A few years ago eGullet had a Q and A with Vicki Kloeris, a food scientist who makes her career organizing food for astronauts. It was a really interesting thing and answers alot of questions that many folks might have.
The feather, much like the baby in a king cake, is a much desired prize. Were you on top of things you would have felt the need to supply the gumbo at the next party in the same way that the baby biter gets to bring the next King Cake during the Mardi Gras season.
And as far as the next pot of duck gumbo goes, it's looking kind of rough right now in the Delta. It needs to get cold up in your homeland before the ducks start to appear down here and right now there aren't many on the ponds or circling the holes in the woods. It's a been a very slow first weekend of duck season. Hopefully it will get cold up North sooner rather than later.
When I say desserts, I mean the desserts they have in space now.
The stuff you find in the gift shops (that photo pictured) is what NASA (Houston) has been selling since the early 90s, not any of the new things I believe.. unless their desserts (strawberries, ice cream, ice cream sandwiches) haven't changed in 15 years. I know this because when I was in 3rd grade (I'm 25), we had a kid come to class and give out sample of the SAME Neapolitan ice cream that's there today, (I bought some last month)...
Freeze dried ice cream is awesome. I buy some whenever I am near the NASA gift shop.
This recipe is an Emeril rip off...even the ingredient list is the same!
Check: http://www.seriouseats.com/recipes/2007/11/turkey-gumbo-thanksgiving-leftovers-recipe.html
I was fortunate enough to experience Sara's turkey gumbo first hand when she was in Wisconsin in November. It was amazing! The amount of time, energy and love that went into that gumbo was apparent when looking around the room full of people happily devouring it. Sara's an artist with food!
There's nothing better than turkey andouille gumbo...and I second your recommendation of Jacob's andouille. It's excellent. I'm lucky to live close enough not to have to import it...it MAKES a gumbo
I made this tonight with the stock I did from my smoked turkey (and using the smoked turkey remains and turkey anodouille) and it was fantastic. Thanks so much for the recipe!
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