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David M. Bueker

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First, cook a pound of bacon

by David M. Bueker » Mon Feb 18, 2013 2:17 pm

That's the first step in my gumbo recipe.

Most gumbo recipes start with "First, make a roux..."

I use bacon grease for the roux, so I have the delicious first step.

What do you use for a roux when making gumbo? Or do you even make gumbo?
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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Jo Ann Henderson

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Re: First, cook a pound of bacon

by Jo Ann Henderson » Mon Feb 18, 2013 3:07 pm

I use fresh vegetable oil to start my roux. I let the andouille or other smoked sausage impart the smokiness in the end product. Bacon comes with too many flavor additives these days, IMO.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Mike Bowlin

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Re: First, cook a pound of bacon

by Mike Bowlin » Mon Feb 18, 2013 3:34 pm

With you all the way, BACON grease for the starter.
Thanks,
Mike
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Jeff Grossman/NYC

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Re: First, cook a pound of bacon

by Jeff Grossman/NYC » Mon Feb 18, 2013 3:36 pm

I use butter for most of my roux.
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Mark Lipton

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Re: First, cook a pound of bacon

by Mark Lipton » Mon Feb 18, 2013 4:52 pm

Jeff Grossman/NYC wrote:I use butter for most of my roux.


Yup, butter for the roux and, in the case of gumbo, locally made smoked andouille for the smoke.

Mark Lipton
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David M. Bueker

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Re: First, cook a pound of bacon

by David M. Bueker » Mon Feb 18, 2013 5:09 pm

Now that we get bacon from the local farm I am much more confident in using it. Yummy stuff.

Nobody local does Andouille, so I quit using it. What I have been able to get is too greasy, even when I pre-cook/de-grease it.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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Tom Troiano

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Re: First, cook a pound of bacon

by Tom Troiano » Mon Feb 18, 2013 7:52 pm

A have a friend who makes outrageously good fried chicken in bacon fat.

The first step in the recipe is "make 5 lbs. of bacon".
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Doug Surplus

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Re: First, cook a pound of bacon

by Doug Surplus » Tue Feb 19, 2013 1:12 am

I might not make it past the first step. I'd eat all the bacon and forget about what I was making in the first place!
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Salil

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Re: First, cook a pound of bacon

by Salil » Tue Feb 19, 2013 12:31 pm

David M. Bueker wrote:Now that we get bacon from the local farm I am much more confident in using it. Yummy stuff.

Nobody local does Andouille, so I quit using it. What I have been able to get is too greasy, even when I pre-cook/de-grease it.

A couple of the big markets around here have started carrying D'Artagnan's andouille sausage. Dunno if that meets your needs, but I certainly like it.
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Frank Deis

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Re: First, cook a pound of bacon

by Frank Deis » Tue Feb 19, 2013 3:04 pm

I've made gumbo more times this year than previously in my entire life I think -- largely because I have found a Korean produce market that has great okra (I don't think Koreans even eat okra but they seem to really understand good produce). Because of the calories, I have shied away from making the recommended quantity of roux. I tried one version where you mix the flour and oil in the pot and put it in a 250 degree oven for a period of time -- all that stirring is not necessary if the heating is perfectly even. When I have used a roux I make it in skimpy quantities so it doesn't actually thicken the stew. Okra helps with the thickening as does filé gumbo.
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David M. Bueker

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Re: First, cook a pound of bacon

by David M. Bueker » Wed Feb 20, 2013 10:23 pm

Salil wrote:
David M. Bueker wrote:Now that we get bacon from the local farm I am much more confident in using it. Yummy stuff.

Nobody local does Andouille, so I quit using it. What I have been able to get is too greasy, even when I pre-cook/de-grease it.

A couple of the big markets around here have started carrying D'Artagnan's andouille sausage. Dunno if that meets your needs, but I certainly like it.


That is what we used this past weekend. It was the greasiest yet.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.

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