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Old 11-20-2018, 01:55 PM   #81
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When to lunch buffet the other day. Fancy restaurant. They served split pea soup with barely cooked inside. I have never heard of such thing. Am I wrong? By the time it was set out looked more like a porridge not soup.
The reason I mentioned this because split pea soup mentioned above.
I add pre cooked barley last minute as Im serving so it doesnt absorb al the liquid. Doesnt add much for flavor, but kinda gives ya that little surprise texture when you're least expecting it. Like a pleasant surprise. My wife also used to throw some cubed jarlsburg (sp) cheese in at the end, once again, for that little surprise . It was the kinda thing that didnt quite work, but in some bizarre way it kinda did too.
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Old 11-20-2018, 05:01 PM   #82
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I add pre cooked barley last minute as Im serving so it doesnt absorb al the liquid. Doesnt add much for flavor, but kinda gives ya that little surprise texture when you're least expecting it. Like a pleasant surprise. My wife also used to throw some cubed jarlsburg (sp) cheese in at the end, once again, for that little surprise . It was the kinda thing that didnt quite work, but in some bizarre way it kinda did too.
I can understand cooking barely separately and then adding to a plate individually, but to cook it together is just not right. Especially in a fancy restaurant.
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Old 11-20-2018, 10:14 PM   #83
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Oh man oven roasted pot of gumbo. I nailed it! But I left out the rice to add as needed at serving and I added black beans as a filler. It’s my lunch at work.
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Old 11-20-2018, 10:20 PM   #84
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Oh man oven roasted pot of gumbo. I nailed it! But I left out the rice to add as needed at serving and I added black beans as a filler. It’s my lunch at work.
I’d be very interested to know how you made this gumbo, Kevin! Do you make the roux in the oven as well? Always looking for “new” methods/techniques.
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Old 11-20-2018, 11:24 PM   #85
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Oh man oven roasted pot of gumbo. I nailed it! But I left out the rice to add as needed at serving and I added black beans as a filler. Its my lunch at work.
Always add the rice to gumbo at serving.

As for black beans... not cajun, but if you like it, go for it.

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Old 11-20-2018, 11:27 PM   #86
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Id be very interested to know how you made this gumbo, Kevin! Do you make the roux in the oven as well? Always looking for new methods/techniques.
I tried doing a roux in the oven once. It took hours to get to a dark brown (chocolate roux). I can do it in 20 minutes on the stovetop in a cast iron pan. Yeah, you have to stir constantly for 20 minutes, but have a glass of wine handy while you stir, and it's not that bad.

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Old 11-22-2018, 10:08 AM   #87
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So I wrote that just after eating it and it was really yummy, but I may have jumped the gun and mock gumbo may be a better name.

Heavy Dutch oven I roasted sausage and left over turkey wings( I know not chicken) in with diced onion and garlic cloves. I added red chilli flakes, oregano, rosemary and celery seed. Tossing after a half hourish.

After everything was browned and delicious I pulled out meat to rest and slice/tear up.

I added box of chicken stock, can of herbed tomatoes, garlic powder, black pepper.

I had some leftover turnip and carrots I had to use so diced them up and added a can of black beans. Instead of a roux I added a can of Campbell tomato soup to thicken it up. If I had have made a roux I think I would have after the meat was pulled out.

So delicious but not actually a gumbo.
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Old 12-05-2018, 09:46 PM   #88
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Mmmm, I made a must go slow cooker had a bit of leftover tacos, chilli, coined carrots, chopped onions, box of broth, can of tomatoes, can of black beans all in the slow cooker.

Oh man it turned out so good

This week homemade chicken broth, carrots, corn, onion, can of chick peas keeping the slow cooker busy.

Hope everyone else is treating themselves to nice cozy soups
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