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Posted on 10/23/26 at 10:19 am to t00f
Just inquiring as to identity of "most" of the midwestern cities that are food meccas.
This post was edited on 10/23/26 at 10:20 am
Posted on 10/23/26 at 10:26 am to wesfau
they are NOT.
Posted on 10/23/26 at 10:54 am to t00f
I see. Your post reads differently.
My confusion, I'm sure.
My confusion, I'm sure.
Posted on 10/23/26 at 11:25 am to wesfau
Soup.
Posted on 10/23/26 at 12:37 pm to Missouri Waltz
quote:
I didn’t know it had tomatoes until it arrived at my table.
I'll allow it.
Posted on 10/23/26 at 3:29 pm to Missouri Waltz
quote:
Gumbo with Tomatoes
Doesn't bother me.
Posted on 10/23/26 at 5:48 pm to Missouri Waltz
quote:
I had it for the first time last night - in St. Louis. I ate around the tomatoes and the rest of it was pretty good.
Can I ask the name of the restaurant? I worked at Broadway Oyster Bar for a short time. St. Louis actually throws a pretty good Mardi Gras. I was there for it, working at BOB and hung out with Dash Rip Rock, back in 2001. Fred, from Cowboy Mouth, was gone from the band by that point.
Broadway Oyster Bar
Posted on 10/23/26 at 5:59 pm to Missouri Waltz
Tomatoes in gumbo is not the end of the world. I've seen where(I'll someone once put corn in a gumbo) I defended him because because I'm sure at one time gumbo was about what you could afford or had left inthe fridge to make that gumbo a meal. Nowadays it'sabout what eople think it should be.
Personally I wouldn't put tomatoes in a gumbo now but at one time I did to stretch a gumbo and everyone that ate enjoyed ttheir asses out of it.
Posted on 10/23/26 at 7:07 pm to CrawfishElvis
Moms cooking... 
Posted on 10/23/26 at 11:52 pm to Cajunate
quote:
everyone that ate enjoyed ttheir asses out of it.
Posted on 10/24/26 at 7:19 am to Missouri Waltz
My step grand grandpa put Rotel Tomatos in his and he was a coon arse from Ville Platte
Posted on 10/24/26 at 8:56 am to TigerBait1971
quote:
My step grand grandpa put Rotel Tomatos in his and he was a coon arse from Ville Platte
I grow my own okra every summer and will put a lot of it up in the freezer and most of the time it is already stewed down and in quart bags.
When I get about 100 pods I will cut them up and put them in a pot to cook down and in that pot will be a good bit of diced onion, fresh minced garlic, salt, pepper, and at least one small can of Original Rotel Tomatoes. I let that cook down for 3 or more hours before letting it cool to bag up.
I will use that okra when making my gumbos and some soups, so technically, my gumbo has some tomato in it and nobody has ever not eaten it when offered.
Posted on 10/24/26 at 9:04 am to liz18lsu
quote:
Can I ask the name of the restaurant?
Jack Buck Grill at the Missouri Athletic Club.
Posted on 10/24/26 at 1:57 pm to Missouri Waltz
In spite of my age, I am not a stickler for "this is the way we've always made it", I've had some pretty good chicken and andouille gumbo that had a chopped up tomato in it. First preference, no, but more than enjoyable.
A relative from Vermont called me a couple of weeks ago, he wanted to make gumbo. My first question, what kind of sausage do you have, no chance of andouille, he said all he had was brats, some ducks, frozen okra.
I walked him through a version as best as I could, He said it was excellent, as long as he was happy with it, I'm ok with that.
Got to be flexible.
A relative from Vermont called me a couple of weeks ago, he wanted to make gumbo. My first question, what kind of sausage do you have, no chance of andouille, he said all he had was brats, some ducks, frozen okra.
I walked him through a version as best as I could, He said it was excellent, as long as he was happy with it, I'm ok with that.
Got to be flexible.
Posted on 10/25/26 at 3:39 pm to labguy
quote:
Tony Fontenot aka the Castin Cajun
RIP
Posted on 10/25/26 at 3:40 pm to Missouri Waltz
Whywould you eat gumbo in St.Louis?
Posted on 10/25/26 at 4:39 pm to Missouri Waltz
Y'all need to get off your non-tomato high horse. You do realize most of these Louisiana dishes originally included tomatoes? The cajuns left them out because of the lack of tomatoes.
For the record, I grew up with the simpler cajun style dishes, but always enjoy the creole style too. Nothing wrong with that; If it's good, it's good...
For the record, I grew up with the simpler cajun style dishes, but always enjoy the creole style too. Nothing wrong with that; If it's good, it's good...
This post was edited on 10/25/26 at 4:42 pm
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