If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Wikipedia)   Why don't we all forget about politics and talk about gumbo? For just a thread   (en.wikipedia.org) divider line 157
    More: Interesting, red bell pepper, Government of Spain, Choctaw, Holy Thursday, cultural groups, etymology, United States Senator, parsley  
•       •       •

1000 clicks; posted to Politics » on 19 Oct 2013 at 4:55 PM (49 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



157 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

First | « | 1 | 2 | 3 | 4 | » | Last | Show all
 
2013-10-19 02:13:22 PM
Forrest Gump comes to mind
 
2013-10-19 02:20:00 PM
Gumbo is a communist conspiracy to indoctrinate us into accepting that shrimp and sausage belong in the same bowl! Segregate the protein!
 
2013-10-19 02:20:29 PM
i105.photobucket.com
 
2013-10-19 02:33:50 PM
i made gumbo last night, as a matter of fact. had the nephews and nieces over, so we toned it down (less cayenne, italian sausage (gasp!) instead of andouille), but it was pretty great. making the roux sucks, though.
 
2013-10-19 02:35:14 PM
Some people can't make a good roux to save their life.
 
2013-10-19 02:39:23 PM
Approves
www.pcs.org
I gayrontee
 
2013-10-19 02:39:24 PM
Gumbo is okay. But on a cold evening, nothing beats chicken and dumplings.

Therefore: C&D > Gumbo
 
2013-10-19 02:39:33 PM
 
2013-10-19 02:41:44 PM
Okra is a gateway vegetable.
 
2013-10-19 02:46:08 PM

HawgWild: Gumbo is okay. But on a cold evening, nothing beats chicken and dumplings.

Therefore: C&D > Gumbo


That is factually incorrect.

When you're cold, gumbo will warm you up a lot better and you won't have the heaviness in your gut. Gumbo is by far the better food to eat on a cold day. Also, if you're South Louisiana Catholic, the worst part of winter hits sometimes around the start of Lent so the seafood works out better.
 
2013-10-19 02:49:12 PM
Gumbo is good, so is Etouffee
 
2013-10-19 02:49:47 PM

Mrbogey: HawgWild: Gumbo is okay. But on a cold evening, nothing beats chicken and dumplings.

Therefore: C&D > Gumbo

That is factually incorrect.

When you're cold, gumbo will warm you up a lot better and you won't have the heaviness in your gut. Gumbo is by far the better food to eat on a cold day. Also, if you're South Louisiana Catholic, the worst part of winter hits sometimes around the start of Lent so the seafood works out better.


As a Southern transplant to Northern Alberta, I do have to ask - WTF does South Louisiana know about cold?

Chicken and Dumplings FTW.  Much heartier than gumbo, and doesn't require the false heat of cayenne to make you feel warm.

C&D > Gumbo
 
2013-10-19 02:55:15 PM

FlashHarry: i made gumbo last night, as a matter of fact. had the nephews and nieces over, so we toned it down (less cayenne, italian sausage (gasp!) instead of andouille),



That makes sense, if my nephews and nieces showed up at my house, I would also make gumbo with Italian sausage.
Andouille would tend to overpower the more delicate flavor of the nephews and nieces.
 
2013-10-19 02:59:02 PM
Republicans make gumbo like this: ♪"do-de-do-do-do"♪

Democrats make gumbo like this: ♪"la-de-da-de-de-da"♪
 
2013-10-19 03:06:40 PM

farm4.staticflickr.com

I gotta get back to New Orleans.....

 
2013-10-19 03:06:50 PM
The only thing wrong with gumbo is if okra is involved. File works just as well.
/Hates okra.
 
2013-10-19 03:07:28 PM

Benevolent Misanthrope: Mrbogey: HawgWild: Gumbo is okay. But on a cold evening, nothing beats chicken and dumplings.

Therefore: C&D > Gumbo

That is factually incorrect.

When you're cold, gumbo will warm you up a lot better and you won't have the heaviness in your gut. Gumbo is by far the better food to eat on a cold day. Also, if you're South Louisiana Catholic, the worst part of winter hits sometimes around the start of Lent so the seafood works out better.

As a Southern transplant to Northern Alberta, I do have to ask - WTF does South Louisiana know about cold?

Chicken and Dumplings FTW.  Much heartier than gumbo, and doesn't require the false heat of cayenne to make you feel warm.

C&D > Gumbo


If you're making your gumbo hot through cayenne then you're doing it wrong. Good gumbo is served very hot but the cayenne is a seasoning. If you put it in too strong you ruin it. You need to balance the flavoring.

Damn, with the cool front knocking temps into the 50-60s, I think I want some gumbo served with a scoop of potato salad.
 
2013-10-19 03:09:38 PM

meredithandkin.com


Don't forget the oysters too......with a nice cold Abita Andy Gator

 
2013-10-19 03:12:04 PM

Benevolent Misanthrope: Mrbogey: HawgWild: Gumbo is okay. But on a cold evening, nothing beats chicken and dumplings.

Therefore: C&D > Gumbo

That is factually incorrect.

When you're cold, gumbo will warm you up a lot better and you won't have the heaviness in your gut. Gumbo is by far the better food to eat on a cold day. Also, if you're South Louisiana Catholic, the worst part of winter hits sometimes around the start of Lent so the seafood works out better.

As a Southern transplant to Northern Alberta, I do have to ask - WTF does South Louisiana know about cold?

Chicken and Dumplings FTW.  Much heartier than gumbo, and doesn't require the false heat of cayenne to make you feel warm.

C&D > Gumbo


I see where you're going with the heartier, but the problem with C&D is that it's a fairly bland dish.

How about Etoufee as a compromise?  Nice rich flavor, but heartier than gumbo.

www.techevalley.com
 
2013-10-19 03:13:34 PM
i.imgur.com
 
2013-10-19 03:17:08 PM

TuteTibiImperes: How about Etoufee as a compromise?


Isn't that just gumbo without the okra?
 
2013-10-19 03:27:23 PM

FloydA: FlashHarry: i made gumbo last night, as a matter of fact. had the nephews and nieces over, so we toned it down (less cayenne, italian sausage (gasp!) instead of andouille),


That makes sense, if my nephews and nieces showed up at my house, I would also make gumbo with Italian sausage.
Andouille would tend to overpower the more delicate flavor of the nephews and nieces.


Heh. The best part is making stock from the bones. All that lovely collagen makes for a really velvety mouthfeel.
 
2013-10-19 03:27:42 PM

Marcus Aurelius: TuteTibiImperes: How about Etoufee as a compromise?

Isn't that just gumbo without the okra?


You can do gumbo without Okra.  There are three ways to thicken gumbo - a roux (which is also used for flavor, the darker the roux the more flavor it has but the less thickening power), Okra, or file powder (which is made from ground sassafras leaves).  Some purists say that you should use only one of the three, but it's not uncommon to see gumbos use both a roux and okra, or a roux and file.  Okra and file seems to be a verboten combination.

In any event, etoufee is thicker than gumbo.  Etoufee is more like a gravy in consistency, and in the case of a traditional cajun gumbo is cooked almost like a gravy - a roux is made and then stock added and cooked down, though then the trinity vegetables and a seafood item like shrimp or crawfish will also be added.
 
2013-10-19 03:32:15 PM

FlashHarry: making the roux sucks, though.


I have a terrible time trying to get the roux right. I may try again this winter but my gumbo projects was a complete failure last year.
 
2013-10-19 03:36:47 PM

TuteTibiImperes: Benevolent Misanthrope: Mrbogey: HawgWild: Gumbo is okay. But on a cold evening, nothing beats chicken and dumplings.

Therefore: C&D > Gumbo

That is factually incorrect.

When you're cold, gumbo will warm you up a lot better and you won't have the heaviness in your gut. Gumbo is by far the better food to eat on a cold day. Also, if you're South Louisiana Catholic, the worst part of winter hits sometimes around the start of Lent so the seafood works out better.

As a Southern transplant to Northern Alberta, I do have to ask - WTF does South Louisiana know about cold?

Chicken and Dumplings FTW.  Much heartier than gumbo, and doesn't require the false heat of cayenne to make you feel warm.

C&D > Gumbo

I see where you're going with the heartier, but the problem with C&D is that it's a fairly bland dish.

How about Etoufee as a compromise?  Nice rich flavor, but heartier than gumbo.


If your C&D is bland you're doing it wrong. I'm with C&D over gumbo crowd
 
2013-10-19 03:37:53 PM

Somacandra: FlashHarry: making the roux sucks, though.

I have a terrible time trying to get the roux right. I may try again this winter but my gumbo projects was a complete failure last year.


I gave up on trying to make a decent roux, so I use the Tony Chachere mix.
 
2013-10-19 03:38:28 PM

Somacandra: FlashHarry: making the roux sucks, though.

I have a terrible time trying to get the roux right. I may try again this winter but my gumbo projects was a complete failure last year.


Equal parts by weight fat and flour cooked over lowish heat while stirring almost constantly.  It's labor intensive, but that's the only real difficulty.  You have to stay on top of it and keep stirring it, not walk away and come back 5 minutes later.

It also helps to have your trinity chopped and ready to go, because if you're going for a dark roux, it can go from dark to burnt in nearly an instant.  Throwing in the cold chopped veggies will immediately slow down the cooking of the roux so that that doesn't happen (if you don't have the vegetables ready, even if you pull the pan off of the stove, the residual heat of the pan will keep cooking the roux).
 
2013-10-19 03:39:29 PM

Mrbogey: Benevolent Misanthrope: Mrbogey: HawgWild: Gumbo is okay. But on a cold evening, nothing beats chicken and dumplings.

Therefore: C&D > Gumbo

That is factually incorrect.

When you're cold, gumbo will warm you up a lot better and you won't have the heaviness in your gut. Gumbo is by far the better food to eat on a cold day. Also, if you're South Louisiana Catholic, the worst part of winter hits sometimes around the start of Lent so the seafood works out better.

As a Southern transplant to Northern Alberta, I do have to ask - WTF does South Louisiana know about cold?

Chicken and Dumplings FTW.  Much heartier than gumbo, and doesn't require the false heat of cayenne to make you feel warm.

C&D > Gumbo

If you're making your gumbo hot through cayenne then you're doing it wrong. Good gumbo is served very hot but the cayenne is a seasoning. If you put it in too strong you ruin it. You need to balance the flavoring.

Damn, with the cool front knocking temps into the 50-60s, I think I want some gumbo served with a scoop of potato salad.


My C&D is not bland, it's quite savory.  Gumbo requires cayenne to be gumbo, and even a little gives you a feeling of warming from the inside.

Not that gumbo is bad, but C&D is better for cold climes.

Actually, beef stew trumps.  As does lamb.

Lamb stew > beef stew > C&D > gumbo, when it comes to warming up in the winter.
 
2013-10-19 03:39:42 PM

Peter von Nostrand: If your C&D is bland you're doing it wrong. I'm with C&D over gumbo crowd


By cajun standards, C&D is bland. I've made some good C&D based off of basic cajun seasoning knowledge but even then it's bland compared to what a normal cajun dish entails.
 
2013-10-19 03:43:22 PM

TuteTibiImperes: Somacandra: FlashHarry: making the roux sucks, though.

I have a terrible time trying to get the roux right. I may try again this winter but my gumbo projects was a complete failure last year.

Equal parts by weight fat and flour cooked over lowish heat while stirring almost constantly.  It's labor intensive, but that's the only real difficulty.  You have to stay on top of it and keep stirring it, not walk away and come back 5 minutes later.

It also helps to have your trinity chopped and ready to go, because if you're going for a dark roux, it can go from dark to burnt in nearly an instant.  Throwing in the cold chopped veggies will immediately slow down the cooking of the roux so that that doesn't happen (if you don't have the vegetables ready, even if you pull the pan off of the stove, the residual heat of the pan will keep cooking the roux).


Even a good chef burns a roux on occasion. My mom has burnt a few. I think the problem a lot of people get is that when you make the roux it doesn't seem right. It doesn't have this particularly appealing smell compared to the finished product and you think you're messing it up if you don't know that you're actually doing it right.
 
2013-10-19 03:47:59 PM

Mrbogey: Peter von Nostrand: If your C&D is bland you're doing it wrong. I'm with C&D over gumbo crowd

By cajun standards, C&D is bland. I've made some good C&D based off of basic cajun seasoning knowledge but even then it's bland compared to what a normal cajun dish entails.


Myself, I'll take rice over dumplings any day.
 
2013-10-19 03:51:01 PM

FlashHarry: aking the roux sucks, though.


Mrbogey: Some people can't make a good roux to save their life.


shop.tonychachere.com
 
2013-10-19 03:53:05 PM
Obligatory, I gaur-an-tee

/it was all a put-on
 
2013-10-19 03:53:09 PM

FlashHarry: FloydA: FlashHarry: i made gumbo last night, as a matter of fact. had the nephews and nieces over, so we toned it down (less cayenne, italian sausage (gasp!) instead of andouille),


That makes sense, if my nephews and nieces showed up at my house, I would also make gumbo with Italian sausage.
Andouille would tend to overpower the more delicate flavor of the nephews and nieces.

Heh. The best part is making stock from the bones. All that lovely collagen makes for a really velvety mouthfeel.


Just don't let the little buggers stand behind you.  I swear, they tried to push me right into my own oven, even after I let them eat the roof shingles!
 
2013-10-19 03:54:26 PM

TuteTibiImperes: Marcus Aurelius: TuteTibiImperes: How about Etoufee as a compromise?

Isn't that just gumbo without the okra?

You can do gumbo without Okra.  There are three ways to thicken gumbo - a roux (which is also used for flavor, the darker the roux the more flavor it has but the less thickening power), Okra, or file powder (which is made from ground sassafras leaves).  Some purists say that you should use only one of the three, but it's not uncommon to see gumbos use both a roux and okra, or a roux and file.  Okra and file seems to be a verboten combination.

In any event, etoufee is thicker than gumbo.  Etoufee is more like a gravy in consistency, and in the case of a traditional cajun gumbo is cooked almost like a gravy - a roux is made and then stock added and cooked down, though then the trinity vegetables and a seafood item like shrimp or crawfish will also be added.


I am of the opinion that gumbo cannot be made without a dark blond roux.
 
2013-10-19 03:54:41 PM

Mrbogey: Peter von Nostrand: If your C&D is bland you're doing it wrong. I'm with C&D over gumbo crowd

By cajun standards, C&D is bland. I've made some good C&D based off of basic cajun seasoning knowledge but even then it's bland compared to what a normal cajun dish entails.


Well I should probably note I'm also not a huge fan of cajun food
 
2013-10-19 03:57:05 PM

Mrbogey: Peter von Nostrand: If your C&D is bland you're doing it wrong. I'm with C&D over gumbo crowd

By cajun standards, C&D is bland. I've made some good C&D based off of basic cajun seasoning knowledge but even then it's bland compared to what a normal cajun dish entails.


Actually SOS is better than both
 
2013-10-19 04:26:04 PM
I love creole as well as cajun food.  Actually, anything with spice I love.  Southern Indian food and Thai are also super yummy.
 
2013-10-19 04:32:38 PM

Marcus Aurelius: TuteTibiImperes: Marcus Aurelius: TuteTibiImperes: How about Etoufee as a compromise?

Isn't that just gumbo without the okra?

You can do gumbo without Okra.  There are three ways to thicken gumbo - a roux (which is also used for flavor, the darker the roux the more flavor it has but the less thickening power), Okra, or file powder (which is made from ground sassafras leaves).  Some purists say that you should use only one of the three, but it's not uncommon to see gumbos use both a roux and okra, or a roux and file.  Okra and file seems to be a verboten combination.

In any event, etoufee is thicker than gumbo.  Etoufee is more like a gravy in consistency, and in the case of a traditional cajun gumbo is cooked almost like a gravy - a roux is made and then stock added and cooked down, though then the trinity vegetables and a seafood item like shrimp or crawfish will also be added.

I am of the opinion that gumbo cannot be made without a dark blond roux.


I don't know who taught you your gumbo, but all gumbo starts with a roux. Cajun style gumbo usually starts with a dark roux. From there, you need either okra or file, but file doesn't get added until the very end of the cooking process.
 
2013-10-19 04:59:12 PM

Makh: I love creole as well as cajun food.  Actually, anything with spice I love.  Southern Indian food and Thai are also super yummy.


This.
 
2013-10-19 04:59:43 PM
Gumbo is good food. So is chicken and dumplings.

But do people really have trouble making roux?
 
2013-10-19 04:59:48 PM

burgersdogspizza.com


Just buy your roux.......

 
2013-10-19 05:00:53 PM
I'm more of a jambalaya fan...
 
2013-10-19 05:02:50 PM
Filé is the tinfoil hat Atheists use to keep God out.

Okra is a religion.
 
2013-10-19 05:05:30 PM
N*ggaz start to mumble/ they wanna rumble/ mix 'em and cook 'em in a pot like gumbo

/there's my little contribution to the discussion
 
2013-10-19 05:09:34 PM
If not for gumbo I'd never eat okra. I hate the stuff, but it always goes in my gumbo. It's the only time I can stand to eat it.
 
2013-10-19 05:10:30 PM
Crawfish etoufee is mankinds greatest invention
 
2013-10-19 05:11:25 PM

FlashHarry: FloydA: FlashHarry: i made gumbo last night, as a matter of fact. had the nephews and nieces over, so we toned it down (less cayenne, italian sausage (gasp!) instead of andouille),


That makes sense, if my nephews and nieces showed up at my house, I would also make gumbo with Italian sausage.
Andouille would tend to overpower the more delicate flavor of the nephews and nieces.

Heh. The best part is making stock from the bones. All that lovely collagen makes for a really velvety mouthfeel.


You made stew.
 
2013-10-19 05:11:52 PM

FlashHarry: making the roux sucks, though.


Do it in the microwave.
I do something similar to this:

http://www.food.com/recipe/microwave-roux-60992

Note: It will continue to darken after the microwave stops.
 
2013-10-19 05:12:28 PM
As someone who was in NO recently enjoying gumbo, and anything I could get my mouth on AND someone who made chicken and dumplings last week, all I have to say is: please sir, can I have some more?
 
Displayed 50 of 157 comments

First | « | 1 | 2 | 3 | 4 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is closed to new comments.

Continue Farking
Submit a Link »






Report