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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-27-2020, 05:34 PM   #16
Biloxidman
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Have you ever tried microwave roux? Sounds sacreligious but my 83 year old sister gave me the recipe. Told me you can easily get the color you like and it works like a charm!
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Old 11-27-2020, 05:54 PM   #17
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My aunt from Louisiana does that. You can also do it in an oven. But I make a roux once twice per year so in the pot it is.
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Old 11-27-2020, 06:02 PM   #18
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Okay meatballs are in the crock pot. This will cook on low through the evening. In about an hour, my son will be continually coming into the kitchen to steal a couple of meatballs at a time.

Ok that is it for the gravy. The rest of the thread will be about the gumbo
Who among us never ate a meatball or two straight from the pot while it was cooking.

Gravy? Do they call spaghetti sauce gravy in Texas? When I was growing up I commented on the great “spaghetti sauce” and my friends mom from south Philly bit my head off like I offended her and corrected me that it was “gravy”.
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Old 11-27-2020, 06:10 PM   #19
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My aunt from Louisiana does that. You can also do it in an oven. But I make a roux once twice per year so in the pot it is.
Never tried it in the oven since the microwave method is easy. But my Momma always used he black cast iron skillet..
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Old 11-27-2020, 06:25 PM   #20
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Who among us never ate a meatball or two straight from the pot while it was cooking.

Gravy? Do they call spaghetti sauce gravy in Texas? When I was growing up I commented on the great “spaghetti sauce” and my friends mom from south Philly bit my head off like I offended her and corrected me that it was “gravy”.
I grew up with some Italians. They referred to the Sunday sauce as suga or gravy. Not a Texas thing at all.
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Old 11-27-2020, 06:29 PM   #21
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More color?
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Old 11-27-2020, 06:48 PM   #22
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Guys. It just takes a while. At least if you are like me and only do this once in a while. Your best friend is a silicone spatula. Trust me on that. I am thinking 30 more minutes and in goes the trinity. Usually the roux darkens dramatically when you add the roux. Honestly I could add it now and would be fine.
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Old 11-27-2020, 07:29 PM   #23
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I am thinking about 10 more minutes. Sorry but not wrapping this up tonight.
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Old 11-27-2020, 07:32 PM   #24
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More color?
A little bit
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Old 11-27-2020, 07:56 PM   #25
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Ok. This is as,far as I am going. Add the trinity and the color darkens. Add about 8 cloves of minced garlic and mix in. Then add the sausage and mix in.

Sorry guys that is it for tonight. Will cool and refrigerate for the night and reheat tomorrow and finalize.
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Old 11-27-2020, 08:50 PM   #26
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Ok. This is as far as I am going....

... Sorry guys that is it for tonight.
You need to quit apologizing. Looks delicious.

We'll struggle though and enjoy your second day of gumbo shenanigans on the flip-side.
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Old 11-27-2020, 09:14 PM   #27
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You need to quit apologizing. Looks delicious.

We'll struggle though and enjoy your second day of gumbo shenanigans on the flip-side.
Thanks Shadow. My belief when it comes to sauces, stews or gravy’s is that they are always better the second day. That is what I am going for. The flavor is truly awesome. Calling it a night. Re-watching season 1 of Helier on Amazon Prime before jumping into S2
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Old 11-28-2020, 09:55 AM   #28
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WOW This is looking awesome
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Old 11-28-2020, 10:38 AM   #29
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You had me at gumbo, but with the care and time you are putting into that, I can only imagine how good it's going to be! I don't know if I can handle the final product without actually tasting it, but through teary eyes, I will tune back in and persevere. Great looking (and amazing) cook, so far.
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Old 11-28-2020, 12:26 PM   #30
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Thanks everyone. I am back to it. Gumbo is back on the stove. Color is as I normally make it which is not quite dark enough. But flavor is incredible. Needs to simmer for a couple hours though.

Now on to the chili. Seasoning blend is mixed. Now I run a couple onions, garlic and celery in the food processor to chop fine. About the same as grains of rice. Then do the same with my pepper mix, red, yellow bell peppers, jalapeños and poblanos. Sautéed until all liquid is gone.

More to come
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