just ignore and let this one die

Posted a few seconds after this:

"Today, 01:52 PM

Strife Onizuka

Quote:
Originally Posted by Meade Paravane
/me votes to have all posts after Trouts on the last page deleted and then have this thread stickied and locked.

I second the proposal to lock the thread, and with no objects the motion carries."

Which thread? This one?

Edited to add:

Oh- OK - as long as its not this one. Whew!

So, CX, what kind of roux do you use? How much rice? And, most important of all, are you one of those heathens that uses tomatoes?

/me wakes up from nap and pets thread.

NO TOMATOES>>> NO OKRA ---

I use Savoie's Roux it is sold in pint size mason jars. You can also make roux in the oven (or micro wave if you are brave) with flour and cooking oil. Traditional Roux smokes up the kitchen too much. I like my gumbo as a soup not a gravy. I fill my bowl 1/2 to 3/4 full of cooked rice and then pour on the gumbo. It should be thin and watery not like gravy that they sell in the restuarants.

I have a great recipe for Jambayla too. Feeds 125 people. First you need 25 lbs of rice.

"CX"

Yum yum yum, Garrett! Hits the spot on this rainy morning. (aaa, hope my basement doesn't flood again)

I am about to throttle somebody...someone please tell me a joke or something...I don't wanna go to prison

On the other hand, this place looks great lol.

Opps, I gotta go....I've been caught sneaking a sit down lol.

/me grabs a piece of bacon and runs off....

Traditional roux is butter and flour. Comes in different "flavors" depending on how long you cook it. Blanc roux is pale yellow in color, and while it doesn't have a lot of flavor, has the most thickening power. Blonde roux is a bit darker in color, more flavorful, but less thickening, and brun roux is very dark, very flavorful, but really doesn't thicken very well. Roux should be cooked slowly over a low fire to the consistency of sand grains, and shouldn't smoke up your kitchen if you do it right. It should smell like popcorn for the blanc and blonde, and nutty for the brun.

XPOD: That looks like my boot camp graduation picture. I'm 14th from the left, 6th row up.

Good morning Everyone,
I'm going to have oatmeal with lots of brown sugar, butter and a little milk.

That sounds greasily delicious! I'll have a plate.

Nice one Xerxes - Kind of sad, like a 'before they're sent off' picture, and how many came back... What country/year?


Never had real (homemade) Gumbo before, but I'm sure it's something I would love. I can understand 'no tomatoes', but no okra?

I like thick oatmeal that's almost browned in the pan, with as you say, brown sugar, butter and milk, mmmm.

Considering only one question had an answer that suited me, not surprising the result is borked. But I'll inlcude it anyway as no one else posted this outcome yet:

it's one of those "chaotic" threads, not anything worth fussing about.

Actually Gumbo is the name for Okra from Africa the origin of Okra. Okra Gumbo is a completely different dish than Gumbo with Chicken and Andouille or Seafood Gumbo.

Cooked Okra is slimy nasty stuff... I can't handle it. Now Crisp Fried Okra, yum!!

Andouille (awn - dewy) is a smoked spicy beef sausage about 2 1/2" to 3" in diameter and 18" to 24" long.
Tasso (taas-oh) is a heavily seasoned smoked meat that is not dry like Jerky.

File' (fee-lay) is dried and ground Sassafrass leaves. You don't need much for good flavor.

Smoked sausage(beef, pork or combo) and Tasso are also good in Gumbo with chicken.

Gumbo can also be made with wild game such as rabbit, deer and dove.

"CX"

There once was a lass named Claire
whose temper was really out there
grasped by the throat
the villian thus choked
and the world reclaimed some valuable air.

(I tried)

Now go stand in the corner until you can behave.

but I dun wanna!

I have never heard of roux made in an oven or micro wave. I make mine in a frying pan on the stove top and it has never smoked up the kitchen. Equal parts of flour and butter, stir it. The longer you cook it, the darker it gets. Am I confused?

If you cook it long enough it can smoke up a kitchen...

Is there anything that you make in a microwave that is actually better than if you make it in a more conventional way?

I can't think of anything... not even popcorn.

Anything?

.d

Wow, Derbor...you've got me thinking...About the only thing I can think of is....veggies...they often steam better and more quickly in the microwave.

And melted butter. That's easier and less messy in the microwave.

Since I am gas stove user...it's hard to beat food cooked on a gas range (unless, of course, you're talking about food cooked over a charcoal/mesquite grill).

Wouldn't that be "ZERG-zees?"

(you may need view sigs turned on to get that one)

Cajun roux has cooked flour, for lack of a better word. Traditionally browned in a skillet before adding the butter or bacon drippings. Lightly scorched in other words. Does that make sense to you?

Hmmm.... I've always promounced it the way I have phoneticized it here. I suppose it is a region/dialect variation here in 2008 English? ... or somthing.. I dunno.

If my phoneticism is incorrect, that would invalidate my message board avatar image there on the left - which would be very upsetting to me.

Isabeau... I'll probably never be able to answer questions about the XPOD. Every morning I just go to a place that shows random images from all over the web and choose one which strikes my fancy.


Which leads me to this, in case anyone has the remotest interest here are my self-imposed rules for XPOD:


1. No celebs or hot-topic-trendy-pop-culture things. We already HAVE ad nauseum variations on celebrity worship including what is inanely passed off as "news" these days. I may accidentally post a celeb photo if I dont' recognize them, like I did with the "tell us what they're thinking" game a couple of weeks ago. If a celeb isn't in a glam-glitz-obvious context the chances are high that I may NOT recognize them, since I consider being "out of touch" with Hollywood to be a positive thing - akin to being unfamiliar with sensations such as swallowing drain cleaner or being attacked by a polar bear.


2. No 'doctored' pics. No photoshopchops if I can help it, although I can be fooled. I even reject most posed/staged pix. I pondered yesterday's storm pic and nearly axed it over suspicion of digital enhancement. I'm still undecided about that one.


Ideally I want a raw, honest, interesting down-to-earth straightforward spontaneous click of the shutter. I may knowingly defy or bend these rules on very rare occasion if something REALLY amuses me.

You have never seen me cook roux.. LOL