I just think any vegetable that needs to be de-slimed doesn’t deserve to be eaten.
If you feel that you must suffer, then plan your suffering carefully–as you choose your dreams, as you conceive your ancestors.
I was going to say that I thought he was an arrogant prick, but we’re not talking about Bryant Gumbel.
I’m more of a jambalaya man myself, but gumbo will cure what ails ya’.
Burn: I hear ya, but wish I could have you over for some fried okra. MMMMM… It’s not slimy at all.
But, ya can’t call it Gumbo without the ya-ya to thicken it up.
Damn, I’m hungry!!
Burn: I NEVER de-slime the okra before I put it into my gumbo. The slime is what gives it body!
Here’s an EXCELLENT primer for the gumbomaker; it gives not only fine recipes but the blueprint basic to all gumbos: http://www.amazon.com/exec/obidos/ASIN/0937552178/qid%3D950027448/103-6026377-2747868
I’ve had some of those from a restaurant in Chicago-Heaven on Seven. They were terrific. Seems you’re a woman of taste in the cornbread area, as well as names.
We interrupt this thread to increase
dramatic tension.
Well with all this harassment, let’s see if i share my Etouffee recipe with you! Hmph!
If you feel that you must suffer, then plan your suffering carefully–as you choose your dreams, as you conceive your ancestors.
It’s got them mudbugs in it, right, Burn?
My personal favorite is crawfish etouffee but the missus prefers chicken.
If you feel that you must suffer, then plan your suffering carefully–as you choose your dreams, as you conceive your ancestors.
Here I come barging in again, with another hijack.
One thing I’ve noticed about Cajun food is a great similarity between dishes. The “holy trinity” of onion, celery, and green pepper appears in every braised or stewed dish (and soup). So does roux.
There ain’t a helluva lot of difference between Etouffee and Gumbo and Shrimp (or Chicken or whatever) Creole.
Jambalaya and Boudin Blanc and Dirty Rice are all similarly flavored rice dishes, the only differences being that J. has a greater meat-to-rice ratio, D.R. has innards, and B.B. is D.R. stuffed into an intestine.
Most of the vegetables and seasonings that go into Jambalaya also go into the bean part of Red Beans and Rice, so there’s another similarity.
So…didn’t the denizens of New Orleans and the surrounding bayou country get tired of this limited array of combos?
Uke
Well you have to realize a lot of these dishes come from very poor areas, where they have little money. Things like onions and peppers and celery and rice and oil and flour are very cheap, many of the meats could be caught or raised by the eaters.
If you feel that you must suffer, then plan your suffering carefully–as you choose your dreams, as you conceive your ancestors.