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Old 11-07-2017, 11:09 PM   #1
Master Chef
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Join Date: Jan 2017
Location: Dallas
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Never heard of him, but I do like his style...

Chef Isaac Toups, of Toups Meatery in Nawlins. I like his cooking style, and he makes his chicken and sausage gumbo the same way I do, although I also add my homemade tasso, just because I made it just for gumbo.

I have been the guy with the perpetually stirring wisk making a dark roux, many times.


“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
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Old 11-08-2017, 07:18 PM   #2
Chef Extraordinaire
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Location: Boston and Cape Cod
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He was one of the favorite Top Chef contestants
Less is not more. More is more and more is fabulous.
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Old 11-09-2017, 08:26 AM   #3
Executive Chef
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Yep, he was pretty cool on Top Chef. He's got a great personality and apparently cooks very well too.
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Old 11-09-2017, 10:02 AM   #4
Sous Chef
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Location: Cartersville, GA
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Love Gumbo -...any meat, I do like Okra in mine. I also use Alton Brown's method of making a roux in the oven and it is very easy. 350F stir every 20 minutes until you get the color you want. ATK also uses a method of toasting the flour dry and then adding to the oil. I have not tried that one.
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Old 11-10-2017, 11:13 AM   #5
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I could go for a bowl of that right about now!

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