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Food prep EDC blades.
- Thread starter Lance23
- Start date
- Joined
- Apr 3, 2001
- Messages
- 27,051
I found my Greco.... Tonight's preparation is Gumbo! We start off with preparation of the "holy trinity"...
Celery:
Onion:
Bell pepper:
Then we add some sausage:
I didn't take any pictures of building the roux. It's boring. Equal parts flour and oil of your choice, stir FOREVER.... Or until dark brown. Anyway, roux in, and everybody into the pool. Stir it up and cook it down a few minutes:
I added the smoked chicken at the very end. It was already cooked, so no need to cook it more. It just needed to be heated up in the mix. If you add it earlier, it just falls apart and turns to particles:
Getting there... Thickening, and just about done:
Some of my family prefers gumbo with rice, some prefer it over cornbread:
All done! I like mine over cornbread:
My wife goes in for a bite - she likes hers over rice:
Bon apetit!:
Celery:
Onion:
Bell pepper:
Then we add some sausage:
I didn't take any pictures of building the roux. It's boring. Equal parts flour and oil of your choice, stir FOREVER.... Or until dark brown. Anyway, roux in, and everybody into the pool. Stir it up and cook it down a few minutes:
I added the smoked chicken at the very end. It was already cooked, so no need to cook it more. It just needed to be heated up in the mix. If you add it earlier, it just falls apart and turns to particles:
Getting there... Thickening, and just about done:
Some of my family prefers gumbo with rice, some prefer it over cornbread:
All done! I like mine over cornbread:
My wife goes in for a bite - she likes hers over rice:
Bon apetit!:
- Joined
- Apr 3, 2001
- Messages
- 27,051
Thanky! I make gumbo the way you'd get it in New Orleans.
My Mom makes it more creole style with the tomatoes and okra.
Mama would probably whoop my butt if she saw how I make it, may she rest in peace.... She's not dead, but she needs the rest!
^^^i told a guy on here that I was gonna rip that joke off and use it, and I smooth just did...
My Mom makes it more creole style with the tomatoes and okra.
Mama would probably whoop my butt if she saw how I make it, may she rest in peace.... She's not dead, but she needs the rest!
^^^i told a guy on here that I was gonna rip that joke off and use it, and I smooth just did...
- Joined
- Jul 20, 2014
- Messages
- 2,700
I remember reading that original post, and dear god that had to have been one of the funniest things I've ever read on the internet. Thank you for reminding me about it. I will also have to work it in somewhere.
- Joined
- Jul 24, 2014
- Messages
- 807
Glad to see we're all still eating well and with some great ideas I might add.
Its also nice to see that Greco is still around. I was going to help you come look if you hadn't found it yet.
Scored a few beef tips from the prep cook today, made a great little snack.
Its also nice to see that Greco is still around. I was going to help you come look if you hadn't found it yet.
Scored a few beef tips from the prep cook today, made a great little snack.
- Joined
- Apr 3, 2001
- Messages
- 27,051
Wow, that looks great Lance!
I found the Greco in the glove compartment of the car. I took it to a birthday party and used it to cut up some BBQ. Forgot where I put it for a while.
I'm cooking Haluski tonight, using nothing but my Busse Basic 9 for preparation. Works great for breaking everything down. It was a shocker to me... But, on the other hand, what better knife to chop up 2 heads of cabbage that are 3 lbs each?
Pics incoming after it's cooked.... Stay tuned, it's looking great!
I found the Greco in the glove compartment of the car. I took it to a birthday party and used it to cut up some BBQ. Forgot where I put it for a while.
I'm cooking Haluski tonight, using nothing but my Busse Basic 9 for preparation. Works great for breaking everything down. It was a shocker to me... But, on the other hand, what better knife to chop up 2 heads of cabbage that are 3 lbs each?
Pics incoming after it's cooked.... Stay tuned, it's looking great!
- Joined
- Jul 24, 2014
- Messages
- 807
I just looked Haluski up and I think that may end up on the dinner table sometime soon.
Lots of great looking dishes, and just as many laughs I'm glad we revived the thread after some "real life" took over for a few days. One of my servers left some really fresh fruit in a cooler tonight... Their loss my delicious gain. Probably the sweetest blueberries ive ever tasted.
Of course the Solution was there to solve the problem, pun definitely intended.
Lots of great looking dishes, and just as many laughs I'm glad we revived the thread after some "real life" took over for a few days. One of my servers left some really fresh fruit in a cooler tonight... Their loss my delicious gain. Probably the sweetest blueberries ive ever tasted.
Of course the Solution was there to solve the problem, pun definitely intended.
- Joined
- Apr 3, 2001
- Messages
- 27,051
Ok, Haluski 101:
Time for the Basic 9 to chop some heads (of cabbage, that is):
Everything prepared by Busse Combat!:
Chop onions:
Slice up 2 pkgs bacon:
Enlist 2 good helpers to stir the cabbage, onions, and bacon:
Well, sometimes 3 good helpers!:
More stirring:
Boil 2 packages of egg noodles, drain, mix in a little butter so they don't stick, then stir it all together:
Mmmm mmmm mmmm!:
Time for the Basic 9 to chop some heads (of cabbage, that is):
Everything prepared by Busse Combat!:
Chop onions:
Slice up 2 pkgs bacon:
Enlist 2 good helpers to stir the cabbage, onions, and bacon:
Well, sometimes 3 good helpers!:
More stirring:
Boil 2 packages of egg noodles, drain, mix in a little butter so they don't stick, then stir it all together:
Mmmm mmmm mmmm!:
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