grannys gone and done it

[Watermelon123]

I dont cook

 

[campingshaws]

When I make gumbo I cook the roux for 45 minutes in cast iron, stirring continuously. Chop EVERYTHING fresh.

Same for jambalaya.

And I don't use Tony's, or any other premade junk. I use my nose and my tastebuds. I don't measure anything ever. I cook with my heart and my guts.

You wanna know the secret ingredient?

Angst.

If you cook with love everything turns out too soft. The angst adds contrast, resistance, the good stuff.

 

[Watermelon123]

crikets

Pick your poison:

 

[campingshaws]

Ha, sorry. I got worked up.

 

[LocalYokel]

When I make gumbo I cook the roux for 45 minutes in cast iron, stirring continuously. Chop EVERYTHING fresh.

Same for jambalaya.

And I don't use Tony's, or any other premade junk. I use my nose and my tastebuds. I don't measure anything ever. I cook with my heart and my guts.

You wanna know the secret ingredient?

Angst.

If you cook with love everything turns out too soft. The angst adds contrast, resistance, the good stuff.

How my Grams taught me
throw out the measurin cup, if ya even got one
I love cast iron, Lookin for a good ol griswald right now

I may need to make a roadtrip, been awhile since I had REAL Cajun

 

[Watermelon123]

When I make gumbo I cook the roux for 45 minutes in cast iron, stirring continuously. Chop EVERYTHING fresh.

Same for jambalaya.

And I don't use Tony's, or any other premade junk. I use my nose and my tastebuds. I don't measure anything ever. I cook with my heart and my guts.

You wanna know the secret ingredient?

Angst.

If you cook with love everything turns out too soft. The angst adds contrast, resistance, the good stuff.

Hope somone is writing this down...

 

[LocalYokel]

Pick your poison:

I can get some a those local
Seriously
and scorpions and all kinds

 

[LocalYokel]

Ha, sorry. I got worked up.

It's ok
I like it!

 

[Tippylou]

When I make gumbo I cook the roux for 45 minutes in cast iron, stirring continuously. Chop EVERYTHING fresh.

Same for jambalaya.

And I don't use Tony's, or any other premade junk. I use my nose and my tastebuds. I don't measure anything ever. I cook with my heart and my guts.

You wanna know the secret ingredient?

Angst.

If you cook with love everything turns out too soft. The angst adds contrast, resistance, the good stuff.

 

[LocalYokel]

Well hell
the wife wants some love
Be back in 45
Maybe