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-   -   Food and Drink What's for dinner? Here's mine... (Part 2) (https://chiefsplanet.com/BB/showthread.php?t=285408)

Simply Red 09-28-2014 09:28 PM
Quote:
Originally Posted by Inmem58 (Post 10955214)
Hmm. Well - Why is it so brown? It should be a tad more red - I'm not bitching at you, & respect the fact that you're cooking.

I oversaw some posters talking about how easy gumbo was to make - well I have news for them - It's not. It's not an easy thing to perfect, if you only make it every so often. Definitely a tricky dish, in my experiences.

In58men 09-28-2014 09:31 PM
Quote:
Originally Posted by Simply Red (Post 10956770)
Hmm. Well - Why is it so brown? It should be a tad more red - I'm not bitching at you, & respect the fact that you're cooking.

I oversaw some posters talking about how easy gumbo was to make - well I have news for them - It's not. It's not an easy thing to perfect, if you only make it every so often. Definitely a tricky dish, in my experiences.
After watching several videos and doing extensive research. The people from Nawlins say the darker the roux the better it tastes, I was able to get the roux to a chocolate color like most suggests. That's the color it turned out to be, no right color when it comes to gumbo. Some people make there roux milky making it a very light color.

Simply Red 09-28-2014 10:09 PM
Quote:
Originally Posted by Inmem58 (Post 10956776)
After watching several videos and doing extensive research. The people from Nawlins say the darker the roux the better it tastes, I was able to get the roux to a chocolate color like most suggests. That's the color it turned out to be, no right color when it comes to gumbo. Some people make there roux milky making it a very light color.
Fair enough.

Fire Me Boy! 09-29-2014 04:44 AM
Quote:
Originally Posted by Inmem58 (Post 10956776)
After watching several videos and doing extensive research. The people from Nawlins say the darker the roux the better it tastes, I was able to get the roux to a chocolate color like most suggests. That's the color it turned out to be, no right color when it comes to gumbo. Some people make there roux milky making it a very light color.

I'll agree that the roux can vary, no self-respecting Louisianan would make gumbo with a blonde roux. Brick is traditional, but darker is fine.

The flavor and thickening power of roux is inversely proportional. The more color, the more flavor and less thickening power. Less color, more thickening but less flavor.

Fire Me Boy! 09-29-2014 04:46 AM
Quote:
Originally Posted by Simply Red (Post 10956863)
Fair enough.

Gotta disagree with you, bud. Gumbo is not a particularly difficult dish. Lots of prep, lots of ingredients, and lots of patience. But it's just not that hard to make a good gumbo.

In58men 09-29-2014 07:10 AM
I didn't find it difficult at all. It's pretty simple to stir the roux for 20-30 minutes until it's a dark color, once that is done add your chicken stock, veggies, meat, and seasonings. Simmer for about an hour until veggies are soft. Easy peasy

scho63 09-29-2014 08:12 AM
Quote:
Originally Posted by Simply Red (Post 10956687)
$174 W/ 2 glasses of wine and an App. - I tipped him $40 - so yeah $214. & if you're doing $250 by yourself at Capital Grille - You must drink like smed.
Hope you had a great time and great food!

I eat and drink very well when I go to a place like this as it is a rare occasion and treat!

WHAT DID YOU EAT? :hmmm:

In58men 09-29-2014 08:45 AM
Quote:
Originally Posted by scho63 (Post 10957188)
Hope you had a great time and great food!

I eat and drink very well when I go to a place like this as it is a rare occasion and treat!

WHAT DID YOU EAT? :hmmm:
Cock

Simply Red 09-29-2014 09:10 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10957056)
Gotta disagree with you, bud. Gumbo is not a particularly difficult dish. Lots of prep, lots of ingredients, and lots of patience. But it's just not that hard to make a good gumbo.
The only time I made it - it was 5 gallons - perhaps that threw me for a loop. IDK

Simply Red 09-29-2014 09:12 AM
Quote:
Originally Posted by scho63 (Post 10957188)
Hope you had a great time and great food!

I eat and drink very well when I go to a place like this as it is a rare occasion and treat!

WHAT DID YOU EAT? :hmmm:
#1557 ;)

Simply Red 09-29-2014 09:14 AM
Quote:
Originally Posted by Inmem58 (Post 10957242)
Cock
That wasn't a very positive post.

In58men 09-29-2014 09:15 AM
Quote:
Originally Posted by Simply Red (Post 10957284)
That wasn't a very positive post.

Sorry I have turrets

Fire Me Boy! 09-29-2014 10:27 AM
Quote:
Originally Posted by Simply Red (Post 10957278)
The only time I made it - it was 5 gallons - perhaps that threw me for a loop. IDK
That might do it.

In58men 09-29-2014 11:21 AM
I followed her recipe. I didn't have any Grand Diamond seasoning so I used Old Bay, I'm sure Old Bay was even better. It was pretty damn good.

http://youtu.be/SqQm2RDq0D8

RobBlake 09-29-2014 11:23 AM
made a very simple quesadilla with cilantro, chicken, and peppar jack cheese.. quite deliciso


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