What did everyone cook today?
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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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calldoctoday Only two glasses of wine - must not be a pure blood Cajun…
Chef We were down in Port Allen, Opelousas, & Natchez the other day. I was a wanting to stop & pick up some supplies that you can’t find most elsewhere. I used to do that every time I had to head that way. But had to get on back with another stop along the way this time.
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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.
calldoctoday I’m definitely with Chef on getting the roux to that color. Good job.
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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 Looks great, I love gumbo.
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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 Chef Totally agree with chef. Only 2 glasses of red wine???
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calldoctoday Chef Totally agree with chef. Only 2 glasses of red wine???
Trying to start the day off the best I can with pancakes and sausage made with Walton’s Southern style breakfast sausage seasoning on the outdoor griddle.
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All sweated in and ready for the smoker, part 1 of the what is to be Smoky Pork Tinga Tacos with Avocado and fresh Cheese
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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 wow it sounds and looks great
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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 man that’s my favorite kind of meal
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All sweated in and ready for the smoker, part 1 of the what is to be Smoky Pork Tinga Tacos with Avocado and fresh Cheese
twilliams Should be a GOOD day at your house. Wishing someone could create smellavision.
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2 1/2 hours in, time for an apple juice spritz
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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 Fried deer
steaks for us. Sliced thin and flash fried.
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twilliams that thing is looking good
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cdavis looking like the best one I’ve done yet
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