Topic: Welcome back Matt
Svet !jzYkdX7lIw started this discussion 7 years ago #82,654
Now I have your attention please can you run me through the prosess of making authentic Louisiana gumbo. Thanks.
Miss FAITH OKEKE joined in and replied with this 7 years ago, 46 seconds later[^] [v] #953,833
stop gumboposting
Anonymous C joined in and replied with this 7 years ago, 48 seconds later, 1 minute after the original post[^] [v] #953,834
I love it when Americans think they have cuisine.
"Authentic [American State/City/Town] cuisine" always gets me. ?
"Authentic [American State/City/Town] cuisine" always gets me. ?
Anonymous C double-posted this 7 years ago, 1 minute later, 3 minutes after the original post[^] [v] #953,835
Miss FAITH OKEKE replied with this 7 years ago, 1 minute later, 4 minutes after the original post[^] [v] #953,836
Anonymous D joined in and replied with this 7 years ago, 10 minutes later, 15 minutes after the original post[^] [v] #953,837
Anonymous E joined in and replied with this 7 years ago, 21 minutes later, 36 minutes after the original post[^] [v] #953,844
Ham 'N Chicken GumboRecipe serves: 4
Prep Time: 25 min
Cook Time: 50 min
Ingredients:
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
3 cups water
1 can (16 oz.) whole peeled tomatoes, drained and chopped
1 package (10 oz.) frozen cut okra
1/2 cup chopped green bell pepper
1/3 cup chopped celery
2 Tbsp. chopped fresh parsley leaves
1 clove garlic
1/8 tsp. ground red pepper
1 1/4 cups chopped cooked ham (about 1/2 lb.)
1 cup cut-up cooked chicken (about 1/2 lb.)
2 cups hot cooked rice
Directions
Combine Lipton® Recipe Secrets® Onion Soup Mix, water, tomatoes, okra, pepper, celery, parsley, garlic and pepper in 2-quart saucepan. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 45 minutes or until vegetables are tender. Stir in ham and chicken; heat through. Serve over hot rice.
Miss FAITH OKEKE replied with this 7 years ago, 3 minutes later, 39 minutes after the original post[^] [v] #953,846
Catherine !ttGirlsPl2 joined in and replied with this 7 years ago, 24 seconds later, 39 minutes after the original post[^] [v] #953,847
Matt never gave me that recipe for homemade Tamales.
Miss FAITH OKEKE replied with this 7 years ago, 1 minute later, 41 minutes after the original post[^] [v] #953,849
@previous (Catherine !ttGirlsPl2)
> Matt never gave me that recipe for homemade Tamales.
matt never gave anyone any recipes they asked for
> Matt never gave me that recipe for homemade Tamales.
matt never gave anyone any recipes they asked for
Anonymous D replied with this 7 years ago, 1 minute later, 42 minutes after the original post[^] [v] #953,850
Anonymous G joined in and replied with this 7 years ago, 12 minutes later, 55 minutes after the original post[^] [v] #953,861
Anonymous H joined in and replied with this 7 years ago, 2 hours later, 3 hours after the original post[^] [v] #953,920
Anonymous C replied with this 7 years ago, 42 seconds later, 3 hours after the original post[^] [v] #953,921
Anonymous H replied with this 7 years ago, 49 minutes later, 4 hours after the original post[^] [v] #953,944
@previous (C)
If the main argument made in that stupid fucking video was true, then guess what, retard?! The Dustbowl in the 1930s would have given America cuisine!
But since we still don't "have cuisine" then the fucking argument is wrong.
If the main argument made in that stupid fucking video was true, then guess what, retard?! The Dustbowl in the 1930s would have given America cuisine!
But since we still don't "have cuisine" then the fucking argument is wrong.
Anonymous C replied with this 7 years ago, 43 seconds later, 4 hours after the original post[^] [v] #953,945
Anonymous H replied with this 7 years ago, 31 seconds later, 4 hours after the original post[^] [v] #953,946
Anonymous C replied with this 7 years ago, 1 minute later, 4 hours after the original post[^] [v] #953,950
Anonymous H replied with this 7 years ago, 1 minute later, 4 hours after the original post[^] [v] #953,952
Anonymous H double-posted this 7 years ago, 16 seconds later, 4 hours after the original post[^] [v] #953,953
Anonymous H triple-posted this 7 years ago, 23 seconds later, 4 hours after the original post[^] [v] #953,954
Anonymous I joined in and replied with this 7 years ago, 3 minutes later, 4 hours after the original post[^] [v] #953,957
Real Indy !WBBizM.tDU joined in and replied with this 7 years ago, 5 minutes later, 4 hours after the original post[^] [v] #953,963
Put chicken and sausage in pot of water. Make dark roux. Add trinity to roux. Put roux in chicken pot/ that is literally it.
Real Indy !WBBizM.tDU double-posted this 7 years ago, 53 seconds later, 4 hours after the original post[^] [v] #953,964
@previous (Real Indy !WBBizM.tDU)
No gluten free this, no carrots, tomatoes, etc. serve over white rice.
No gluten free this, no carrots, tomatoes, etc. serve over white rice.
Anonymous I replied with this 7 years ago, 2 minutes later, 4 hours after the original post[^] [v] #953,966
@953,963 (Real Indy !WBBizM.tDU)
> Put chicken and sausage in pot of water. Make dark roux. Add trinity to roux. Put roux in chicken pot/ that is literally it.
@previous (Real Indy !WBBizM.tDU)
> No gluten free this, no carrots, tomatoes, etc. serve over white rice.
Authentic traditional Tottenham gumbo! Thanks
> Put chicken and sausage in pot of water. Make dark roux. Add trinity to roux. Put roux in chicken pot/ that is literally it.
@previous (Real Indy !WBBizM.tDU)
> No gluten free this, no carrots, tomatoes, etc. serve over white rice.
Authentic traditional Tottenham gumbo! Thanks
Anonymous K joined in and replied with this 7 years ago, 26 minutes later, 4 hours after the original post[^] [v] #953,984
@953,963 (Real Indy !WBBizM.tDU)
> Put chicken and sausage in pot of water. Make dark roux. Add trinity to roux. Put roux in chicken pot/ that is literally it.
Water? Bullshit. Stock Gumbo requires Stock not plane jane water.
> Put chicken and sausage in pot of water. Make dark roux. Add trinity to roux. Put roux in chicken pot/ that is literally it.
Water? Bullshit. Stock Gumbo requires Stock not plane jane water.
Real Indy !WBBizM.tDU joined in and replied with this 7 years ago, 1 minute later, 5 hours after the original post[^] [v] #953,985
@previous (K)
Cajuns put in water with roux. Roux is such a strong flavor that stock adds nothing to it. But what do I know? I am just a native Cajun.
Cajuns put in water with roux. Roux is such a strong flavor that stock adds nothing to it. But what do I know? I am just a native Cajun.
Anonymous M joined in and replied with this 7 years ago, 7 minutes later, 5 hours after the original post[^] [v] #953,990
@previous (Real Indy !WBBizM.tDU)
https://www.neworleans.com/restaurants/traditional-new-orleans-foods/gumbo/
https://www.louisianacookin.com/seafood-gumbo/
https://emerils.com/126534/emerils-classic-seafood-gumbo
1 You said you are French Spanish not Cajun.
2 Locate a Cajun recipe that uses plain water.
https://www.neworleans.com/restaurants/traditional-new-orleans-foods/gumbo/
https://www.louisianacookin.com/seafood-gumbo/
https://emerils.com/126534/emerils-classic-seafood-gumbo
1 You said you are French Spanish not Cajun.
2 Locate a Cajun recipe that uses plain water.
Real Indy !WBBizM.tDU replied with this 7 years ago, 8 minutes later, 5 hours after the original post[^] [v] #953,996
@previous (M)
I have Cajun blood as well. Locate a recipe? Dude, every grandma in every little country town around here makes gumbo the way I said. Sorry if your big city, fancy Wikipedia articles do not agree, but I am actually here, living here, eating here, making real gumbo.
I have Cajun blood as well. Locate a recipe? Dude, every grandma in every little country town around here makes gumbo the way I said. Sorry if your big city, fancy Wikipedia articles do not agree, but I am actually here, living here, eating here, making real gumbo.
Anonymous G replied with this 7 years ago, 3 minutes later, 5 hours after the original post[^] [v] #953,998
@previous (Real Indy !WBBizM.tDU)
https://www.southernliving.com/dish/gumbo/gumbo-recipe-screw-up
For the most flavor, use stock or broth in your gumbo instead of water. Whether you use chicken or vegetable stock, homemade or boxed, stock will give your gumbo more depth and complexity.
https://www.southernliving.com/dish/gumbo/gumbo-recipe-screw-up
For the most flavor, use stock or broth in your gumbo instead of water. Whether you use chicken or vegetable stock, homemade or boxed, stock will give your gumbo more depth and complexity.
Real Indy !WBBizM.tDU replied with this 7 years ago, 54 seconds later, 5 hours after the original post[^] [v] #953,999
Anonymous G replied with this 7 years ago, 1 minute later, 5 hours after the original post[^] [v] #954,000
http://www.gumbocooking.com/gumbo-cooking-secrets.html
2. Use stock instead of plain water...
Seafood stock
A flavorful stock is easy to make and will always make a much better gumbo compared to using plain water. You can find seafood and chicken stock recipes on this site and they are recommended highly. If you don't have the time or inclination to make your own then use canned stock. But be careful of the salt content in commercial stocks and reduce the amount of salt specified in the recipe to avoid over doing it.
This gumbo cooking secret is second only to a dark roux. I can't emphasize enough the importance of using home made stock. It is far and away the best approach and well worth the extra time. To really draw out maximum goodness cook your stock for 2-3 hours so flavors from the bones are fully extracted.
2. Use stock instead of plain water...
Seafood stock
A flavorful stock is easy to make and will always make a much better gumbo compared to using plain water. You can find seafood and chicken stock recipes on this site and they are recommended highly. If you don't have the time or inclination to make your own then use canned stock. But be careful of the salt content in commercial stocks and reduce the amount of salt specified in the recipe to avoid over doing it.
This gumbo cooking secret is second only to a dark roux. I can't emphasize enough the importance of using home made stock. It is far and away the best approach and well worth the extra time. To really draw out maximum goodness cook your stock for 2-3 hours so flavors from the bones are fully extracted.
Anonymous N joined in and replied with this 7 years ago, 1 hour later, 7 hours after the original post[^] [v] #954,023
Real coon ass folks only knows one kind of stock and that is the butt of their shotgun. They use water like real Indy said and when they make their roux if you would taste it before you add anything to it you would understand why no stock is needed.
Anonymous O joined in and replied with this 7 years ago, 10 minutes later, 7 hours after the original post[^] [v] #954,028
@previous (N)
"Roux - The question: what flavor does it impart? It depends on the time it was heated. Beurre noisette as used in Creole gumbo adds a nutty depth and warm flavors while beurre noir brings an almost bitter, strong, and very crisp punch to the dish. It is more reminiscent of BBQ and smoke than nuts at that point"
You need Roux and stock. Water is for those so broke they cannot afford to make real Gumbo.
"Roux - The question: what flavor does it impart? It depends on the time it was heated. Beurre noisette as used in Creole gumbo adds a nutty depth and warm flavors while beurre noir brings an almost bitter, strong, and very crisp punch to the dish. It is more reminiscent of BBQ and smoke than nuts at that point"
You need Roux and stock. Water is for those so broke they cannot afford to make real Gumbo.
Anonymous N replied with this 7 years ago, 5 minutes later, 7 hours after the original post[^] [v] #954,030
@previous (O)
You're fucking stupid on this subject, There isn't much reality on the internet when it comes to topics like this because the folks who cook it the right way are computer illiterate. Now go on and make your internet gumbo and pretend you know what real cajun gumbo tastes like.
You're fucking stupid on this subject, There isn't much reality on the internet when it comes to topics like this because the folks who cook it the right way are computer illiterate. Now go on and make your internet gumbo and pretend you know what real cajun gumbo tastes like.
Anonymous O replied with this 7 years ago, 5 minutes later, 7 hours after the original post[^] [v] #954,031
@previous (N)
> because the folks who cook it the right way are computer illiterate
You leave no room for people who grew up in Cajun or Creole family's and then opened up now famous restaurants and have cook books still in print. Do you think they all conspired to use stock instead of water lol.
You probably subscribe to the earth as flat and the moon landings as fake.
> because the folks who cook it the right way are computer illiterate
You leave no room for people who grew up in Cajun or Creole family's and then opened up now famous restaurants and have cook books still in print. Do you think they all conspired to use stock instead of water lol.
You probably subscribe to the earth as flat and the moon landings as fake.
Wade !faggot joined in and replied with this 7 years ago, 2 minutes later, 7 hours after the original post[^] [v] #954,032
Anonymous O replied with this 7 years ago, 7 minutes later, 7 hours after the original post[^] [v] #954,033
@previous (Wade !faggot)
Take a closer look at a globe: China is actually not antipodal to the United States. That would be impossible, since they're both in the Northern Hemisphere. If you dug a hole from anywhere in the lower 48 states straight through the center of the Earth, you'd actually come out… in the middle of the Indian Ocean.
Take a closer look at a globe: China is actually not antipodal to the United States. That would be impossible, since they're both in the Northern Hemisphere. If you dug a hole from anywhere in the lower 48 states straight through the center of the Earth, you'd actually come out… in the middle of the Indian Ocean.