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nope:wah:

Carolly;809069 wrote: Sis you really surprise me babe.........over here its eaten all the time and is totally delicious.....you have it as a roast.....do you eat any lamb over there at all???Also somebody told me you dont eat sausages over there ...........is that right?????


Some people over here probably eat lamb but not around here.

The sausage we eat is pork sausage it comes in a roll, you slice it into patties and fry it like frying a hamburger. If we cook a roast it's always a beef roast, but the big thing here in Virginia is ham, our state is famous for it's ham.

OOOOOOOOOOOO THINK I GOT THE 13,000 POST

kayleneaussie;809085 wrote: OOOOOOOOOOOO THINK I GOT THE 13,000 POST


Yes you did!!!so you can stop shouting now:guitarist:wah: congrats:D

brb got to give Shayden his bottle.

Hope you tell your stupid in laws that I said that JACOB LOOKS LIKE YOUUUUUUUUUUUUUUUUUUU

kazalala;809077 wrote: I like cows Carol :wah: anyway its got words on as well you know... try reading for a change:rolleyes::D

kazalala;809090 wrote: Yes you did!!!so you can stop shouting now:guitarist:wah: congrats:D


BUT KAZ I AM JUST SO EXCITED:yh_party:yh_party:yh_party

See THE TARTS got 13000 post:-5:mad:oh well...............nice one babe you deserve it;):p

kayleneaussie;809092 wrote: Hope you tell your stupid in laws that I said that JACOB LOOKS LIKE YOUUUUUUUUUUUUUUUUUUU


Thank you Kay,:wah::wah: I'll make sure I do that.:wah::wah:

Hope6;809084 wrote: Some people over here probably eat lamb but not around here.

The sausage we eat is pork sausage it comes in a roll, you slice it into patties and fry it like frying a hamburger. If we cook a roast it's always a beef roast, but the big thing here in Virginia is ham, our state is famous for it's ham.:)Wow Im so surprised I really am babe.we eat anyfing over here:wah:......our roasts are.......lamb......beef....pork and chicken.Interesting to read all this...........where Kay comes from its full of bleedin sheep and is there main meat.Im getting hungry again now lol but after such a big lunch I wont be eating tonight;)

A roasted leg of lamb.........

Carolly;809102 wrote: Wow Im so surprised I really am babe.we eat anyfing over here:wah:......our roasts are.......lamb......beef....pork and chicken.Interesting to read all this...........where Kay comes from its full of bleedin sheep and is there main meat.Im getting hungry again now lol but after such a big lunch I wont be eating tonight;)


now sheep is something else i've never eaten.:wah:

Our meats are mostly beef,( we eat a lot of steaks and hamburgers), pork, and chicken (you know us southern folks have got to have our fried chicken):wah::wah:

kayleneaussie;809075 wrote:



How come your back Petal?I aint back lol;)

Hope6;809110 wrote: now sheep is something else i've never eaten.:wah:

Our meats are mostly beef,( we eat a lot of steaks and hamburgers), pork, and chicken (you know us southern folks have got to have our fried chicken):wah::wah::wah:Actually my Chris went into a shop today for some to eat and they had sold out and thats why we ended up going for an Indian Meal.......do you eat much fish there and have you heard of Gumbo???

We dont eat meat on good Friday. Is it the same over there Carol???????????????

Carolly;809115 wrote: :wah:Actually my Chris went into a shop today for some to eat and they had sold out and thats why we ended up going for an Indian Meal.......do you eat much fish there and have you heard of Gumbo???


yes, now there's a lot of fish eaten over here too, the way i usually eat it is battered and fried too like chicken, but people eat it all kinds of ways, i have heard of Gumbo but have never tried it.

kay carol had to pop out and asked me to hold the fort.we arnt supposed to eat meat on any friday due to religeous reasons,but most of us do.even on good friday providing we havnt overdone the choc eggs of course!.for most who dont uphold religeous customs,all things are eaten in vast quantities at easter and xmas .and most other times too to be honest lol

Carol What is Gumbo

oooooooooooooooooooooooo Chris you naughty boy...no meat on Good Friday...smack smack on ya bum

We dont get our eggs Till Sunday

hi hope ,i have eaten cajun food for years .we have a resteraunt here called old orleons and it is an old steamboat and i had alligator!tasted like the proverbial chicken to me!dont fancy cat fish tho!mind you as cockneys carol and i were brought up on what many consider to be the most vile of foods ,,,jellied eels!!mmmmmm

Hi Chris ! You've been allowed to 'play' then ? :wah::wah:

G#Gill;809170 wrote: Hi Chris ! You've been allowed to 'play' then ? :wah::wah:
hi gill yep ime on here but she keeps coming back to watch over my shoulder!!grrrrr...was going karioke later but she wants to see something on tv and dosnt trust my video recorder.

hoxtonchris;809167 wrote: hi hope ,i have eaten cajun food for years .we have a resteraunt here called old orleons and it is an old steamboat and i had alligator!tasted like the proverbial chicken to me!dont fancy cat fish tho!mind you as cockneys carol and i were brought up on what many consider to be the most vile of foods ,,,jellied eels!!mmmmmm


Hi Chris!

Wow now i've never eaten alligator either!

I don't like catfish either they taste like mud because they spend so much time on the bottom of the river or pond or whatever they're in.:wah::wah:

I haven't eaten much cajon food either we're just steak, ham and fried chicken people up here in Virginia i guess:wah:

Although a lot of mexican resteraunts and chinese places have popped up recently.

CHRIS WHAT IS GUMBO:-5:-5:-5

Hope6;809178 wrote: Hi Chris!

Wow now i've never eaten alligator either!

I don't like catfish either they taste like mud because they spend so much time on the bottom of the river or pond or whatever they're in.:wah::wah:

I haven't eaten much cajon food either we're just steak, ham and fried chicken people up here in Virginia i guess:wah:

Although a lot of mexican resteraunts and chinese places have popped up recently.
we over here seem to think that in southern states of america its all grits vittles (whatever they are)craw fish soup and other red kneck fare.carol dose all my meals and likes to keep me well with jewish foods ,locksion soup,canadle soup,hot lutckers,smoked salmon beigals,and of course leg of lamb lol

Gumbo is delish. Shrimp gumbo made with peppers, onion, tomatoes, everything and rice too. I can list the ingrediants if you want to try and make it. You can also do it in the crockpot, but add the shrimp last.

kayleneaussie;809184 wrote: CHRIS WHAT IS GUMBO:-5:-5:-5 as far i know gumbo is a form of fish soup or stew,i will verify when i have looked it up.i do know how ever it appears in a carpenters son under the sentence "crawfish pie and billy gumbo

So am I geting it right that its like a seafood stew??????????

hoxtonchris;809186 wrote: we over here seem to think that in southern states of america its all grits vittles (whatever they are)craw fish soup and other red kneck fare.carol dose all my meals and likes to keep me well with jewish foods ,locksion soup,canadle soup,hot lutckers,smoked salmon beigals,and of course leg of lamb lol


:wah::wah: vittles is just southern slang for food in general.:wah::wah:

all i can say is ewww! i hate grits, have never had craw fish soup.

but then again i'm not a redneck so maybe that's the difference.:wah::wah:

Yes and the recipe I have calls for shrimp. You can make it spicy if you like.

ok I am off now. Tell Carol Chris I will be back on 9am my time ok.

Shayden and Latesha have visits with their family today for easter, although dont know about Shayden as he is so sick he will probably come back. So have to bath them, dress them in their best clothes and pack their nappy bags. I hav e bought eggs for all the families cost me a bloody fortune:(

Catcha all later:D

Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.

The dish is very common in Louisiana among Creoles, Southeast Texas, southern Mississippi and Alabama, and the Lowcountry around Charleston, South Carolina, and near Brunswick, Georgia. It is eaten year-round, but is usually prepared during the colder months.

The stock is always as rich as possible, made with whatever complements the type of gumbo (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.).

A typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork. Poultry used is typically chicken, duck, or quail. Local shellfish such as the freshwater crawfish and crab and shrimp from the Gulf of Mexico are frequently used. Tasso and andouille provide a smoky flavor to the dish.

Gumbos can be broadly divided between the use of okra as a thickener, and recipes using filé powder in that role. Roux may be added to either, and nowadays it is quite common for roux to be the sole thickening agent itself. Mixing okra and filé is uncommon in Louisiana.

Another division in types of gumbo is between Creole and Cajun styles. Creole gumbos generally use a lighter (but still medium-brown) roux and may include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes.

Contents

1 History

2 Okra, filé powder, and roux

3 Typical combinations

4 Rice

5 Gumbo z'herbes

6 References

[ History

Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century. French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists.[1][2][3]

The first written references to gumbo appear in the early 1800s. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux.[4].

[edit] Okra, filé powder, and roux

Roux-less gumbo with okra.Gumbos can be broadly divided into three categories: those thickened with okra, those thickened with filé powder, and those thickened exclusively with roux. Modern recipes of both okra and filé categories generally call for a dark roux that provides additional thickening and flavoring. Okra and filé powder are, at least historically, not used together in the same dish. You may, however, see a lighter roux combined with roped (sautéed plain to remove the 'stringy' effect) okra and topped with filé after cooking for the sweet flavor.

qsducks;809195 wrote: Yes and the recipe I have calls for shrimp. You can make it spicy if you like.


Sounds yummy Ducks:)

hope that does the trick lol

hoxtonchris;809202 wrote: Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.

The dish is very common in Louisiana among Creoles, Southeast Texas, southern Mississippi and Alabama, and the Lowcountry around Charleston, South Carolina, and near Brunswick, Georgia. It is eaten year-round, but is usually prepared during the colder months.

The stock is always as rich as possible, made with whatever complements the type of gumbo (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.).

A typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork. Poultry used is typically chicken, duck, or quail. Local shellfish such as the freshwater crawfish and crab and shrimp from the Gulf of Mexico are frequently used. Tasso and andouille provide a smoky flavor to the dish.

Gumbos can be broadly divided between the use of okra as a thickener, and recipes using filé powder in that role. Roux may be added to either, and nowadays it is quite common for roux to be the sole thickening agent itself. Mixing okra and filé is uncommon in Louisiana.

Another division in types of gumbo is between Creole and Cajun styles. Creole gumbos generally use a lighter (but still medium-brown) roux and may include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes.

Contents

1 History

2 Okra, filé powder, and roux

3 Typical combinations

4 Rice

5 Gumbo z'herbes

6 References

[ History

Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century. French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists.[1][2][3]

The first written references to gumbo appear in the early 1800s. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux.[4].

[edit] Okra, filé powder, and roux

Roux-less gumbo with okra.Gumbos can be broadly divided into three categories: those thickened with okra, those thickened with filé powder, and those thickened exclusively with roux. Modern recipes of both okra and filé categories generally call for a dark roux that provides additional thickening and flavoring. Okra and filé powder are, at least historically, not used together in the same dish. You may, however, see a lighter roux combined with roped (sautéed plain to remove the 'stringy' effect) okra and topped with filé after cooking for the sweet flavor.


Crikey Chris I have been up all night and ya expect me to read all that:-5:-5:-5

Chris, I take it you didn't look that up in The Joy of Cooking?:wah:

kayleneaussie;809200 wrote: ok I am off now. Tell Carol Chris I will be back on 9am my time ok.

Shayden and Latesha have visits with their family today for easter, although dont know about Shayden as he is so sick he will probably come back. So have to bath them, dress them in their best clothes and pack their nappy bags. I hav e bought eggs for all the families cost me a bloody fortune:(

Catcha all later:D happy easter to you all from carol and myself hope little one better soon

I mean't Kay, sorry Chris.

qsducks;809206 wrote: Chris, I take it you didn't look that up in The Joy of Cooking?:wah:
no mate confess to a google:D

hoxtonchris;809207 wrote: happy easter to you all from carol and myself hope little one better soon


Thanks Chris and Petal, hope you both have a wonderful Easter:-4

I was gonna say......................Just don't let Emeril Lagasee cook it, you will probably end up using 50 ingrediants, lol.

qsducks;809211 wrote: I was gonna say......................Just don't let Emeril Lagasee cook it, you will probably end up using 50 ingrediants, lol.
who?????

whoops, the foodnetwork.com channel dude who loves to use every ingrediant he can think of to make whatever. Probably uses 20 to make a simple grilled cheese:wah: My hubby always says, jeeze, you will die overnight if you use the stuff he makes food with.

qsducks;809215 wrote: whoops, the foodnetwork.com channel dude who loves to use every ingrediant he can think of to make whatever. Probably uses 20 to make a simple grilled cheese:wah: My hubby always says, jeeze, you will die overnight if you use the stuff he makes food with.
we have a few like that over here,in fact most of the programmes seem to be about cookery nowdays,,,,and its a load of snobbery,i recall going to a posh function,french chefs were used ,i dont eat anything containing alcahol even tho its destroyed in cooking,i asked for my posh meal minus the sauces,it came up bland meat and 2 veg!! rip off!!

Oh I know. Can't they make something simple with just a few ingrediants. No, of course they go and make it all fancy with a load of ingrediants that cost a fortune and they use way too much salt. I never add salt to my dishes, there is enough in there. Sorry your meal stunk.

ok here comes carol frothing at the mouth as its her turn on the pc ,ill say gnite to you all and as her turn will last till xmas happy easter,;):-5

Happy Easter to you to Chris and I hope you have a better meal than the last one.:wah:

ok i gotta go now, so goodnight my friends. Sleep well and sweet dreams:-4:-4:-4