Cookin again

[Zardnaar]

You might find my Bachelor Gumbo can help you scratch that itch. I know you have access to good seafood- which can be added if you want it- so the only question would be the other seasonings. The ones I imagine might be tough to find in NZ would be bay (laurel) leaf, filé (ground sassafras, and a decent creole season mix.

Of those, I could be wrong about bay leaf, since it’s used in Indian and other southeast Asian cuisines.

We have Indian supermarkets here. I've bought ingredients from one before.

I don't like seafood that much. Bit of fried fish occasionally and that's about it. Even then I fussy.

Also I know how its processed lol.

 

[Dannyalcatraz]

We have Indian supermarkets here. I've bought ingredients from one before.

I don't like seafood that much. Bit of fried fish occasionally and that's about it. Even then I fussy.

Also I know how its processed lol.

So just stick to chicken & sausage. Or add ham/bacon.

I mean, gumbo started off as poor folks food. Putting whatever you want in it is historically accurate.

 

[Zardnaar]

So just stick to chicken & sausage. Or add ham/bacon.

I mean, gumbo started off as poor folks food. Putting whatever you want in it is historically accurate.

Better than our atrocity. Something similar to this.


Served with boiled cabbage and mashed potato.

 

[Jahydin]

Better than our atrocity. Something similar to this.


Served with boiled cabbage and mashed potato.

What's the dry ingredient he's adding water to right before the bullion cubes?

 

[Zardnaar]

What's the dry ingredient he's adding water to right before the bullion cubes?

No idea. Recipe might be different to my mother's. It resembles that atrocity. Mince, carrots slop

Didn't ask my mother for here recipe. Its post war food that lasted to the 80s.

Haven't seen it for years.

 

[Dannyalcatraz]

What's the dry ingredient he's adding water to right before the bullion cubes?

I’m thinking it’s some kind of gravy pellet. That would be something like the powdered mixes you’d see for gravy mixes in the USA.

 

[Zardnaar]

I’m thinking it’s some kind of gravy pellet. That would be something like the powdered mixes you’d see for gravy mixes in the USA.

I don't like gravy so yeah.

Wife had something similar when she was young.

We had the Edmunds cook book. Not much selection pre 1990s.

Very little immigration, food was based off British cooking, American fast food didn't arrive until the 70s and only then in the cities.

Small town NZ in 80s your fast food options were fish and chips or Chinese. The cheese was Americanized style and burgers were a bit exotic. No burger bars or anything so usually home made.

Spices were pepper and mustard.

Everything shut at 5pm at the latest, shopping in the weekends was illegal. At one point pubs and bars had to shut by 6pm.

My town of 12000 lacked McDonalds until 1995, KFC until 1991. Your local burger place, Chinese place and fish and chip shop were the same place.

1 hour drive if you wanted KFC, Pizza Hutt was something you saw on TV, Greek or Turkish was a 3 hour drive. Seinfeld went completely over my head.

 

[payn]

My brother started a little friend get togehter he calls "smoke fest". This year I was able to attend. You either bring a smoked meat or a side dish.

The menu was;
Jerk Chicken thighs
Beef ribs
Pork Belly
Leg 'o' lamb (my contribution)

 

[jian]

Been working my way through Eric Kim’s NYT recipes, starting with his most popular (gochujang butter noodles, which are honestly just tteokboki spaghetti).

NYT Gochujang buttered noodles

cooked.wiki

Also tried this easy baguette recipe, which worked pretty well.

 

[payn]

Been working my way through Eric Kim’s NYT recipes, starting with his most popular (gochujang butter noodles, which are honestly just tteokboki spaghetti).

NYT Gochujang buttered noodles

cooked.wiki

Also tried this easy baguette recipe, which worked pretty well.

I’d kill for a real French baguette. Nobody can do them well around here.