Never have had brains

Heh, read before you leap.

Yeah, yeah.... shoulda been eaten, not had... ;)

Sorry, that one just leapt out.

"What was I supposed to remind you of?"
which I guess is better than "What were
you supposed to remind me of?"

Marginally... ;) With any luck either of those might joggle the
thing out of the deep storage it had gone to reside in... ;)

If one is lucky. I've had some modest failures
thinking that way, never figuring out what I
meant to remember..

That's why luck would be needed... ;)

I wonder how much luck is involved in
the collection of what comes to be known
as history!

==

Leading one to further question the "nutritional guidelines" being promulgated.... :)

Well, yeah. As we've discussed, the age of
real personalized medical analysis, so touted
by the computer gurus, is not upon us yet.

Along with other things touted as just upon the horizon which have yet
to materialize....

Some of them have happened and then been forgotten.
Flying cars. Chocolate digestives.

==

Walker's makes a whole array of shortbreads, including
chocolate-coated ginger cookies, which would be right
up your alley. I'm not aware of Carr's having any
chocolate products at all, but I've not been in Harrod's
or for that matter the UK at all in a few years.

The chocolate iced digestives are something I've bought and enjoyed here
in the states, though not recently... :)

It wouldn't be at all difficult to make or at
least semi-make them yourself.

==

Lea & Perrins is now owned by Heinz as well, but thankfully they
have not messed with the recipe in England or Canada. But the
American versions (there are several new ones) use distilled white vinegar, not malt vinegar and has three times as much sugar and
sodium. I always check the label carefully to make sure I know where mine was made.

I had the opportunity to taste something labeled
"The Original" and have found it not the original,
more or less as you claim (not sure about the
sodium), and an abomination. Any tartness is gone,
so I suspect any actual perking up of flavor is
likely to come from sugars and MSG.

Definitely something to avoid, then....

Abomination, as I said.

==

rather fond of okra but usually have done a roux-based
thickening, with the okra added toward the end, File
powder is okay, but thyme tastes better. I think I've
actually bought file powder only once. Notable also is
that it and okra add a not universally loved texture if
allowed to cook too hard or too long.

So a good reason to cook it gently and not overlong... :) Would you
agree with JW's assessment that Dale's "gumbo-style chicken wings" was inauthentic primarily because of the lack of thickening...?

From what I recall, there was no reason to call it gumbo style.
Cajun-ish-ish maybe. On the other hand, vegetable gumbo
(not a good thing) apparently doesn't have to be thick.

Gumbo z'herbes
categories: celebrity, cajun, stews, main
servings: 8 to 10

1 1/2 lb salt meat or pickled pork (opt)
1 ts salt
1/2 ts cayenne
5 bay leaves
16 c water or chicken stock
4 lb assorted greens, such as collards, mustard
- or turnip greens, spinach, chard, and kale
- trimmed, washed, and dried
2 Tb vegetable oil
2 c chopped onions
1 c chopped bell peppers
1 c chopped celery
1/2 ts dried thyme
1/2 ts dried oregano
1/2 ts dried basil
1/4 c chopped fresh parsley leaves

Put the meat in a large deep pot with the salt, cayenne,
and bay leaves and water. Bring to a boil over medium-high
heat and cook 30 min. With a slotted spoon, remove the
meat and chop it. Set aside.

Reduce the heat to medium and add the greens, a handful at
a time, and blanch until they are wilted. Drain, reserving
the liquid. Coarsely chop the greens. Set aside.

Dry the pot, heat the oil in it over medium heat, and add
the onions, bell peppers, and celery. Cook, stirring often,
until the vegetables are wilted and golden, about 10 min.
Add the meat, greens, reserved liquid, thyme, oregano,
basil, and parsley. Bring to a gentle boil and simmer
for 1 1/2 hr. Remove the bay leaves. If not using meat,
add 4 tablespoons butter to the pot just before removing
from the heat. Serve in deep soup bowls.

after Emeril
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Quoting Michael Loo to Nancy Backus on 06-18-19 06:32 <=-

Never have had brains

Heh, read before you leap.

Yeah, yeah.... shoulda been eaten, not had... ;)

Sorry, that one just leapt out.

It's ok.... Hadn't leapt out at me until you quoted it.... (G)

"What was I supposed to remind you of?"
which I guess is better than "What were
you supposed to remind me of?"

Marginally... ;) With any luck either of those might joggle the
thing out of the deep storage it had gone to reside in... ;)

If one is lucky. I've had some modest failures
thinking that way, never figuring out what I
meant to remember..

That's why luck would be needed... ;)

I wonder how much luck is involved in
the collection of what comes to be known
as history!

Historians are supposed to be better at remembering things....?? And/or
at documenting at the moment...?

==

Leading one to further question the "nutritional guidelines" being promulgated.... :)

Well, yeah. As we've discussed, the age of
real personalized medical analysis, so touted
by the computer gurus, is not upon us yet.

Along with other things touted as just upon the horizon which have yet
to materialize....

Some of them have happened and then been forgotten.
Flying cars. Chocolate digestives.

Were the flying cars a sort of early aeroplane....?

==

Walker's makes a whole array of shortbreads, including
chocolate-coated ginger cookies, which would be right
up your alley. I'm not aware of Carr's having any
chocolate products at all, but I've not been in Harrod's
or for that matter the UK at all in a few years.

The chocolate iced digestives are something I've bought and enjoyed here
in the states, though not recently... :)

It wouldn't be at all difficult to make or at
least semi-make them yourself.

True... I'm going to try to remember to look a little harder to see if
they are still available anywhere locally....

rather fond of okra but usually have done a roux-based
thickening, with the okra added toward the end, File
powder is okay, but thyme tastes better. I think I've
actually bought file powder only once. Notable also is
that it and okra add a not universally loved texture if
allowed to cook too hard or too long.

So a good reason to cook it gently and not overlong... :) Would you
agree with JW's assessment that Dale's "gumbo-style chicken wings" was inauthentic primarily because of the lack of thickening...?

From what I recall, there was no reason to call it gumbo style. Cajun-ish-ish maybe. On the other hand, vegetable gumbo
(not a good thing) apparently doesn't have to be thick.

OK... :)

ttyl neb

... Apparently, "Now More Cashews!" is code for "Now Only Two Pecans!"

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