DeMar Darnell “Deebo” “Big Okra” DeRozan, Future Hall of Famer

iowamcnabb

iowamcnabb

Hall of Famer
#31
#31
HndsmCelt said:
I will let Vinny defend eggplant Parm, but I will not sit still, and have anyone disrespect okra, there is no way to make a good gumbo without okra. In life without gumbo is just as bad as life without jazz.
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that tells you how good Okra is when it’s best use is as a thickening agent :p

To be fair, I made Gumbo once and was out of Okra so I substituted Nickelodeon Slime and it turned out just fine.
 
Vinny Basketballerino

Vinny Basketballerino

Starter
#32
#32
HndsmCelt said:
I will let Vinny defend eggplant Parm, but I will not sit still, and have anyone disrespect okra, there is no way to make a good gumbo without okra. In life without gumbo is just as bad as life without jazz.
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Touche mon frere, touche.

I can lend you a brigage in defense of Okra. We must unite against all food blasphemers. Cajuns <handshake emoji> Italian Americans.
 
HndsmCelt

HndsmCelt

Hall of Famer
#33
#33
iowamcnabb said:
that tells you how good Okra is when it’s best use is as a thickening agent :p

To be fair, I made Gumbo once and was out of Okra so I substituted Nickelodeon Slime and it turned out just fine.
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now you’re just being mean and exposing the limits to your understanding of a good gumbo. The thickening really comes from the roux. Every gumbo begins with oil and flour cook slowly till it browns golden. To make it correctly one should have two nice cool drinks in the process of finishing the roux. Chef Prudom used to refer to it as a two Beer roux. True the okra helps thicken it up a little more, but the roux is where it begins. And the thickening doesn’t end until you add the ground sassafras root AKA File powder until you can almost stand a spoon in the bowl as per Leah Chase of Dookie Chase. But the okra gives it the color, the thickness, and natural sweetness, that helps balance the chili powder, Cajun powder, capricious use of hot sauce.
 
iowamcnabb

iowamcnabb

Hall of Famer
#34
#34
HndsmCelt said:
now you’re just being mean and exposing the limits to your understanding of a good gumbo. The thickening really comes from the roux. Every gumbo begins with oil and flour cook slowly till it browns golden. To make it correctly one should have two nice cool drinks in the process of finishing the roux. Chef Prudom used to refer to it as a two Beer roux. True the okra helps thicken it up a little more, but the roux is where it begins. And the thickening doesn’t end until you add the ground sassafras root AKA File powder until you can almost stand a spoon in the bowl as per Leah Chase of Dookie Chase. But the okra gives it the color, the thickness, and natural sweetness, that helps balance the chili powder, Cajun powder, capricious use of hot sauce.
Click to expand...
I love a good bowl of gumbo, we’ve served it as a special a few times at the restaurant. I don’t dislike okra enough to not enjoy gumbo, just don’t care for it as a stand alone ingredient
 
Vinny Basketballerino

Vinny Basketballerino

Starter
#38
#38
For the record I absolutely love okra especially fried okra with tabasco sauce. And I of course love gumbo. A good gumbo is dare I say, borderline Italian.

Speaking of gumbo type dishes. I'm sure many of you know and love Cioppino, a classic Italian dish. Correction. A classic California Italian dish. Born on the wharfs of San Francisco, it was created when a fisherman who didn't have a good catch that day walked up and down the wharf asking his fellow fisherman to "Chip in, eh?" Hence, Cioppino.

Anyway yeah DeRozan is a future hall of famer.

Have the Kings quietly assembled three potential future HOFers? Food for thought!!

https://en.wikipedia.org/wiki/Cioppino

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