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09-28-2014, 09:28 PM | #1561 |
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Hmm. Well - Why is it so brown? It should be a tad more red - I'm not bitching at you, & respect the fact that you're cooking.
I oversaw some posters talking about how easy gumbo was to make - well I have news for them - It's not. It's not an easy thing to perfect, if you only make it every so often. Definitely a tricky dish, in my experiences. |
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09-28-2014, 09:31 PM | #1562 | |
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09-28-2014, 10:09 PM | #1563 | |
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09-29-2014, 04:44 AM | #1564 | |
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I'll agree that the roux can vary, no self-respecting Louisianan would make gumbo with a blonde roux. Brick is traditional, but darker is fine. The flavor and thickening power of roux is inversely proportional. The more color, the more flavor and less thickening power. Less color, more thickening but less flavor. |
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09-29-2014, 04:46 AM | #1565 |
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09-29-2014, 07:10 AM | #1566 |
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I didn't find it difficult at all. It's pretty simple to stir the roux for 20-30 minutes until it's a dark color, once that is done add your chicken stock, veggies, meat, and seasonings. Simmer for about an hour until veggies are soft. Easy peasy
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09-29-2014, 08:12 AM | #1567 | |
Politically Incorrect
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I eat and drink very well when I go to a place like this as it is a rare occasion and treat! WHAT DID YOU EAT?
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09-29-2014, 08:45 AM | #1568 |
**** you, you cretin.
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Cock
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09-29-2014, 09:10 AM | #1569 |
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The only time I made it - it was 5 gallons - perhaps that threw me for a loop. IDK
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09-29-2014, 09:12 AM | #1570 |
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09-29-2014, 09:14 AM | #1571 |
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09-29-2014, 09:15 AM | #1572 |
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09-29-2014, 10:27 AM | #1573 |
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09-29-2014, 11:21 AM | #1574 |
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I followed her recipe. I didn't have any Grand Diamond seasoning so I used Old Bay, I'm sure Old Bay was even better. It was pretty damn good.
http://youtu.be/SqQm2RDq0D8
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09-29-2014, 11:23 AM | #1575 |
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made a very simple quesadilla with cilantro, chicken, and peppar jack cheese.. quite deliciso
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