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and it's good af
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# ? Feb 29, 2024 07:50 |
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# ? May 6, 2024 03:10 |
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I. M. Gei posted:It is, although my gumbo is usually like that. Did you stir the rice into the gumbo pot before you took the picture?
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# ? Feb 29, 2024 16:05 |
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Phil Moscowitz posted:Did you stir the rice into the gumbo pot before you took the picture? Yes I did.
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# ? Feb 29, 2024 21:55 |
that is arguably the dirtiest dirty rice
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# ? Feb 29, 2024 23:11 |
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Absolutely Filthy Rice
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# ? Mar 1, 2024 01:42 |
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Port-o-let rice
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# ? Mar 1, 2024 02:52 |
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I wanted it to have enough protein and carbs per serving to make for a good* pre- AND post-workout meal. * when I say "good" I don't necessarily mean "healthy" I. M. Gei fucked around with this message at 02:59 on Mar 1, 2024 |
# ? Mar 1, 2024 02:54 |
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Add a serving of rice to a serving of gumbo you absolute freak
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# ? Mar 1, 2024 02:55 |
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I. M. Gei posted:Yes I did. You should normally make the rice separately then serve the gumbo over a scoop of rice. This is like if you made a curry and cooked mixed all the rice into the pot. Or like mashed potatoes and gravy if you stirred all the gravy and potatoes together at once. Edit: wait, you didn’t cook the rice in the gumbo, did you? fr0id fucked around with this message at 09:57 on Mar 2, 2024 |
# ? Mar 2, 2024 09:51 |
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fr0id posted:You should normally make the rice separately then serve the gumbo over a scoop of rice. This is like if you made a curry and cooked mixed all the rice into the pot. Or like mashed potatoes and gravy if you stirred all the gravy and potatoes together at once. No, I cooked the rice separately and then added it. I didn't realize there was a rule that you're not supposed to add rice to the gumbo during cooking. I've literally always added rice to my gumbo while cooking it cuz I just figured that's how it's done. All the recipes I've ever seen say to either cook the rice *in* the gumbo or make it separately during cooking, and I always assumed the latter meant you're supposed to add the finished rice to the gumbo while it cooks. I've eaten plenty of gumbos where the rice was separate until serving time, but I always thought that was a personal preference thing where some people do it and others don't. I've also eaten a lot of gumbos where the two are already mixed. Isn't the whole point of gumbo that there are no right or wrong ways to do it as long as it tastes good?
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# ? Mar 2, 2024 22:45 |
I. M. Gei posted:No, I cooked the rice separately and then added it. Yeah. For the most part rice stays separate till eating, I have def added rice after the 1st batch done for expedience.
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# ? Mar 2, 2024 22:56 |
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The super-thick gumbo makes me kinda want gumbo pot pie now. That would be an interesting change.
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# ? Mar 2, 2024 23:07 |
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All gumbo at a restaurant is served to you with rice and gumbo together, some more mixed in than others. But I promise you they are adding rice right before serving it. I’ve never seen a gumbo recipe that cooks the rice in the gumbo. That’s just porridge. Nobody is judging you, if you like it that way chow down.
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# ? Mar 3, 2024 00:57 |
yeah you definitely aren't supposed to do it like that. but "rice cooked in gravy" is still fundamentally cajun food, i think
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# ? Mar 3, 2024 01:52 |
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Jambalaya is rice cooked in the broth and stuff but the end result is liquid absorbed as opposed to thick glutinous stew
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# ? Mar 3, 2024 04:16 |
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I’ll add that yeah if you add the rice in after it’s cooked you’re saving a step but I’d be worried it may reheat weirdly where the rice loses texture. I definitely don’t think you want to actually cook raw rice with the gumbo because that seems like it would add extra starches and mess with the thickness. A gumbo has three traditional thickeners: the roux (this may be wrong but I’ve heard making dark roux for gumbo exchanges thickness for the deeper nutty flavors so it’s not a great thickener on its own), the okra slime (which gumbo is literally named after okra so that feels the most traditional) and the file powder. Some sources say to use only 2/3, some to use all 3. Lots say to have the file powder at the table to add to taste so I assume it thickens pretty quickly so long as the gumbo is hot. So if you add rice starch to it, I can get it at a conceptual level, but there is no reason to add almost flavorless rice starch instead of flavorful roux, okra, or file.
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# ? Mar 4, 2024 05:39 |
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fr0id posted:Lots say to have the file powder at the table to add to taste so I assume it thickens pretty quickly so long as the gumbo is hot. This is how we did it, and I honestly never noticed it doing a whole lot of thickening. I kinda thought the file was just for taste. In fact one time I asked my mom why not just put the file in with the rest of the spices when it was cooking, and she said it would get all slimy. And now I really like the taste of file and will occasionally put it on things that don't even need thickening.
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# ? Mar 4, 2024 13:59 |
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I've taken to having a few spears of pickled okra with almost every meal. It's been some years now that I've done this, like 6 or 7 years. My wife thinks it's weird. My grandfather, who admittedly is originally from east Texas, has a sweet Vidalia onion at every meal that he slices from amidst bites of whatever we're having. I was originally going to ask this thread for some form of validation, but then I thought about it. gently caress it. I'm going to keep my giant jar of pickled okra in my fridge, and I'm going to have at least three spears with each meal.
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# ? Mar 9, 2024 03:42 |
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I prefer fried okra, but you do you.
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# ? Mar 9, 2024 03:59 |
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I'm fan of okra in all its forms. Even stewed and slimy.
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# ? Mar 9, 2024 14:48 |
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Walmart fried okra (for snacking as you walk around the store) is only available in Louisiana, to my sadness.
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# ? Mar 9, 2024 14:55 |
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pickled okra is loving great, I would be right there with you eating it every day if I didn't live in new york
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# ? Mar 9, 2024 14:58 |
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I'm fan of okra in all its forms. Even stewed and slimy.
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# ? Mar 9, 2024 15:06 |
Trader Joes has been selling some freeze-dried okra strips. Bit like veggie chips / straws. I like Okra but these were solidly meh, you other okra fans might like it though so take a look.
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# ? Mar 9, 2024 15:15 |
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Klyith posted:pickled okra is loving great, I would be right there with you eating it every day if I didn't live in new york Do they not make proper bloody marys in New York? I've been a few times but never ordered one.
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# ? Mar 9, 2024 15:22 |
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Mushika posted:Do they not make proper bloody marys in New York? I've been a few times but never ordered one. I'm sure if I went to a fancy bar where your bloody mary comes with a salad on top I might find a pickled okra. I do not go to fancy bars. I used to bring back a jar or two of pickled okra when visiting family in NC, and then I would put a picked okra in my bloody mary at home. But I decided that chow chow was a better use of limited baggage space.
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# ? Mar 9, 2024 16:33 |
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Klyith posted:I'm sure if I went to a fancy bar where your bloody mary comes with a salad on top I might find a pickled okra. I do not go to fancy bars. Pickled anything is a good use of bag space. If that's what you prefer, good on you.
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# ? Mar 9, 2024 17:05 |
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nolacuisine.com has vanished again!
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# ? Mar 19, 2024 15:22 |
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pandy fackler fucked around with this message at 06:47 on Mar 22, 2024 |
# ? Mar 19, 2024 17:48 |
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# ? May 6, 2024 03:10 |
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pandy fackler posted:Internet archive always has your back https://web.archive.org/web/20230929123659/http://www.nolacuisine.com/ yeah, I've been using that, and just c/p-ing to a text file
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# ? Mar 19, 2024 17:53 |