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Thread: Gumbo

  1. #81
    Join Date
    Sep 2009
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    Banks of the Wateree
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    41,929

    Default

    Campbell's doesn't make a chunky gumbo soup?

  2. #82
    Join Date
    Aug 2003
    Location
    Fountain Out
    Posts
    28,445

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    You'll have to check 2th's cabinets tomorrow.
    I don't need my name in the marquee lights....

  3. #83
    Join Date
    Sep 2001
    Location
    Wateree, South Carolina
    Posts
    48,810

    Default

    Canned collards?

  4. #84
    Join Date
    Aug 2003
    Location
    Fountain Out
    Posts
    28,445

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    Should be right next to those instant grits.
    I don't need my name in the marquee lights....

  5. #85
    Join Date
    Mar 2003
    Location
    Gobbler's Knob, GA/ Bamberg,SC
    Posts
    21,442

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    Yall meanies.
    F**K Cancer

    Just Damn.

  6. #86
    Join Date
    Mar 2003
    Location
    Gobbler's Knob, GA/ Bamberg,SC
    Posts
    21,442

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    Quote Originally Posted by Simple Man View Post
    No love for the fresh okrees?
    I'm gonna float pickled quail eggs in mine instead of Okra.
    F**K Cancer

    Just Damn.

  7. #87
    Join Date
    Nov 2006
    Location
    Spartanburg
    Posts
    49,653

    Default

    Keeps it between the boil in bag rice and liquid smoke.

  8. #88
    Join Date
    Jul 2009
    Location
    Arcadia Lakes
    Posts
    1,052

  9. #89
    Join Date
    Jul 2009
    Location
    Arcadia Lakes
    Posts
    1,052

  10. #90
    Join Date
    Dec 2010
    Posts
    28,019

    Default

    I have made roux both ways, you cant really taste the difference if the flour is first browned in the oven as long as you don't burn it.
    It's not rocket science, all you are doing with the flour in the oil or butter is browning it, all you are doing with the flour in the oven is browning it.
    Now y'all have me wanting to do gumbo tomorrow, will most likely make roux on stove top for it

  11. #91
    Join Date
    Nov 2011
    Posts
    2,566

    Default

    Quote Originally Posted by MolliesMaster View Post
    Making the roux is my favorite part of the whole process. It's like watching the goodness get created.
    Preach!

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