Philistine?


Thank you? <shrug>


Heck we made our Roux from scratch butter/flour and hand cut every other veggie other than tomatoes.....while in Summer I have bushels of Tomatoes on the vine in garden, not so much so in February in Seattle.

So Yes, I'm a Philistine if that is derogatory in some sorts (never heard that word before this?) , I have made my own home brew beer in 20 gallon batches, meh. So show me the way roux boy.


Culture and religion

Philistine culture was almost fully integrated with that of Canaan and the Canaanites. The deities they worshipped were Baal, Astarte, and Dagon, whose names or variations thereof appear in the Canaanite pantheon as well.[2]
The Philistines were also renowned for both their production and consumption of alcoholic beverages. Numerous finds have exposed a well-managed spirits industry, from breweries and wineries to retail outlets that advertised beer, wine, and strong drink. Among the most numerous artifacts unearthed from Philistine ruins are beer mugs and wine craters (large drinking bowls). The story of Samson's wedding feast alludes to the Philistine practice of engaging in week-long drinking parties, as the Hebrew word mishkeh, translated as "strong drink" in Judges 14:10, indicates a "drinking feast."[21]

also - pick your sassafras/mulberry leaves at the right phase of the moon

Back to a public display of me playing with my Meat........... :rolleyes::D:rolleyes:


tonight's dinner, gotta go pull it from the grill hot and moist.



XXXL beef short ribs.............1.5 hours low and slow on a BBQ with a Greek Dry Rub.


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rusty!! stop!

i am about to eat a can of tuna over rice..with soy sauce. curses!!

(i've heard that frozen okra is fantastic, and better than most fresh stuff you find at the market)

It's always a wonderful thing. :D

Ian

Well, he does have a point, even though he doesn't really make it...

If I might offfer a few suggestions on gumbo...

First, pick the basic type of gumbo, chicken or seafood. One or the other, not both. You can put andouille in either of them.

Then, it looks like you have too much roux, there. Some of the thickening comes from the okra, thus the need to use fresh okra. Have some file powder on hand and use it also.

I'm not seeing any stock. Dark chicken stock for a chicken-based gumbo, shrimp or seafood stock for a seafood gumbo. Make it from scratch, nothing out of a box, please...

Your vegetables need to be diced fine, maybe 1/4 inch. Half of them goes in the pot with the roux, when you have the roux as dark as you want it. The other half is used to deglaze the pan that you brown the sausage (and chicken, if used) in. I'd probably skip the mushrooms. Make sure you have a little garlic in there.

Use a deep pot, not a skillet.

If you are making a seafood gumbo, don't pre-cook the seafood. Add it at the very end, as it cooks in a couple minutes.

Way too much tomato. Try a few tablespoons of paste instead.

Serve it with rice...

Carry on,
JR

Very good Advice JR = a sincere thank you............a good chef is always learning.


Looking at these photos, my large stock pot was used in the background, the skillet was used for the glaze/de-glaze of veggie Trinity, chicken thighs were boiled for stock as well as a box of stock that was on hand. My tomato was a mix of crushed and paste.

As I've said, I've made better batches before, and they all vary, this one was so-so, and I'll incorporate some of your ideas in the next batch, I'd also blended in several different recipes, so also may stick to only one next time.



Hey you don't know till you try, my sister solely eats out of a can or frozen box food. I don't think she can even boil water.



Good constructive advice thanks all.

gumbo is fantastic. i love how it is open to interpretation. besides the roux, and holy trinity..the rest is fair game. IMHO. you go from household to household, the version changes.

like Paella.

You guys are my heroes.

Last night for me it was a can of beef veggie soup poured into a bowl of rice.

Yikes!

Will get back to you again when I am worthy of the same.

In the meantime - http://forums.pelicanparts.com/support/smileys/pray.gifhttp://forums.pelicanparts.com/support/smileys/pray.gifhttp://forums.pelicanparts.com/support/smileys/pray.gif

First, pick the basic type of gumbo, Creole or Cajun...

Then, go git yore gator - use the tail meat in the BBQ 'n the rest goes into that big deep CAST IRON pot

use Creole tomatos only (and only in the salad or the sauce piquant not in the gumbo (ok, Ugly's did it in theirs but....)

yore file goes in right before you serve it

jambalaya is like Paella!

there is variation as you noted - mostly regional or urban/rural or different parts of France for the ancestry

what I find is that within a small area people specialize in diff'ernt dishes - for example, "La Neal" nex' door was famous for her rice - as a child I got a couple of tricks frum her befo' they died in hellfire (moved to Mississippi)

I am still kitchen impaired due to a reno. So I had to come up with another meal that I could cook in a cast iron frypan on the grill. It is still winter here btw so the grill involves boots & a heavy coat etc.

Provençal Style Pork Stew in Tomato Sauce (with Egg Noodles)

The cooking part:

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The result:

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It was actually very, very good.

Ian

made a MAN lunch.

grilled ELK HEART tacos!! i marinated the heart in ancho chili paste and vinegar..brazillian style. homemade quick pico de gallo, with my last (sob) of home jarred tomatoes.

sometimes food just taste better when you put the meat on the ground and DIY the butchering.

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JR

Sorry java. Meet you over in the French fry thread! :)

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From the LA Times.com on Saturday. Very good. I added some thickening flour to the juice. And served it over rice. Asparagus is optional. SmileWavy

Roberto's gambas Mozambique

Total time: 25 minutes

Servings: 2

Note: Adapted from España Restaurant on Amelia Island, Fla. The restaurant recommends serving this dish with your favorite bread.

3 tablespoons olive oil

2 heaping teaspoons chopped garlic

1/4 cup diced onion

16 to 20 large shell-on shrimp (21- to 25-count per pound)

1/4 cup beer

1 teaspoon Sazon (also spelled Sason) with cilantro, a prepared Latin spice blend (a similar Latin spice blend may be substituted)

2 tablespoons butter

Tabasco, or another vinegar-based hot sauce, to taste

Juice of 1 lemon

1/2 cup coconut milk

Sea salt

2 tablespoons chopped fresh cilantro

Heat a medium skillet over medium-high heat until hot and add the oil. Stir in the chopped garlic and diced onion and cook until aromatic, 1 to 1½ minutes. Stir in the shrimp, then add the beer, Sazon, butter, a few dashes of hot sauce (or to taste), lemon juice and coconut milk. Poach the shrimp in sauce, stirring occasionally, until the shrimp are cooked through, 2 to 4 minutes. Taste and season with a pinch of salt, or as desired. Divide the shrimp and sauce in two wide, shallow bowls, and sprinkle over the cilantro. Serve immediately.

Each serving: 576 calories; 31 grams protein; 9 grams carbohydrates; 1 gram fiber; 46 grams fat; 21 grams saturated fat; 303 mg cholesterol; 2 grams sugar; 1,924 mg sodium.

Greek Style Chicken and Roast Potatoes

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Sigh. Just leftovers and refrigerator velcro tonight. But fortunately as part of the as-found we have duck confit.

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Cheesy Baked Perogies (and vegtables so it's actually healthy) :)

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