Topic: Attn Syntax. 're gumbo
Svet !jzYkdX7lIw started this discussion 7 years ago #82,554
I finished my gumbo, it was delicious. Going to make another but this tyme using a brown roux of butter and flou. As well as the holy trinity I'm adding carrot and coriander, for meats I'm adding chicken and shrimp.
Is there anything else I should add, do or change?
Is there anything else I should add, do or change?
Anonymous B joined in and replied with this 7 years ago, 35 minutes later[^] [v] #952,867
I would guess Syntax likes to make his roux with flour and cream of some young child
Syntax joined in and replied with this 7 years ago, 3 minutes later, 39 minutes after the original post[^] [v] #952,868
Got to ask you a basic question. You made it without the Holy Trinity and Without Roux - So exactly what basis or reciepe did you use to make that bowl of SOUP?To be honest what I do is spread out about 3 books and choose among the variations and make a version - So you can do the same with online recipes.
Paul Prudhomme offers several versions over several books so that wood be my go to choice but someone may argue he took liberties - Odd because no two recipes are ever the same. IF you can locate Andouille sausage and File powder in your hood and Andouille sausage brand to brand widely differs -
I am just in from Surfing my Ocean a Blue minus my first cup of Triple Espresso or I wood look again at your photo - Don't remember seeing a center of White Rice - Oh and not 100% necessary but Tabasco sauce added at the last second on table is good to have but at Paul's Restaurants he made a point of not providing as well as no added salt n pepper - Takes a Village
With Roux and Holy Trinity and Stock! No doubt you did you some Stock for your 1st attempt - Hey it's all about exploration and having fun in the kitchen - Do be careful to be sure your rice is real and not that fake stuff China is Infamous for. Hacking Rice was well nuff said.
Anonymous D joined in and replied with this 7 years ago, 1 hour later, 1 hour after the original post[^] [v] #952,870
did you really have to make 3 topics about cooking for yourself one time
Syntax replied with this 7 years ago, 12 minutes later, 1 hour after the original post[^] [v] #952,873
@previous (D)
> did you really have to make 3 topics about cooking for yourself one time
I No my English is not so much so good but what is your excuse?
> did you really have to make 3 topics about cooking for yourself one time
I No my English is not so much so good but what is your excuse?
Svet !jzYkdX7lIw (OP) replied with this 7 years ago, 11 minutes later, 2 hours after the original post[^] [v] #952,874
@952,868 (Syntax)
I used the holy trinity. I even made a roux, just a bad one. My next gumbo is going to be more authentic.
I used the holy trinity. I even made a roux, just a bad one. My next gumbo is going to be more authentic.
Svet !jzYkdX7lIw (OP) double-posted this 7 years ago, 47 seconds later, 2 hours after the original post[^] [v] #952,875
@952,870 (D)
I cook all the time for myself which is why I'm not overweight and look great for my age
I cook all the time for myself which is why I'm not overweight and look great for my age
Syntax replied with this 7 years ago, 13 minutes later, 2 hours after the original post[^] [v] #952,876
@previous (Svet !jzYkdX7lIw)With my schedule and mostly because I added hitting the Gym daily I find myself doing less cooking but GF's when in town often push me for more because they are not so much into cooking complex anything. So more Restaurant food to go recently.
I love it and reminds me of my teens making Chemicals for Bombs and Rockets and Fireworks. Just Chemistry you can eat.
> not overweight
As you will note the Roux is NOT exactly a low fat method of cooking but of course one does not make Gumbo all that often - Now get this and I have done this - Roux the basis technically is Cooked White Flour and Cajuns do this with Super Hot Oil -
Paul's Sister put out a book for Low fat Cajun cooking and gives a No Fat Roux - Brown the Flour - Can be done in Oven or in a Cast Iron Skillet - So any level of Tan to Dark Brown Flour can be achieved but again requires a close EYE and not leaving it for a moment but of course the Oven is a slower and safer method - Photo of with Oven Method - I keep some of this in a Jar and in the cupboard and usually as a last minute thicker.
Has a very nutty flavor
Syntax replied with this 7 years ago, 39 minutes later, 3 hours after the original post[^] [v] #952,882
Hope you enjoy listening to thee spew shit about thy's cooking-Plenty of it 2 go around.
Impotent meetings 2day with many impotent gents-We sit at bench n talk shit about what can not get up up up can not get out-so we treat EYES to candy that strolls bye-remembering how hard thing use to get.
Off now for rest of after noon.
Impotent meetings 2day with many impotent gents-We sit at bench n talk shit about what can not get up up up can not get out-so we treat EYES to candy that strolls bye-remembering how hard thing use to get.
Off now for rest of after noon.
Syntax replied with this 7 years ago, 1 minute later, 3 hours after the original post[^] [v] #952,883
Anonymous E joined in and replied with this 7 years ago, 8 minutes later, 3 hours after the original post[^] [v] #952,885
Louisiana gumbo must include the trinity and dark roux, no tomatoes, quinoa, bullshit. Otherwise it is not gumbo.
Syntax replied with this 7 years ago, 5 minutes later, 3 hours after the original post[^] [v] #952,887
Anonymous E replied with this 7 years ago, 3 minutes later, 3 hours after the original post[^] [v] #952,889
Syntax replied with this 7 years ago, 54 minutes later, 4 hours after the original post[^] [v] #952,898
Syntax double-posted this 7 years ago, 52 seconds later, 4 hours after the original post[^] [v] #952,899
Anonymous F joined in and replied with this 7 years ago, 3 hours later, 7 hours after the original post[^] [v] #952,937
Anonymous D replied with this 7 years ago, 2 hours later, 9 hours after the original post[^] [v] #952,977
Syntax replied with this 7 years ago, 15 hours later, 1 day after the original post[^] [v] #953,105
@952,937 (F)https://en.wikipedia.org/wiki/Gumbo
Gumbo (French: Gombo) is Creole stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). The dish derived its name from Africa meaning okra, which may have derived the name from a source such as the Choctaw word for filé (kombo).
Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens.
The dish combines ingredients and culinary practices of several cultures, including African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all of these dishes contributed to the original recipe. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate dining room added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in the dish.
Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens.
The dish combines ingredients and culinary practices of several cultures, including African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all of these dishes contributed to the original recipe. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate dining room added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in the dish.