"sf" > wrote in message
...
> On Thu, 7 Aug 2014 19:15:29 -0700, "Julie Bove"
> > wrote:
>
>> And I know there are oils but I
>> don't want something that is just fat and flour. That doesn't make for a
>> tasty dish.
>
> In any case, an oil roux is the beginning of gumbo, not Tetrazzini.
> http://www.gumbocooking.com/traditional-roux.html
>
Indeed! Mixed opinions on the end results. I bought a turkey breast which
I really don't like. I prefer canned. Have ordered canned and it is on the
way. Did not see any the last few times I was at Costco and all I can find
elsewhere is mixed meat which I do not like. I liked the flavor just fine.
Just didn't care for the texture of the meat so I kind of ate around it.
Angela loved it which is good because I made a big batch. Husband referred
to it as slop but it looked like he ate it. Not sure why he would say that
as it wasn't really a sloppy meal. There was extra sauce in the pan but I'm
sure by now the pasta has soaked that up.

The only gumbo I ever ate was the kind that Campbell's soup made which I'm
sure is nothing at all like real gumbo. I have made the real stuff and
other Cajun cuisine. I thought husband would like it since he lived in LA
and was raving about how good the food was there. But I think the problem
was that I bought not only a cookbook by Chef Paul Prudhomme but also his
seasonings. I don't normally cook with seasoning blends like that and
nothing I made was liked. I didn't even try the stuff because it smelled
vile to me.