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dcbc

Certifiably Surly
  1. dcbc replied to 1978horn's topic in Food and Travel
    Or if you're feeling super Pilgrimy, score a square of dressing, smash it in a waffle iron, and lay the dressing waffle across the top of the gumbo bowl. Cut a bit of dressing waffle with the spoon for each bite.
  2. dcbc replied to 1978horn's topic in Food and Travel
  3. It was. But apparently since I have a card on file with Surly for the Burnt Ends subscription, it just switched to that.
  4. Despite the subscription section's still saying that my tree-fiddy sub has been cancelled, it renewed automatically on 01/04? It's a new-year's miracle.
  5. dcbc replied to 1978horn's topic in Food and Travel
    This is a really good point. Despite just doing it because the recipe I first used said to. in my mind, the overall flavor of the stock improves from having something other than roux, vegetables, and spice simmering in it. Of course it does, you're basically enhancing it with everything you put in there, but sacrificing some of the flavor and texture of those things to enhance the stock even more. That's fine with vegetables, but meat gives up its moisture the longer you simmer it (have a bite of some of that rotisserie chicken you used to make stock for example. Answer: you don't want to eat that. The recipe I used may have presupposed use of a boxed stock or an otherwise less flavorful stock and was compensating to really enhance things overall. But in a lot of our cases, the stock we make is made from meat and bones and is enhanced enough. So by simmering the sausage for 3 hours, I most certainly am sacrificing its flavor and texture for the stock, which doesn't need it. Next time, I will try putting all of the meat in just for only the last hour. It's the only way to be sure. Great tip!
  6. dcbc replied to 1978horn's topic in Food and Travel
    If I'm using rotisserie already cooked) I might just go 30 minutes for the same reason.
  7. dcbc replied to 1978horn's topic in Food and Travel
    This indeed is the way, or at least my way. Brown the sausage and remove from pan. Make roux (or add oven-made roux), add veg, add spice, add stock (and Woosty and Soy Sauce per your method and now mine as well). Bring to simmer. Add sausage. Simmer for two hours, add chicken, continue simmering for 45 minutes, add green onions and file, continue simmering for 15 minutes.
  8. dcbc replied to 1978horn's topic in Food and Travel
    Other than the crab, my fish/shrimp was in for around 10 minutes (would be the same for the crawfish tails). edit to add: The recipe I was using said to simmer the crab for an hour. I don't know shit about fuck about no crab. So I did as I was told.
  9. dcbc replied to 1978horn's topic in Food and Travel
    Use a lighter roux for seafood gumbo. Light milk chocolate is what I did above (posted on 12/31/25). I used 1 lb of crab, 1 lb of shrimp, and 1 lb of white fish fillets (cubed). Next time, I'll sub crawfish tails for the crab. My recipe said to add the shrimp and fish about 1 hour after bringing it to a simmer, then add green onions and simmer for 5--7 minutes more. You don't want to overcook shrimp or fish. I tossed the crab in for the whole hour because it was in small pieces and was going to get blasted anyway. So I figured I'd toss it in more as an overall seasoning and texture component. It all turned out really well. Otherwise, the process was the same right down to the seasoning blend with far less simmering time From previous post:
  10. dcbc replied to 1978horn's topic in Food and Travel
    Totally jealous that that wasn't one of my kids' science projects; and Your previous posts about your daughter's 8th grade science project it the foundation of my knowledge on the subject.
  11. dcbc replied to 1978horn's topic in Food and Travel
    More thickening potential with a lighter roux as well.
  12. My 2014 Traditional is about 10.4 and it's amazing how unbothered I've ever been by its weight. I've played it standing up for hours and don't notice it more than any other guitar.
  13. 11+ lbs?
  14. dcbc replied to Washpark's topic in Food and Travel
    I'm surprised I haven't seen more people cooking them on here. They're really easy to do (I wouldn't say replicate). But it's a quick trim, four hours on the smoke, and about 6--8 hours in a slow cooker to let them confit in beef tallow.
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