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re: SW's First Gumbo of the Fall (Turkey and Andouille)(PICS)
Posted on 9/15/14 at 4:11 pm to runningTiger
Posted on 9/15/14 at 4:11 pm to runningTiger
quote:Yeah, but you've got Binny's Beverage Depot. Lucky bastard.
Better than anything on offer in Chicago
0
Posted on 9/15/14 at 4:53 pm to Winkface
Wink, if you're going to use the stock for gumbo, don't put anything in it that you wouldn't use in the gumbo. Much of the time, I just make the stock with the bones and nothing else, since I'm going to be seasoning later on. The bones are the stars of the stock. Roasted bones/carcasses are great.
Posted on 9/16/14 at 11:55 am to Gris Gris
I knew I would be using this stock for gumbo or turkey noodle soup so I added some basic stuff. The bay leaf and garlic cloves are the only thing not usually in my gumbo.
Posted on 9/16/14 at 12:38 pm to SW2SCLA
I think you can go either way. I tend to make mine bland when I'm just making it to use leftover bones and such since I'm not sure at the time of the purpose. I can simmer it a bit with added flavors before using it for whatever dish I'm making. It's not a big deal, though. Most folks put many things in stocks when making them.
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