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PaperclipPerfector  3mo ago (text post)   2523 thread views

Friday Fun Thread for August 2, 2024

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

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Pour a dark beer into the roux when it's done and before you add the trinity. Stir it all together and add stock(I'm sure Japan has at least good fish stock) into a gravy before adding water. That's the stage where I would drop in bay leaves, dried cayenne peppers, salt and pepper, chicken and sausage(shrimp goes later), etc.

Just looking at the gumbo I'd guess it didn't simmer quite long enough, but it certainly looks like you got something reasonably authentic.

Wouldn't doing it in this order get in the way of getting any caramelization/Maillard reaction in the vegetables, which you'd generally want to offset the bitter flavours?

I have made gumbo fairly successfully several times by following this guy's recipe. Getting the right kind of coarse and dense sausage is probably difficult in Japan, but there should be good chicken stock?

My grandparents never caramelized the vegetables in their gumbo, the long cooking times broke them down. And usually they used roux from a can and mixed it with some stock/water/beer before adding the veggies anyways, although I make my own roux and do roux-beer-enough stock to keep from burning-vegetables-rest of the stock-protein and seasonings.

Thank you! Yes I was expecting a comment on simmer time. I was on the clock and served it far too early. Still there is still a cup or two left for today so maybe I'll cook it down a bit more.

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