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Started By
Message
Gumbo in London - and it actually looks good.
Posted on 10/19/21 at 4:39 pm
Posted on 10/19/21 at 4:39 pm
Eater
Pic heavy story about a British chef who spent years in Louisiana and has gone back to London.
“Gumbo is not really one dish, it can cross a lot of different boundaries. It can range from soupy, brothy, shellfish-heavy, to thick, more country, meaty. West African influence of okra. When you’ve cooked a lot of gumbos you can find the style that you like.” Attempting to draw a single line of influence is reductive: Doing so erases the sociocultural complexity of a dish whose ingredients and finished product are key touch points in French, West African, and Indigenous pasts and present, intermixed by colonisation, enslavement, and migration. There’s seasonality, the topography of Louisiana and the American South, and personal tastes forged in home kitchens. Rooted boundlessness.
And no tomatoes in sight.
Pic heavy story about a British chef who spent years in Louisiana and has gone back to London.
“Gumbo is not really one dish, it can cross a lot of different boundaries. It can range from soupy, brothy, shellfish-heavy, to thick, more country, meaty. West African influence of okra. When you’ve cooked a lot of gumbos you can find the style that you like.” Attempting to draw a single line of influence is reductive: Doing so erases the sociocultural complexity of a dish whose ingredients and finished product are key touch points in French, West African, and Indigenous pasts and present, intermixed by colonisation, enslavement, and migration. There’s seasonality, the topography of Louisiana and the American South, and personal tastes forged in home kitchens. Rooted boundlessness.
And no tomatoes in sight.
9
Posted on 10/19/21 at 5:15 pm to rsb831
IWEI
Looks great! I’m sure it would be a treat for homesick folks living over there
Looks great! I’m sure it would be a treat for homesick folks living over there
Posted on 10/19/21 at 5:16 pm to CoachChappy
quote:
IWEI
Posted on 10/19/21 at 5:19 pm to rsb831
quote:
Duck stock
Barbary duck legs; chicken backs; chicken wings; onions; garlic; carrot; button mushrooms; thyme; parsley stalks; bay leaves; celery; green bell peppers; water
frickin' A!
The mushrooms seem an interesting addition, but what the hell.
Anyone know where this guy might have worked in La.?
Posted on 10/19/21 at 5:22 pm to rsb831
That's some damn good looking gumbo
Posted on 10/19/21 at 5:36 pm to Y.A. Tittle
A few different articles say he toured the US with a band and would regularly come to New Orleans to visit friends. Not so sure he worked in any restaurants/pop-ups in Louisiana.
More like he studied the food and Paul Prudhomme cookbooks and cooked for friends.
More like he studied the food and Paul Prudhomme cookbooks and cooked for friends.
This post was edited on 10/19/21 at 5:37 pm
Posted on 10/19/21 at 6:19 pm to rsb831
Looks good.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22929386/gumbo066.jpg)
Last visit to London, I noticed a a "Louisiana" BBQ stand in Borough Market and a few items on menus that were described as Louisiana or Cajun style, but they bore no resemblance to anything here. They seemed to use the words on random dishes to suggest flavorful or different.
Last visit to London, I noticed a a "Louisiana" BBQ stand in Borough Market and a few items on menus that were described as Louisiana or Cajun style, but they bore no resemblance to anything here. They seemed to use the words on random dishes to suggest flavorful or different.
Posted on 10/19/21 at 6:25 pm to rsb831
Slade Rushing (Longbranch, MiLa, re vamped Brennan’s) is the chef of a place in London called Louie. Mix of Louisiana foods, Paris vibe and New York scene. But the food looks awesome. Some friends went last weekend and said it was great.
Posted on 10/20/21 at 11:07 am to Twenty 49
The sores on the hand gross me out, but the gumbo looks interesting and has a good color and texture.
Posted on 10/20/21 at 1:16 pm to rsb831
when I saw this to start I knew it had potential. You know if the chef has Crystal in london, he's either spent some time here or at least was taught by someone from here.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70014630/gumbo055.0.jpg)
Posted on 10/20/21 at 1:18 pm to Twenty 49
quote:
Last visit to London, I noticed a a "Louisiana" BBQ stand in Borough Market and a few items on menus that were described as Louisiana or Cajun style, but they bore no resemblance to anything here. They seemed to use the words on random dishes to suggest flavorful or different.
Years ago when I visited london, I saw "cajun" in some restaurant menus, it usually meant an absurd amount of red pepper was used. nothing remotely cajun in preparation.
Posted on 10/20/21 at 2:38 pm to rsb831
London andouille > Conecuh sausage
Posted on 10/20/21 at 2:56 pm to Gris Gris
quote:
The sores on the hand gross me out, but the gumbo looks interesting and has a good color and texture.
Yeah, his days as a "Hand Model" are not going to happen, but the gumbo looks edible for sure.
Posted on 10/21/21 at 12:11 am to Y.A. Tittle
Mushrooms would add some umami. Brilliant
Posted on 10/21/21 at 8:58 am to rsb831
quote:
The “holy Trinity” of onion, carrot, and green bell peppers
What??! Carrot...
It does look good and I would definitely try.
This post was edited on 10/21/21 at 9:01 am
Posted on 10/21/21 at 11:38 am to rsb831
Chef needs some surgical gloves or about 6 Band-Aids. I wouldn't eat that after seeing his hands with those cuts and sores.
Posted on 10/21/21 at 11:47 am to CouldCareLess
quote:
Chef needs some surgical gloves or about 6 Band-Aids. I wouldn't eat that after seeing his hands with those cuts and sores.
That was my feeling.
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