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Can you send your BIL a video on roux making? That is the only part that requires finesse imo, the rest you should be able to get by with a bullet point list that even a pedantic nerdlord can write with brevity and even a drooling cavetroll can follow with ease.
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# ? Aug 9, 2019 15:18 |
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# ? May 16, 2024 18:36 |
Bluedeanie posted:Can you send your BIL a video on roux making? That is the only part that requires finesse imo, the rest you should be able to get by with a bullet point list that even a pedantic nerdlord can write with brevity and even a drooling cavetroll can follow with ease. Probably so. Would be nice to get a whole thing but yeah even just that would be OK. I abhor using videos for cooking stuff generally unless its a specific technique thing so I have never really looked around for one for gumbo hence asking here.
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# ? Aug 9, 2019 15:20 |
oven rouxs are lazy and don't need a vid. oven 400 or w/e stir every half hour until color is as you want it sucks to do this in the summer
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# ? Aug 9, 2019 15:20 |
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That Works posted:I might have asked this before, apologies if so. Buy a box of Tony Chachere’s gumbo mix, prepare and enjoy. 😁
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# ? Aug 9, 2019 15:32 |
Silly Burrito posted:Buy a box of Tony Chachere’s gumbo mix, prepare and enjoy. 😁
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# ? Aug 9, 2019 15:35 |
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That Works posted:I might have asked this before, apologies if so. https://www.youtube.com/watch?v=eK4umRMJlrs
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# ? Aug 9, 2019 15:48 |
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You said super easy to follow, so
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# ? Aug 9, 2019 17:03 |
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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?
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# ? Aug 9, 2019 18:28 |
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Mail him a jar of roux. That's easily 90% of the difficulty making a gumbo.
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# ? Aug 9, 2019 20:25 |
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https://www.youtube.com/watch?v=M5XXU47q9js https://www.youtube.com/watch?v=76JXtB7JFQY
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# ? Aug 9, 2019 22:02 |
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Here’s the video I used in conjunction with the second post in the thread: Toups’ Gumbo Edit: ha! Didn’t see the new page. Beaten by hours.
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# ? Aug 10, 2019 04:12 |
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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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That Works posted:I might have asked this before, apologies if so. This dude isn't as authentic as the rest of these but I followed the gumbo recipe here the first couple of times I did it and it turned out pretty good (starts around 6:35)
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# ? Aug 10, 2019 05:21 |
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Hey all I was directed here from General to ask for recommendations for places to eat in New Orleans. My parents are going on a trip and have like ten days there cause they really liked it last time and asked me to help them find places to eat.
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# ? Aug 31, 2019 10:37 |
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A Sometimes Food posted:Hey all I was directed here from General to ask for recommendations for places to eat in New Orleans. My parents are going on a trip and have like ten days there cause they really liked it last time and asked me to help them find places to eat. Here's my wife's list, which I co-sign: quote:Restaurants And here's a list from 2 friends of mine that I trust implicitly; they focus more on the CBD area, but you will note heavy overlap: quote:FOOD & DRINK
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# ? Sep 3, 2019 15:40 |
ulmont posted:Here's my wife's list, which I co-sign: Thanks! Added a link to this post from the OP.
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# ? Sep 3, 2019 16:34 |
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Of the listed places let me strongly, strongly agree with these recommendations: Saffron Peche Elizabeth's (for breakfast) Bywater American Bistro Also strongly recommend the following that don't seem to be on these lists, which are otherwise very comprehensive. Carrollton Market - 8132 Hampson St, New Orleans, LA 70118. Absolutely one of my favorite restaurants right now. If they can and it's their thing, reserve spots at the kitchen bar and watch a very good BOH crew work. Bacchanal - 600 Poland Ave, New Orleans, LA 70117. If they like wine and sitting outside and great live music this is a cool (in the fall and winter lol) spot at the edge of the Bywater. Lola's - 3312 Esplanade Ave, New Orleans, LA 70119 - Bayou St. John area Spanish restaurant. Great paella and fideuà. Some others that aren't on the lists but could be added: Lilette - Uptown restaurant on Magazine that has always been great. Elysian Bar - Cool hotel/restaurant renovation of an old church, school, and rectory in the Marigny https://hotelpeterandpaul.com/grounds Central City BBQ - If you like BBQ it's a pretty great place Luvi - Neat asian fusion restaurant on Tchoupitoulas Toast - Neighborhood breakfast place that is pretty cozy Xian Din - Best dim sum and Chinese in the city by far La Petite Grocery - First restaurant of Justin Devillier, who opened Balise (on the list, but closed actually) Bistro Daisy - Quiet, classic restaurant reminiscent of places like Clancy's, only less obnoxious Chais Delachaise - Uptown french bistro with good happy hour and small plates Jacques-Imo's - Classic lunatic New Orleans restaurant that everyone has to try at least once.
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# ? Sep 3, 2019 17:26 |
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Thanks all, been a big help.
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# ? Sep 4, 2019 14:40 |
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Good Eats on Sunday had Alton Brown covering the fried oyster po’ boy. At least he used Crystal.
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# ? Sep 17, 2019 21:21 |
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Controversial opinion alert I love fried oysters and shrimp as much as anyone but I think fried seafood po'boys are a bad use of delicious shellfish and worse than just fried shrimp/oysters on their own and that roast beef is the one true po'boy. Too much fried and bread at the same time and the fried on the seafood goes soggy from being confined in bread and covered in delicious mayonnaise.
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# ? Sep 18, 2019 02:25 |
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Kaiser Schnitzel posted:Controversial opinion alert nah i kinda agree with you but you misspelled cochon de lait
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# ? Sep 18, 2019 05:35 |
Kaiser Schnitzel posted:Controversial opinion alert A roast beef poboy with the right balance of gravy, mayo and the right ratio of that to bread is magical. But, I can enjoy raw oysters, but I don't love them. A fried oyster poboy with a generous amount of raw onion, fresh tomato and a good homemade mayo plus a little crystal and lemon juice on it is to me one of the best things in life. Like, just behind the Saints 2009 superbowl.
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# ? Sep 18, 2019 13:26 |
Now I'm sitting here in my office on a cold New England morning drooling over the thought of a fried oyster poboy. drat it.
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# ? Sep 18, 2019 13:27 |
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Binging with Babish also did the Simpsons thing (noting they got beat by the Swiss woman). https://www.youtube.com/watch?v=oM8c31ru92A
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# ? Sep 18, 2019 13:46 |
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I soaked some beans last night to use tonight but something came up and I'll have to use them tomorrow. Should I just drain and rinse and refrigerate them?
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# ? Sep 18, 2019 18:01 |
10 Beers posted:I soaked some beans last night to use tonight but something came up and I'll have to use them tomorrow. Should I just drain and rinse and refrigerate them? Yup
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# ? Sep 18, 2019 18:03 |
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10 Beers posted:I soaked some beans last night to use tonight but something came up and I'll have to use them tomorrow. Should I just drain and rinse and refrigerate them? yup
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# ? Sep 18, 2019 18:03 |
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i made the serious eats recipe for gumbo with sausage and chicken and it turned out pretty great! i used a 1:1 ratio by volume for the roux and i think it made the gumbo a bit oily. can i adjust the ratio of oil next time to use less oil?
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# ? Oct 29, 2019 20:11 |
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BraveUlysses posted:i made the serious eats recipe for gumbo with sausage and chicken and it turned out pretty great! i used a 1:1 ratio by volume for the roux and i think it made the gumbo a bit oily. can i adjust the ratio of oil next time to use less oil? You can adjust the ratio for sure, but I find that “oily” gumbo is more a factor of the fat from your protein needing to be skimmed off. If you have chicken you can remove the skin, and if you use sausage you can sauté it real quick to get some of the grease off before you dump it in. But either way you need to skim the fat off the gumbo as it cooks. I usually end up with like a cup of fat skimmed off. Adjusting the ratio on the roux is just going to change the thickness of the gumbo.
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# ? Oct 29, 2019 20:41 |
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BraveUlysses posted:i made the serious eats recipe for gumbo with sausage and chicken and it turned out pretty great! i used a 1:1 ratio by volume for the roux and i think it made the gumbo a bit oily. can i adjust the ratio of oil next time to use less oil? Yes. My wife uses 1 cup flour to 3/4 cup oil because she's expecting the sausage to render. She does remove the turkey skin though.
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# ? Oct 29, 2019 22:39 |
BraveUlysses posted:i made the serious eats recipe for gumbo with sausage and chicken and it turned out pretty great! i used a 1:1 ratio by volume for the roux and i think it made the gumbo a bit oily. can i adjust the ratio of oil next time to use less oil? You can a little bit like 25% less oil and itll still work but like Phil said its best to just skim it off. Gumbo is even better the next day so one thing nice is make it the day before and let it sit in the fridge then just scrape the fat off the top the next day cold.
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# ? Oct 29, 2019 23:11 |
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yeah it didnt really seem too much of a grease slick on it to be honest...but maybe i'm just not used to eating gumbo more than once every couple of years? maybe im not used to such a rich dish like this
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# ? Oct 30, 2019 16:21 |
BraveUlysses posted:yeah it didnt really seem too much of a grease slick on it to be honest...but maybe i'm just not used to eating gumbo more than once every couple of years? maybe im not used to such a rich dish like this It can definitely get "too oily" so that's a thing.
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# ? Oct 30, 2019 16:45 |
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Maybe a dumb question but are fully ripe (non green) bell peppers ever used in the vegetable trinity? My gumbo I make shrimp broth from the heads, tails, and shells first, then add the actual shrimp at the very end.
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# ? Oct 30, 2019 17:08 |
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Comb Your Beard posted:Maybe a dumb question but are fully ripe (non green) bell peppers ever used in the vegetable trinity? Yes. They tend to be more expensive though. Comb Your Beard posted:My gumbo I make shrimp broth from the heads, tails, and shells first, then add the actual shrimp at the very end. Most seafood gumbo recipes I've looked at do something like this - you really can't cook seafood all day like you can with meat (particularly darker meat) without hellishly overcooking it.
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# ? Oct 30, 2019 17:14 |
Comb Your Beard posted:Maybe a dumb question but are fully ripe (non green) bell peppers ever used in the vegetable trinity? I make seafood gumbo the same way. I use orange or red bell peppers in my trinity all the time simply because my grocery store usually has lovely looking green ones but the reds are always great.
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# ? Oct 30, 2019 19:26 |
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Now that we're finally seeing some cooler weather, I made my first gumbo of the year for the LSU-Ole Miss game. I tried something a little different this time - normally I brown my chicken in sausage in a skillet while I make my roux in the pot, then deglaze and dump the skillet into the pot later. This time I browned my chicken and sausage in the gumbo pot, then added the flour to the rendered fat (plus a bit of oil for volume). I don't think I will do it again because 1) the spices I put on the chicken, particularly the paprika, were starting to burn under the roux, meaning I had to bail out to the trinity earlier (and a little lighter) than intended, and 2) I think there was still some moisture in the oil, causing some (though not nearly all) of the flour to turn into tiny micro-dumplings that floated to the top of the gumbo rather than incorporate. Still turned out tasty and will not go to waste. Shame the Saints game wasn't showing locally today. I had to watch the Texans get trampled instead Y'all are gonna have to deal with the utensils, the pacifier should give you some idea how much time I have for dicking around with a camera while my food's getting cold
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# ? Nov 18, 2019 02:45 |
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I had gumbo and fried scrimps for lunch Friday and man it made me want to try making gumbo because I have shamefully never made my own. Is okra or file more usual for thickening? What has the gumbo I've been eating my whole life been thickened with? Always has seemed kind of funny to me that gumbo is more of a winter food but okra is out of season then, but I have no idea what file tastes like to know if that's what been in my gumbo.
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# ? Nov 18, 2019 04:20 |
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Kaiser Schnitzel posted:What has the gumbo I've been eating my whole life been thickened with? That's the roux, the flour is what thickens it. Rouxs also are used for thick soups like clam chowder, but those are french light roux. AFAIK the cajun dark roux is pretty unique, I don't think any other cuisine does it. Okra can thicken but okra slime isn't very appetizing imho. I like okra but most of the ways I'd cook it are methods that minimize the slime factor. And filé also thickens but my mom always told me it goes weird if you ever reheat it.
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# ? Nov 18, 2019 04:52 |
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# ? May 16, 2024 18:36 |
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I like okra (and tomatoes, fight me) in a seafood gumbo. For chicken and sausage, which is what I made, I prefer filé. Never both. That's probably because I mentally associate seafood gumbo with New Orleans and Creole food, and chicken/duck with Cajun. My assumption is that you will not have had filé unless you have been to a seriously legit Cajun place. Even then it may have been in a shaker on the table or with the communal hot sauces, not in the gumbo itself. You don't generally add it to the pot while cooking.
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# ? Nov 18, 2019 05:41 |