Comments on: Adios, 2009, Hola 2010

By: Theresa

Theresa — Fri, 05 Feb 2010 17:43:09 +0000

We ARE going to come and visit. Hopefully after the weather warms up and y’all have some spare (ha ha) time. (Of course, also have to keep eye on how Meow is doing.) Can’t wait to come and take pictures of everything.

By: armchairoutfitter

armchairoutfitter — Fri, 05 Feb 2010 06:13:34 +0000

Well, it’s like this. Farmed shrimp are raised by the thousands in very high densities. They eat, of course, and they also do what every animal does after digesting its food. As a local shrimper said, “Shrimp taste like whatever they swim in. Ours taste like the ocean.” I’ll leave it to your imagination as to what the other ones taste like. I’d recommend letting me bring you 5 or 10 pounds the next time I come up there, or here’s a radical idea, come down and get some at the source. The boats put in about 5 miles from the house. We’ll leave the light on for you.

By: Theresa

Theresa — Wed, 03 Feb 2010 18:22:16 +0000

How about shrimp? He likes that. I know that our grocery store shrimp can’t even compare to what you get, but it’s all we have. Think that would work???

By: armchairoutfitter

armchairoutfitter — Mon, 01 Feb 2010 21:33:42 +0000

I suppose you could use chicken and pork sausage in a pinch, but the game meats really do add a lot to the flavor and keep the dish from being heavy or fatty.

By: Thereas

Thereas — Mon, 01 Feb 2010 20:20:14 +0000

“Any wild game will do…” Ah, therein lies the problem!!! No wild game in Medon. That’s a shame, too, because the household male absolutely loves any kind of gumbo.

By: armchairoutfitter

armchairoutfitter — Sun, 31 Jan 2010 10:07:48 +0000

That gumbo reference was what we ink-stained scribes like to call a metaphor, but I literally do make a killer gumbo. The recipe largely consists of what’s left in the freezer: duck, pheasant, oysters, sausage . . . is this fish? This looks like fish; put it in. It’s more of a technique than a recipe, but if you can make a roux you can make it, and anyone can make a roux. I’ll try to approximate a recipe, but if you want to substitute, any wild game will do.

By: Thereas

Thereas — Fri, 29 Jan 2010 22:06:02 +0000

Can’t wait to see your gumbo recipe. Waiting patiently for more recipes from Wendy, too.