tag:blogger.com,1999:blog-6244999628674918029.post2183897405746228070..comments2024-03-28T23:46:49.801-05:00Comments on Bayou Renaissance Man: Suddenly I'm hungry . . .Peterhttp://www.blogger.com/profile/10595089829300831372noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6244999628674918029.post-83999301163875232422019-02-03T19:30:06.991-06:002019-02-03T19:30:06.991-06:00@oyster50 Checked out that website. If it don...@oyster50 Checked out that website. If it don't have okra, it a stew. That's straight dope from my grandma's mouth(Breaux Bridge). The blog post does give good advice about the file' though. To be sprinkled over the bowl 'to taste'. For my dad that was like a tablespoon full. I was always decidedly more judicious in its application.<br /><br />That said, I have never refused to try a bowl of gumbo of any sort. My description of it later may not include the word gumbo....depends on content.<br /><br />For those so inclined there is a meme group on facebook that is amusing, "Cajun Meme Factory". One of the common themes is "tomatoes in gumbo?". Also "riced cauliflower in Boudin?" and you don't need to be 'on facebook' to browse the memeseldiablolocohttps://www.blogger.com/profile/07189419272057673501noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-49426489606973662592019-01-27T08:19:05.016-06:002019-01-27T08:19:05.016-06:00Saffron NOLa is an overnight success story that wa...Saffron NOLa is an overnight success story that was 30 years in the making. I knew them when they were a Friday night pop up on the West Bank. We go there for all our special events.<br /><br />I was introduced to Indian food in 2003. I thought then that Cajun food and Indian had a lot in common. Saffron NOLa does an excellent fusion of the two.Peripatetic Engineerhttps://www.blogger.com/profile/08508035944158746797noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-63492755921630653632019-01-25T14:13:36.140-06:002019-01-25T14:13:36.140-06:00You've had mine. It's edible... LOLYou've had mine. It's edible... LOLOld NFOhttps://www.blogger.com/profile/16404197287935017147noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-81330078441512380892019-01-25T14:03:41.941-06:002019-01-25T14:03:41.941-06:00Well, I found the article interesting, though I do...Well, I found the article interesting, though I don't like the New York times.<br />And I am not surprised by the comments.<br />While I understand chefs wanting to change with their surroundings, maybe they have been gone from Louisiana too long?LindaGhttps://www.blogger.com/profile/12203719919661519350noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-9887805323323091522019-01-25T12:03:59.733-06:002019-01-25T12:03:59.733-06:00I know that all real Cajun cooks have not moved to...I know that all real Cajun cooks have not moved to Houston. I try to schedule lunch time when travelling on I-10 at Prejean's in Lafayette.<br />JaimeInTexashttps://www.blogger.com/profile/08729407700850451849noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-39805304098322646542019-01-25T11:41:08.570-06:002019-01-25T11:41:08.570-06:00Mostly Cajun agrees with the first comment.
Here&...<i>Mostly Cajun</i> agrees with the first comment.<br /><br />Here's his take: https://mostlycajun.com/wordpress/?p=4oyster50https://www.blogger.com/profile/09826008605083719487noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-82862877548799321362019-01-25T11:30:17.260-06:002019-01-25T11:30:17.260-06:00I'll add to the list here that what is shown i...I'll add to the list here that what is shown in that picture, while tasty probably, is not gumbo but a soup/stew. My wife, and everyone I've met from Louisiana will tell you tomatoes and beans do not belong in Gumbo.<br /><br />If you want to cook the real deal, get an older recipe (not the low fat version) of Paul Prudhomme or John Folse. <br /><br />If you are doing chicken/sausage you need real andouille, Cut the chicken, using all the parts you won't eat - (Back/neck/ wings) to make the stock.<br /><br />The only deviation I use in mine is I've started using avocado oil (as opposed to fat/shortening/veggie oil) and oat flour for the roux. It takes less time, gets darker, and has a nuttier tone to it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-80126694410987039102019-01-25T10:53:55.373-06:002019-01-25T10:53:55.373-06:00When I was stationed in Biloxi I had a hobby of sa...When I was stationed in Biloxi I had a hobby of sampling gumbo at every seafood dive from Pensacola to New Orleans along highway 90. There were variations but the best gumbo in the mid 80's was at a place called Baracef's in Biloxi (it disappeared when the casinos came in). I did get their recipe where it had the basics you listed and Beau Mounde. The secret is always making a good roux.<br /><br />You have me hungry now. tsquaredhttps://www.blogger.com/profile/02737130316088634658noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-14996615412096306732019-01-25T10:41:56.881-06:002019-01-25T10:41:56.881-06:00No, no, no, no,nooooo. This is cultural warfare to...No, no, no, no,nooooo. This is cultural warfare to the extreme.<br /><br />"Some of those concoctions you mention have about as much to do with authentic gumbo as a drag queen has to do with the girl next door."<br /><br />Bwahahahahahaha. Completely agree.JaimeInTexashttps://www.blogger.com/profile/08729407700850451849noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-5173889520838211812019-01-25T10:11:22.147-06:002019-01-25T10:11:22.147-06:00Hey Peter;
You can ask "Murphy" fro...Hey Peter;<br /><br /> You can ask "Murphy" from "Murphy's Law" to scope out the restaurants...he lives in the French quarter and give you his opinion?MrGarabaldihttps://www.blogger.com/profile/05768774166065615995noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-6089472869842282082019-01-25T09:38:30.632-06:002019-01-25T09:38:30.632-06:00"Just because you stick your head in the oven..."Just because you stick your head in the oven, doesn't make you a biscuit."<br /><br />"seasoned with lime leaf, fermented black beans and black cardamom," is NOT the gumbo of the Cajun bayous and prairies where I grew up, watching in the kitchens of Cajun women who themselves grew up using no ingredient that was stored dry in a cabinet or picked from the garden, grown on the homestead, or pulled from the lakes and bayous.<br /><br />Some of those concoctions you mention have about as much to do with authentic gumbo as a drag queen has to do with the girl next door.oyster50https://www.blogger.com/profile/09826008605083719487noreply@blogger.com