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re: Gravy argument
Posted on 11/22/17 at 11:03 am to bdevill
Posted on 11/22/17 at 11:03 am to bdevill
From the Kary's Roux webpage:
Kary’s “Original” Roux is a basic roux made by browning flour slowly until it is a rich chocolate brown. It can be used in many Cajun and Creole dishes such as gumbos, stews, and etouffees.
Gravy is not mentioned once.
LINK
Kary’s “Original” Roux is a basic roux made by browning flour slowly until it is a rich chocolate brown. It can be used in many Cajun and Creole dishes such as gumbos, stews, and etouffees.
Gravy is not mentioned once.
LINK
This post was edited on 11/22/17 at 11:04 am
1
Posted on 11/22/17 at 4:47 pm to bdevill
That settles it. A fricking jarred roux is the end all be all authority on gravy.
Posted on 11/22/17 at 4:55 pm to TH03
A jarred roux that's been produced successfully years before you ever dreamed of fricking up a gravy.
Posted on 11/22/17 at 6:22 pm to bdevill
Whatever you say man.
Posted on 11/22/17 at 9:57 pm to tigercross
Cant believe this thread still has legs
Posted on 11/22/17 at 11:33 pm to ChrisN
Skim the fat. Add flour and milk to pan drippings and stir. Salt and pepper to taste.
That's how I was raised.
That's how I was raised.
Posted on 11/22/17 at 11:40 pm to tigercross
quote:
I found a guy on the internet named Paul Prudhomme who uses roux in gravy but idk if he knows shite about Cajun cuisine.
Not a gravy!!!!!!1
Posted on 11/23/17 at 8:37 am to tigercross
It's interesting that Paul is from Opelousas, as is Savoie's roux, which is a jarred roux. On their website, Savoie's suggests using roux to "enhance gravies.."
So that's just an Opelousas thing.. not real Cajun.
Posted on 11/23/17 at 8:49 am to bdevill
GTFO with your No True Scotsman BS.
Posted on 11/23/17 at 8:54 am to tigercross
Not Cajun.. it's Creole
Posted on 11/23/17 at 9:15 am to bdevill
Posted on 11/23/17 at 9:34 am to bdevill
Only someone on TD would try to say gravy is only a Cajun thing.
Posted on 11/23/17 at 10:57 am to TH03
quote:
gravy is only a Cajun thing.
This is such a gross misinterpretation of what I'm saying, it's as nauseating as what you call gravy..
I'm saying that adding roux to gravy is introducing a creole ingredient, which to Cajuns is not gravy, it's stew..
This post was edited on 11/23/17 at 11:14 am
Posted on 11/23/17 at 11:55 pm to TH03
quote:
Only someone on TD would try to say gravy is only a Cajun thing.
No more so than the DA that think gumbo is a cajon dish.
Posted on 11/24/17 at 8:20 am to cave canem
And people can Nega-Tiger all they want and say whatever they want.. it's the same argument Italians have when they say, "Is it gravy or sauce?" Most Italians will tell you that "gravy" is the meat drippings and "sauce" is the finished product, whether it includes meat or is just tomato based.
This post was edited on 11/24/17 at 8:21 am
Posted on 11/24/17 at 8:31 am to bdevill
quote:
This is such a gross misinterpretation of what I'm saying
Is it though?
quote:
which to Cajuns is not gravy, it's stew..
This is you saying that what Cajuns call gravy is in some way relevant to what all gravy is.
Posted on 11/24/17 at 8:32 am to bdevill
An Italian would ask you if you meant sugo. Gravy is italian American.
Posted on 11/24/17 at 11:09 am to TH03
quote:
This is you saying that what Cajuns call gravy is in some way relevant to what all gravy is.P
This is you again trying be relevant in a conversation in which you know nothing about.
This post was edited on 11/24/17 at 11:10 am
Posted on 11/24/17 at 11:26 am to bdevill
quote:
This is you again trying be relevant in a conversation in which you know nothing about.
It's fricking gravy, dude. Not rocket science.
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