By But I like cocktails and lurking
I have had a few requests for some of the recipes that I have posted in comments over the years so I thought putting them up here would be easier for any interested parties to find. After hearing about some of the cooking mistakes from the inexperienced and how some people are pressed for time, I thought it would be handy if I compressed/condensed the recipes and methods so that anyone can eat gourmet quality food with very little effort and time. I hope you all enjoy these immensely. Really good food can only make your life better. This is gourmet food for the non-gourmet chef.
Justin Wilson, the Cajun chef, was famous for beginning his recipes with “First, you make a roux.” Justin knew what he was talking about.
I am going to give instructions on how to make a basic roux but I recommend buying your roux ready made from the grocery store. They are identical in taste and quality. The only disadvantage in buying roux is that the pre-made roux tends to settle on their way to your kitchen and can take some effort and time to stir back into a homogenous consistency. The only reason you should make your roux is if you can’t find any to buy or if you want a special roux made differently.
Practicing making a roux is easy, cheap, and doesn’t take long to master. Start with a warm skillet, a good whisk, and a pot set aside to put the roux in. Put equal parts white flour and oil into the skillet and whisk until there are no lumps. I have tried various flours and found that the best, by far, is plain bleached wheat flour. Any good vegetable oil will do. A quarter cup of flour and a quarter cup of oil will make plenty of roux for any large pot of whatever dish you are making.
Turn the heat up to medium-high and stir occasionally until you see the oil-flour mixture begin to boil. Begin whisking constantly. If it begins to smoke you have the heat too high. The constant stirring keeps any of the oil-flour mixture from sitting on the hot pan surface long enough to burn. Continue doing this until you see the flour start to brown. When it gets to the color of caramel you have made a light roux. You can remove the skillet from the heat now if a light roux was your goal. Because the pan and oil are still hot, it will continue to cook the flour for a short time and possibly brown it further. To prevent this, empty the pan into the cool pot you have set aside.
If you want a darker roux continue to cook and stir the roux until it reaches the color of milk chocolate. If you are really adventurous you can cook it to the color of dark chocolate but you run the risk of burning your roux.
The light roux will have less flavor and will thicken your dish, the darker roux will flavor your dish more and not thicken as much.
For taste you can experiment with different oils. I find that peanut and sesame oils have a much nuttier taste, lard is more hearty, and the various other vegetable oils are more generic but still satisfactory.
If you are worried about calorie counts, don’t be. A little roux goes a long way. The oil coats the flour granules and makes them more difficult to digest. The darker you make the roux, the more you cook it, the fewer calories there are to be digested.
Again, unless you are shooting for something unique like a sesame roux, it is much easier to buy your roux ready made. There are numerous brands of ready-made roux; they are all identical and as good as what you can make yourself. It only takes a few minutes to make a roux but having it ready made is a real time saver. Buy your roux. It is usually found in the ethnic foods section of your grocery store and is economical.
How to throw together a first class meal in fifteen minutes
1/4 – 1/3 cup of prepared dark roux. A light roux will do but a dark one is preferred
1 12oz to 16oz bag of frozen seasoning blend (onion, bell pepper, celery mixture)
6-8 chicken bouillon cubes
1 cap-full of Zataran’s liquid crab boil
1 teaspoon (less if you are a wimp) Cayenne pepper
1 tablespoon crushed garlic or 1 teaspoon powdered garlic
Dark chicken (8 boneless, skinless thighs or 4 leg quarters)
About 2 lbs of cajun sausage, sliced ¼ inch thick
6-8 cups of water – to cover the meats
If you are in a hurry you can simply throw all of these ingredients into a large stock pot cold, adding the water last to just cover the meats. Cover your pot and bring to a low boil for about one hour. There is no need to precook or mix anything. The boiling will do all of that for you. While it is boiling, an occasional poke with a spoon isn’t a bad idea. After you have turned the heat on you can start the rice, put away all of your ingredients, wash any dishes if there are any. (There shouldn’t be aside from the measuring spoons. All you needed to do was open packages, the pot is on the stove, and the stirring spoon is next to the pot on a trivet or spoon-rest.) When your significant other/others arrive all they will see is a clean kitchen, a boiling pot, and the air will be filled with the most delicious smell. Serve over rice.
– Get yourself a microwave rice cooker. It is a simple plastic pot with a snap-on lid and a vent. It only costs a couple of bucks. To make your rice, put two cups of water, one cup of rice (basmati is best), two chicken bouillon cubes, one and a half tablespoons of butter, and about one tablespoon of dried, sweet basil in the pot. Microwave on high for 15 minutes.
You can taste the rice but don’t let anyone else taste it before serving the meal. They will eat all of your rice right out of the cooker.
Lastly, while you are in the Cajun food section of the grocery store, keep your eyes peeled for gumbo file’. It is dried and finely ground sassafras leaves. After you have served your gumbo over rice you can sprinkle this over the top of your dish.
This is a perfect recipe for anyone who wants really good, authentic home-cooked meals but doesn’t have a lot of time. It is easy, fast, and doesn’t take a master chef. I am looking at you Commodius Spittoon. It is also a perfect recipe for any restaurant because it can be made in bulk in minimal time and sold by the bowl for a good profit. It will draw a large, hungry crowd, especially in cold weather. Trust me, they will keep coming back.
Your killing me smalls. Stuck at work with a salad.
Nice. I like the way that on the article image, there are claws sticking out of it. Anything that has claws sticking out of it has to be good.
I like the idea of eating something that fought back.
Not hardcore enough.
Oh man… I don’t think I could eat something that’s still alive.
Heck, I don’t think I could even cook something that was still alive. (Lobster, crab, that sort of thing)
If vegetarian Choi Min-sik can do it, anybody can.
Basically my reaction
The “Daddy” thing is creepy, but it’s a thing women do without being prompted.
I ate live baby eels in a little Spanish place once. I figured I’d give the authentic food a chance, since usually getting past squeamishness pays off in little places like that. They were disgusting. I like my food dead.
I ate duck feet one time. I do not recommend.
The same for chicken feet and pig’s feet*. Mostly bones.
*I have had de-boned and stuffed pig’s feet and they were delicious.
I like eels,
Except as meals.
And the way they feels.
— Ogden Nash
Creepy. The only thing I’m eating that close to alive is oysters.
She kinda thicc
Buy your roux. It is usually found in the ethnic foods section of your grocery store and is economical.
Thanks for that tip, that helps a lot.
You’ll roux the day you said that.
Seriously, this recipe sounds souper easy.
Although, I work two jobs – there’s not a one-in-a-bouillon chance I make this stuff.
It’s great that he reduced the recipe to a set of simple instructions.
You are a Limey, aren’t you? When I visited your fair land I had a lot of requests to make this stuff. They had all heard of it but had never had it. The only ingredient I brought with me was the file’ because I was pretty sure I wouldn’t be able to find any there.
You can imagine the adventure I had with the customs people when they found my mason jar full of finely ground leaves. They were truly puzzled when I explained to them what it was. They eventually called the embassy in New Orleans and asked the ambassador if what I was telling them was true.
We all had a good laugh.
Many Limeys enjoyed gumbo.
Limey, but I’ve been in Connecticut for almost 20 years.
You have to factor in what constitutes ‘good’ English Cuisine (it does exist!) – but it’s pretty boring, flavor-wise. A bold foreign dish might have been lingini alfredo with extra garlic.
Up until maybe the 90’s, ‘furrin food’ was hamburgers. Maybe curries.
Now the British can’t hunt tigers out in India, one of the few paths to proving manliness is to consume vast quantities of ridiculously spicy food, and gumbo fits right in that niche. If you can have ‘gator andouille, it makes it that much more manly.
You make me wish I hadn’t just placed an order with Roast Kitchen for Shui Koji Pork and 4 kinds of cruciferous veggies, no carbs.
I don’t think I’ve seen roux at the grocery stores up here, now I’ll have to look. Of course, there were times I had to hunt for Andouille sausage…
I don’t remember seeing it either, but I wasn’t looking for it. Now I will be.
Thank Zod for Amazon.
Mrs #6 makes what I think is a pretty good gumbo, for a Polack-American Long Islander. Not that I’d know myself, but we have friends from the Gulf who are kind enough to say it’s comparable to The Real Thing.
I generally did Jambalaya instead of gumbo, mainly because I’ve done it so many times it’s a quick easy meal for me to make. The downside is that the girlfriend does not like spicy food, and considers pepperoni the edge of her heat limit. I, on the other hand, love spicy food, and have dried peppers all the way up to Carolina Reapers in my cupboard. This means it’s a rare time that it’s worth me making it anymore.
I was going to make jumbalaya soon. Do you have a good recipe, I found one that seems decent online, but would prefer a tried and tested one.
I can, but it’s a sausage and chicken one. Not the traditional crayfish and shrimp one. If you’re still interested, let me know.
Yes, that is my preference actually.
My two Jumbalaya tips:
Uncle Ben’s Converted Rice, which is about the only parboiled rice you’ll find around here. Other rice is simply too sticky.
And if, like me, you hate green bell peppers, swap for jalapenos by weight.
SF – Try my advice on the microwave rice cooker with basmati rice. Not sticky at all.
No one hates the food of the gods often referred to as green bell pepper. Reds are sweeter and less tangy, yellow ones even more so.
It’s more of a “burp and taste them for days” kind of thing. My entire mother’s side of my family seems to have it. I’m fine with any other color than green.
Then here you go:
Ingredients:
1 tsp vegetable oil
1 lb Andouille sausage
1 medium onion, diced
2 ribs celery, sliced
1 bell pepper, diced
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups chicken stock
1/2 teaspoon cayenne pepper (add more if you like the heat)
1/2 teaspoon chipotle pepper (add more if you like the heat)
2 bay leaves
1 lb. boneless skinless chicken (I generally stick to breast meat)
Salt
Pepper
Directions:
Start by heating the oil in a dutch oven over medium-low heat. Add the Andouille to the dutch oven, and brown it. This will take about 8-12 minutes, be sure to rotate the sausage. Once the sausage is browned, move it over to a cutting board, and add the onion, bell pepper, celery, and garlic to the dutch oven. Cover it, and cook until the vegetables begin to soften (about 6 minutes).
While the vegetables are cooking, slice the sausage into rounds (about 1/4 inch in thickness).
After the vegetables have cooked, add the rice, stock, sausage, cayenne, chipotle, bay leaves, and a dash of salt. Give it a good stir, and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover and simmer for 15 minutes.
While the rice is cooking, cut your chicken into 1-inch pieces. Then after the rice is done cooking, stir the chicken in, cover the dutch oven back up, and let simmer for approximately 10 more minutes until the chicken is cooked through.
Remove from heat, leave covered for another 5 minutes. Then serve.
I’m interested. Would also be interested in a creole recipe if anyone has one. Doesn’t really matter what meats are in it because you can just substitute it. I don’t like sausage in anything, I’d just replace it with shrimp, chicken, or crayfish, or any combination of.
Heh. My whole family is like that when I cook a curry. I have to keep my lime pickle OUT of the recipe,
I have to keep my lime pickle OUT of the recipe,
Jesus, these euphemisms.
Now, if I’d told you what they tell me to do when nutmegs are required in a recipe, that would be a totally different matter.
You put the lime in the coconut.
I can accept the idea of buying a dark roux premade, since standing over a pan stirring for an hour can be taxing, but if you are too busy/tired/lazy to make a light roux, which takes a minute or two at most, why even bother to cook? Also, butter>oil, although if you are going for a true Cajun dark roux, use bacon fat.
Some of us are semi-homemade cooks.
Most of my “tried and true” recipes are a combination of from-scratch and store-bought materials. It’s just a trade-off–you can make something yourself but it does take time. Sometimes I’d rather buy an ingredient so I can spend more time on something else.
Sure I get that, but a light roux is really easy to make.
But the author is stating his opinion that the store bought stuff will turn out just as well. I have no point of reference here, so I don’t know. But I’ll take his word for now, I just want to see how the recipe turns out. I can always tweak it later if needed.
You say that… but I’ve never made one on purpose. Lol.
I know it sounds silly, but sometimes new techniques are intimidating. I’d consider buying a roux the first couple times I work with one, otherwise I’d be concerned I wasn’t doing it right, you know? Like, I wouldn’t make a totally new and foreign dish without trying someone else’s finished product first, lest I end up with a camel when it was meant to be a horse.
Roux is just a paste of flour and butter ( or some other fat), it keeps the flour from clumping up into little packs of dust in the liquid you are adding it to. It is usually used to thicken sauces. Dark roux are cooked to ‘toast’ the flour and add flavor, and as a side effect do not thicken sauces well, and do take some practice and effort, but a light roux takes very little effort and is hard to mess up. Just heat the fat and stir in flour.
I was going for crotchety old food snob in my post and didn’t really mean it, but learning to make a roux is the beginning of learning to make sauces, and once you can make sauces you can DO ANYTHING (ok, not really, but you do get to eat good food)
I’ll have to try my hand at it. I think the rest of this recipe is pretty approachable. Cooking with a crockpot is pretty standard Montanan stuff for about half the year while it’s snowing.
As for crotchety food snob, I’d say you’re in good company on this site. Plenty of foodies around these parts!
Nope. I refuse to identify as a foodie, I just happen to like food and cooking.
**hides Alton Brown tickets**
Once you can beat a roux, you can make a truly awesome chicken pot pie, among other things. It’s really not rocket science, and a light roux is quick to make. And if you fuck it up, it’s cheap enough to start again without losing sleep over it.
This is another reason I have a hard time trying out new recipes. If it comes out like shit, I hate the waste of it.
But a little butter and flour? Meh. I can handle that going south.
Time to make that chicken pot pie then. How are you at making puff pastry from scratch?
I don’t have any issues making pie crust from scratch… not sure about puff pastry.
Been watching a lot of Great British Bake Off lately, though; so, I could probably follow a recipe for it. Lol
It’s a bit like making filo. Not as much work though. Fortunately.
Never made filo, either. It’s fun to try new baking techniques, though.
Mmm. Horsemeat.
“I’d consider buying a roux the first couple times I work with one, otherwise I’d be concerned I wasn’t doing it right, you know? ”
Good point, I’m of the same opinion. Maybe I can try making one later, but for now, I just want to try the recipe and maybe get some idea of exactly what a roux is supposed to be like.
I tried beating a dark roux a couple times but man, it takes forever, and I was using bacon fat.
It’s no joke that they call it cajun napalm. Get any of that on your body and man, it hurts like a mutha.
Yeeeeeah…..starches tend to have a pretty high specific heat for organic matter. What were you doing that you splashed the stuff on yourself? Leave the pan on the burner. Stir gently, not furiously. It doesnt need whipping or beating. All you are doing is keeping the mix flowing over the hot part of the pan so that none of it sits long enough to burn. A slow steady flow is all that is needed.
A dark roux takes about 5 minutes. When one hand gets tired switch to the other.
Maybe the bacon fat wasn’t hot enough – but gawd damn – if I’d had it running hotter, I would have ended up looking like V.
I once splashed myself while trying to melt sugar down to make a caramel. If bacon fat is napalm, sugar is white phosphorus.
Ugh. **PTSD-style flashbacks of making caramels around Christmas**
*sigh*
Easy peasy caramel – put a can of sweetened condensed milk in a pot of boiling water, label removed. Let boil on low boil for 3 hours. When the time is up fish the can out with tongs and open. Voila – perfect caramel. No mixing, no splashing no guessing. Perfect every time. If you are at a high altitude let boil 3.5 to 4 hours.
I could not change my recipe now if I even wanted to. Family riots if I don’t make caramels for the holidays. They all look forward to a Christmas tin filled with fat, sumptuous, individually and lovingly wrapped caramels. … Bunch of dicks.
You can also do it in a pressure cooker in 30 minutes, if you have one.
Pressure cooker caramel bombs sound painful
I’ve done it for years without incident. Take it to 45 minutes and you get this mahogany goo that no longer pours but tastes amazing. Perfect on waffles or shortbread.
You can also decant the SCM into mason jars and process them, which makes for a nice gift instead of handing someone a can with the label boiled off. (The jars are my usual Christmas gift for co-workers.)
Thank you Saccharin Man. I never thought of the pressure cooker. Habit I guess.
The mahogany goo would be a good addition for some beers too.
Ive done similar by taking about a quart or two of wort and boiling it until it almost isnt liquid, then adding it back into the full wort boil.
“Robc’s Mahogany Goo”
I’ve heard of beers with worst names.
As long as it’s not *another* dodgy euphemism …
I know all the advice but on dark roux I just say “fuck it” and do it over high heat in a dutch oven. As long as you stay right there and whisk it, it doesn’t burn and it gets there in a reasonable amount of time.
And I saute the vegetables ahead of time and put them back in the roux when it’s ready.
If you are making an oil/flour roux it is soooo much easier to just buy the stuff. It is identical to what you make yourself. For some reason I never see butter/flour roux’s pre-made for sale. I guess the butter doesnt keep.
Also, you can microwave your vegetables until they are soft and then add them to the roux. Saves a lot of time.
They don’t really sell it around here, just dry mixes that are extremely suspect.
Roux is something I don’t mind making myself. Watching the butter incorporate the flour and browning while I whisk triggers something like ASMR.
I had to google that, and while I was reading about it, I couldn’t stop it from happening over and over again. I didn’t realize that sensation had a name.
Me too lol, and I feel the same way watching the magic of a roux forming. I think part of my liking for making roux is that it is so satisfying after a childhood of trying to get stupid powdered chocolate to do anything but clump in milk, to watch a powder actually forma smooth paste in the fat. It happens so quickly and easily, it makes you feel like you actually have learned to cook.
It’s a whole cottage industry now on youtube.
When I was young I used to go into trances that freaked me out pretty bad. If I relaxed my eyes too much I could distort my field of vision such that objects in my peripheries sprang into greater clarity and made objects in the foreground appear to be much further away. At the same time everything I heard took on a distant, echoing quality. I learned to live with it and even played around with it when I was bored in class, but for the first couple years when it happened inadvertently, like getting sleepy or waking up suddenly, it was unbearably terrifying. I’d have to spend time cradling my head in the crook of my arm with my eyes screwed shut to make it go away. Sometimes involved hearing indistinct murmuring. Mom was convinced I was exhibiting early symptoms of schizophrenia.
Apropos of nothing, but the connection with ASMR just occurred to me. I used to get it pretty bad in the standard teacher-leaning-over-shoulder, helping-with-math scenarios.
^^^ actual witch
Yeah, but he’s our witch.
Well, he turned me into a newt!
Who are you, who is so wise in the ways of science?
I used to get it pretty bad in the standard teacher-leaning-over-shoulder, helping-with-math scenarios.
Are you sure it wasn’t just blood loss from the boner the teacher gave you?
smdh
i personally consider minor suffering is a necessary condition of enjoyment.
*Disclosure = catholic.
no, seriously tho. i think the experience is part of it, and especially the sensitivity you gain to how much temperature + time it takes to get the desired flavor, and the satisfaction you get when you nail it. Plus, I pretend I’m a witch.
“i personally consider minor suffering as a necessary condition of enjoyment.”
Self-flagellation required for making a good roux?
Well, in Europe, the term is beating a roux, so …. yeah.
Now that is not even a slightly subtle euphemism!
no, just making a case that doing things, “the harder (read: normal) way” actually has intangible benefits.
Justin Wilson makes my Cajun friends wince- “His accent is totally phony and he wears a pink shirt.”
Wilson was a redneck that went to HS with one the father of one of my HS buddies. I spent a fair amount of time watching him boil crawfish at my buddies house. Yeah, he was a performer, but his dishes were good and he told jokes. There really was nothing to dislike about the guy. He was great. he was good natured, funny, and loved good food. Tell your cajun friends to get over it.
I used to watch his old show all the time and he always wore a blue shirt with a string tie.
Cooking/Recipe’s must have it’s own separate topic tag. I’ll accept reviews of appliances and kitchenware under the Review subcategory but not Recipes.
So I made my daily visit to TSTSNBN and I must say that Shikha still has a terrible case of TDS, poor dear. I find it amusing how they label most of the posts now as being contributed by ‘Reason Staff’, but you can be 100% sure before clicking on a Dalmia article because of the hysterical ‘OMG TRUMP!!!!’ title.
Damn shame what happened to that site.
Mises.org had a very reasonable article about Trump’s economic policies. It managed to point out why they are bad from a libertarian perspective without crossing into TDS territory. Why is that so hard?
In this latest one, Shikha goes all hysterical about how Trump is causing other countries to behave badly. Using India as a specific example. Apparently, those dirty brown furners, they don’t really know what to do until they take a look at what the president of the USA is doing and then they just do what he’s doing. How can we expect the savages to behave correctly if we don’t provide the right example?
Or the French savages who were clearly inspired by Trump’s ascendency.
After Brexit and Trump, if Le Pen wins in France, I think the left will finally prove that peak derp is real.
Speaking of TSTSNBN, David Beito has an article there on FDR & the Press. Haven’t read it yet, but I’m pretty confident anything he writes will be worth reading.
To the OG’s of Glibertarians; I really like the guest commenter articles, great addition to the regular articles. Thanks for all your hard work.
*places top hat under arm, light applause*
Gumbo is basically just soup.
Feathers are basically just bird leaves.
Stealing that. Thanks.
I would call it a stew not a soup.
Stews are defined by long cooking times. Gumbo has a lot of prep but it comes together fairly quickly.
But I do agree that the thickness is stew-like.
Although the serving-over-rice brings it pretty close to an Étouffée.
Now you got me thinking about cassoulet.
I went all out and made the three-day Julia Childs’ cassoulet from Mastering the Art of French Cooking. Worth it, but so much work.
(And it was more like nine days because I had to make duck confit first.)
I spent 3 weeks in fall 1980 (I think it was 1980) staying at a friend’s house. Except this was not an ordinary college student hangout. This guy’s father was the orchard manager at one of the larger maison du Pays d’Auge in France.
So I end up at harvest time, in Normandy, where the apples that go into one of the finest varieties of Calvados is distilled, eating cassoulet, cheese, fine bread, and indulging in the Norman hole most nights, and hanging around with possibly the prettiest ethnic French chicks during the day.
I must have put on 15 pounds in less than a month,
It may just be in my head, but I don’t find French broads attractive. I just have this notion in my head that they have poor hygiene.
French in general, no, but chicks from Normandy are from viking stock.
When I finally decide to eat myself to death, a la Leaving Las Vegas, I’m going back to France to do it. They can bury me in a piano case.
I can go with that. One of the items on my bucket list (probably the last one I do) is to eat my way across the city of New Orleans. Starting with Broussard’s.
Dropped into food coma halfway through reading.
When I worked for a construction equipment company down on the Alabama Gulf Coast, one of our mechanics was a straight-from-central-casting Cajun from Laffitte, LA, named Freddie LeBlanc. There was this guy who used to sell Cajun food out of the back of his truck from a parking lot up the road and it was really good. He’d make one dish per day, and Tuesdays was gumbo day. I went up there one day at lunch and bought a bunch of gumbo for everyone. Freddie said it was legit, like what his grandmother used to make him, which surprised me because it was thin like a soup rather than thick like a stew. He told me, however, that real gumbo was supposed to be thin. Make of that what you will – maybe he was just pulling the Yankee boy’s leg (note: I’m from Virginia, but I was a Yankee there because, to those boys, anyone from north of I-10 was a Yankee).
The thing I hate most about being diagnosed as diabetic is no more awesome Cajun/Creole rice dishes. Red beans and rice is the food of the gods.
[scene: Cajun Hell; Maître d’ on the phone]
“…reservations for 2 then? c’est bon….”
I’ve always been told your roux is ready when it’s the color of a penny, so I just throw a handful of pennies in.
ICD-10 code T56.4X1S
Worst coder 3v4r.
T56.5X2A Toxic effect of zinc and its compounds, intentional self-harm (Initial encounter)
/me gives Jesse a tumbler full of chocolate milk laced with EDTA, and calls the ER to get them to prepare a stomach pump and enema.
I like chocolate milk. Especially if it has malt in it. Is there malt in it?
I’m assuming this whole recipe was an allegory for your idea of creating an ethno-state.
And one more worthless comment from me. The wife is messaging me at 1:00am. I thought she’d be asleep and I could slide in before dawn. Damn.
Jeez. That’s some leash. My SIL would be getting divorce papers drawn up if my brother went out late, nevermind coming home late.
Considering I was actually working from 9am to 10pm, I assumed it was ok to stop off for one or two on the way home.
Nelson Muntz says “HAAA HAA!”
Ah, that makes sense. My brother has a more routine schedule.
He’d still be in trouble for stopping off, but that’s more because she’s been home with the kid all day and wants to get out too.
When the kid was a baby, I’d come home after putting 12 hour days and the wife would meet me at the door with a bag of soiled diapers. “Put that in the garbage.” I didn’t put up with that more than twice.
Thanks for the tips and the recipe! Where’s the okra?
The filé acts as a thickener instead of the mucilage in the okra. It’s traditional to make it both ways.
Although, sprinkling at the end is mostly for flavor. It needs heat to thicken.
I left out the okra. There is only one acceptable way to eat okra. never eat one larger than your little finger. If you have to have a hacksaw to cut the okra feed it to the pigs. Put the small okra in a pot of chicken stock and chopped bacon. boil until soft. use a fork to spear them near the stem cap and eat them whole.
I cant stand sliced okra. If it is big enough to slice it is too for human consumption.
Pickled okra or gtfo
And in gumbo. I don’t like it fried though…slime and crisp do not mix imo.
Palace intrigue , anyone?
Critics said Mr. Bannon’s presence in a national security policy-making structure risked politicizing foreign policy.
A new order issued by Mr. Trump, dated Tuesday and made public on Wednesday, removes Mr. Bannon from the principals committee, restores the chairman of the Joint Chiefs and intelligence director and also adds the energy secretary, C.I.A. director and United Nations ambassador.
A senior White House official presented the move as a logical evolution, not a setback for Mr. Bannon. He had originally been put on the principals committee to keep an eye on Mr. Flynn and to “de-operationalize” the N.S.C. after the Obama administration, this official said on condition of anonymity to discuss internal dynamics. This official said that process had been completed.
Thank goodness that upstart Bannon can no longer politicize foreign policy. I feel safer, already.
I wouldn’t mind seeing Bannon put on the same bus they threw Flynn under. Or maybe it’s more accurate to say the one Flynn drove over himself. Anyway, put him on a bus. No more Jarretts.
lol
Obama’s foreign policy was almost entirely designed for domestic political consumption. They were 100X more concerned with how policy was ‘spun’ rather than whether it had any practical positive outcomes for intl-relations.
The Ben Rhodes expose was almost entirely about that = how he effectively conceded that nothing Obama was doing in the Middle East actually had any real substantive benefit relative to the (evil!) Bush doctrine – but that it was *sold* much better to the public.
e.g. “Never mind the wars started/escalated in Yemen, Libya, Syria, Somalia…. Obama is the middle-east peacemaker! Because “Iran Deal”.”
And what the fuck is it with this implication that most government activities are somehow non-political, but then some big meanie (probably a Republican!!) comes along and “politicizes” it?
Guess what, shit-for-brains? If you get the government involved, you’ve politicized it!!
It would be hilarious if it weren’t so pathetic.
Its like Democrats in the house-intelligence committee pretending that its some terrible scandal that they aren’t being fully included in… investigations about Democrat misuse of surveillance powers.
“Why, there’s a risk that the investigation of our partisan manipulation of intelligence will be tainted by an *appearance of partisanship!*”
/(cue laugh track)
Its no different than a quote i heard the other day re: McConnels’ use of the nuclear option = dems going, “well, it sets a dangerous precedent” for the cameras, pretending a convenient obliviousness about where that precedent was most recently set.
Best gilmored link ever? You decide.
We should register that domain!
That’s the Iran deal where Obama funded a nation that is our sworn enemy with truckloads of untraceable cash, right? That deal proved Obama is totally not a secret muslim socialist manchurian candidate that hates America.
Everything that slimy fucker did he did with a middle finger extended to the people that put him in office. What a fucking shitbag.
The left’s professed love of disarmament makes a lot more sense if you understand they mean unilateral disarmament.
Ah yes, failed novelist Ben Rhodes, Obama’s ace foreign policy aide. This is why I laugh uncontrollably when leftists bleat about the credentials of Trump’s advisors – Obama leaned most heavily on a rich kid whose life’s work after said failed novelist career was think tank make-work in a job his mommy got him. Anyone posting here has credentials that, at the very least, are no more scant than Ben Rhodes.
I struggle to believe that the average voter gives a shit about Steve Bannon or his place on the NSC. A council that most Americans don’t even know exists. Yet, it’s the lead story just about everywhere.
Our long national nightmare is over, i.e. one more thing the progs were shitting their pants over turned out to be nothing.
So we’ll create a law to punish repeat ovi offenders by increasing punishment of first timers
http://nbc4i.com/2017/04/05/new-ohio-law-designed-to-stop-repeat-drunk-drivers-goes-into-effect/
You know what would stop repeat offenders? Mandatory prison sentences for first time offenders!
Another soft on crime glibertarian.
Hey, my first impulse was execution.
We have that here in Louisiana.
(by memory)
1st offense – heavy fine, suspension of license, mandatory cargo cult therapy
2nd offense – All above plus 1-5 year in jail
3rd offense – all above plus 5-10 years prison
4th offense – 20 fuckin’ years prison
Standard procedure is to ignore all of that and continue running them through the state therapy mill and keep the fine money coming in.
Things have been getting out of hand since we’ve went all soft on crime. I think we need to just stop playing around and if anyone is caught doing anything illegal, whatever it is, we should just strip them of all constitutional rights and put them on a list for life preventing them from getting housing, education, a job, or being within 3000 miles of a school. It’s the only way to be sure. Then they will have no reason to not be a productive model citizen and will never sin again.
But then what happens when poor Wesley Crusher walks on the wrong piece of grass?
Get off my lawn?
And what the fuck is it with this implication that most government activities are somehow non-political
See, also: Federal Reserve Bank; United States Supreme Court
The term “galling fiction” comes to mind.
Ok, here’s the thing.
It ain’t gumbo.
It might be good but you are leaving out 2 of the main ingredients that define Gumbo, specifically Okra and File Powder and without those you are never going to get the consistancy or taste right.
Also browning the chicken before you throw it in the pot will give it a better flavor as well
New Orleans gumbo aint gumbo. It is some kind of spanish/german/indian abomination. Also notice the file is in the recipe but as a condiment, not a thickener.
*Throws rock at Rasilio *
I get you hate thin crust pizza too.
‘bet’ not ‘get’
I fully expect this to escalate. At least for my pleasure.
At least the hummus cult has not showed up yet.
… splitters
You are correct, not a fan of thin crust
(puts garlic string around neck, grasps flaming-cross spear-gun, gargles holy-water)
AWAY FOUL DEMON, GET THEE BACK TO THE BOWELS OF HADES
Nothing is gumbo. Mine’s a soup, but it does have okra in it.
Isn’t file powder bad for you since it’s metal?
Its not metal powder after you put it in the soup. The acid soup dissolves it and metal ions aren’t harmful to you since you cant see them. Aluminum and Silver are the tastiest ones.
I know, I know…those are metalloids, but the principle is the same. What you cant see cant hurt you.
The alzheimers’ you get from the aluminum (look, ma – British – and he can spell ‘aluminum’!) gets cancelled out with the general improved health imparted by the silver.
And your color!
Aluminum and silver are metals, not metalloids.
No matter, you cannot make a powder with silver. On account of it being very malleable.
Foil + blender = powder
No, sorry, it will never be a powder. You can make some very very fine slivers of silver. You can also take a mallet and beat it right back into a ball. You cannot do that with a powder. Powder = lots of fracturing, which cannot be done with silver, gold, platinum, etc.
It’s real hard to make powder out of silver. Maybe I could get my hands on some plutonium for some really good soup powder.
Check with the Russians for some soup usable polonium. Or dioxin.
metal ions aren’t harmful to you since you cant see them
Science!
No Okra. No File Powder.
You know what would stop repeat offenders? Mandatory prison sentences for first time offenders!
We should just make alcohol illegal, and solve the problem, once and for all.
It’ll work.
From the annals of intersectionalism:
Outrage After Teen Gets Into Stanford By Writing ‘Black Lives Matter’ 100 Times on Application
On Monday, Mic.com published an article about Ziad Ahmed, a Muslim teenager who replied to a question “What matters to you, and why?”
You poor internet dwellers, I’ll ask you, What matters to you, and why?
The Libertarian Moment, and how to get it.
Somebody replied that, since this kid isn’t, you know, black, but is apparently a Muslim, that he should have written something about the historical and ongoing hatred of blacks by Muslims.
It’s working great with drugs so we should definitely try it.
*Notices 131 comments on a recipe article and almost 400 on the a.m. links*
*zips over to TSTSNBN and notices 140 comments on their a.m. links*
Pathetic. I am almost tempted to feel bad for them.
If they are trying to run the commenters off why bother with links anymore? That is targeted specifically at commenters.
Eddie has just blown my mind with a fully foot-noted post. I’m ashamed of the piece o’ crap I submitted.
We cant all be Eddie. Well, none of us can really.
And once again I have to get my ass in gear and read his article later. Dammit.
Fucker knows more about Japanese history than I do and I’ve been here twenty years.
You’re talking about The Fusionist, right? Why does everyone call him Eddie? Is that his real name or what?
It’s a reference to his original handle.
His handle was Eddie? I don’t remember him and I was around there lurking since 2007 and posting since 2010.
He’s had a great many handles over the years, including Eduard van Haalen. Eddie was the easiest one to spell, so it stuck.
Ohhh, ok. I do remember Eduard Van Haalen.
I’m not sure there’s a deliberate policy of running the commenters off. They could have just stopped running links and told us to pound sand.
If they do a half-assed job of links, there’s a chance they’ll acquire a new, more tractable commentariat. Let’s face it, the cost to them of running links is small – they have to roam around the internet for articles to comment on anyway.
And there’s always the possibility that <_self> dies a death and we all come crawling back like humiliated ex-girl/boyfriends.
I’m not sure about it not being deliberate. Postrel is back. She hates us.
“Postrel is back.”
Now that is funny. She doesnt have to worry about ‘those people are down there’ anymore.
We’re often juvenile and crude, she once said. I have no idea where she got that notion from.
There’s still a few of the better posters over there. Most of those are here too. But the new commentariat I’ve noticed over there are either trolls or really low quality commenters. I had to stop commenting over there because of the continuous server issues. Not worth it.
I haven’t been there in days – and that was because I still have the Before Times place as a browser shortcut.
I know it’s not the same as a proper journalist’s output, but I find almost all the interesting stuff that they would have written an article on, ends up here in comments anyway, except for their regular pot-boilers from Ron on energy and warmening, some of the chin-pulling civil liberties stuff and Shikha’s prog-gasms.
l supposed libertarian website seeking tractable commenters.
That is telling.
Your first point and second point are not mutually exclusive. They want to run off the commenters they don’t like in hopes of attracting a new crowd of their preferred liberaltarian types. You know, people like ENB – younger people who will dutifully pay lip service to things like individual liberty while praising the nobility of social justice. People who will caterwaul about everything Trump does, who shop at Whole Foods and fret about bullshit like “sustainability”.
Really, guys and gals. Old site being good or not – we do have our own thing going here: https://glibertarians.com/about-us/
And fulsomely grateful we are of it too.
Thanks, GlibGodz
What the hell is a roux?
I believe its either a street, or regret, depending.
Um, where’s your fucking okra?
Southerners: Gumbalaya, abomination or genius?