I read the comments simply to look for someone complaining about the "coarse language." Aaaand there it was. Always good for a laugh.
It seems the MS River is a quasi-border for boiled peanuts. To the west, they favor roasted. To the east, it's boiled.
I keep my World Market store brand oil in its original dark green bottle. It stays in the cabinet near the stove and gets used almost daily.
My wife has a special pourer bottle, but the oil doesn't come out of there fast enough to suit me.
"Best Straw: McDonald's" And everyone else is tied for last place. I have been amazed for over 30 years at how McD's has such awesome straws and not one competitor offers anything close.
Something that improved my tea was noticed when visiting some Brits. They barely steeped the tea. A quick dunk or two or three of the tea bag, and it was ready. If you leave it to sit for several minutes, the way the instructions on many American products say, it gets too bitter.
I find I can easily get two large and strong mugs of Yorkshire Tea with just one bag, steeped for just seconds each time.
Thanks for the series. It has been informative.
What "elitist label" might one use, if he did feel the need to do so, for eating a mostly plant diet? Quasi-vegger? Meat-eating-vegan? Plant-leaning-omnivore? Is there one?
Nice article. I learned a lot.
I use my Keurig coffeemaker to give me a quick cup of hot (192 degrees) water for making tea. Works well.
Growing up in Louisiana, our favorite of many peas was the purple hull. Folks grow many other varieties such as crowders and cream peas, but the purple hull is most popular with gardeners.
We also "invented" this years ago. It's funny that so many say it is not real pizza; our nickname for it has always been fake pizza. And we love it.
As you say,there is definitely no one correct way to make gumbo. Any newspaper article or bulletin board thread in La. about gumbo will usually generate comments and debate about whether to add roux to stock or vice versa, how to make the roux (pot, microwave, oven, store-bought, etc.), should stock be hot or cold, whether tomatoes are a proper ingredient, what gumbo to use okra in, and whether to serve with just rice or a dollop of potato salad or a hunk of sweet potato.
Also, don't believe anything written by someone who repeats the old canard that gumbo is thickened with okra or file, "but never both." That is BS. It seems every family and community has its own traditions, and most all of them produce great gumbo.
Thanks for the article. It was very informative about the history of one of my favorite dishes.
Good read. I also look forward to the "roux" installment. I've lived in LA my entire life, and I've eaten gumbo in many homes and restaurants all over the state. The techniques and ingredients vary tremendously between communities and families, but almost all are good.
Interesting and informative. Thanks for the information on a topic I have been curious about.
@RaptorEsq Bank of America Grilled Squid is the best kind. Saw it in a CI taste test. Chris Kimball preferred it over The Lowes Home Improvement Warehouse (too fishy) and Radio Shack (mushy) Grilled Squids.
The ingredients list allows either, the way I read it. Note my brackets.
You can go with "1/2 pound fresh [Mexican/Latin American style] chorizo, meat removed from casings (casings discarded) or 1/2 pound finely chopped dried [Spanish/Portugese style] chorizo".
Typo alert: Step 3 says to "cover gill." I got a chuckle out of that.
Chicken wings, brined and cooked indirect with charcoal and a hunk of cherry wood
Rotisserie duck. British racing green.
Michael Ruhlman is not a fan. He and Ted Allen and Eric Ripert has a little dustup about them. http://ruhlman.com/2013/04/creme-anglaise/
I prefer the flat edge wooden tools. Use them all the time. Round spoons, hardly ever.
Still can't find the recipe, and we just slaughtered little Billy's guinea pig. What a waste.
"Managing Ignatius: The Lunacy of Lucky Dogs and Life in New Orleans" is a fun read by a guy who sold dogs and managed the company for many years.
Interesting article on one of my favorite subjects. BBQ. Looking forward to the future installments.
Low and slow smoked BBQ
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