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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-07-2012, 07:51 PM   #31
WineMaster
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Sure would like a bowl, Well done
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Old 12-07-2012, 08:09 PM   #32
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Very nicely done. Could easily do with a bowl of that right now. Love the Basmati. Good choice!
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Old 12-07-2012, 08:22 PM   #33
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Quote:
Originally Posted by tish View Post
Very nicely done. Could easily do with a bowl of that right now. Love the Basmati. Good choice!
I'm torn on that. I love a good, fluffy rice, on the al dente side. But, my cajun country experience is more like Asian sticky rice. It is starchy and clumpy. It is "stick to the ribs" kind of rice. It's not how I make my rice, but there is a kind of warm and fuzzy feeling I get when I eat gumbo on that sticky, starchy rice.

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Old 12-07-2012, 10:40 PM   #34
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Bob that justs looks delicious! I've never made gumbo but I sure do love to eat it. Don't think I've ever had before without okra but that would not hold me back from chowing down on that great looking bowl of food. Thanks!
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Old 12-08-2012, 12:00 AM   #35
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Nice soup
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Old 12-08-2012, 01:27 AM   #36
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Great farking Pr0n!
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Old 12-08-2012, 08:54 AM   #37
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That looks awesome! And love the descriptions for cooking the roux. I don't think I have ever taken mine far enough when making a gumbo and it has shown in what I have made. Good info in this thread. Thanks.
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Old 12-08-2012, 09:44 AM   #38
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We were just talking about one of our trips to New Orleans last night and all the great food. Looks like a pot gumbo is on the menu tonight!
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Old 12-10-2012, 11:19 AM   #39
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Not bad a bad looking Gumbo there! You made the right choice by passing on the okra. If you don't nail it just right, the okra will give it a "slimy" texture and ruin a good gumbo for sure. As a natural born "Coonass" I have eaten my share of gumbo over the years, I still don't see the big deal about the okra, I personally think it takes away from the flavor.

Cheater note: You can buy "Roux in a Jar" (order online for all you fellas not in the south) and use that, making a proper roux is an art form and a burnt one will stink up the entire house something serious
When I do chickens in the winter time, I cook an extra one, just for a gumbo! C'est Si Bon
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Old 12-10-2012, 11:45 AM   #40
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Looks yummm Onii-Chan!
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