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Started By
Message
1
Posted on 11/29/17 at 5:21 pm to TH03
quote:
Again, never done this.
Then you need to re-read your posts and get your head out of your obnoxious arse.
Posted on 11/29/17 at 5:22 pm to bdevill
Okay man whatever 
Posted on 11/29/17 at 5:24 pm to TH03
And while you're at it.. sop up that glue you call gravy with a big biscuit and some of that southern fried chicken and shove it where your head's stuck.
This post was edited on 11/29/17 at 5:26 pm
Posted on 11/29/17 at 5:55 pm to bdevill
quote:Chill dude, it's all good here. No need to start pissing matches on this board. One of the great things about foodies is the distinct approaches and techniques to different dishes and cuisines. We can all learn here from others who have a different approach and/or experience.
bdevill
Posted on 11/29/17 at 5:57 pm to cj35
quote:
No need to start
I don't start. I finish. Like gravy on rice baby
This post was edited on 11/29/17 at 6:06 pm
Posted on 11/29/17 at 7:31 pm to bdevill
And if you want to discuss how to make a brown fried chicken gravy without roux, I'll be happy to discuss on another thread.. if you're nice.. 
This post was edited on 11/30/17 at 5:47 am
Posted on 11/30/17 at 11:20 am to TH03
quote:I call it sawmill white stuff, or sausage white stuff. I am far too coonass to call that gravy.
So what do you call the gravy you put over biscuits? Or country fried chicken?
Where to I get my official coonass badge that this board covets so greatly?
Posted on 11/30/17 at 11:59 am to Fatboyzbro
quote:
If it has roux, tomatoes and cream; Do you call it etouffee?
Pretty sure the one at Steamboat Bill's in Lake Charles has all of that and their etouffee is delicious.
Posted on 11/30/17 at 1:54 pm to lsupride87
quote:
Where do I get my official coonass badge
They give em out on Saturdays at Fred's in Mamou and also at the sign in desk at the Rice and Gravy Cookoff in Breaux Bridge.
This post was edited on 11/30/17 at 2:01 pm
Posted on 11/30/17 at 6:44 pm to Fatboyzbro
quote:
If it has roux, tomatoes and cream; Do you call it etouffee?
Sounds closer to what a lot of folks call bisque. If you look at recipes for shrimp bisque, you'll usually see those ingredients.
Posted on 11/30/17 at 9:17 pm to lsupride87
quote:
I call it sawmill white stuff, or sausage white stuff. I am far too coonass to call that gravy.
Posted on 12/4/17 at 12:09 am to Fatboyzbro
quote:
Don't want to start a gravy argument...
If it has roux, tomatoes and cream; Do you call it etouffee?
I don't. I think most would agree you don't put cream in etouffe. Almost against the identity of the dish if you ask me, much the same as making polenta with cream.
No roux in jambalaya. Roux in stew. Roux in gumbo. Roux in some gravies. No roux in a court boullion.
Posted on 12/4/17 at 12:30 am to bdevill
quote:
you can make a fantastic gravy from fried chicken without adding roux
you can’t be serious? If you’re adding flour, or some other starch, to a fat, no matter what that fat is, it’s a roux.
Posted on 12/4/17 at 12:54 am to bdevill
quote:
And if you want to discuss how to make a brown fried chicken gravy without roux, I'll be happy to discuss on another thread.. if you're nice..
Please do it!!
Posted on 12/4/17 at 6:56 am to Masterag
quote:
Masterag
Already arguing about something they know nothing about.
Posted on 12/4/17 at 7:07 am to Masterag
quote:
If you’re adding flour, or some other starch, to a fat, no matter what that fat is, it’s a roux.
Not sure I buy this one.
Posted on 12/4/17 at 9:25 am to browl
quote:
If you’re adding flour, or some other starch, to a fat, no matter what that fat is, it’s a roux.
So stupid it doesn't warrant commentary, because if you follow this logic, and broad sweeping generalization, instead of baking a cake you would be baking a roux. Completely ludicrous and asinine to anyone with the most basic knowledge of cooking.
This post was edited on 12/4/17 at 1:57 pm
Posted on 12/4/17 at 9:28 am to bdevill
of course all baking begins with roux
Posted on 12/4/17 at 9:28 am to bdevill
Haha, you don't know what gravy is.
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