Soups and Stews

[Tex_77]

Joe Hell I have a couple Lodge carbon steel pans, I like them as well!

[calldoctoday]

I have not tried anything like that comparable to Cast Iron. I pretty much like high carbon steel knives for the most part over a lot of stainless though. I can get an edge like a razor on them & they don’t deform over years of use like some stainless does.

[twilliams]

Made some Zuppa Toscana, my favorite keto meal so far…delicious

[Jonathon]

Somewhat related today I was boning out some pork butts and my 6" semi flex curved knife was going dull and I didn’t want to stop and sharpen so I used Swiss Sharp Sharpener and I was pleasantly surprised, I don’t think it will take you from dull to super sharp but I was impressed. Let me know if anyone wants to try one and I will put it on sale for a few bucks off.

[Tex_77]

Jonathon Arent they basically like the accusharps?

[Jonathon]

Tex_77 I dont know what an accusharp is so I will confidently say yes! It’s just a handle with two sharp pieces of metal that form a v for you to drag your knife through. Probably not the best thing long term but it works well for a quick shaprening

[Tex_77]

Jonathon

[Jonathon]

Tex_77 Yup they look almost exactly the same.

[calldoctoday]

There is nothing like a good Middle of the Winter Gumbo on a dreary day.

[s.a.m]

calldoctoday got any walleye in there?
Looks good man!

[erich52]

calldoctoday now that looks pretty darn delicious!

[Jonathon]

calldoctoday Yeesh man, you really DID go on a cooking/BBQing spree huh? What’s in the gumbo? It looks amazing, I think I see sausage, I see celery, some sort of pulled meat, I assume pork, and carrots?

[calldoctoday]

Jonathon Whew Wee, Let’s see what we got in there! It was Deeeeeelicious! Definitely some Andouille Sausauge in there, A whole Chicken, Chicken Bone Broth, I could not help but to through a few oysters & shrimps in there, even though it is supposed to be my middle of the Winter gumbo. Then there is that ol Roux, a whole head of celery, a few sweet & Bermuda onions, some bell peppers the colored ones & the green ones, some fresh frozen Cayenne peppers, some smoked dried Cayenne peppers (gotta have them peppers), Then I am sure I must have left out a few spices or something. That ant nothing though. Our oldest son is getting married next weekend (they lost the cruise) & I have got to cook for the crowds, several briskets, a bunch of ribs, a whole lot of beans, & potato salad (I can not find Mrs. Crockett’s Potato Salad anymore so I have not figured that out yet). Have a great week, Dave

[calldoctoday]

erich52 It was Deeeelicious!

[calldoctoday]

erich52 Well, No Walleye. I sure do like Walleye, every chance I can, which is not very often unfortunately. Walleye just about gives Crappie a run for the money!

[Jonathon]

calldoctoday Oysters in Gumbo sounds amazing and I was ! Have you ever added scallops to it? I am making some of that this weekend, I have another package of the Andouile I made that I added shrimp too! I’ll post pics.

[calldoctoday]

Jonathon Jonathon, Yes, I have used bay scallops in a seafood gumbo I am certain when I could not get the oysters I prefer & I believe maybe even when I just wanted a little something extra. I seem to recall that they were good. You can add them more towards the end like the shrimps, but cook them a little longer than the shrimps & less than the oysters. Dave

[craigrice]

I have never made gumbo but my wife likes a Cajun shrimp and sausage stew that I make

[calldoctoday]

craigrice Craig, That sounds good too. The trick to the Gumbo is the Roux.

[Tex_77]

Jonathon Joe Hell Well since the weather decided to go from shorts and t’s back to breaking out the Carhartt, I tried something I’ve never had or made and it was a homerun, Cream of Asparagus!