Shreveport.com - my first gumbo no 56K broadband only

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Quote:

Originally Posted by Morpheus (Post 25244)

Yeah I was worried about that as well since I've observed that the burner seems to turn off and on, rather than actually varying the output. I guess you could say that it's digital ;) Had gas at my last house and I would agree, it's better for cooking. This house is all electric, except for a gas fitting for my grill on the back patio and the fireplace.

Far as I can tell, the secret to the roux (and I'm by no means an expert) is constant stirring. I used a whisk, and I whisked it so much that it actually got a bit foamy. But, it didn't burn!

Gumbo should be no problem for a man dedicated enough to his craft to start the smoker at 2am. No time like the present! I recommend copious amounts of wine for the cook.

I got to tell you that is the real deal gumbo made by a man that paid very close attention to detail !!!!!!! Big time. You could never find it that good at any restaurant in this town and if you did you would have to pay big time. Thanks Morpheus I am sure you will enjoy the broccoli too. Cheers to the COOK !

Quote:

Originally Posted by Morpheus (Post 25244)

Gumbo should be no problem for a man dedicated enough to his craft to start the smoker at 2am. No time like the present! I recommend copious amounts of wine for the cook.

LOL, you've inspired me. I'll give it my best try but I'm not sure I want to take pictures and post it all here.. Maybe if it turns out...

I haven't bought any lump crabmeat in years. Anyone know of a good place to buy a pound? Fresh shucked oysters might be overkill for a gumbo, but that would be awesome to add to the pot along with shrimp. It's been a very long time since I had some homemade seafood gumbo.

More cold weather food

Per my request Mrs. Isaac made some stuffed bell peppers last night and I shot these photos. Time out about one hour from start to finish. I did help a little but she did most of the work. The bell peppers are from my garden which makes them taste even better. This is man food :D

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I do not have the recipe here at work.
1. peppers
2. Burger meat
3. chopped onion
4. Tabasco sauce
5. salt and pepper
6. Worcester sauce
7. canned tomato's
8. swiss cheese
9. plate :D

Quote:

Originally Posted by Isaac-Saxxon (Post 25348)

Per my request Mrs. Isaac made some stuffed bell peppers last night and I shot these photos.

Isaac, you are one lucky Saxon! My stomach is growling with envy. Damn, still 30 min. til lunchtime.

Quote:

Originally Posted by Isaac-Saxxon (Post 25348)

Per my request Mrs. Isaac made some stuffed bell peppers last night and I shot these photos.

Wow, those beauties look really good. I make a similar dish but I use some rice in the mixture. Some years, I raise "Mexi-bells" which are hot bell peppers. Those are a special treat. Not all the nurseries carry that variety.

Thanks for posting!

Quote:

Originally Posted by rhertz (Post 25367)

Just like a Saxxon ! Mrs. Isaac did add jasmine rice to the mix and it was a very good winter time meal. What is for dinner rhertz ?? I hear Mexi-Belles are very hot and they grow best in Texas but if you leave them on the vine to long they lose their fire. :D

Nice "la bor a tor ee"! The food looks good too!

www.mypastrychef.com

Quote:

Originally Posted by Morpheus (Post 25353)

Isaac, you are one lucky Saxon! My stomach is growling with envy. Damn, still 30 min. til lunchtime.

Morpheus I will supply the seafood if you make the gumbo :idea: Anybody that take a goose and make it taste as good as you did in that last gumbo is a true chef !

I just might take you up on that Sir, if things slow down a bit. I'm a bit swamped right now, both professionally and personally. When I dig out I'll give you the nod. On second thought, I'll spring for the seafood too. Takes the pressure off, you know.

Quote:

Originally Posted by Morpheus (Post 27015)

I have the seafood you get the pot ready and do the cooking Chef ~!