Did Walt Whitman have a man crush on Abe Lincoln?
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Did Walt Whitman have a man crush on Abe Lincoln?
Originally Posted by buck_dawg_gold
Wooooooooooooooow!!!!
After he realized he was busted, his only possible out was to say, "I'm sorry, who did you say you were calling for?" Not this guy...
"What is the meaning of this?"
...hang up, do anything except more talk!
I'm making my first gumbo tomorrow for the Superbowl. Any last minute advice from any experts out there?
Believe it or not, the decision to make a gumbo was made before the Saints got in. Now it seems like a pretty excellent tribute.
First advice, is use good sausage (i assume you are making a chicken-sausage gumbo). But watch out for Richard's. It is very good but has a lot of grease.
Secondly, if you can, make it tonight.
1. If its your first time, expect to screw up. This gives you a chance for a redo.
2. If it does turn out well, it will be even better when you reheat it tomorrow.
I agree on preparing the day before.
How do you screw up gumbo? Redo? That would be expensive. My wife is making a gumbo as we speak. She is doing it instead of me because she allows the kids in the kitchen to help her. I don't.:icon_wink:
Solution for using greasy sausage is to slice it and broil it before placing it in the gumbo.
I'm not big on the potato salad thing, but many folks like it. Have a tub of potato salad available to serve.
This time it is a chicken-sausage gumbo.
I had to compromise on the sausage, unfortunately, because the options were limited. I actually have a jar of premade roux that I'm using as a backup plan in case I mess that part up. I'm starting to agree that I should have made it tonight, but instead I made most of the other items on the menu.
use okra and no file or celery. boil or bake the chicken beforehand, then drop it in towards the end. make the roux with butter, and make it dark, but don't burn it.
i don't make gumbo, but texastina makes the best in the world and that's how she makes it.
I'm using a recipe I got from Emeril. I'm not done yet, but I'm far enough along to say this isn't right.
I didn't make the roux dark enough, >=o/.
I always cook it until its peanut butter color and then let it go two discrete shades darker before I add the trinity. I try to cook it slowly enough to drink two beers at a comfortable pace before I am finished cooking the roux.
Jordan Mills on choosing Tech:
“It’s a great experience seeing them play. It was a good atmosphere. The fans stood up the whole game and never sat down. They have a great fan base.”
Couldn't have said it better myself.
Roux is supposed to be the color of chocolate.
It depends on the purpose and the person. The disturbing trend these days is for people to think it's not good if it's not extremely dark.
There is no right or wrong color. In fact, a lighter roux will thicken more, but a darker roux has a stronger flavor. Anywhere along the spectrum is fine as long as that's what you like.
The smell tells you alot, too. Once you start to get the fully-cooked roux smell emanating from the pot and it is darker than peanut butter, there is not much to gain (for my tastes) by cooking it darker. You just run the risk of burning it.
I like to make my roux by cooking the sausage first in the pot to render out some fat. Then I remove the sausage (which now has some crispiness to it - another plus), and add as much flour as I need for the size batch I am cooking. I add half a stick of butter see how I close I am to getting the right fat:flour ratio. I then turn the heat back on and see if the flour stays clumped up or flattens out on the bottom of the pot. If it is still clumped, I add butter (in 1/8 to 1/4 stick increments) until everything spreads out nicely.
This way, I get to keep as much of the sausage flavor as possible without making the gumbo too greasy. Also, there will be some nice bits of charred sausage sugars that will work itself into the roux.
Jordan Mills on choosing Tech:
“It’s a great experience seeing them play. It was a good atmosphere. The fans stood up the whole game and never sat down. They have a great fan base.”
I think the color of the roux depends of the type of gumbo you are cooking. Chicken and Sausage does not require a dark roux. I know it's not widely available but if any of you have an opportunity to get some sausage from Chadeaux's near Kinder it is just about the best I have ever had. I use it in gumbo and red beans and rice.
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