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Seaniqua posted:I want to love gumbo so bad but I hate okra to the extent that I think there is some grand conspiracy against me. Like everyone except me got together and agreed that they'd pretend to love the most disgusting plant they could possibly find. Phil is completely right here. You don't *have* to include okra. What I learned in my own research was that a lot of file gumbos don't actually put okra in the mix. It's very common to not use it, but add file powder (just sassafras leaves dried and crushed into a powder) at the end to thicken up the broth. Even that is totally optional though.
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Dec 5, 2021 06:02
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Seaniqua posted:I want to love gumbo so bad but I hate okra to the extent that I think there is some grand conspiracy against me. Like everyone except me got together and agreed that they'd pretend to love the most disgusting plant they could possibly find. I follow my man stalekracker about okra in gumbo: https://youtu.be/jt_sjgjzGk8
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Dec 5, 2021 06:46
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GeekyManatee posted:Phil is completely right here. You don't *have* to include okra. What I learned in my own research was that a lot of file gumbos don't actually put okra in the mix. It's very common to not use it, but add file powder (just sassafras leaves dried and crushed into a powder) at the end to thicken up the broth. Even that is totally optional though. Yeah it's often and either/or kinda deal.
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Dec 5, 2021 12:31
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Seaniqua posted:I want to love gumbo so bad but I hate okra to the extent that I think there is some grand conspiracy against me. Like everyone except me got together and agreed that they'd pretend to love the most disgusting plant they could possibly find. you're allowed to just not put it in. this gumbo recipe has been a huge hit whenever I've made it and it has zero okra: https://www.youtube.com/watch?v=76JXtB7JFQY
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Dec 5, 2021 18:49
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I thought gumbo was like chilli, a stew with a vague idea of what it should be but no hard and direct rule.
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Dec 5, 2021 20:17
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buttermilk crispy chicken burgs with pickled jalapenos
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Dec 5, 2021 20:26
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apatheticman posted:I thought gumbo was like chilli, a stew with a vague idea of what it should be but no hard and direct rule. It’s definitely got countless variations but pretty understood that gumbo must have roux, trinity, and stock in addition to whatever meats you’re using. And there’s gumbo z’herbes which is its own thing. Other than that, no rules. But the word “gumbo” comes from African languages for “okra” so, take that for what you will. E. Also possibly “kombo” which apparently is Choctaw for sassafras, i.e. filé. Phil Moscowitz fucked around with this message at 20:59 on Dec 5, 2021 |
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Dec 5, 2021 20:55
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apatheticman posted:I thought gumbo was like chilli, a stew with a vague idea of what it should be but no hard and direct rule. Chili is a very specific idea of what it should be, and has numerous hard and direct rules.
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Dec 5, 2021 22:32
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apatheticman posted:I thought gumbo was like chilli, a stew with a vague idea of what it should be but no hard and direct rule. It's one of those traditional regional dishes where if you get 10 people from the region and ask them how it's supposed to be made you'll get 10 different mutally excommunicating One True Recipes. I think the only real constant is it has to have a roux vegetable base.
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Dec 5, 2021 23:27
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The best part is I don’t think I’ve ever made the same gumbo twice
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Dec 6, 2021 02:37
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Okra was the original thickening agent. If you don’t like okra, just use filé powder.
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Dec 6, 2021 09:40
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Shrimp & Pork Dumplings! Had to make that spicy garlic dumpling sauce too. Just like the Chinese place down the street... except gluten free so my wife can eat it  
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Dec 6, 2021 23:31
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 Thai style mussels We usually do moules marinieres as default so this was a real nice change and I think I prefer it tbh
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Dec 19, 2021 01:41
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Seaniqua posted:I want to love gumbo so bad but I hate okra to the extent that I think there is some grand conspiracy against me. Like everyone except me got together and agreed that they'd pretend to love the most disgusting plant they could possibly find. You don't HAVE to use Okra in gumbo. It's still gumbo. Some gumbos don't even have Okra in them. The rule I've always heard is that you use 2 of the 3 thickening agents in combination. So you can use a roux and filet and no okra or okra and roux but no filet. I say this as someone born and raised in Louisiana. Gumbo is blood.
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Dec 20, 2021 17:37
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A sandwich. 
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Dec 21, 2021 14:59
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Cheese Stuffed Arancini.  I accidentally overcooked a bunch of rice and I thought maybe some rice balls would be a way to salvage it. The overcooked rice worked really well in holding together. Tossed them in some flour, egg, and breadcrumb, and then into the air fryer. They came out pretty good. This was more of a proof of concept, and I’ll be making a bigger batch for dinner tonight. Bloodfart McCoy fucked around with this message at 15:52 on Dec 21, 2021 |
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Dec 21, 2021 15:40
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Bloodfart McCoy posted:Cheese Stuffed Arancini. I am always down for arancini, and these look pretty drat tasty.   not the best photos, but a very, very delicious meal now payday has rolled in; Rare pork tenderloin, cavalo nero, bellota ham, chive and parmigiano mashed Maris Piper potato, parsnip shoestring fries, and a calvados, rosemary and shiitake sauce.
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Dec 23, 2021 00:59
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My wife made the French onion soup then I finished the rest of the prep. Toasted the baguettes in the oven after hitting them with cooking spray, then assembled it the soup for roasting. Forgot to take an after picture but the cheese came out perfectly melted toasty brown. The bread had a nice crunch while still absorbing the soup perfectly.   The kids got canned chicken noodle because lol at wasting that effort on them. At least they eat salad too! devmd01 fucked around with this message at 01:31 on Dec 24, 2021 |
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Dec 24, 2021 01:29
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devmd01 posted:My wife made the French onion soup then I finished the rest of the prep. Toasted the baguettes in the oven after hitting them with cooking spray, then assembled it the soup for roasting. Forgot to take an after picture but the cheese came out perfectly melted toasty brown. The bread had a nice crunch while still absorbing the soup perfectly. WHOA! Looks really good.
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Dec 24, 2021 04:12
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Made a beef wellington for christmas dinner for myself and my husband. No idea what got it in my mind, but I wanted to try something way outside my comfort zone. Anyway it turned out tasting good, very juicy and rich, but there were a lot of little things that went wrong / that I learned for next time. Here's a pic and a summary of my notes. Apologies for bad plating. 
Overall I would definitely try it again, but... maybe not for quite awhile. Drone fucked around with this message at 17:35 on Dec 24, 2021 |
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Dec 24, 2021 16:47
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Lots a good going on for tonight. Here’s the mussels I just made.
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Dec 24, 2021 21:01
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 Filet Mignon, Chimichurri, Twice Baked Potato and 19 Crimes Red Blend. Fam enjoyed the Christmas Eve dinner. Though I think I could have done a better job on the sear. The actual steak was cooked perfectly to how fam liked it, medium edging medium rare.
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Dec 25, 2021 01:42
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How’d you cook it? What heat source, how long etc.?
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Dec 25, 2021 17:47
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Chemmy posted:How’d you cook it? What heat source, how long etc.? I first tried to sear it in a cast iron enamel pan but I don't think I got it hot enough. I salted it about 40 minutes before hand, patted it to wipe it to try to get it to dry but maybe didn't pull enough moisture out so maybe didn't salt it enough. I had some canola oil in the pan, eventually added butter, thyme and garlic and basted it for a little bit. 2-3 minutes per side but I was doing 3 steaks at a time. Then threw it in the oven for less than 10 minutes at 400. Final temp inside was 135 when done. Though it instantly made sound when it hit the pan I think it might have been a reaction of moisture to oil. I put my hand over the pan but it could also be I didn't wait long enough to heat up and I was feeling the heat of the burner and thought it was good.
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Dec 25, 2021 19:38
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Roast chicken, garlic mashed potatoes, gravy from the roast drippings, and Asian-sautéed zucchini.
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Dec 26, 2021 00:47
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Only a small family Xmas lunch this year, so only a little bit of food. Lots of booze, though. 
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Dec 26, 2021 01:39
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I didn't get a pic of the full spread and plate cos it got busy but check out these geese  So happy with our new oven!
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Dec 26, 2021 04:02
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Did a bit of a Cajun Christmas for myself. Made some gumbo and basic rice to put it over.  I probably should have cut the recipe in half, however. 
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Dec 26, 2021 04:43
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Gatts posted:I first tried to sear it in a cast iron enamel pan but I don't think I got it hot enough. I salted it about 40 minutes before hand, patted it to wipe it to try to get it to dry but maybe didn't pull enough moisture out so maybe didn't salt it enough. I had some canola oil in the pan, eventually added butter, thyme and garlic and basted it for a little bit. 2-3 minutes per side but I was doing 3 steaks at a time. Then threw it in the oven for less than 10 minutes at 400. Final temp inside was 135 when done. For something like a filet I prefer it pretty rare, I'd throw that pan in the oven as hot as it'll go and leave it there for half an hour or so. Pull it out and throw it on a full tilt burner. Little spot of oil and press the steak flat into it, press it down real nice with your hand and sear it hard for 2 minutes a side. If after that it's not warm enough inside for you throw it in the oven until it's ready. For the "butter in the pan" baste method I normally leave the pan in the oven on a more reasonable temperature like 400 for half an hour or so and then put it on a mid-high burner (but I have a really powerful stove, if you don't I'd go full tilt).
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Dec 26, 2021 04:57
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CaptainCrunch posted:Did a bit of a Cajun Christmas for myself. Made some gumbo and basic rice to put it over. No no that's fine.
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Dec 26, 2021 14:19
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Freeze that poo poo, perfect easy winter dinners!
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Dec 26, 2021 15:15
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CaptainCrunch posted:I probably should have cut the recipe in half, however. no such thing as too much gumbo
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Dec 26, 2021 17:00
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CaptainCrunch posted:I probably should have cut the recipe in half, however. Nothing wrong with a girthy gumbo tower
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Dec 26, 2021 17:45
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My only excuse is that I was speaking from the “had too much to eat” holiday sore tummy at the time. I am very pleased with my (checks notes) girthy gumbo tower.
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Dec 26, 2021 19:34
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CaptainCrunch posted:Did a bit of a Cajun Christmas for myself. Made some gumbo and basic rice to put it over. Makes me wish I was your neighbor. I'd be bartering homemade cinnamon rolls for gumbo. 
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Dec 27, 2021 03:33
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Everyone loves a good day-after-Boxing Day roast 
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Dec 27, 2021 08:31
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Strong spud game.
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Dec 27, 2021 12:19
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GeekyManatee posted:Makes me wish I was your neighbor. I'd be bartering homemade cinnamon rolls for gumbo. You would have a deal, my friend. You would have a deal.
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Dec 28, 2021 02:40
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28/12 is lasagne day 
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Dec 28, 2021 09:49
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Please fax me some of that.
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Dec 28, 2021 21:03
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