What did everyone cook today?
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Well I decided that getting out the fryer for clams meant I should go ahead and fry everything. Going around the plate counter clockwise from the clams are okra, green tomatoes, egg plant, and homemade pickles. All from my garden. Im going to take a nap now. I’ll be OK, I’m going to cut the grease with a little whiskey later.
GWG8541 gotta love a good fry night.
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Red Snapper and some boiled peanuts.
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cdavis Italy. It is a potato dumpling of sorts, they soak up alot of flavor in the sauce of your dish. There is spinach, kielbasa, diced tomato, a splash of chicken stock, onion, garlic, mozzarella and parmesan cheese in the dish.
RafterW What’s not to like in that combo?
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Well I decided that getting out the fryer for clams meant I should go ahead and fry everything. Going around the plate counter clockwise from the clams are okra, green tomatoes, egg plant, and homemade pickles. All from my garden. Im going to take a nap now. I’ll be OK, I’m going to cut the grease with a little whiskey later.
GWG8541 There’s always a place for “fry day”. As long as you have your fav drink of choice. No prob!!!
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GWG8541 There’s always a place for “fry day”. As long as you have your fav drink of choice. No prob!!!
Well, I finally had a chance to load a few photos from that Gumbo I made last week before hitting the road. I am still reeling from the road, but lots more work to do. So I won’t say much.
Some folks figure it is that Roux that makes the Gumbo. Here is a photo of it just before it is ready. No time for sure for picture taking when it gets ready. You gotta move fast.
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Well, I finally had a chance to load a few photos from that Gumbo I made last week before hitting the road. I am still reeling from the road, but lots more work to do. So I won’t say much.
Some folks figure it is that Roux that makes the Gumbo. Here is a photo of it just before it is ready. No time for sure for picture taking when it gets ready. You gotta move fast.Then some folks say no, it is the Trinity that counts. Here is a little bit of Trinity for you, or more.
Then maybe its just that ol stewing hen running around out back that does it. Whoops, where did them two cups of Red Wine go? -
Well, I finally had a chance to load a few photos from that Gumbo I made last week before hitting the road. I am still reeling from the road, but lots more work to do. So I won’t say much.
Some folks figure it is that Roux that makes the Gumbo. Here is a photo of it just before it is ready. No time for sure for picture taking when it gets ready. You gotta move fast.calldoctoday great color on that Roux. Not many people hit is like that.
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Then some folks say no, it is the Trinity that counts. Here is a little bit of Trinity for you, or more.
Then maybe its just that ol stewing hen running around out back that does it. Whoops, where did them two cups of Red Wine go?All I know is Here’s the Gumbo & I like Gumbo. I wanted to do that nice display with the rice & cottage cheese & green onions & French Bread, but there was too much gobbling going on.
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Then some folks say no, it is the Trinity that counts. Here is a little bit of Trinity for you, or more.
Then maybe its just that ol stewing hen running around out back that does it. Whoops, where did them two cups of Red Wine go?calldoctoday Only two glasses of wine - must not be a pure blood Cajun…
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calldoctoday great color on that Roux. Not many people hit is like that.
Chef Thank you. You have no idea how much that means. Thank you.
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calldoctoday Only two glasses of wine - must not be a pure blood Cajun…
Chef Ah, I am laughing. I was only telling the public version!
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All I know is Here’s the Gumbo & I like Gumbo. I wanted to do that nice display with the rice & cottage cheese & green onions & French Bread, but there was too much gobbling going on.
calldoctoday that looks great. I love a good Gumbo.
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calldoctoday that looks great. I love a good Gumbo.
GWG8541 Thank you. Me too! With plenty of Red wine to make it tasty & wash it down.
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All I know is Here’s the Gumbo & I like Gumbo. I wanted to do that nice display with the rice & cottage cheese & green onions & French Bread, but there was too much gobbling going on.
calldoctoday man that looks awesome. Could almost smell it. Enjoy!
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calldoctoday man that looks awesome. Could almost smell it. Enjoy!
Surg Thank you, I really appreciate that. Come to think of it, I’ll have another glass of Red Wine for you too. This has got to stop or I won’t get any work done with all that Red Wine I am having to clear out!
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Chef Thank you. You have no idea how much that means. Thank you.
calldoctoday You did a fine job. That’s my target color. Your final product looks perfect. I agree, need French bread and you’re good to go. Haven’t ever had it with cottage cheese, but have heard of people eating their gumbo with potato salad. I’m old school, just over rice.
When I make large batches, like in my 60 quart gumbo pot, I’ve learned to cook my roux in the oven, just keep it at 350’F and stir about every half hour. It takes longer, but for large amounts or roux, it’s safer, at least for me - then I can have the whole bottle of wine LOL
Again great job.
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Surg Oh Boy, now that’s living!
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calldoctoday You did a fine job. That’s my target color. Your final product looks perfect. I agree, need French bread and you’re good to go. Haven’t ever had it with cottage cheese, but have heard of people eating their gumbo with potato salad. I’m old school, just over rice.
When I make large batches, like in my 60 quart gumbo pot, I’ve learned to cook my roux in the oven, just keep it at 350’F and stir about every half hour. It takes longer, but for large amounts or roux, it’s safer, at least for me - then I can have the whole bottle of wine LOL
Again great job.
Chef Thank you. Yes, I have heard about that oven trick too. I learned about the cottage cheese deal from some folks I used to work with back in the early 80’s from Port Arthur. You know old Arthur don’t you. I got hooked on that stuff ever since.
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Chef Thank you. Yes, I have heard about that oven trick too. I learned about the cottage cheese deal from some folks I used to work with back in the early 80’s from Port Arthur. You know old Arthur don’t you. I got hooked on that stuff ever since.
calldoctoday Worked there for a few years, Quantum Chemical. Use to get all the deer I could process from all the hunters that always had too much.
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calldoctoday Worked there for a few years, Quantum Chemical. Use to get all the deer I could process from all the hunters that always had too much.
Chef Time for some venison chili!
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