Gumbo

[East Coast Hustle]

I've always used dark roux when making Gumbo, but that's because file is impossible to find north of the mason-dixon line and even fresh okra can be a challenge.

also, Crab gumbo is seriously tits. try it.

[LMNO]

I've always used dark roux when making Gumbo, but that's because file is impossible to find north of the mason-dixon line and even fresh okra can be a challenge.

also, Crab gumbo is seriously tits. try it.

This is the correct culinary term, by the way.  I read it in the first Julia Child cookbook.

[Sir Squid Diddimus]

I'm one of those whiney giney's that doesn't like crab in soup.
sorry. i leave it out.

If someone else makes it I'll taste it though.

[Mesozoic Mister Nigel]

I like to use a duck fat roux and fresh okra, no file.

[Cainad (dec.)]

My preferred technique is having a god damn kitchen to cook things in. It's been a while; I really should get back to doing that.

Sorry, micro-rant. That looks pretty freaking good, Squid. Also, question to all: I hear very mixed opinions about okra. What's it like?

[Sir Squid Diddimus]

it's delicious
i like it in soup, pickled and fried.
those are my favs

also, you could make this with a big pot and an electric heating element. it's soup.
hell, i bet you could make it with a cast iron dutch oven and a grill. gas or charcoal

[Nast]

My preferred technique is having a god damn kitchen to cook things in. It's been a while; I really should get back to doing that.

Sorry, micro-rant. That looks pretty freaking good, Squid. Also, question to all: I hear very mixed opinions about okra. What's it like?

Crunchy and a bit of a  viscous mouth feel. Tastes green. Quite good actually.

[Triple Zero]

that looks GOOD

too bad a pound of shrimp would be kinda expensive here, although, you get a LARGE pot of gumbo.

Isn't cleaning a pound of shrimp a fuckload of work? Oh and is it a pound before yuo throw away the shells and stuff?

I wonder if I can find file powder somewhere in the foreign spices shops and market stands. Where does it come from? I mean, what country/continent is it originally from?

Also, I really like the taste of okrah, it kind of reminds me of sugar snaps, sort of. But I really dislike their slimyness, though I guess that's kind of the point in this dish.

[Shai Hulud]

Isn't cleaning a pound of shrimp a fuckload of work?

Not if you don't mind eating tiny bits of shrimp shit, it isn't!

[Chief Uwachiquen]

that looks GOOD

too bad a pound of shrimp would be kinda expensive here, although, you get a LARGE pot of gumbo.

Isn't cleaning a pound of shrimp a fuckload of work? Oh and is it a pound before yuo throw away the shells and stuff?

I wonder if I can find file powder somewhere in the foreign spices shops and market stands. Where does it come from? I mean, what country/continent is it originally from?

Also, I really like the taste of okrah, it kind of reminds me of sugar snaps, sort of. But I really dislike their slimyness, though I guess that's kind of the point in this dish.

You know, I thought it would put me off of okra, too. I usually hate slimy things, that's why I have to scramble the shit out of my eggs when I'm eating JUST eggs, but Okra was delicious enough for me to overlook it. Although, I did encounter fried okra that managed to not be slimy. I don't remember how the hell it was done, but that was deliciousness.

[Mesozoic Mister Nigel]

I had a dream about harvesting okra last night.

[Sir Squid Diddimus]

that looks GOOD

too bad a pound of shrimp would be kinda expensive here, although, you get a LARGE pot of gumbo.

Isn't cleaning a pound of shrimp a fuckload of work? Oh and is it a pound before yuo throw away the shells and stuff?

I wonder if I can find file powder somewhere in the foreign spices shops and market stands. Where does it come from? I mean, what country/continent is it originally from?

Also, I really like the taste of okrah, it kind of reminds me of sugar snaps, sort of. But I really dislike their slimyness, though I guess that's kind of the point in this dish.

cleaning a pound of shrimp isn't really that much work. seems like it, but it's half the fun. the weight is with shells and stuff. they get ya there.
also sometimes you can find them de-veined and all you have to do is pull the shells off and wash them.

if you really want some file i'll mail you some. it's pretty cheap here. you might be able to find it on the internet though.  i get my stuff here:
http://www.spiceandtea.com/page.html?chapter=1&id=16
they might ship.
I'm kinda certain but not 100% sure that it originated in Louisiana. it's just pulverized dried sassafras leaves. 

[Triple Zero]

I should first check at the weird food stores here. They have quite a lot of ... weird food.

There's a huge asian supermarket close by, used to be the only place here that sold mountain dew (not that I want it, but I had heard about it, yet no clue what it was), and the "tokos" that sell among other things indonesian, indian, japanese, morrocan and surinam stuff. And of course the eco bio hippy stores that sell all sorts of weird things (also brewing materials) and then there's the spices stand on the street market, and then one or two spices shops.

Sure, none of them is an american food store, but they all carry weird and foreign foods, so many different things I would give it a fair chance it is somewhere.

I'm just gonna keep my eyes peeled and snooping around in those places is a lot of fun anyway. I might not get file powder, but I will certainly find COOL THINGS.

which is the important bit

[Iason Ouabache]

There's a huge asian supermarket close by, used to be the only place here that sold mountain dew (not that I want it, but I had heard about it, yet no clue what it was)

Threadjack: I didn't realize that Mountian Dew was so unpopular in Europe until just now. It's the 4th most popular soda in the United States but almost non-existent over there. Very weird.

[East Coast Hustle]

further proof that Euros are bound to get something right every once in a while.