I am cooking gumbo
Fri Dec 14, 2007 10:10 pm
Chicken and Sausage Gumbo, to be more specific. And I shan't be sharing it with any of you people. Well, maybe. But we'll haev to find a way to FedEx it.
Re: I am cooking gumbo
Sat Dec 15, 2007 11:25 am
muddyboots wrote:Chicken and Sausage Gumbo, to be more specific. And I shan't be sharing it with any of you people. Well, maybe. But we'll haev to find a way to FedEx it.
Well...how was it??? Did you put any Tabasco sauce in it? Sounds good!
-Pat
Sat Dec 15, 2007 12:42 pm
Make your own file' Muddy? The roux is what make or breaks a good gumbo, and I love a good bowl....Might have to do some red beans and rice tonight as it's supposed to be a little snowy and windy. It was 34F and winds were 30kts + and gusty when I got back from town a little while ago.
Sat Dec 15, 2007 5:37 pm
Red beans and rice in a crock pot and a few beers.......MMMMMMMM good!
Sat Dec 15, 2007 5:50 pm
Sadly, I can't eat cajun food any more. THis was for a friend party. My triglycerides are at 850 ow (500 is considered eaxtremely scary) so i am on a strict fish and leafy veggies diet for the foreseeable future...say, until I die or hit 100, whichver comes first lol! But I did taste it, and it was wonderful as always!
I don't make my own file'. I don't actually kow anyone who does m(it's a bit of work) but I do make my own roux, which I am pretty proud of. I like mine nice and dark. Lazy people will settle for brown. I push mine right to the edge of burned, where it's got as sweet and nutty a flavor as it can get befor eit burns. My gumbo looks like coffee with bits thrown in lol! I also don't spice it much, and put a good amount of teh trinity in--more trinity, darker roux, means less spice and more real flavor. Thatway you're filling in the edges of what the primary ingredients taste like and blending them, instead of pouring ten pounds of cayenne in and making evrery one cry!
And yep--I supplied tobasco- that's garnish at the time of serving. ALWAYS
I don't make my own file'. I don't actually kow anyone who does m(it's a bit of work) but I do make my own roux, which I am pretty proud of. I like mine nice and dark. Lazy people will settle for brown. I push mine right to the edge of burned, where it's got as sweet and nutty a flavor as it can get befor eit burns. My gumbo looks like coffee with bits thrown in lol! I also don't spice it much, and put a good amount of teh trinity in--more trinity, darker roux, means less spice and more real flavor. Thatway you're filling in the edges of what the primary ingredients taste like and blending them, instead of pouring ten pounds of cayenne in and making evrery one cry!
And yep--I supplied tobasco- that's garnish at the time of serving. ALWAYS
Sat Dec 15, 2007 6:11 pm
Speaking of gumbo, I ought to share an interesting story...
The 12th AF tunic I sometimes wear was given to me by an uncle of mine - who inherited it from his uncle. They gave it to me for Christmas a few years back knowing that I sometimes flew WW2 aircraft and did a 1st Lt. impression. The uniform is from the Mediterranean Theater where he served, has the two stripes for his two years of service as well as his service award. From what I know, he served in the intelligence section. Some time later, we went over to some good friends house one Sunday evening and they fixed a gumbo dish. It was good, and my mother asked their mother what the dish was and for the recipe... Turns out the guy who wore the uniform, was the same guy that submitted the recipe to the cookbook! He apparently taught for some years at Texas Lutheran College. Name was W. White. There's a number stitched inside the tunic - 13161-20. Don't know if that's a serial number, but if anyone knows more about him, I'd like to know.
Here's a shot where I was wearing the uniform.
Oh, btw, the wings on there are not original to the tunic. My family gave them to me when I got my pilot's license and they're original AAF.
Ryan
The 12th AF tunic I sometimes wear was given to me by an uncle of mine - who inherited it from his uncle. They gave it to me for Christmas a few years back knowing that I sometimes flew WW2 aircraft and did a 1st Lt. impression. The uniform is from the Mediterranean Theater where he served, has the two stripes for his two years of service as well as his service award. From what I know, he served in the intelligence section. Some time later, we went over to some good friends house one Sunday evening and they fixed a gumbo dish. It was good, and my mother asked their mother what the dish was and for the recipe... Turns out the guy who wore the uniform, was the same guy that submitted the recipe to the cookbook! He apparently taught for some years at Texas Lutheran College. Name was W. White. There's a number stitched inside the tunic - 13161-20. Don't know if that's a serial number, but if anyone knows more about him, I'd like to know.
Here's a shot where I was wearing the uniform.
Oh, btw, the wings on there are not original to the tunic. My family gave them to me when I got my pilot's license and they're original AAF.
Ryan
Sat Dec 15, 2007 6:37 pm
[quote="muddyboots"]Sadly, I can't eat cajun food any more. THis was for a friend party. My triglycerides are at 850 ow (500 is considered eaxtremely scary) so i am on a strict fish and leafy veggies diet for the foreseeable future...say, until I die or hit 100, whichver comes first lol! But I did taste it, and it was wonderful as always!
I don't make my own file'. I don't actually kow anyone who does m(it's a bit of work) but I do make my own roux, which I am pretty proud of. I like mine nice and dark. Lazy people will settle for brown. I push mine right to the edge of burned, where it's got as sweet and nutty a flavor as it can get befor eit burns. My gumbo looks like coffee with bits thrown in lol! I also don't spice it much, and put a good amount of teh trinity in--more trinity, darker roux, means less spice and more real flavor. Thatway you're filling in the edges of what the primary ingredients taste like and blending them, instead of pouring ten pounds of cayenne in and making evrery one cry!
And yep--I supplied tobasco- that's garnish at the time of serving.
ALWAYS[/quote]
I love Gumbo!! They like their food bland here in the northeast
I don't make my own file'. I don't actually kow anyone who does m(it's a bit of work) but I do make my own roux, which I am pretty proud of. I like mine nice and dark. Lazy people will settle for brown. I push mine right to the edge of burned, where it's got as sweet and nutty a flavor as it can get befor eit burns. My gumbo looks like coffee with bits thrown in lol! I also don't spice it much, and put a good amount of teh trinity in--more trinity, darker roux, means less spice and more real flavor. Thatway you're filling in the edges of what the primary ingredients taste like and blending them, instead of pouring ten pounds of cayenne in and making evrery one cry!
And yep--I supplied tobasco- that's garnish at the time of serving.
ALWAYS
[/quote]
I love Gumbo!! They like their food bland here in the northeast