Gumbo opinions (2 Viewers)

OP
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And while I'm ranting, what happened to pork??!
It used to be so good.😤
 

Dago

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Well, someone must have had a bad childhood or drunk experience with mayo.

In my 20's, I once drank 3/4 of a fifth of Wild Turkey while making potato salad. I was drinking Wild Turkey again the next weekend, but couldn't eat potato salad for 10 years afterward.
There are a couple of such examples in this video

The shots are called Smokers Cough and Tapeworm

 

rsmith2783

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Around the 1:46 mark, he mentions how there is a fine line between smokiness and the roux being bitter. So I guess it's trial and error.
I will say that I notice his method is different than Chef Prudhomme's.
 

MLU

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What is your liquid to roux ratio? I normally make a large duck gumbo for Christmas and have that down pat. I have been given seafood gumbo for Thanksgiving. I have about 2 1/2 lbs of shrimp and a lb of crabmeat. I have been having trouble with my gumbo being too thin, probably due to using dry roux in a jar. It starts out thick enough but thins as it cooks.
What say you?
Cook it longer.

I use equal parts oil and flour. Once I add Trinity and cook that down, it's pretty thick. I add stock until it's the consistency I desire. If you add to much, just cook it until enough liquid evaporates to the desired consistency. Seafood should always be added when the gumbo is almost done.
 

MLU

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I've switched to Alton Browns oven roux method. Basically mix your oil and flour then bake at 350 stir every 30mins until it reaches your desired color. You have to start earlier, but it's less danger of burning and barely any labor.
Seems like an awful lot of work when Al you need to do is just keep stirring until it's the right color, then pull it off the heat. The only time I have ever burned roux is when I didn't pay attention. It's only barely more difficult than boiling water.
 

Scorpius the Allfather

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Seems like an awful lot of work when Al you need to do is just keep stirring until it's the right color, then pull it off the heat. The only time I have ever burned roux is when I didn't pay attention. It's only barely more difficult than boiling water.
You know what they say, a watched pot eventually boils.
 
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Seems like an awful lot of work when Al you need to do is just keep stirring until it's the right color, then pull it off the heat. The only time I have ever burned roux is when I didn't pay attention. It's only barely more difficult than boiling water.
Work? It's easily much less work.

I respect that method too. I prefer to use the oven method since I usually plan ahead and like to take my time. I'm already blanching and roasting bones prior to making the broth used in the gumbo.

It takes me a couple days and the fam gets to smell it in the house the whole time. I guess you can say I like to show my work. I taunt them because I love them.
 
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HoustonSaint68

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True. Get the pork chops from Langenstein's. They will change your life.
Aquistapace has nice flavorful pork cutlets.
 

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