re: how many gumbo's this weekend?

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I don't recall anyone else using the term you did.

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Refresh my memory si vous plais. And what derogatory word that I'm being unjustly crucified over did I use??? What, like meatballs or something?

Mr. Count Chocula, your highness, you might want to refresh your memory by reading your early posts in the "things that are pissing me off" thread. Your selective memory seems to be in tact.

GB and I are NOT what you described. I thought you liked us.

I didn't post in that thread, intentionally, and said nothing about any other posts there. Once I saw your early morning post, I left the board, all sad and depressed.

My definition of strange and scary is probably not the same as yours. Your luck may change drastically. I chose my handle for the this forum for a reason. Be careful.... Ghost like noises in the background.

I'm going to use LGR in my gumbo and service with cole slaw containing an abundance of mayo AND crunchy potato salad!

Oh, yeah, Zu Zu and what's her name are really ticked off at you, right now.

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Oh, yeah, Zu Zu and what's her name are really ticked off at you, right now.

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Please, who isn't...

And you didn't post in the thread cause it took on an OT mentality when the "boys" showed up. You never post is speculative threads, except to give me an earfull. Or in the case, an eyefull. And you left the board cause as usual, you were on some sort of top secret gubment mission that your persona forcefield prevents you from discussing. I bet you have a "cone of silence" thing in your house like they have on "Get Smart".

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quote:
Oh, yeah, Zu Zu and what's her name are really ticked off at you, right now.

Please, who isn't...

And you didn't post in the thread cause it took on an OT mentality when the "boys" showed up. You never post is speculative threads, except to give me an earfull. Or in the case, an eyefull. And you left the board cause as usual, you were on some sort of top secret gubment mission that your persona forcefield prevents you from discussing. I bet you have a "cone of silence" thing in your house like they have on "Get Smart".

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Hmmm, I don't think this is an apology to Gris and GB, Chuck. /signed Zu Zu and what's her name.


Actually, your hindness, I was going to +1 your comment on the Auburn loss, but disagree with you on the rain, since I'm a rainy day lover, but when I continued down the thread to post, I saw the ugly post, so I departed, all heartbroken with red watering eyes which made them swell and caused my mascara to run and drip all over my bulletproof and viral proof uniform.

It's raining again and it's quite lovely. I think the gods are crying over the pain you've caused.

I wouldn't let Zu Zu and what's her name into the van tonight.

A friend of mine makes his roux for duck gumbo with butter and says he makes it dark. I just don't have the patience. Mr. B's uses a butter roux for the gumbo ya ya as well. It's very dark. Here's the recipe.

LINK

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I thought Gris let you off easy on the butter roux

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Or perhaps she recognizes that's it's a pretty time consuming process that requires a lot of patience and attention to pull off.

And, no, I do not make a white roux for gumbo. The color of my roux is about that of a chocolate bar.

Your logic behind the post is solid, as butter will burn at relatively low temperatures. That said, if you keep the heat fairly low and stir or whisk constantly, you can achieve the dark roux without burning the butter at all. Like I said, it's time consuming though, as it takes about 90 minutes or more to reach that color at those low temperatures. There's also the option of using clarified butter, as it's much less fussy to deal with and burns at higher temperatures.

I'm all about doing stuff the hard way.

I haven't make a really dark roux with butter and certainly not one with 4 cups of flour. I'd have to experiment with a smaller amount in order to do it.

90 minutes to make a roux is just too much time for me.

My friend does for duck gumbo and swears by it. I do like the gumbo at Mr. B's, but I can't say that I would have noticed a huge difference had I not known they used a butter roux. I actually like my own gumbo better.

I tasted some duck gumbo at Muriel's some years ago with a very dark roux and I believe that it may have been a butter roux. The gumbo was very tasty, but I can't say it was the roux that made it that way. We need a taste test!

It's something that's been on my list to try, though. I really need to get around to it.

90 minutes doesn't scare me either, but if I'm drinking while making a roux, I won't make it. I'll have to make sure to have a capable helper on hand for potty breaks.