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poemdexter posted:I'm glad I'm not the only one that does the potato salad in the gumbo. There's something about the creamy cool potato salad with the scalding hot spicy gumbo that's just a match made in heaven. I couldn’t care less for mayo-based potato salad in general, but it works great here for what you described. I only tried it like that maybe a month ago for the first time.
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Feb 27, 2018 18:59
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Klyith posted:I don't make gumbos super-spicy, so that's not really a thing I'd need. But I have done gumbo with mashed potato instead of rice, which is pretty good. Also my mom used to make a version of grillades, but as a dinner meal and with mashed potato rather than grits. Pressure cookers make mashed potatoes a snap. It’s also pretty good on top of grits with an over easy egg and some thick-cut bacon.
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Feb 27, 2018 19:49
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A Tasteful Nude posted:Roux tip: just go super extra low and this is actually the traditional method
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Apr 1, 2018 04:04
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Phil Moscowitz posted:Had dinner at Saffron last night. It’s a really good Indian place on Magazine, but in addition to their Indian fare they have gumbo on the menu. I was very skeptical at first, but after tasting it...I’m a fan. Wild. I’m going back for work in a few weeks, I’ll try to check it out.
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Aug 26, 2018 17:20
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I, too, gumbo’d last night. Leftover barbecued chicken, shrimp & andouille. Started late and kinda rushed the roux, thought I had a nice chocolate by the time I threw in the trinity but the end result came out paler and thicker than I’d really like. Tastes fine but I’m a little piqued.
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Aug 28, 2018 00:48
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Flash Gordon Ramsay posted:Anyone ever used the cajun spice blend from Penzey's? Tried it on some shrimp for the first time last night and I thought it was great. Having not cooked much cajun food, I'm not sure how close it is to a traditional cajun spice mix, but it definitely seemed a lot like the flavors in the Paul Prudhomme bbq shrimp recipe. Yeah I got some thrown in some kinda freebie when I was buying stuff recently. I don’t typically use blends, but seems fine.
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Aug 28, 2018 15:26
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Kaiser Schnitzel posted:Is there a kind of Sauternes I don’t know about or did he really put a quart of really sweet dessert wine in there? i couldn't really speak to the era/culture he's speaking from there but sauternes is just a region, and while in the minority now, they've historically produced plenty of dry whites too so it's possible he's just using it as a umbrella term or something it certainly doesn't look quite as syrupy or dark as what we generally think of as sauternes also all of the actually good sauternes i've tried aren't that sweet, and i tend to prefer pretty dry drinks
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Aug 10, 2019 05:13
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Kaiser Schnitzel posted:
nah i kinda agree with you but you misspelled cochon de lait
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Sep 18, 2019 05:35
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Controversial opinion alert
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Shooting Blanks posted:Has anyone posted the drunk cajun cooking video yet? are you referring to the dumb meme that’s been floating around based on Justin Wilson’s PBS show?
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May 11, 2020 22:25
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Maybe I’m lazy with my stirring, but I find I can get a much darker roux with the oven method. I turn it off at milk chocolate and leave it in the oven as it cools and it’s much closer to dark chocolate by the end, without the risk of scorching.
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Aug 24, 2023 20:37
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The_Doctor posted:Right?! I only learnt about that a few years back and it just blew my mind, but not in a good way. Just, ew. Same, but I tried it and it was better than I expected.
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Aug 26, 2023 03:30
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| # ¿ Apr 28, 2024 10:17 |
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Gumbo is Great Anyway, my go-to is chicken or smoked turkey leg with andouille, trinity, fried okra and chopped tomato. For oven roux, I do 350° for 2-3 hours, I generally use peanut oil or rendered bacon fat. I mix throughly to start and then scrape the sides of the pan and give it a stir every once in a while with a flat whisk as the flour tends to settle to the bottom, but it doesn’t really need much attention. If I’m making it ahead, I turn off the oven somewhere around brick red or milk chocolate stage and then let it sit in the oven as it cools for something closer to dark chocolate. If you want to sauté your trinity in the roux, I’d pull it instead of letting it cool in the oven, it’ll get darker as the veg cooks. I go a little heavier on flour than 1:1.
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Sep 4, 2023 00:44
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