dtwright37 said...

> On Feb 27, 4:42 pm, "kilikini" > wrote:
>> elaine wrote:
>
>> > Sounds good. I've never made gumbo and I don't think I've ever even
>> > eaten it!
>> > I'll do a search. For some reason I think there is pasta in it.
>> > Will have to check.
>>
>> > elaine
>>
>> No pasta, but it's usually served with rice. If you're on a low carb
>> kick, I'll bet you can leave it out.
>
> Sure you can leave the rice out. I serve it in those wide, cheap,
> white with blue fishes painted on them, Chinese bowls, with a mound of
> rice in the middle and the gumbo ladeled around the rice. Good stuff,
> but it would be almost as good without the rice. Maybe. ;-)
>
> David



It could be orzo instead of rice!?

Andy

On Feb 27, 5:10 pm, Andy <q> wrote:

> It could be orzo instead of rice!?
>
> Andy

If you wanted to, but I was responding in the spirit that kili
answered elaine, that maybe she, elaine, might not want carbs. If you
don't have any qualms about carbs, rice is the way to go for gumbo,
IMO, of course.

David

Andy wrote:
> dtwright37 said...
>
>> On Feb 27, 4:42 pm, "kilikini" > wrote:
>>> elaine wrote:
>>
>>>> Sounds good. I've never made gumbo and I don't think I've ever
>>>> even eaten it!
>>>> I'll do a search. For some reason I think there is pasta in it.
>>>> Will have to check.
>>>
>>>> elaine
>>>
>>> No pasta, but it's usually served with rice. If you're on a low
>>> carb kick, I'll bet you can leave it out.
>>
>> Sure you can leave the rice out. I serve it in those wide, cheap,
>> white with blue fishes painted on them, Chinese bowls, with a mound
>> of rice in the middle and the gumbo ladeled around the rice. Good
>> stuff, but it would be almost as good without the rice. Maybe. ;-)
>>
>> David
>
>
>
> It could be orzo instead of rice!?
>
> Andy

Hey, that's a good idea, Andy! Meanwhile, my stock is cooling, getting
ready to run through the cheesecloth and strainer. It smells heavenly! I
ended up using shrimp shells, chicken wingtips AND some pork crap (meant for
stock) that we had saved in the freezer. I think this is going to be my
best stock effort yet. I don't know if I'm only going to stick with just
pork or just chicken or just seafood in my stocks, anymore. What I made
today smells really rich. Even the DH thinks so. :~)

kili

On Tue, 27 Feb 2007 18:21:14 -0500, "kilikini"
> wrote:



>Hey, that's a good idea, Andy! Meanwhile, my stock is cooling, getting
>ready to run through the cheesecloth and strainer. It smells heavenly! I
>ended up using shrimp shells, chicken wingtips AND some pork crap (meant for
>stock) that we had saved in the freezer. I think this is going to be my
>best stock effort yet. I don't know if I'm only going to stick with just
>pork or just chicken or just seafood in my stocks, anymore. What I made
>today smells really rich. Even the DH thinks so. :~)
>
>kili
>

Now, don't you go doing an Alan on us, and have your gumbo all done by
the time we get started on Saturday!!!!!

I am not even gonna start making my roux (the microwave method,this
time) until we start. I have stock already made... made it several
weeks ago.

Hmm...speaking of stock...what brands of chickens can I buy on the
east coast? I forget whether or not Perdue is good or not, and if it
is good, can I buy it in Richmond?? I usually make a big batch of
chicken stock when I start an assignment, so I can have it readily
available for cooking while I am there. Saves me a lot of money.

Christine

On Feb 27, 5:21 pm, "kilikini" > wrote:
> Andy wrote:
> > dtwright37 said...
>
> >> On Feb 27, 4:42 pm, "kilikini" > wrote:
> >>> elaine wrote:
>
> >>>> Sounds good. I've never made gumbo and I don't think I've ever
> >>>> even eaten it!
> >>>> I'll do a search. For some reason I think there is pasta in it.
> >>>> Will have to check.
>
> >>>> elaine
>
> >>> No pasta, but it's usually served with rice. If you're on a low
> >>> carb kick, I'll bet you can leave it out.
>
> >> Sure you can leave the rice out. I serve it in those wide, cheap,
> >> white with blue fishes painted on them, Chinese bowls, with a mound
> >> of rice in the middle and the gumbo ladeled around the rice. Good
> >> stuff, but it would be almost as good without the rice. Maybe. ;-)
>
> >> David
>
> > It could be orzo instead of rice!?
>
> > Andy
>
> Hey, that's a good idea, Andy! Meanwhile, my stock is cooling, getting
> ready to run through the cheesecloth and strainer. It smells heavenly! I
> ended up using shrimp shells, chicken wingtips AND some pork crap (meant for
> stock) that we had saved in the freezer. I think this is going to be my
> best stock effort yet. I don't know if I'm only going to stick with just
> pork or just chicken or just seafood in my stocks, anymore. What I made
> today smells really rich. Even the DH thinks so. :~)
>
> kili

You go, kili! I long ago stopped making one-species stocks, and
started using whatever bones and other stuff I'd saved in the freezer
for the stock pot. It's called brodo in Italian, I think. Then I cook
it down almost to a syrup and freeze cubes for future use. Today's
green chile stew, for example.

David

Christine Dabney wrote:
> On Tue, 27 Feb 2007 18:21:14 -0500, "kilikini"
> > wrote:
>
>
>
>> Hey, that's a good idea, Andy! Meanwhile, my stock is cooling,
>> getting ready to run through the cheesecloth and strainer. It
>> smells heavenly! I ended up using shrimp shells, chicken wingtips
>> AND some pork crap (meant for stock) that we had saved in the
>> freezer. I think this is going to be my best stock effort yet. I
>> don't know if I'm only going to stick with just pork or just chicken
>> or just seafood in my stocks, anymore. What I made today smells
>> really rich. Even the DH thinks so. :~)
>>
>> kili
>>
>
> Now, don't you go doing an Alan on us, and have your gumbo all done by
> the time we get started on Saturday!!!!!
>
> I am not even gonna start making my roux (the microwave method,this
> time) until we start. I have stock already made... made it several
> weeks ago.
>
> Hmm...speaking of stock...what brands of chickens can I buy on the
> east coast? I forget whether or not Perdue is good or not, and if it
> is good, can I buy it in Richmond?? I usually make a big batch of
> chicken stock when I start an assignment, so I can have it readily
> available for cooking while I am there. Saves me a lot of money.
>
> Christine

I have no idea what kind we buy. Allan goes to the "dreaded meat store"
where they sell whole chickens for about $.89 a pound. It just comes with
Felton's (the dreaded meat store) lable on it.
http://www.feltonsmarket.com/ I hate the store. It stinks, it's always
cold and they sell everything from goat heads to pizzle (cow penis). OTOH,
it's one of Allan's favorite places. Granted the meat is really
inexpensive, but it's in a less-than-ideal neighborhood and it's always
crowded.

I let him take the trip alone, these days. :~)

kili

kilikini said...

> Andy wrote:
>> dtwright37 said...
>>
>>> On Feb 27, 4:42 pm, "kilikini" > wrote:
>>>> elaine wrote:
>>>
>>>>> Sounds good. I've never made gumbo and I don't think I've ever
>>>>> even eaten it!
>>>>> I'll do a search. For some reason I think there is pasta in it.
>>>>> Will have to check.
>>>>
>>>>> elaine
>>>>
>>>> No pasta, but it's usually served with rice. If you're on a low
>>>> carb kick, I'll bet you can leave it out.
>>>
>>> Sure you can leave the rice out. I serve it in those wide, cheap,
>>> white with blue fishes painted on them, Chinese bowls, with a mound
>>> of rice in the middle and the gumbo ladeled around the rice. Good
>>> stuff, but it would be almost as good without the rice. Maybe. ;-)
>>>
>>> David
>>
>>
>>
>> It could be orzo instead of rice!?
>>
>> Andy
>
> Hey, that's a good idea, Andy! Meanwhile, my stock is cooling, getting
> ready to run through the cheesecloth and strainer. It smells heavenly!
> I ended up using shrimp shells, chicken wingtips AND some pork crap
> (meant for stock) that we had saved in the freezer. I think this is
> going to be my best stock effort yet. I don't know if I'm only going to
> stick with just pork or just chicken or just seafood in my stocks,
> anymore. What I made today smells really rich. Even the DH thinks so.
> :~)
>
> kili


kili,

Kewl!!!

That's going to be my downfall. No such thing as shrimp stock in a box,
AFAIK, and my recipe calls for it, too.

I did read not to over-use the shrimp stock in the gumbo because of the
strong flavor it imparts.

So... [looking around into space and nowhere in particular] if you end up
with too much...

<VBG>

Andy

What's the deal with okra, that's a must have in gumbo?
The recipe I have chosen calls for a pound of it. Hmmm.

nancy

"kilikini" wrote
>
> I voted always, because, heck, I'm even making gumbo this weekend for
> the cook-along and I won't touch it. Hubby loves it.
>
> kili

You are exactly the person that I thought of when I read the survey. From
what I understand, *most* of what you cook is stuff that you'd never eat
(but you're slowly adding more things that you like to *his* list of likes.
;-)

BOB

"TammyM" wrote
> ...I know I could suck you into this conversation! Yer so easy, ya bum!!
> :-)

Me, too...?
Howdy, Miz. T.!
Long time no see-- here, at least.
Thought I'd poke my head in.

I never understood the attraction for Miracle Whip, when real mayo is so
much better.
Calories are the issue? Just don't consume it by the cup. What's the
problem?
I think it's preferred over mayo mostly by people whose taste buds were shot
off in some tragic, lunchtime drive-by incident...

Of course there's no accounting for taste.

I'll try damn near anything once-- provided it's fresh and not too weirdly
exotic. (Read: live monkey brains, poodle nipples in syrup, otter foreskin
meat, lark's heads in aspic, or other ...um... strangely located proteins
I'm not accustomed to, being a pampered and sheltered American.) To
paraphrase Bobcat Goldthwaite, "...if it 'tastes just like chicken', well,
then, I'll have the chicken, and *you* can eat the Dingo liver or the Badger
ovaries or the Marmoset nostrils or whatever the hell it is."

I *will* give a number of other, previously untried things a fair go,
however. After having tasted it, if I don't care for it, I'm seldom, if
ever, inclined to try it again. There's just so much else out there to
sample.

I still cannot abide Lima Beans. I just don't think one can disguise them
sufficiently to attract me. Perhaps it's the mental trauma that dissuades us
from revisiting some things we abhorred as children...

I was once forced to sit alone at the dining table for a few hours after
everyone else had eaten their dinner. I was maybe seven years old, and it
was one of those: "You'll sit right there until you finish everything on
that plate, Mister!" kinda deals.

Part of the meal was Lima Beans. I sat there with a wad of these things
packed into my cheek like some hillbilly with a plug of chewing tobacco. I'd
chewed the *HELL* out of them, until all their nutritive value and any
essential flavor had long since been been swallowed. I had this disgusting
block of pure fiber left, that I just could not force myself to swallow.

I quietly summoned the family Beagle over. He was essentially a fur-covered
garbage disposal. He had a square ass from sitting up and begging, I swear
he did... I surreptitiously spat this lump into my hand and offered it to
him, whereupon I was rewarded with a single sniff and an
oh-so-doggie-contemptuous look of: "Are you crazy? I'll eat roadkill and
lick my own balls, but I'm not touching *that* stuff."

I wound up wedging this hideous wad up under the table, where one of the
legs met the support joist. "I'm finished!" I yelled to my father, who
promptly came in to check my plate. Godnose what I was thinking. Childish
desperation at work...
"May I be excused, now?", I asked him.
As he surveyed my clean dinner plate, the still soggy wad of chewed Lima
Beans came loose and fell to the floor with a huge "THUD!", betraying my
lie...

"What in the hell...?" he began, and I promptly blurted "I DON'T KNOW WHAT
THAT IS, POP!" , while the Beagle barked and sniffed at the oddly-shaped
grayish-green lump now sitting under the table. I seem to recall that it was
kind of hard for my father to both laugh out loud and maintain a grave,
paternal, disciplinarian's demeanor as he scolded me and marched me off to
my room to "...think about what you've done, young man".

Lima Beans. I've had years to think about it, and they still give me the
willies...

dtwright37 wrote:
> On Feb 27, 5:21 pm, "kilikini" > wrote:
>> Andy wrote:
>>> dtwright37 said...
>>
>>>> On Feb 27, 4:42 pm, "kilikini" > wrote:
>>>>> elaine wrote:
>>
>>>>>> Sounds good. I've never made gumbo and I don't think I've ever
>>>>>> even eaten it!
>>>>>> I'll do a search. For some reason I think there is pasta in it.
>>>>>> Will have to check.
>>
>>>>>> elaine
>>
>>>>> No pasta, but it's usually served with rice. If you're on a low
>>>>> carb kick, I'll bet you can leave it out.
>>
>>>> Sure you can leave the rice out. I serve it in those wide, cheap,
>>>> white with blue fishes painted on them, Chinese bowls, with a mound
>>>> of rice in the middle and the gumbo ladeled around the rice. Good
>>>> stuff, but it would be almost as good without the rice. Maybe. ;-)
>>
>>>> David
>>
>>> It could be orzo instead of rice!?
>>
>>> Andy
>>
>> Hey, that's a good idea, Andy! Meanwhile, my stock is cooling,
>> getting ready to run through the cheesecloth and strainer. It
>> smells heavenly! I ended up using shrimp shells, chicken wingtips
>> AND some pork crap (meant for stock) that we had saved in the
>> freezer. I think this is going to be my best stock effort yet. I
>> don't know if I'm only going to stick with just pork or just chicken
>> or just seafood in my stocks, anymore. What I made today smells
>> really rich. Even the DH thinks so. :~)
>>
>> kili
>
> You go, kili! I long ago stopped making one-species stocks, and
> started using whatever bones and other stuff I'd saved in the freezer
> for the stock pot. It's called brodo in Italian, I think. Then I cook
> it down almost to a syrup and freeze cubes for future use. Today's
> green chile stew, for example.
>
> David

Okay, then I'm sold. Any scraps from future food, go into a ziplock and in
the freezer. Thanks, David.

kili

Andy wrote:
> kilikini said...
>
>> Andy wrote:
>>> dtwright37 said...
>>>
>>>> On Feb 27, 4:42 pm, "kilikini" > wrote:
>>>>> elaine wrote:
>>>>

>>
>> Hey, that's a good idea, Andy! Meanwhile, my stock is cooling,
>> getting ready to run through the cheesecloth and strainer. It
>> smells heavenly! I ended up using shrimp shells, chicken wingtips
>> AND some pork crap (meant for stock) that we had saved in the
>> freezer. I think this is going to be my best stock effort yet. I
>> don't know if I'm only going to stick with just pork or just chicken
>> or just seafood in my stocks, anymore. What I made today smells
>> really rich. Even the DH thinks so. :~)
>
>
> kili,
>
> Kewl!!!
>
> That's going to be my downfall. No such thing as shrimp stock in a
> box, AFAIK, and my recipe calls for it, too.
>
> I did read not to over-use the shrimp stock in the gumbo because of
> the strong flavor it imparts.
>
> So... [looking around into space and nowhere in particular] if you
> end up with too much...
>
> <VBG>
>
> Andy

I don't know how much stock I'm going to end up with when the chunky parts
are removed. I'm still waiting for it to cool down so I can strain it and
pick whatever meat off is left on the pork and chicken tips. Darn, though,
it's got an amazing aroma. I'd make it again just for the fragrance!

kili

Nancy Young wrote:
> What's the deal with okra, that's a must have in gumbo?
> The recipe I have chosen calls for a pound of it. Hmmm.
>
> nancy

If you don't want to use okra, you can use file' powder at the end, as a
thickener. I guess it imparts the same flavor as okra, but not the slime.

kili

BOB wrote:
> "kilikini" wrote
>>
>> I voted always, because, heck, I'm even making gumbo this weekend for
>> the cook-along and I won't touch it. Hubby loves it.
>>
>> kili
>
> You are exactly the person that I thought of when I read the survey.
> From what I understand, *most* of what you cook is stuff that you'd
> never eat (but you're slowly adding more things that you like to
> *his* list of likes. ;-)
>
> BOB

You know us well, BOB. LOL.

kili

On Feb 27, 5:40 pm, "Nancy Young" > wrote:
> What's the deal with okra, that's a must have in gumbo?
> The recipe I have chosen calls for a pound of it. Hmmm.
>
> nancy

It serves as a thickener, plus adds flavor. You could use file (FEE-
lay) powder instead, ground up sassafras leaves, if you could find
some. Just don't put it in till you've finished cooking your gumbo.
File gets ropey if it's put in too soon.

David

"dtwright37" > wrote

> On Feb 27, 5:40 pm, "Nancy Young" > wrote:
>> What's the deal with okra, that's a must have in gumbo?
>> The recipe I have chosen calls for a pound of it. Hmmm.

> It serves as a thickener, plus adds flavor. You could use file (FEE-
> lay) powder instead, ground up sassafras leaves, if you could find
> some. Just don't put it in till you've finished cooking your gumbo.
> File gets ropey if it's put in too soon.

Gotcha, and thanks to you and kili. The recipe calls for both,
with the file being optional and added at the end. We'll see.

nancy

On Feb 27, 5:56 pm, "kilikini" > wrote:

> Okay, then I'm sold. Any scraps from future food, go into a ziplock and in
> the freezer. Thanks, David.
>
> kili

You're welcome, kili. Glad to have a helpful suggestion. I wish the so-
called cooks on FoodTV would promote composting and stock-stuff
saving. But I rant.

David

On Tue, 27 Feb 2007 19:10:24 -0500, "Nancy Young" >
wrote:

>
>"dtwright37" > wrote
>
>> On Feb 27, 5:40 pm, "Nancy Young" > wrote:
>>> What's the deal with okra, that's a must have in gumbo?
>>> The recipe I have chosen calls for a pound of it. Hmmm.
>
>> It serves as a thickener, plus adds flavor. You could use file (FEE-
>> lay) powder instead, ground up sassafras leaves, if you could find
>> some. Just don't put it in till you've finished cooking your gumbo.
>> File gets ropey if it's put in too soon.
>
>Gotcha, and thanks to you and kili. The recipe calls for both,
>with the file being optional and added at the end. We'll see.
>
>nancy
>

And my recipe doesn't use either, just the roux for thickening.

Christine

Christine Dabney wrote:
> On Tue, 27 Feb 2007 19:10:24 -0500, "Nancy Young" >
> wrote:
>
>>
>> "dtwright37" > wrote
>>
>>> On Feb 27, 5:40 pm, "Nancy Young" > wrote:
>>>> What's the deal with okra, that's a must have in gumbo?
>>>> The recipe I have chosen calls for a pound of it. Hmmm.
>>
>>> It serves as a thickener, plus adds flavor. You could use file (FEE-
>>> lay) powder instead, ground up sassafras leaves, if you could find
>>> some. Just don't put it in till you've finished cooking your gumbo.
>>> File gets ropey if it's put in too soon.
>>
>> Gotcha, and thanks to you and kili. The recipe calls for both,
>> with the file being optional and added at the end. We'll see.
>>
>> nancy
>>
>
> And my recipe doesn't use either, just the roux for thickening.
>
> Christine

This will be interesting to see what works! Isn't this why we do this, sort
of? :~)

kili

"Nancy Young" > wrote in message
...
>
> "ms_peacock" > wrote
>
>> "Chatty Cathy" > wrote
>
>>> http://www.recfoodcooking.com/
>
>> I voted never but only because I don't think there is any thing I dislike
>> that hubby likes. It's always the other way around.
>
> I also voted never, and it sounds so ... selfish or something.
>
> Fact is, it's just not an issue. Only thing I could think would be a
> problem would be liver ... I am not cooking liver and I am serious
> that I don't even want it cooked in the house. This has not come
> up yet, if he's got a hankering for liver that would be a new one
> on me.
>
> nancy

It really does sound kind of selfish. But I'm the one that likes liver.
Hubby hates it. There are several things like that. I don't make liver
anyway because I'd be the only one eating it and I'd have to cook something
else for him.

Ms P

On Tue, 27 Feb 2007 19:23:46 -0500, "kilikini"
> wrote:

>Christine Dabney wrote:
>> On Tue, 27 Feb 2007 19:10:24 -0500, "Nancy Young" >
>> wrote:
>>
>>>
>>> "dtwright37" > wrote
>>>
>>>> On Feb 27, 5:40 pm, "Nancy Young" > wrote:
>>>>> What's the deal with okra, that's a must have in gumbo?
>>>>> The recipe I have chosen calls for a pound of it. Hmmm.
>>>
>>>> It serves as a thickener, plus adds flavor. You could use file (FEE-
>>>> lay) powder instead, ground up sassafras leaves, if you could find
>>>> some. Just don't put it in till you've finished cooking your gumbo.

>> And my recipe doesn't use either, just the roux for thickening.
>>
>> Christine
>
>This will be interesting to see what works! Isn't this why we do this, sort
>of? :~)
>
>kili
>

Yep, and it is really fun when that happens. See all the variations,
the different tastes, what works, what doesn't work, etc.

The downside is that we can't taste each other's .


Christine

kilikini wrote:
> Nancy Young wrote:
>> What's the deal with okra, that's a must have in gumbo?
>> The recipe I have chosen calls for a pound of it. Hmmm.
>>
>> nancy
>
> If you don't want to use okra, you can use file' powder at the end, as a
> thickener. I guess it imparts the same flavor as okra, but not the slime.

Now I can't get Hank Williams Jr. outta my head.

Goodbye Joe, me gotta go, me oh my oh
Me gotta go pole the pirogue down the bayou
My Yvonne, the sweetest one, me oh my oh
Son of a gun, we'll have good fun on the bayou

Jambalaya, a-crawfish pie and-a file gumbo
'Cause tonight I'm gonna see my ma cher amio
Pick guitar, fill fruit jar and be ***-oh
Son of a gun, we'll have big fun on the bayou.

...



--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"dtwright37" > wrote in message
ps.com...
> On Feb 27, 5:10 pm, Andy <q> wrote:
>
>> It could be orzo instead of rice!?
>>
>> Andy
>
> If you wanted to, but I was responding in the spirit that kili
> answered elaine, that maybe she, elaine, might not want carbs. If you
> don't have any qualms about carbs, rice is the way to go for gumbo,
> IMO, of course.
>
> David

No qualms about carbs, although having eaten my way through February, I
probably should have.

Thanks for the rice info.

elaine

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!

My choice isn't listed. I'd cook something I really didn't like if I was
asked to. But that's only as long as I'd also be able cook something I want
to eat (if it was something I really dislike.)

Jill

Blinky the Shark wrote:
> kilikini wrote:
>> Nancy Young wrote:
>>> What's the deal with okra, that's a must have in gumbo?
>>> The recipe I have chosen calls for a pound of it. Hmmm.
>>>
>>> nancy
>>
>> If you don't want to use okra, you can use file' powder at the end,
>> as a thickener. I guess it imparts the same flavor as okra, but not
>> the slime.
>
> Now I can't get Hank Williams Jr. outta my head.
>
> Goodbye Joe, me gotta go, me oh my oh
> Me gotta go pole the pirogue down the bayou
> My Yvonne, the sweetest one, me oh my oh
> Son of a gun, we'll have good fun on the bayou
>
> Jambalaya, a-crawfish pie and-a file gumbo
> 'Cause tonight I'm gonna see my ma cher amio
> Pick guitar, fill fruit jar and be ***-oh
> Son of a gun, we'll have big fun on the bayou.
>
> ...

When I mentioned gumbo, my husband sang that song to me. Yikes!

kili

On Tue, 27 Feb 2007 21:22:15 -0500, "kilikini"
> wrote:

>Blinky the Shark wrote:

>>
>> Now I can't get Hank Williams Jr. outta my head.
>>
>> Goodbye Joe, me gotta go, me oh my oh
>> Me gotta go pole the pirogue down the bayou
>> My Yvonne, the sweetest one, me oh my oh
>> Son of a gun, we'll have good fun on the bayou
>>
>> Jambalaya, a-crawfish pie and-a file gumbo
>> 'Cause tonight I'm gonna see my ma cher amio
>> Pick guitar, fill fruit jar and be ***-oh
>> Son of a gun, we'll have big fun on the bayou.
>>
>> ...
>
>When I mentioned gumbo, my husband sang that song to me. Yikes!
>
>kili
>

I am very, very seriously thinking about taking the southern route
across to VA.. That would take me through some of the bayou country,
and the gumbo/crawfish/jambalaya country. Some mighty good eating
there..... And cheap!!!!!!

Any of you folks from LA and the deep south, know when crawfish season
is????
Christine, now drooling

"MG" > wrote in message
...
>
> "Chatty Cathy" > wrote in message
> ...
>> Sheldon wrote:
>>
>> ... I don't think it's possible to properly prepare something
>>> that one does not eat themself.
>>
>> I have to agree with this... I like to taste as I go along - so how do
>> I know if its good or not?
>>
>> --
>> Cheers
>> Chatty Cathy
>
> used to have to cook pumpkin (roast, steamed, whatever) for my ex and
> rest of family...I can't stand the stuff except in pumpkin soup
>
> they must have liked it...kept asking for more <s>
>
I cooked curried chicken first for my husband and found out I liked it.
Still making it.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

On Tue, 27 Feb 2007 07:01:02 -0800, "The Ranger"
> rummaged among random neurons and opined:

>Chatty Cathy > wrote in message
...
>> http://www.recfoodcooking.com/
>
>There aren't many foods that SWMBO likes and I dislike... But on
>those rare occasions that she requests avocados (or walnuts
><shudder>) I'll prep 'em and take my obligatory spoonful. She
>realizes I consider both avocados and walnuts just this side of
>cod liver oil so thankfully they're not a staple in Clan Ranger
>dietary needs.

Add tomatoes and you and the DH are on the same page. One of my
favorite sammidges is bacon and avocado with mayo on toast. Yum!

Terry Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Tue, 27 Feb 2007 16:27:16 -0700, Christine Dabney
> wrote:

>
>I am not even gonna start making my roux (the microwave method,this
>time) until we start. I have stock already made... made it several
>weeks ago.

Uh, oh... we need to make stock for this?

--
See return address to reply by email

On Tue, 27 Feb 2007 20:51:52 -0800, sf wrote:

>On Tue, 27 Feb 2007 16:27:16 -0700, Christine Dabney
> wrote:
>
>>
>>I am not even gonna start making my roux (the microwave method,this
>>time) until we start. I have stock already made... made it several
>>weeks ago.
>
>Uh, oh... we need to make stock for this?

Well..you could use canned broth, or whatever kind of broth your's
calls for. I just happen to have homemade on hand.

Christine

kilikini wrote:
> Blinky the Shark wrote:
>> kilikini wrote:
>>> Nancy Young wrote:
>>>> What's the deal with okra, that's a must have in gumbo?
>>>> The recipe I have chosen calls for a pound of it. Hmmm.
>>>>
>>>> nancy
>>>
>>> If you don't want to use okra, you can use file' powder at the end,
>>> as a thickener. I guess it imparts the same flavor as okra, but not
>>> the slime.
>>
>> Now I can't get Hank Williams Jr. outta my head.
>>
>> Goodbye Joe, me gotta go, me oh my oh
>> Me gotta go pole the pirogue down the bayou
>> My Yvonne, the sweetest one, me oh my oh
>> Son of a gun, we'll have good fun on the bayou
>>
>> Jambalaya, a-crawfish pie and-a file gumbo
>> 'Cause tonight I'm gonna see my ma cher amio
>> Pick guitar, fill fruit jar and be ***-oh
>> Son of a gun, we'll have big fun on the bayou.
>>
>> ...
>
> When I mentioned gumbo, my husband sang that song to me. Yikes!

I doubt that gumbo figures into many famous songs.

Is he, like me, bearing down on geezerhood? (I'm 59.)


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Christine Dabney wrote:
> On Tue, 27 Feb 2007 21:22:15 -0500, "kilikini"
> wrote:
>
>>Blinky the Shark wrote:
>
>>>
>>> Now I can't get Hank Williams Jr. outta my head.
>>>
>>> Goodbye Joe, me gotta go, me oh my oh Me gotta go pole the pirogue
>>> down the bayou My Yvonne, the sweetest one, me oh my oh Son of a
>>> gun, we'll have good fun on the bayou
>>>
>>> Jambalaya, a-crawfish pie and-a file gumbo 'Cause tonight I'm gonna
>>> see my ma cher amio Pick guitar, fill fruit jar and be ***-oh Son
>>> of a gun, we'll have big fun on the bayou.
>>>
>>> ...
>>
>>When I mentioned gumbo, my husband sang that song to me. Yikes!
>>
>>kili
>
> I am very, very seriously thinking about taking the southern route
> across to VA.. That would take me through some of the bayou country,
> and the gumbo/crawfish/jambalaya country. Some mighty good eating
> there..... And cheap!!!!!!
>
> Any of you folks from LA and the deep south, know when crawfish season
> is???? Christine, now drooling

Looks like it's just around the corner:

<q http://www.cajun-shop.com/dwcrawfishcooking.htm>

Every year, folks in Southern Louisiana look forward with anticipation
to the arrival of Springtime. That's when the crawfish season gets in
full gear, and friends and family get together to enjoy this fantastic
Cajun delicacy.

</q>


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:
> kilikini wrote:
>> Blinky the Shark wrote:
>>> kilikini wrote:
>>>> Nancy Young wrote:
>>>>> What's the deal with okra, that's a must have in gumbo?
>>>>> The recipe I have chosen calls for a pound of it. Hmmm.
>>>>>
>>>>> nancy
>>>>
>>>> If you don't want to use okra, you can use file' powder at the end,
>>>> as a thickener. I guess it imparts the same flavor as okra, but
>>>> not the slime.
>>>
>>> Now I can't get Hank Williams Jr. outta my head.
>>>
>>> Goodbye Joe, me gotta go, me oh my oh
>>> Me gotta go pole the pirogue down the bayou
>>> My Yvonne, the sweetest one, me oh my oh
>>> Son of a gun, we'll have good fun on the bayou
>>>
>>> Jambalaya, a-crawfish pie and-a file gumbo
>>> 'Cause tonight I'm gonna see my ma cher amio
>>> Pick guitar, fill fruit jar and be ***-oh
>>> Son of a gun, we'll have big fun on the bayou.
>>>
>>> ...
>>
>> When I mentioned gumbo, my husband sang that song to me. Yikes!
>
> I doubt that gumbo figures into many famous songs.
>
> Is he, like me, bearing down on geezerhood? (I'm 59.)

Nah, he's 40, but loves the old songs.

kili

sf wrote:
> On Tue, 27 Feb 2007 16:27:16 -0700, Christine Dabney
> > wrote:
>
>>
>> I am not even gonna start making my roux (the microwave method,this
>> time) until we start. I have stock already made... made it several
>> weeks ago.
>
> Uh, oh... we need to make stock for this?

You could probably use chicken broth, but I opted to make the stock myself.
Some gumbo recipes just call for water, but I wanted more flavor than that.
I had the ingredients for the stock on hand, so I thought, why not? Time to
clean out the freezer! :~)

kili

"kilikini" > wrote

> You could probably use chicken broth, but I opted to make the stock
> myself.
> Some gumbo recipes just call for water, but I wanted more flavor than
> that.
> I had the ingredients for the stock on hand, so I thought, why not? Time
> to
> clean out the freezer! :~)

The recipe I've chosen uses water, but in the reviews I noticed
that someone substituted V8. I'm considering doing that, except
half chicken stock/half V8.

nancy

Nancy Young wrote:
> "kilikini" > wrote
>
>> You could probably use chicken broth, but I opted to make the stock
>> myself.
>> Some gumbo recipes just call for water, but I wanted more flavor than
>> that.
>> I had the ingredients for the stock on hand, so I thought, why not?
>> Time to
>> clean out the freezer! :~)
>
> The recipe I've chosen uses water, but in the reviews I noticed
> that someone substituted V8. I'm considering doing that, except
> half chicken stock/half V8.
>
> nancy

That sounds like it will be good, Nancy. I'm going to add in a can of
tomatoes, for color. To be honest, though, I don't know what it's supposed
to look like. I should google gumbo images. :~)

kili

On Feb 27, 11:08 pm, "MOMPEAGRAM" > wrote:

> I cooked curried chicken first for my husband and found out I liked it.
> Still making it.
>
> --
> Helen

Funny how that happens sometimes. My wife used to say she hated
sauerkraut and refused to ever try it. That changed when my brother
brought us some sauerkraut-filled perogies from Pittsburgh. Elizabeth
raved about them as much as the rest of us did. ;-)

Leo

MOMPEAGRAM wrote:


> I cooked curried chicken first for my husband and found out I liked
> it. Still making it.

What's your recipe?

Here's what I've been doing along those lines (posted a while back):

<http://groups.google.com/group/rec.food.cooking/msg/c17a7091c7f0b248?>





Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"MOMPEAGRAM" > wrote in message
...
<snip>
> I cooked curried chicken first for my husband and found out I liked it.
> Still making it.

Hello Helen, I've been meaning to ask you a question about your recipe. It
calls for "margarine powder"? Never heard of such a thing!! You're
obviously in the British empire somewhere (bovril packets being the tell
there), no? Perhaps margarine powder is a UK thing, although in all my
travels there, I've never encountered it.

Enquiring minds, and all that....

TammyM

"Default User" > wrote in message
...
> MOMPEAGRAM wrote:
>
>
>> I cooked curried chicken first for my husband and found out I liked
>> it. Still making it.
>
> What's your recipe?
>
> Here's what I've been doing along those lines (posted a while back):
>
> <http://groups.google.com/group/rec.f...a7091c7f0b248?

I've pretty much cornered the market on South Asian cookery books. Here's a
web site I just encountered yesterday, may have something of interest for
you:

www.curryfrenzy.com

TammyM