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Started By
Message
5 gal gumbo w/ pics
Posted on 10/16/14 at 7:15 am
Posted on 10/16/14 at 7:15 am
Here is a bowl from the 5 gal gumbo I cooked a couple weeks ago. I said I would post pics but been really busy but here they are chicken sausage okra.
5
Posted on 10/16/14 at 7:15 am to rouxgaroux
[URL=LINK ]
Posted on 10/16/14 at 7:18 am to rouxgaroux
[URL=LINK ]
Posted on 10/16/14 at 7:20 am to rouxgaroux
looks great. Where'd the sausage come from? 
Posted on 10/16/14 at 7:34 am to rouxgaroux
good color. looks nice.
I wonder if I can save many the trouble of helping you.
- No tomatoes (good)
- Needs tomatoes (bad)
- Okra? (good)
- Okra? (bad)
- Too dark
- Too light
- Too much broth and too thin (bad)
- Like mine thicker(bad)
- No rice (good)
- No rice (bad)
- No Potato salad? - (good or bad)
- great photo (good)
- clean that bowl (bad)
- Where is the trinity? (Bad)
- ingredient balance looks good (good)
- Sausage looks nice (good)
- What is that Vienna sausage looking stuff (bad)
- I use chicken too (good)
- I never use chicken (bad)
- IWEI (good)
-
(bad)
- bla bla bla
- from me -
I wonder if I can save many the trouble of helping you.
- No tomatoes (good)
- Needs tomatoes (bad)
- Okra? (good)
- Okra? (bad)
- Too dark
- Too light
- Too much broth and too thin (bad)
- Like mine thicker(bad)
- No rice (good)
- No rice (bad)
- No Potato salad? - (good or bad)
- great photo (good)
- clean that bowl (bad)
- Where is the trinity? (Bad)
- ingredient balance looks good (good)
- Sausage looks nice (good)
- What is that Vienna sausage looking stuff (bad)
- I use chicken too (good)
- I never use chicken (bad)
- IWEI (good)
-
(bad) - bla bla bla
- from me -
This post was edited on 10/16/14 at 7:35 am
Posted on 10/16/14 at 7:37 am to MeridianDog
Posted on 10/16/14 at 7:41 am to rouxgaroux
That looked like good andouille.
And if I make a roux larger than 3 and 3, I wear a mitt. Experience.
And if I make a roux larger than 3 and 3, I wear a mitt. Experience.
This post was edited on 10/16/14 at 7:42 am
Posted on 10/16/14 at 8:01 am to OTIS2
I will be wearing a glove from now on
Posted on 10/16/14 at 8:50 am to rouxgaroux
Congrats! That color is just how I like it.
I would probably omit the okra, but that's a personal preference. Great work!
I would probably omit the okra, but that's a personal preference. Great work!
Posted on 10/16/14 at 9:01 am to rouxgaroux
Looks nice Clark. Real nice.
Posted on 10/16/14 at 9:24 am to Oenophile Brah
quote:
That color is just how I like it
Posted on 10/16/14 at 9:37 am to rouxgaroux
Fine looking roux.
Why does the address show on every pic?
Why does the address show on every pic?
Posted on 10/16/14 at 9:53 am to Gris Gris
Good eats right there...
Posted on 10/16/14 at 9:54 am to rouxgaroux
Well done on the roux.
I've never been that brave about bringing it right to the edge of disaster and then saving it at the last second.
I've never been that brave about bringing it right to the edge of disaster and then saving it at the last second.
Posted on 10/16/14 at 10:10 am to rouxgaroux
Looks fantastic
Posted on 10/16/14 at 10:30 am to rouxgaroux
Looks good. I have the same bowls.
Posted on 10/16/14 at 10:35 am to DeepSouthSportsman
I don't know why the link always shows if someone can advise the correct way to do it I would appreciate it
Posted on 10/16/14 at 10:39 am to rouxgaroux
the dark roux is a fine line.. if over done or too too dark (not burnt) I find it has a bitter taste
Posted on 10/16/14 at 10:48 am to rouxgaroux
quote:
I don't know why the link always shows if someone can advise the correct way to do it I would appreciate it
IDK either, I only have the photo bucket app and thats what happens when I try to post a pic. I have to edit out the first part up to [img] and the last [url] then it post correctly.
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