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Chico Rico

Chico Rico

Full Member
Dec 28, 2007
244
9
Virginia
Gumbo, I for one would like your favorite recipe for your.....moniker.....gumbo....I have a tough time with my rue...Steve
 

after 27 years --- of 8 months a year -- 12 hours plus per day working 7 days a week, Iretired as a professional cheif steward from the merchant marine -- I'm a trained baker, cook and manager all rolled into one. -- I was was born in chalmette , La-- the thing with making gumbo is to deeply brown the ruex with out burning it for brown ruex --( some folks like a blond ruex )--- melt the butter first over a good medium heat but not too hot then blend in the flour a bit at a time stirring it very slowly till it gives off a a nutty smell --and turns a golden color (thats blonde ruex) -- if you want brown ruex keep goingb and darken it a bit till its deep brown in color but watch it closely so it don't burn -- once you made da ruex --put it in a air tight bowl old butter tub works good -- it'll hold a day or two in the open at normal room temp --but after 2 days make a fresh batch -- blonde ruex makes great gravy thicker too --just add to the dripping or juices a bit at a time crumbling it up finely & stirring slowly and well to keep it from lumping up --
 

I think the trick to a good roux is to slowwwwwwwwwwwwww down....you cant push it to fast...when you add ingredients ...slow means slowwwwwwwwwww....to much to fast is going to give you a mass of lumpy gunk...LOL
After cooking the meat or poultry, judge the amount of fat or oil remaining in the pan drippings. This is the most crucial part of a roux gravy. Determine how much gravy you need. You will need to adjust the fat or oil amount up or down Remove fat from the pan or if you don't have enough, add butter. Stir an equal amount of flour into the hot fat and cook at least five minutes. Add liquid slowwwwwwwwwwwwwwwwly to the roux while stirring. It should immediately begin to thicken. Bring to a simmer while constantly stirring to avoid lumps. add seasonings. You can continue cooking the gravy to make it as thick as you desire. The more you cook gravies or cream soups the thicker they become.

The liquid used can be a strong broth, milk or heavy cream, depending on how rich you like it. If it needs thinning, just add a little more broth. Unless your meat was highly seasoned, you will generally need to add salt and pepper before finishing. Yum
 

gypsy you hit the nail on the head !! --good cooking takes time --- most folks try to rush it these days -- "fast food" -- (micro wave type food or even worse -- tv dinner type meals (barf) please don't insult my taste buds that way)--- ding !!-- dinners ready (ick!!) the art and science of old time slow cooking is is rapidly becoming a lost art -- pot roast with veggies in a savory gravy -- really good slow cooked chili or stew --- slow roasted baby back ribs so tender that they just slide off the bone ---"real" mashed potatoes or old style breakfast potatoes sliced up and slow cooked with diced onions stir fry style in an old cast iron skillet -- let see for tonights dinner ----a rack of baby backs cooked in the oven for about 2 hours at 325 dgrees) flipped over after 1 hour (sauced only during the last 15 min or so)-- on the stove top a batch of home fried breakfast style taters --- for the sides-- a fresh batch of coleslaw made as you like it (I use cider vinager in mine) -- and baked beans (slow cooked in a dish in the oven alongside the ribs )--- with some "sweet" style corn bread and lots of iced tea -- good old vanilla ice cream for dessert if you got any room for it. hungry yet? Ivan
 

I should have known better than to open this thread.....gonna have to get in the kitchen and get busy now.....waaaay too hungry! lol
 

I love to cook, but, I dont cook any fancy gourmet stuffs, I am a simple down home simply delicious cooker, so any receipes I give my word never to pass on... sometimes the simpliest and less fancy receipe is the best..its why I collect old old cookbooks... course I doctor em up to the way I like em.. but heck...hit me with a few .. I just loveeeeeee too cook..

thanks rae...and I also make a dang good rue too
 

Hey gumbo, this is one of my favorite spots. Don't have culinary education per say...just grandmas teaching, a lot of reading and watching cooking shows. I will try to make just about anything and experiment a lot. Never have made gumbo though, will have to try it.
 

all the cooking knowlewdge in the world ( no matter what high faluting name they slap on it) was once nothing more than granny's (or grandpas) secert recipe . home cooking is where the real flavor comes out because it is cooking done out of love not duty. --- some of the best cooks and bakers (yes they are two differant cooking feilds all together from one another -- baking is harder in my veiw since its much less forgiving ) that I know of have never had a day of "formal" training. but man can they cook because they enjoy doing it. ---to be good at something follow your heart and passion. -- Ivan
 

ivan salis said:
all the cooking knowlewdge in the world ( no matter what high faluting name they slap on it) was once nothing more than granny's (or grandpas) secert recipe . home cooking is where the real flavor comes out because it is done on of love not duty.
Click to expand...
That is exactly right.....I cant tell you the countless hours spent in my grandmothers kitchen and garden growing up......we made everything from scratch and we still do most of the time....I had the best of both worlds....one grandma made everything southern and the other was Hungarian so was taught the traditional recipes....I take great pride in having taught my daughters how to cook,can garden and make preserves and jams. I always said if times got hard ,most people would starve to death because they dont know how to cook,can or garden.
 

you drop most folks today off in the "deep woods" they would die from starving with food all around from their lack of knowledge of what is and isn't edible and how to clean and prepare game and fish old school style -- given a few basic items I have the "knowledge needed" not to go hungry and survive --it might not be fun but I'd live. -- that knowledge makes you strong mentally so you don't just shut down in a crisis.
 

Gee I feel much better about this now. Thanks you two. Love the backyard gardening, canning and freezing, and processing our own meat when we can. Some in my family think I'm crazy with growing the veggies and canning, making sauces, big batches of soups, chili's, etc...and freezing for meals later. But they beg me for the bread & butter pickles every season, LOL. I used to tell my kids, you don't kill it unless you're going to eat it....one day my son challenged me by bringing home a bunch of crawdad's (I call them), and said mom I brought home lunch, can you cook these, I laughed so hard, but cooked them never the less. I try to cook from scratch and if I can make a double batch to make life easier on another day, I will, thank God for freezers. I didn't realize how much my kids enjoyed my cooking until they left home and started calling trying to remember how I made this or that. They cherished the memories we had in the kitchen. ;)
 

ma started me,2 years cooking school,had a catering biz but got screwed by my partner(ran with the cash),worked with charlie trotter(a true as$h*@!)now i cook for the mrs bomber exclusively........and the jerky i share with friends ;)
 

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