/ck/ - Food & Cooking

[Anonymous No.13427557]

Tons of leftover from the holiday so I’m Making chicken and sausage gumbo and potato salad. What are y’all making today? I just started my roux so it will be a while before my dinner is done. I also have to get some eggs and chicken thighs going for the gumbo too.

[Anonymous No.13427566]

>>13427557
>gumbo
stews are so gross

[Anonymous No.13427578]

>>13427557
it's one of my roommate's birthdays so he's throwing a party. I have two pork butts on and I'm making a couple pounds of pasta for baked mac n cheese and we have chips and potato salad and stuff for sides. I also have trinity I didn't use earlier so I bought some andouille I'll make gumbo or something with it if I feel like it. The party is in 4 hours so I probably will just leave it for tomorrow since we already have the other stuff.

[[e-mail] No.13427597]

>>13427557
>gumbo
What a faggot thing to make.

[Anonymous No.13427623]

>>13427578
Wow sounds like a great time and good food

[Anonymous No.13427640]

>>13427566
>>13427597
>no taste
pair of faggots

[Anonymous No.13427653]

>>13427557
Show pic of roux when it's complete so we can poke fun at you for not cooking it long enough.

[Anonymous No.13427662]

>>13427597
It’s actually really good. I make mine a bit different than traditional ( I like eggs in mine) and I also like to eat potato salad with gumbo instead of rice but either way.. it’s delicious. It’s gotta be a specific type of potato salad tho so I usualIy just make it. l’ll post a picture when it’s all done later.

[Anonymous No.13427699]

>>13427662

I know y’all will laugh at it because I cook the roux for this particular gumbo somewhere between veloute and dark. Using leftover smoked meat and a dark roux will overpower the dish, imo. Plus I need some thickening power. If it’s too dark I won’t get that...Just mostly flavor. So what I’m doing with the roux is on purpose. I really prefer the darker rouxs with seafood gumbo. Also it’s very difficult to get a decent pic because my pan is huge and black. Just added the trinity, Pic related. Roux is darker than it looks.

[Anonymous No.13427713]

>>13427566
>>13427597
STFU and go infest a Jolli Bee thread.

[Anonymous No.13427727]

>>13427699
The hell are you talking about, that roux is still blonde and youve already put the trinity in

[Anonymous No.13427799]

>>13427727
It’ll be good

[Anonymous No.13427867]

So I’ve added about 13-14 cups of stock, fresh mushrooms, about 1/3 cup smoked ham, 2 cups of venison:pork sausage, more seasonings, maybe 2 TBS of chopped fresh tomato that needed to be used up,( I don’t like tomatoes in gumbo really) and some eggs. Its probably going to freak some of you out. It’s ok. The whites will go in sliced to absorb flavor and I add 3 crushed yolks. They break down completely and you don’t even know they are in there. You can’t taste it, It just creates extra depth. I also add a few boiled eggs to eat for later, they just absorb the gumbo juice and I take them out before serving. Its all good. No worries. Anyway, this has to simmer for a while before I can add chicken and whatever else.

[Anonymous No.13427932]

>>13427699
C'mon now, you're just joking right? The correct roux is anything in the bottom row. Yours is in the early middle row. You haven't made gumbo at all.

[Anonymous No.13427943]

>>13427867
>STOP RUINING GUMBO

[Anonymous No.13427967]

>>13427932
I’m not joking and it’s not done yet. I know what I’m doing. If it’s too dark for this particular gumbo, that I’m making right now...which I’m using leftover smoked meat, it’s not going to be good. My roux is between 6 and 7. Like I said just between veloute and dark. I certainly don’t want brick. The flash is making it look lighter than it is. It’s all good.
>>13427943
It’s traditional. Gumbo is about using up what you have/leftovers. Eggs are a cheap way to add protein and stretch the gumbo. It’s nothing new. Been going on for generations. You’ve probably eaten gumbo with eggs/yolks in it and just didn’t know it. Honestly, I’d rather poach the eggs in the gumbo but I needed to use up what was here. So whatever, is what it is.

[Anonymous No.13428004]

>>13427699
Shit roux. Abandon thread.

[Anonymous No.13428012]

>>13427867
>mushrooms
>no trinity
>eggs
It’s probably tasty, but don’t call this abortion gumbo.

[Anonymous No.13428034]

>>13428012
Of course there’s a trinity. I already said that. What are you making?

[Anonymous No.13428037]

>>13428004
Bye

[Anonymous No.13428084]

>>13428034
Started my grill about an hour ago. Have a good bed of coals going. Brined some chicken breasts this morning. Gave them a simple rub and I’ll drop them on the grill in a minute. Garlic and rosemary potatoes roasting in the oven. I’ll sauté some spinach quick when the chicken comes off the grill. Leftover Christmas cookies for dessert.

[Anonymous No.13428102]

>>13427967
Oh god, you need to go to communion and be given penance for this bastardisation of gumbo. I pray for your soul.

[Anonymous No.13428110]

>>13428084
Cool. Sounds good. I dont have any left over sweets. Wish we did tho

[Anonymous No.13428133]

>>13428102
So tell us all about gumbo then...It’s all regional and it’s all different. There is no one way. While roux color is fiercely debated I’ve already explained why I’m doing it this way/color and eggs in gumbo is not a new thing, mushrooms either. I’m gonna put potato salad on top and I expect it’s going to piss you off even more. It’s eaten like this in certain Parrish’s of Louisiana and other areas, just FYI. And eggs are traditionally usually put On top of Turtle soup. It’s not bad. If you’ve never tried turtle soup, definitely do so.

[Anonymous No.13428333]

[Anonymous No.13428339]

Potato salad in this one. Y’all try it sometime. It’s very good.

[Anonymous No.13428445]

>>13428339

[Anonymous No.13428451]

>>13428339
Looks like shit faggot.

[Anonymous No.13428464]

>>13427566
I bet your face is gross

[Anonymous No.13428468]

>>13428333
trips confirmed, looks good

[Anonymous No.13428499]

>>13428333
>>13428339
It wasnt gumbo all along
>hide thread