Sausage and shrimp gumbo over white rice.
We had a Sauvignon Blanc w/ it. Any other suggestions?
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Thread: Watcha cookin'?
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05-11-2016, 06:50 PM #451
Powder Ho
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05-11-2016, 07:05 PM #452
Dog will hunt
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Beanyweenies & rice.
"It's like we're watching a movie... and then suddenly we're acting in it."
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05-11-2016, 07:59 PM #453
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Spoken like a true Canuck.
Originally Posted by balefulstare
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05-11-2016, 08:53 PM #454
Sharp as a bowling ball.
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That looks like home! Originally Posted by Powder Ho
Sausage and shrimp gumbo over white rice.
We had a Sauvignon Blanc w/ it. Any other suggestions?
Big ole California chard works nicely with that kind of grub in my experience.Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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05-12-2016, 06:50 AM #455
Powder Ho
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Chard is a great idea. We grow some every summer and other than a saute' I never know what to do with it. Originally Posted by Cruiser
My wife doesn't like okra so I substituted asparagus slices. Worked great.
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05-12-2016, 06:53 AM #456
Sharp as a bowling ball.
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Hah, my mistake. Was talking about a wine recco for an oaky California Chardonnay. The idea of putting chard into gumbo makes me uncomfortable.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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05-12-2016, 06:57 AM #457
Rustler of Jimmies
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Rombauer or Newton
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05-12-2016, 10:56 AM #458
Master of the Porcine
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Abita? Originally Posted by Powder Ho
Sausage and shrimp gumbo over white rice.
We had a Sauvignon Blanc w/ it. Any other suggestions?
What did you thicken your gumbo with, given that you didn't use okra? Roux and/or file powder?Outlive the bastards - Ed Abbey
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05-12-2016, 02:13 PM #459
pura vida
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Smoked a brisket in the PBC earlier this week. Froze some and kept some out for leftovers.
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05-12-2016, 02:16 PM #460
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made two large pans of pesto lasagne. no photos.
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05-12-2016, 02:59 PM #461
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Isn't a dark roux one of the defining aspects of gumbo? Originally Posted by Pegleg
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05-12-2016, 03:53 PM #462
Master of the Porcine
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Nope, different gumbos can use different thickeners. There are strong opinions about this. Interesting history of gumbo here that talks about some of the variations. Originally Posted by Dantheman
Outlive the bastards - Ed Abbey
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05-12-2016, 05:35 PM #463
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I made a roux with vegetable oil and flour. About 1/4 cup each for 4 servings with a little over 2 cups of chicken stock added. Originally Posted by Pegleg
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05-12-2016, 06:42 PM #464
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I was thinking of using the spines as a substitute for celery. I usually toss those. The leaves, not so much. Maybe as a side. Originally Posted by Cruiser
Hah, my mistake. Was talking about a wine recco for an oaky California Chardonnay. The idea of putting chard into gumbo makes me uncomfortable.
A Chadonnay was going to be my next choice. I'll try that next time.
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05-12-2016, 08:03 PM #465
"The Harmonizer"
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Yup. And add any file after its pretty much done and off fire Originally Posted by Dantheman
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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05-12-2016, 08:16 PM #466
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Good price point, oaky/buttery, try J. Lohr or Kendall Jackson. Also some Central Coast wines, such as Edna Valley Originally Posted by Cruiser
Hah, my mistake. Was talking about a wine recco for an oaky California Chardonnay. The idea of putting chard into gumbo makes me uncomfortable.Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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05-12-2016, 08:30 PM #467
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I think that gumbo is a little too thick Originally Posted by Powder Ho
Sausage and shrimp gumbo over white rice.
We had a Sauvignon Blanc w/ it. Any other suggestions?Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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05-13-2016, 07:14 AM #468
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This was my first attempt. I just winged it after looking at some recipes to get the oil/flour ratio. Originally Posted by irul&ublo
We actually liked the way it turned out. It was about half way between a soup and a stew.
How do you make your gumbo?
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05-13-2016, 07:36 AM #469
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It defies gravity! Originally Posted by irul&ublo
I see hydraulic turtles.
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05-15-2016, 09:34 AM #470
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This stuff is the bomb...
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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05-16-2016, 10:11 AM #471
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Lambipops over toast
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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05-19-2016, 01:45 PM #472
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Anyone got a killer eggplant recipe?
We've been struggling to really get the damn thing to shine on recent cooks. Always turns out bitter, complete mush or excessively smokey.
I've got two rows in the garden now, I'd like to figure it out before I have 75 of them
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05-19-2016, 02:08 PM #473
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http://www.manjulaskitchen.com/?s=eggplant Originally Posted by hatchgreenchile
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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05-19-2016, 05:40 PM #474
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damn. Originally Posted by Cruiser
Lambipops over toast
"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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05-19-2016, 05:49 PM #475
~~~(oYo)~~~
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I don't see the point of the toast, but damn fine lamb.
More eggplant ideas (do a word search):
http://theitaliandishblog.com/recipe-index/Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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