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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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File: 416 KB, 1536x2048, gumbo.jpg [View same] [iqdb] [saucenao] [google]
16786482 No.16786482 [Reply] [Original]

I made gumbo

>> No.16786567

>>16786482
but gumbo didn't make you into the person you are today

>> No.16786651

>>16786482
If it wasn't made by an old louisianan black man, with his overalls pulled up to his stomach and an accent thicker than mud, playing Zydeco on the front porch, then it isn't real Gumbo.

>> No.16786748
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16786748

>>16786651
What about this guy?

>> No.16786780

>>16786482
it looks good thank you

>> No.16786930

>>16786651
I’m from Louisiana, you’re fucking retarded, neck yourself.

>> No.16786988

>>16786930
Can't say I'm fond of coonasses but they make some damn good food

>> No.16787025

Next time I'll stir the roux on a higher temp. It took 1.25 hrs tobget to a caramel/chocolate color. Once I kicked the heat up it darkened much quicker.

>> No.16787182
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16787182

>>16786748
Based. Used to watch that guy on TV when I was a kid.

>> No.16787485

>>16787182
>Ah gah-ron-tee

>> No.16787546
File: 5 KB, 250x250, 1626988549944.jpg [View same] [iqdb] [saucenao] [google]
16787546

>>16787485
Man... really takes me back. No stupid music, no stupid quick cuts, no cunts being cunts just to be cunts, no mukbang, no LIKE AND SUBSCRIBE LOL, no shitty unnecessary intro, no zoomerspeak, just a nice old cajun dude who loves making cajun food. Pure soul.
https://youtu.be/eK4umRMJlrs

>> No.16787563

>>16787546
>>16787485
>>16787182
>>16787025
>>16787025
>>16786930
>>16786651
>>16786748

>Fat on the meat still
ugh, are americans seriously like this lol

>> No.16787566

>>16786482
Very nice

>> No.16787628

>>16787563
The good ones yes.

>> No.16788514

>>16787563
>OI M8 IZZAT FACKIN FLAVOR M8?! WAT YA DEWIN WIF 'AT? WHERES YA BLOODY LOICENSE FA THAT M8? THAT'LL BE A KLOBBERIN YA CHEKKY BASTID!

>> No.16788525

>>16788514
>>16787628
>chewy gross fat is "flavor"
americans everyone

>> No.16788641

>>16787025
no reason to ever cook a roux on low heat imo. I know doing it slowly is kind of the traditional way but I don't think it actually has any benefit taste wise. You can get the oil smoking hot and achieve a dark roux in like 5 minutes if you are constantly stirring it, look up Isaac Toups' gumbo

>> No.16788990

>>16786482
Meh....doesn't look too bad. Need to work on that roux, though, as that's California faggot-tier and should be much darker.

>> No.16789584

>>16788525
Where are you from?

>> No.16789593

>>16788990
No grounds to disagree with you as it's my first attempt. Next time I think I'll easily be able to get a dark roux. I was scared of burning it but as I increased the heat I realized only weak faggots burn roux.

>> No.16789668

>>16788641
Honestly I learned nothing from this. My roux was lighter than his but I think I did everything else better.

>> No.16790133
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16790133

yo i made one too

>> No.16790257
File: 50 KB, 651x513, 1633254607181.jpg [View same] [iqdb] [saucenao] [google]
16790257

Bumping. Will be making shrimp gumbo tomorrow. Be back with pics.

>> No.16791093

>>16790257
Good luck anon

>> No.16791097

dat’s money dood. id put that on a cracker

>> No.16791232
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16791232

i love gumbo

>> No.16791247
File: 1.26 MB, 300x200, 9C81AF2F-9DB4-4D19-95F7-C544A4D48670.gif [View same] [iqdb] [saucenao] [google]
16791247

>>16786482
>>16790133
Disgusting. /ck/ really is filled with failed cooks. Can anyone here actually cook?

>> No.16791255

>>16786651
>blacks
hell no
If that cook isn't a white Cajun I'm not touching it

>> No.16791273

>>16791247
I make a mean Cotelêtte d'obama

>> No.16791280

>>16790133
i think something was wrong with your roux

>> No.16792091
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16792091

>>16791247
Relax... some of us know what we are doing.

>> No.16792100

>>16791247
No shit. Is this your first day here? What the fuck were you expecting in this hell hole?

>> No.16792103

>>16786482
You made ... something