Topic: Do you like my new haircut, fora?
Anonymous A started this discussion 12 years ago #36,816
Especially Becky and Brie?Metæ joined in and replied with this 12 years ago, 6 minutes later[^] [v] #500,376
Jesus, this is like the third thread about your hair. Yes, it's fine. Now post a goddamn gumbo recipe already.
Anonymous C joined in and replied with this 12 years ago, 38 seconds later, 6 minutes after the original post[^] [v] #500,377
Did you have to tell the barber that you only want to look vaguely Chinese?
Anonymous A (OP) replied with this 12 years ago, 4 minutes later, 11 minutes after the original post[^] [v] #500,379
@500,376 (Metæ)
Dude, I JUST got the hair cut. Ok, here is a gumbo recipe.
Ingedients:
whole chicken, cut up into parts, do not debone
spicy Cajun style sausage
garlic
green bell peppers (capsicums)
white onions
celery
white all purpose (AP) flour
UNsalted butter
vegetable oil
green onions
Chop the garlic, peppers, onions and celery into small cubes
Using some butter, saute them on medium heat in a big pot until they begin to get translucent
In another saucepan, put melted butter and flour in equal amounts, add a little oil. On medium heat, CONSTANTLY stir until roux becomes a nice brown, then IMMEDIATELY take off heat, even put the pan on a shallow ice bath to stop cooking. One second too long, it will burn and you have to start over.
In the big pot, turn on the heat again, fill with water, and put in the chicken and sausage. Let it come to a medium boil, then a lower simmer.
Add the roux.
Add salt and pepper, and ground cayenne pepper. Stir.
Eat.
Dude, I JUST got the hair cut. Ok, here is a gumbo recipe.
Ingedients:
whole chicken, cut up into parts, do not debone
spicy Cajun style sausage
garlic
green bell peppers (capsicums)
white onions
celery
white all purpose (AP) flour
UNsalted butter
vegetable oil
green onions
Chop the garlic, peppers, onions and celery into small cubes
Using some butter, saute them on medium heat in a big pot until they begin to get translucent
In another saucepan, put melted butter and flour in equal amounts, add a little oil. On medium heat, CONSTANTLY stir until roux becomes a nice brown, then IMMEDIATELY take off heat, even put the pan on a shallow ice bath to stop cooking. One second too long, it will burn and you have to start over.
In the big pot, turn on the heat again, fill with water, and put in the chicken and sausage. Let it come to a medium boil, then a lower simmer.
Add the roux.
Add salt and pepper, and ground cayenne pepper. Stir.
Eat.