• Menu
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

  • About Us
  • Lexicon
  • Contact Us
  • Our Store
  • ↑
  • ↓
  • ←
  • →

Balloon Juice

Come for the politics, stay for the snark.

Republicans don’t trust women.

New McCarthy, same old McCarthyism.

Proof that we need a blogger ethics panel.

Make the republican party small enough to drown in a bathtub.

If you tweet it in all caps, that makes it true!

We are aware of all internet traditions.

Technically true, but collectively nonsense

Nancy smash is sick of your bullshit.

A snarling mass of vitriolic jackals

I’d try pessimism, but it probably wouldn’t work.

Is it irresponsible to speculate? It is irresponsible not to.

Come for the politics, stay for the snark.

I did not have this on my fuck 2022 bingo card.

Nothing worth doing is easy.

Republicans in disarray!

“woke” is the new caravan.

When do the post office & the dmv weigh in on the wuhan virus?

When I decide to be condescending, you won’t have to dream up a fantasy about it.

Bark louder, little dog.

Schmidt just says fuck it, opens a tea shop.

JFC, are there no editors left at that goddamn rag?

They fucked up the fucking up of the fuckup!

Republicans seem to think life begins at the candlelight dinner the night before.

Following reporting rules is only for the little people, apparently.

Mobile Menu

  • Winnable House Races
  • Donate with Venmo, Zelle & PayPal
  • Site Feedback
  • War in Ukraine
  • Submit Photos to On the Road
  • Politics
  • On The Road
  • Open Threads
  • Topics
  • Balloon Juice 2023 Pet Calendar (coming soon)
  • COVID-19 Coronavirus
  • Authors
  • About Us
  • Contact Us
  • Lexicon
  • Our Store
  • Politics
  • Open Threads
  • War in Ukraine
  • Garden Chats
  • On The Road
  • 2021-22 Fundraising!
You are here: Home / Food & Recipes / Cooking / Open Thread: Thursday Night Menu

Open Thread: Thursday Night Menu

by Anne Laurie|  November 4, 20107:52 pm| 105 Comments

This post is in: Cooking, Open Threads

FacebookTweetEmail

From our indefatiguable Food Goddess, TaMara:

I struggled with tonight’s menu. I was going to do gumbo, but I don’t feel like I have a good recipe for it. I’d love it if anyone would share one. I know someone out there has to have the perfect recipe. I get stopped at the roux – standing over a stove for an hour and half stirring is not my idea of a fun evening. The gumbo I had in New Orleans was terrific and had a spice I could not identify.

I finally settled on catfish because I really like it and haven’t had any in a while. The potatoes are different and a bit decadent (all that butter), I always add garlic – but hey, I pretty much add garlic to everything…
__
On the board tonight:
__
1. Pan-fried Catfish
__
2. Broccoli
__
3. Buttered Potato Pie
__
4. Sliced Pears

Recipes and shopping list at the link.
***********

From Anne Laurie: I screwed up last week — told Cole I’d be off the grid from Thursday through Sunday, but I forgot to warn TaMara. So, tomorrow, there will be a bonus Friday Night Menu to bring us up to date. Look for it!

FacebookTweetEmail
Previous Post: « The Boomer Moynihan
Next Post: We’ll See How That Works Out For You… »

Reader Interactions

105Comments

  1. 1.

    Steeplejack

    November 4, 2010 at 7:59 pm

    On one of his shows Alton Brown did a really good roux that didn’t involve standing around and stirring it constantly. I’ll see if I can look it up.

  2. 2.

    stuckinred

    November 4, 2010 at 8:01 pm

    Try a quick roux. Higher heat, constant stirring with a stainless spatula that will get the entire bottom. Chop your holy trinity and have it right with you. When you reach the desired color quickly add the veggies, it stops the cooking process. Here’s a video of mine.

  3. 3.

    Steeplejack

    November 4, 2010 at 8:07 pm

    @Steeplejack:

    Actually, Alton’s whole shrimp gumbo recipe is not bad.

    For the low-maintenance roux:

    Place the vegetable oil (4 oz.) and flour (4 oz. all-purpose) into a 5- to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake at 350° for 1½ hours, whisking 2 to 3 times during the cooking process.

    If you get a chance to see the actual episode, “Bowl o’ Bayou,” he goes into a lot more detail on the gradations of roux.

  4. 4.

    Comrade Luke

    November 4, 2010 at 8:09 pm

    #8 on Google Trends: Obama India trip costs.

    It has already begun.

  5. 5.

    stuckinred

    November 4, 2010 at 8:10 pm

    Now to recipes. There are two basic kinds, okra and file. With okra you slice or use sliced frozen. Saute it in oil until the gumminess disappears and then add to your stock. Add spoonfuls of roux mix one-at-time and stir. The okra serves as a thickener. This is a good base for shrimp, chicken and or sausage gumbo. Don’t like okra? Don’t use it, brown your chicken or sausage and add to the stock with the holy trinity (green peppers, onion and celery) and roux in the same way as above. Simmers and let it thicken. When you serve it add file in small amounts and stir in. File is ground sassafrass and will also serve to thicken. If you do shrimp add at the very last minute and just let it get opaque.

  6. 6.

    sven

    November 4, 2010 at 8:10 pm

    Pelosi is considering staying around?

    http://abcnews.go.com/m/screen?id=12060225

  7. 7.

    stuckinred

    November 4, 2010 at 8:11 pm

    I have a huge pot of red beans simmering right now and the roux is made for the gumbo that will be served tomorrow!

  8. 8.

    Immanentize

    November 4, 2010 at 8:13 pm

    I have the best Louisiana/East Texas Gumbo recipe evah. Literally award winning. I agree with some of stuckinred’s points, but frozen okra? really? My recipe is both roux and ocra. Too fine. I will get it up soon. And everything great requires some work….

  9. 9.

    freelancer

    November 4, 2010 at 8:13 pm

    @Comrade Luke:

    Seriously. We need some kind of Political version of Snopes (I know they cover political mythmaking, but we need something BIGGER) to slap this bullshit down the second after it comes up. The public needs to be shown that these people are opportunistic liars who want nothing more than power.

  10. 10.

    Southern Beale

    November 4, 2010 at 8:15 pm

    standing over a stove for an hour and half stirring is not my idea of a fun evening.

    I must be doing it wrong because it doesn’t take me nearly that long to make a roux. 20 minutes, tops.

  11. 11.

    stuckinred

    November 4, 2010 at 8:16 pm

    American cooking: Creole and Acadian (Foods of the world)

    This is a wonderful cookbook that covers the history of both forms of cooking. I have had it for 30 years and still enjoy both the recipes and the background of the various dishes.

  12. 12.

    BGinCHI

    November 4, 2010 at 8:18 pm

    @stuckinred:

    O/T (sort of): check this out.

    http://www.schubas.com/Shows/01-20-2011+Drivin+and+Cryin

    Did you know these guys were still around??

    Get up here and we’ll go to the show. I don’t see any reason why the Balloon Juice Jackals shouldn’t just take over the room that night.

  13. 13.

    Carrie

    November 4, 2010 at 8:18 pm

    @stuckinred:
    Pardon my ignoramus question but, is gumbo a staple food for people in the south?
    I’ve never had it (never had cornbread either) but i’ve always wanted to try it. Just need to find a good recipe.

  14. 14.

    Carrie

    November 4, 2010 at 8:19 pm

    @stuckinred:
    must look into this.

  15. 15.

    stuckinred

    November 4, 2010 at 8:23 pm

    @Carrie: @BGinCHI:

    Gumbo is a traditional Louisiana dish, here’s some info

    Scholars and chefs have put forth varying theories on the etymology of the word “gumbo”. The dish was likely named after one of its two main ingredients, okra or filé. In the Bantu language spoken by many of the slaves from West Africa, the vegetable okra was known as “ki ngombo” or “quingombo”. In the language of the native Choctaw people, filé, or ground sassafras, was called “kombo”.[1][2]
    [edit]

    Years ago when I first got interested in this kind of cooking I visited a friend in Metarie, He was tickled at all the fuss about gumbo because, in his family, it was just vegetable soup! I have made jambalya for 800 people, 3 huge cast iron pots. It’s great food and fairly economical.

    Drivin and Cryin played at Athfest this summer. Remember Jody Grind? I think Kelly Hogan is up in the windy city now.

  16. 16.

    South of I-10

    November 4, 2010 at 8:24 pm

    I am on my phone, so I can’t link you to it, but google Prejean’s gumbo recipe, we use their chicken and andouille recipe. For those of you too lazy to make a roux, get a jar of Richard’s dark roux from Cajungrocer.com. Step off roux purists, sometimes you want gumbo and don’t want to spend the entire day in the kitchen.

  17. 17.

    Lee

    November 4, 2010 at 8:24 pm

    Roux in the oven is the easiest way to go- mix up your veggie oil and flour into paste consistency (my chef mentor back in the day said, “just like wet beach sand”, and he was right), cast iron skillet or dutch oven works best, put it in 250 deg oven overnight. If you can start it early in the evening and stir it once or twice before you go to bed, that’s a good thing. You’ll have a really nice dark roux in the morning, but not burnt.

    I know some people don’t care for the okra, but it just ain’t Gumbo without it. Sorry. Call it Cajun Soup if you want, but not Gumbo.

  18. 18.

    Southern Beale

    November 4, 2010 at 8:31 pm

    Okay this all feels so two days ago but they’ve called it for Patty Murray in Washington.

    Don’t know if there will be more lawsuits or what ….

  19. 19.

    jeffreyw

    November 4, 2010 at 8:31 pm

    Start here and click through.

  20. 20.

    stuckinred

    November 4, 2010 at 8:33 pm

    @Lee: Lee baby! A recipe to bake roux and then being dogmatic about file vs okra. Come on dawg.

    Actually when Prudhomme first introduced quick roux it was considered heresy.

  21. 21.

    Southern Beale

    November 4, 2010 at 8:34 pm

    @Carrie: @BGinCHI:

    Gumbo is a Louisiana dish. We don’t eat it in Tennessee. It’s like a stew, slow cooked, with shrimp and other stuff.

    I have friends from Baton Rouge who do a fabulous gumbo. However, I tend not to eat it too much as it contains okra and I despise okra.

  22. 22.

    arguingwithsignposts

    November 4, 2010 at 8:36 pm

    @stuckinred:
    somewhat funny, but my stepfather, who makes awesome gumbo, hates okra, so I don’t believe I’ve ever eaten okra-based roux.

  23. 23.

    Mnemosyne

    November 4, 2010 at 8:36 pm

    @sven:

    Pelosi is considering staying around?

    Pelosi just won her election with 70 percent of the vote. Where the hell is this “she’s going to quit Congress” meme coming from other than idiots in the media? It’s not like we have a parliamentary system where you have to leave if the other members give you a vote of no confidence (and even then I’m pretty sure you get to keep your seat).

    The stupid! It burns!

  24. 24.

    befuggled

    November 4, 2010 at 8:38 pm

    @jeffreyw: The rescue kitty in with all the food photos had me momentarily worried, but you do a nice job with the food pix.

  25. 25.

    Southern Beale

    November 4, 2010 at 8:38 pm

    @Mnemosyne:

    I thought the question was not would she quit Congress but would she try to remain as Minority Leader.

    I haven’t heard anyone question her staying on to represent her district.

  26. 26.

    WereBear

    November 4, 2010 at 8:38 pm

    Okra. A vegetable that is furry on the outside and gooey on the inside. Yeah, what’s not to like?

    I’m not much of a cook, but I do raise nice kittens. Here’s Tristan, now 2 months, playing his favorite game, fishing treats out of the puzzle box.

    Portrait of the kitten as a young deer.

  27. 27.

    stuckinred

    November 4, 2010 at 8:39 pm

    @arguingwithsignposts: The roux is not okra based, you make it separate and add to the stock.

  28. 28.

    Southern Beale

    November 4, 2010 at 8:41 pm

    I make a lovely Louisiana style red beans and rice, if I do say so myself.

  29. 29.

    South of I-10

    November 4, 2010 at 8:41 pm

    @Lee: As a life long resident of the heart of Cajun Country, okra sucks. Usually people put okra in seafood gumbo, but not chicken. And don’t come near my gumbo with a tomato!

  30. 30.

    stuckinred

    November 4, 2010 at 8:41 pm

    Ok, okra is icky? Here’s a lesson in how to eat mudbugs. Pinch the tail and suck the head cher. And no comments about be bein ugly!

    Notice the New Orleans Athletic Club tshirt!

  31. 31.

    Bnut

    November 4, 2010 at 8:42 pm

    Don’t know if anyone reads or subscribes to Cooks Source magazine, but they got caught in a plagiarism scandal today. Bad news bears.

  32. 32.

    Southern Beale

    November 4, 2010 at 8:42 pm

    @arguingwithsignposts:

    A roux is just fat and flour, toasted on the stovetop. The okra goes in the gumbo with the other veggies. They are unrelated.

  33. 33.

    arguingwithsignposts

    November 4, 2010 at 8:43 pm

    @stuckinred:
    I eat mudbugs, and fried okra, and “slimy” okra in some dishes. not my hangup. :)

  34. 34.

    Southern Beale

    November 4, 2010 at 8:44 pm

    @Bnut:

    I saw that today, hilarious! I sent it to my own editor for shits and giggles.

    I loved the haughty editor rationalizing because she edits the copy she receives, why, writers should pay HER! Cause she gives them the benefit of her expertise for FREE!

    Sounds like one of the Teanutties.

  35. 35.

    Mnemosyne

    November 4, 2010 at 8:44 pm

    @Southern Beale:

    The article that sven linked to at ABC says it in the very first line:

    In the wake of Tuesday’s shellacking, outgoing Speaker of the House Nancy Pelosi, D-CA, has been widely expected to step down as the Democratic leader and leave Congress. (emphasis mine)

    Why does ABC suck so much? Why?

    ETA: To be clear, I’m not blaming sven for ABC’s suckitude.

  36. 36.

    arguingwithsignposts

    November 4, 2010 at 8:45 pm

    @Southern Beale:
    I’m reading fail, then: stuckinred said “Now to recipes. There are two basic kinds, okra and file.”

    All I was trying to say is that I’ve probably never eaten okra in gumbo. now all you okrabots can back the fuck off! /snark

  37. 37.

    arguingwithsignposts

    November 4, 2010 at 8:46 pm

    @Mnemosyne:
    Okay, the stupid, it *does* burn.

  38. 38.

    stuckinred

    November 4, 2010 at 8:46 pm

    @arguingwithsignposts: I think most of these things are acquired tastes. I cook blackeyed peas and collards almost once a week. When I lived in Illinois I would have known what to do with them!

  39. 39.

    stuckinred

    November 4, 2010 at 8:48 pm

    @arguingwithsignposts: Whoa, be cool, this should be fun. Those are the two basic kinds of gumbos but there are endless variations. There is a veggie gumbo for lent called Gumbo z Herbs that is basically cooked down greens.

  40. 40.

    Mnemosyne

    November 4, 2010 at 8:49 pm

    @arguingwithsignposts:

    The goggles! They do nothing!

    (Or as the cartoon someone posted here at work says: “Warning: Big Scary Laser. Do Not Look Into Laser With Remaining Eye.”)

  41. 41.

    Southern Beale

    November 4, 2010 at 8:49 pm

    … has been widely expected to step down as the Democratic leader and leave Congress.

    Damn well THAT is some wishful thinking by Teatards.

  42. 42.

    Carrie

    November 4, 2010 at 8:49 pm

    @stuckinred: @jeffreyw:
    Yum, you guys have inspired me. It’s my turn to cook tomorrow night and i want to make jambalaya.
    If someone has a favourite recipe that they’re willing to share please email me at :
    carrie zero 9 @ gmail dot com

    Did i say please?

    Merci beaucoup!

  43. 43.

    Southern Beale

    November 4, 2010 at 8:50 pm

    @arguingwithsignposts:

    All I was trying to say is that I’ve probably never eaten okra in gumbo. now all you okrabots can back the fuck off! /snark

    Okay Okay well then you’ve been eatin’ some FAKE gumbo!

    :-)

  44. 44.

    arguingwithsignposts

    November 4, 2010 at 8:51 pm

    @stuckinred:
    I need to stop by and eat with you sometime!

    I have mentioned this story here before, I believe, but when I was growing up in se texas, we ate lots of “country comfort” foods, as my parents (and redneck stepgrandparents) would call them, including several types of greens, etc. And I love the blackeyed pea!

    When I moved to Fort Worth, a co-worker thought he would show me an authentic “soul food” restaurant, so we went there and I looked at the buffet and shook my head. “Soul food? I’ve been eating this my whole life.”

    (and I hope people understand that I was joking with the okrabot comment)

  45. 45.

    stuckinred

    November 4, 2010 at 8:53 pm

    @Carrie: can do

  46. 46.

    mr. whipple

    November 4, 2010 at 8:54 pm

    As noted, you can make a very fast roux. How to do it is outlined in the Prudhomme cookbooks, but basically involves heating the oil in a cast iron pot until it’s very hot(almost smoking) and adding the flour in thirds and constant stirring. 1:1 ratio of flour to oil. ( I use lard)

    I think it tastes better to slow cook/stir for 1-2 hours or so, but that’s a very long time to expend.

  47. 47.

    ruemara

    November 4, 2010 at 8:54 pm

    I’ve never made a gumbo with roux, but I’m from the tropics. Just tons of okra, peppers, onions, celery, shrimp, sausage & crab. Roux seemed…hard.

    Since this is an open thread, I just got a warning from GOS about language, because I told Cenk to DIAF for a darned near gloating I Told You So, diary. I only mention it because the warning seemed so pearl clutchingly funny. “We do not tell other kossacks to die in a fire. Please click yes to acknowledge your warning.” It sounded like someone’s digitized matron aunt. Sadly, I wouldn’t take it back at all. I wish him no ill, but the man is insufferable. Of course, if I’d agreed then said Obama was a corporatist sellout and he intended this gridlock, I doubt I’d have gotten a warning on that.

    Edited to add if.

  48. 48.

    arguingwithsignposts

    November 4, 2010 at 8:57 pm

    @ruemara:

    We do not tell other kossacks to die in a fire.

    I suggest a new tagline: “We do not tell other juicers to DIAF. Go Fuck Yourself, we can live with.”

  49. 49.

    stuckinred

    November 4, 2010 at 8:57 pm

    @mr. whipple: The batch I made tonight took about 20 minutes, peanut butter color.

  50. 50.

    Southern Beale

    November 4, 2010 at 8:58 pm

    Eugene Robinson says Nancy Pelosi is “losing her job not because she does it poorly but because she does it so well.”

    Yup, there’s a reason the righties demonized her and hurled her name like a pejorative in every campaign ad.

  51. 51.

    mr. whipple

    November 4, 2010 at 8:59 pm

    @stuckinred: Yup. I’ll send TaMara some recipies tomorrow. Come to think of it, a gumbo would be nice this weekend.

  52. 52.

    stuckinred

    November 4, 2010 at 8:59 pm

    @arguingwithsignposts: Have you had Camillia brand dried beans. I thought, what could the difference be? They are incredible.

  53. 53.

    ruemara

    November 4, 2010 at 9:00 pm

    @arguingwithsignposts:
    *clutches pearls, and intones in best Mrs. Bucket voice*

    We DO NOT tell other kossacks to DIAF. One says go fuck yourself, as one is respectable.

  54. 54.

    arguingwithsignposts

    November 4, 2010 at 9:01 pm

    @Southern Beale:

    there’s a reason the righties demonized her and hurled her name like a pejorative in every campaign ad.

    Yep. They hate uppity wimmenz almost as they hate uppity coloredz.

  55. 55.

    stuckinred

    November 4, 2010 at 9:01 pm

    @mr. whipple: We’r having a big crew over tomorrow so I’m whippin up a chicken and a (yuk) vegetarian with a Trader Joe’s soy Italian Sausage!

  56. 56.

    Anya

    November 4, 2010 at 9:03 pm

    Here’s an interesting link to a CBC interview yesterday, with Former Congressman Tom Davis talking about what the GOP’s victory means — and what should they do with this new power.

    I must admit that I don’t know who Davis is, but he seems reasonable. While listening to this interview, I was asking myself, is he saying these things because he’s talking to a Canadian audience and not an American one. He basically said that GOP should not think that they have a mandate and that the exit polls showed that the voters like Dems more than Repubs.

    The interview is in the first segment and starts at 3; it’s not long. Here is the link: The Battle Hymn of the Republicans

  57. 57.

    mr. whipple

    November 4, 2010 at 9:06 pm

    @stuckinred:

    Sounds nice!!!! Watch the napalm.

  58. 58.

    JGabriel

    November 4, 2010 at 9:07 pm

    @ruemara:

    “We do not tell other kossacks to die in a fire. Please click yes to acknowledge your warning.”

    BWAHAHAHA!

    There needs to be a new BJ tag to mock that.

    Something like: Where “Die In A Fire” is just our way of saying, “Hello!”

    .

  59. 59.

    stuckinred

    November 4, 2010 at 9:09 pm

    @mr. whipple: Fo sho, my little cocker wants to sit right under my feet all the time and I told my bride to get her out of there or it would be “The End”. . .

  60. 60.

    Mnemosyne

    November 4, 2010 at 9:10 pm

    @JGabriel:

    Where “Die In A Fire” is just our way of saying “Hello!”

    That version gets my vote.

  61. 61.

    stuckinred

    November 4, 2010 at 9:10 pm

    @Carrie: not having much luck with that email addy

  62. 62.

    South of I-10

    November 4, 2010 at 9:11 pm

    @stuckinred: That’s all I buy. Their dried black eyed peas are great too.

  63. 63.

    Mnemosyne

    November 4, 2010 at 9:14 pm

    @South of I-10:

    And they have pre-made red beans and rice for lazy asses like me!

    Now I just have to decide if I want to pay for shipping …

  64. 64.

    eemom

    November 4, 2010 at 9:14 pm

    @Anya:

    Davis was formerly my Congressman. He was a typical so-called “moderate” republican of the Bush era — talked the “moderate” talk, but walked the goose-step walk.

    He was one of the early casualties of the extreme right purge of any repub that even PRETENDED to be sane — got fucked over by the party poohbahs here in ole Virginny when he tried to run for the Senate in ’08.

  65. 65.

    stuckinred

    November 4, 2010 at 9:14 pm

    @South of I-10: Yea, actually I think there is more difference in the BEPee’s than any of the others. We have friends who spend half their time in the Quarter and half here in Athens so I have a pipeline.

  66. 66.

    skippy

    November 4, 2010 at 9:14 pm

    don’t know if any of you remember, but we have cockatiels at our house.

    this morning, big boy, the prettiest one, passed.

    i’m actually quite sad. here’s my tribute to the little guy.

  67. 67.

    stuckinred

    November 4, 2010 at 9:15 pm

    @Mnemosyne: Are the frozen?

  68. 68.

    ruemara

    November 4, 2010 at 9:19 pm

    @skippy:
    I’m sorry, skippy, he’s a lovely bird and he sounded like a real sweetie. Most of the cockatiels I met were nippy, so I wish I could’ve met him.

  69. 69.

    stuckinred

    November 4, 2010 at 9:19 pm

    @skippy: Sorry for your loss.

  70. 70.

    immanentize

    November 4, 2010 at 9:19 pm

    Had to put my son to bed….

    GUMBO!

    Stnd: 12 QT

    3 c chopped onions
    2 c bell pepper (red and green 1 inch dice)
    2 c cut celery
    ¾ c plus 2 T corn oil
    2 cans plum tomato coarsely chopped
    5 c chopped okra
    1 bunch scallions sliced small
    7-10 T flour for roux

    Seasoning:

    6 cloves garlic crushed
    2-3 T black pepper (to add to roux)
    1 ½ T paprika
    1 T thyme
    1 T Basil
    1 T Cayenne

    Stock:
    Either use good seafood or fish stock or: make your own with shrimp skins and heads from those you will add later

    1 and ½ lb shelled and de-headed shrimp (dry before cooking)
    1 lb crab meat

    Instructions:

    2T oil to sauté okra. After 10 minutes, add tomatos + 1 c stock. Seeds must separate from okra. Turn off and set aside….

    Remaining oil ¾ c – heat in large pot (the thicker the better) until oil just starts to smoke. Whisk in flour — add black pepper – keep whisking vigorously and continuously until it gets to the right darkness – like a walnut color. Do NOT burn! Throw in all the vegetables. Whisk together until veg.s are coated by roux. Add 3 c stock. Bring up to simmer. Add all other seasonings except the scallions. Continue to whisk/stir until blended. Add remaining stock, stir in okra tomato mix.
    Cook for 5 hours.
    Salt to taste and add Tony‘s seasoning as desired.
    Cook for another 20 minutes. Turn off heat, stir in seafood. Serve with scallions on top.

  71. 71.

    JWL

    November 4, 2010 at 9:25 pm

    I’s hard to imagine anyone not liking catfish. My local store buys theirs from a catfish farm outside Sacramento, and it’s as delicious as it is reasonably priced. My butcher actually toured the facility, and remarked it was as clean as a whistle- fresh water, good corn meal (or whatever type grain it is the fish are fattened up with).

  72. 72.

    stuckinred

    November 4, 2010 at 9:26 pm

    @immanentize: What do you think of using some sea bass in a seafood gumbo?

  73. 73.

    Anya

    November 4, 2010 at 9:28 pm

    @ruemara: By that standard, they should ban every commenter, who accuses Obama of being weak, ineffective or rhapsodize about their version of the Great White Progressive Hope, who will primary Obama. That place is full of rabid Obama haters that most times, I am thinking they are probably wingers posing as disaffected base. This place with all its obsession with recipes, sports, kittens and obscure music reference is a million times more enjoyable; even BJ firebagger sympathizers are adorable in their taunts and mockery.

  74. 74.

    Anya

    November 4, 2010 at 9:34 pm

    @eemom: Not sure if you listened to the interview but he was posing as a moderate. The term moderate lost it’s meaning, when so called GOP moderate’s vote is indistinguishable from conservative ones. I don’t know why they bother with the pretense?

  75. 75.

    WereBear

    November 4, 2010 at 9:36 pm

    @skippy: I’m so sorry. That was lovely. Poor Lestat; how can people think animals don’t have feelings, when they obviously do?

    My mother has a cockatoo; bigger, and long lived enough that she had to make provisions for him when, heaven forbid, she might not be able to take care of him.

    They are such amazing personalities, and so bright.

  76. 76.

    immanentize

    November 4, 2010 at 9:37 pm

    stuckinred —
    sea bass is so modern — but I love it! Firm, fleshy hangs together. But it’s really expensive here in Boston where I have been transplanted from Texas. Really for me sea bass should be put in summer chowder rather than gumbo, as I like the shellfish version. I mean, I love the andouille chicken gumbo, but shrimp and crab is still my favorite. My friend and I would go to the cut and buy shrimp off the boat from the Vietnemese fishermen outside Houston and take ’em home for his mother to prepare. She could snap a head faster than I could — well, do anything. I learned from her that you can freeze peeled shrimp if you keep them in water with a bit of salt when you freeze them. I owe that woman so much….

  77. 77.

    BethanyAnne

    November 4, 2010 at 9:38 pm

    @stuckinred: Hmm, are you making with a real vegetarian?

  78. 78.

    stuckinred

    November 4, 2010 at 9:42 pm

    @BethanyAnne: hardy har, actually one of the people coming told me she was a vegetarian for our superbowl party. The she showed up with shrimp!

  79. 79.

    arguingwithsignposts

    November 4, 2010 at 9:42 pm

    @immanentize:
    I have to say venison sausage in gumbo is pretty good, but agree the shrimp is awesome. Stepfather would do the same re: shrimp buying near Port Arthur.

  80. 80.

    skippy

    November 4, 2010 at 9:44 pm

    thx for your condolences. i knew this was the blog to share my feelings on.

    @werebear: i know the problem of making provisions if the pets outlive us. i am trying to convince mrs. skippy to get a new cockatiel for lestat to have as a playmate, but she doesn’t want to get something that very well could outlive us.

    cockatoos are even more emotional when it comes to bonding, they are like living teddy bears with feathers.

  81. 81.

    stuckinred

    November 4, 2010 at 9:45 pm

    @arguingwithsignposts: I had never heard of this baked roux, sounds interesting.

  82. 82.

    immanentize

    November 4, 2010 at 9:49 pm

    arguingwithsignposts —

    I used to rent a place on Boliver every late spring. I spent a lot of time in the Port Arthur area — but it always smelled like gasoline and gave me a headache. I miss it so.

  83. 83.

    Anne Laurie

    November 4, 2010 at 9:49 pm

    @stuckinred:
    __

    Have you had Camillia brand dried beans. I thought, what could the difference be? They are incredible.

    Well, I just went & placed an order, so you better be telling the truth. I like beans, and should eat them more often, but I have a medically-certified very short attention span. However, now I also have a pressure cooker, so we’ll see how Camellia’s lady cream peas come out for me. (I also ordered a couple of their microwave cans for comparison purposes, just in case.)

  84. 84.

    Maude

    November 4, 2010 at 9:51 pm

    @skippy:
    I am so sorry. I had one and he played a lot. Would grab a pencil right out of your hand.

  85. 85.

    stuckinred

    November 4, 2010 at 9:52 pm

    @Anne Laurie: I love em!

  86. 86.

    stuckinred

    November 4, 2010 at 9:54 pm

    @immanentize: I caught a ton at Hatteras and have a good bit thawing as we speak. In the gumbo it goes!

  87. 87.

    ruemara

    November 4, 2010 at 9:54 pm

    @Anya:

    I have to be honest. I only joined because I had hoped that the energy of that place could be harnessed for some of the pet projects I have a hand in. I think if you don’t like the laws, then change them and if we all get behind pushing it, we have more of a chance. Each diary I did got less than 5 comments, no one seemed interested in more than a pie fight. I log in to read the front page, up rate things I find interesting, especially when it calls for action or is positive, and once in a while, to smack back at professionally left people like, say…Cenk.

  88. 88.

    immanentize

    November 4, 2010 at 9:57 pm

    stuckinred

    “caught a ton” — I am jealous. A lot!

  89. 89.

    stuckinred

    November 4, 2010 at 10:06 pm

    @immanentize: It was a crazy trip, the cobia bite this spring was the best ever but I caught a noreaster and couldn’t get out on a boat to get at em! The best I could do was a headboat and the sea bass.

    You know it’s bad when you go to the pier and the damn weather channel is set up there!

  90. 90.

    TaMara (BHF)

    November 4, 2010 at 10:07 pm

    You guys rock. I’ll check back later for all the good roux and recipes. xo

  91. 91.

    birthmarker

    November 4, 2010 at 10:15 pm

    @arguingwithsignposts: Ha! The new BJ mantra–DIAF. It can be like our secret password!

  92. 92.

    TaMara (BHF)

    November 4, 2010 at 10:16 pm

    @jeffreyw: JW, if you have a recipe for those yummy looking brownies, can you put it on our blog? I’m hopeless and usually end up doctoring a brownie mix (not bad, but I’d love a foolproof recipe).

  93. 93.

    grunculus

    November 4, 2010 at 10:21 pm

    @eemom:

    Yup. Tom liked to sound moderate, but he was a very reliable vote for Bush’s policies. Don’t forget that he was chair of the Government Reform committee that subpoenaed Terri Schiavo, too. Oh, and he had his PACs give his wife’s campaign lots of cash in a losing effort to get reelected to the Virginia Senate. http://en.wikipedia.org/wiki/Jeannemarie_Devolites_Davis

    Don’t be fooled…

    Cheers,
    Scott.

  94. 94.

    TaMara (BHF)

    November 4, 2010 at 10:25 pm

    @skippy: I’ve had 2 parakeets and a duck and I didn’t believe it was possible to love them as much as I loved my cats and dogs, but birds are smart, funny and loving. My condolences. He was beautiful.

  95. 95.

    jeffreyw

    November 4, 2010 at 10:31 pm

    @TaMara (BHF): TaMara, the best I can recall, those brownies are from a Duncan Hines box mix.

  96. 96.

    Lee

    November 4, 2010 at 10:32 pm

    @stuckinred: Aw cher, it ain’t no big thang- call it what you want. A good friend once said that Okra is one of those black/white divides in the human race, you either love it or hate it. My wife can’t even look at the stuff, so when I dish up her bowl of gumbo, I pick all the okra out for me. It’s a great marriage.

    I’m heading down to Port A (Aransas, not Arthur) this weekend to get in on the last of the bull redfish run- they’re pullin’ in 20-30 pounders till they’re arms are tired, but not for much longer. I buy shrimp off the boat there, still kickin’, so gumbo is definitely on the menu next week. Life is good.

    And the “soul food” story- you’re singin’ my song. Grew up on the stuff.

  97. 97.

    TaMara (BHF)

    November 4, 2010 at 10:36 pm

    @TaMara (BHF): FYWP. In case that didn’t come across – I found I loved them more than I thought possible and still miss them. And my first parakeet died when I was in elementary school…

  98. 98.

    stuckinred

    November 4, 2010 at 10:37 pm

    @Lee: God, I camped and went fishin at Aransas about 37 years ago. Went out on a headboat and some kid was going around tossing in between people. Little shit caught a 30lb grouper right between my wife and I!

    http://farm1.static.flickr.com/73/218546768_61773fe2c6_o.jpg

  99. 99.

    Lee

    November 4, 2010 at 10:42 pm

    @stuckinred: a la Homer Simpson, “mmmmm, grouper…”

  100. 100.

    stuckinred

    November 4, 2010 at 10:44 pm

    @Lee: You check out that pic?

  101. 101.

    Lee

    November 4, 2010 at 11:02 pm

    @stuckinred: missed it, point the way.

  102. 102.

    Lee

    November 4, 2010 at 11:17 pm

    @Lee: oh, got it. Hey, I think I was on that trip too!

  103. 103.

    PGE

    November 4, 2010 at 11:32 pm

    I make lots of roux at once, put in into cookie sheets, refrigerate overnight, cut into cubes the next day, and freeze the cubes in gallon bags. I’ve always got it on hand for thickening a pan sauce, or whatever; just pull out however many cubes I need. Works great.

  104. 104.

    something fabulous

    November 5, 2010 at 4:44 am

    @Southern Beale: Wow, I’ve been seeing him on the talkies for such a while now, it occurs to me I haven’t actually read him in forever. He’s really good, isn’t he?

  105. 105.

    Michael E Sullivan

    November 5, 2010 at 1:14 pm

    the trick to roux is don’t be a wuss.

    Make it over medium direct heat — yes you have to watch it and stir pretty constantly, but it only takes a few minutes to get to light, and maybe 10 to get a nice dark. If you want black roux that doesn’t taste like carbon, that takes longer, but hardly anything really requires a black roux. Gumbos are great with a good medium to dark roux.

    Another thing about roux — you can make it in big batches and store it in the fridge for a month or more, and the freezer nearly forever.

Comments are closed.

Primary Sidebar

Recent Comments

  • Kathleen on TGIFriday Morning Open Thread: Hoping for Many Rainbows (Jun 2, 2023 @ 8:48am)
  • mrmoshpotato on TGIFriday Morning Open Thread: Hoping for Many Rainbows (Jun 2, 2023 @ 8:48am)
  • Ksmiami on Late Night Open Thread: Ron DeSaster In New Hampshire (Jun 2, 2023 @ 8:47am)
  • rikyrah on TGIFriday Morning Open Thread: Hoping for Many Rainbows (Jun 2, 2023 @ 8:47am)
  • oatler on TGIFriday Morning Open Thread: Hoping for Many Rainbows (Jun 2, 2023 @ 8:47am)

Balloon Juice Meetups!

All Meetups
Seattle Meetup on Sat 5/13 at 5pm!

🎈Keep Balloon Juice Ad Free

Become a Balloon Juice Patreon
Donate with Venmo, Zelle or PayPal

Fundraising 2023-24

Wis*Dems Supreme Court + SD-8

Balloon Juice Posts

View by Topic
View by Author
View by Month & Year
View by Past Author

Featuring

Medium Cool
Artists in Our Midst
Authors in Our Midst
We All Need A Little Kindness
Classified Documents: A Primer
State & Local Elections Discussion

Calling All Jackals

Site Feedback
Nominate a Rotating Tag
Submit Photos to On the Road
Balloon Juice Mailing List Signup
Balloon Juice Anniversary (All Links)
Balloon Juice Anniversary (All Posts)

Twitter / Spoutible

Balloon Juice (Spoutible)
WaterGirl (Spoutible)
TaMara (Spoutible)
John Cole
DougJ (aka NYT Pitchbot)
Betty Cracker
Tom Levenson
TaMara
David Anderson
Major Major Major Major
ActualCitizensUnited

Join the Fight!

Join the Fight Signup Form
All Join the Fight Posts

Balloon Juice Events

5/14  The Apocalypse
5/20  Home Away from Home
5/29  We’re Back, Baby
7/21  Merging!

Balloon Juice for Ukraine

Donate

Site Footer

Come for the politics, stay for the snark.

  • Facebook
  • RSS
  • Twitter
  • YouTube
  • Comment Policy
  • Our Authors
  • Blogroll
  • Our Artists
  • Privacy Policy

Copyright © 2023 Dev Balloon Juice · All Rights Reserved · Powered by BizBudding Inc

Share this ArticleLike this article? Email it to a friend!

Email sent!