Thread: Winter Cruising
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Old 01-09-2011, 01:04 PM   #17
Moonstruck
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City: Hailing Port: Charleston, SC
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RE: Winter Cruising

Quote:
Carey wrote:

Keith
I think you'll need to send a bill to Old Bay for all of our promotion of their product.*
I really miss the Gumbo down there too. I have yet to perfect a quality roux for mine. I have a new cast iron pan that I hope will solve that problem.

Don (Moodstruck) mentioned the guy he met at the airport with his Old Bay, which reminds me
of a friend that takes his own hot sauce with him into every restaurant he visits.

*

Carey, here is the way I do a roux.* After you add the flour to the fat, cook it down to be very brown.* You will have to stir constantly to keep the lumps from forming.* The flour has to cook and it has to come to a boil to reach it thickening.* If it is too thick, bring it back to consistancy with water.* To me, a good roux is about the color of carmel or maybe even a little darker.* I don't really care for a blond roux.* You have got to have filet to make a good gumbo.

Just a few things I love about the South.* Whoever heard of Yankee fried chicken?

*
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