Gris
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OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: Best in Chow: Gumbo Wars


quote:

you cray, gurl.


I noticed you avoided responding to my last two posts.

So, why did you leave out the chicken and andouille gumbo recipe?

Correct Answer: Because he doesn't use okra or bay leaves.


ETA: I'm not done with you. She walks away crumbling bay leaves with her bare hands and tossing them to the ground.
Why doesn't he serve all those all gumbos in his restaurant?

Correct Answer: Because they're made up crap recipes used to fill his cookbook, they have stupid ingredients like bay leaves and his restaurant would close if he served that garbage.



This post was edited on 7/18 at 6:57 pm


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gaetti15
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re: Best in Chow: Gumbo Wars


I've never even really tasted bay leaves in things that I put them in.

What are they supposed to taste like.

I add them because it was the way my parents did it with dishes like red beans and rice






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OTIS2
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Member since Jul 2008
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re: Best in Chow: Gumbo Wars


quote:

I noticed you avoided responding to my last two posts.
,

Go get your glasses Betsy. I told you he made that recipe as I...a gumbo with just red, black and salt, as do I, through I'll have okra in mine.

You can't play dumb. The resounding point of my post , and Paul's techniques, is that gumbo seasonings can and should vary. Myopia doesn't become you.



This post was edited on 7/18 at 7:13 pm


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