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Posted on 2/4/14 at 11:34 am to Y.A. Tittle
quote:i've done a ton of reading, especially here about gumbos. One of the things I was able to do to eliminate a ton of grease was making the stock before hand. When I took it out of the fridge, I was able to skim some of the grease off of the stock. That helped a ton.
Disagree. It looks solid, especially for a first attempt at the dish.
Posted on 2/4/14 at 11:51 am to Y.A. Tittle
quote:
It looks solid, especially for a first attempt at the dish.
This. The OP's first attempt looks much better than mine. I was so scared of burning the roux that I wound up with a white gumbo.
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