Floating Seeds

[Worth1]

I forgot to put in the ingredients the chicken broth and the 6 cups of water.
Plus the 28 oz can of chopped tomatoes.

[Starlight]

Originally Posted by rhines81

I usually slice and sautee because it is faster. If you want to soak it, use about a cup of cider vinegar in a quart bowl and fill with slightly hot water. Let sit for an hour, rinse it off then you can either eat it or chop it up and cook with it.

Cool! Thanks for the info.

Originally Posted by Worth1

You guys are killing me.

There are two types of gumbo.
File gumbo with no okra.
File is the dried sassafras leaves from the sassafras tree.
Okra gumbo with okra.
Both gumbos have a roux.
I personally dont consider gumbo without okra gumbo because gumbo is the African word for okra and the soup made with it.
But what ever.
All gumbos start out with a roux made with oil and flour.
This roux is cooked until a chocolate brown then the holy trinity is added.
The holy trinity is onions peppers and celery.
Of course garlic red pepper and other spices would be involved.
Then you add broth and what ever meat you like.
I personally like only one type of meat in the gumbo.
If I cook a seafood gumbo the cooked shrimp and scallops are added at the serving and not onto the kettle.
This way the gumbo doesn't take on a strong fishy flavor and you dont over cook the shrimp and scallops.
I will add the okra and let it cook at the very last.
To this day people have no idea what I put in my gumbo.

They wouldn't believe it because it doesn't taste like it is in there.

Worth

Sassafras leaves ??? For real? I have Sassafrass trees all over I have been letting grow wild. Maybe I need to learn how to harvest and dry them.

Originally Posted by rhines81

And to think ... now this is a GUMBO thread!

That's Ok by me. If these heavy hitter Okra produce the hundreds and hundreds of pounds of Okra it says it does, I'll be learning to make gumbo and a whole host of other recipes for it.

Worth... Holding out a bowl. Fill me up. You got some garlic bread to go with it?

[Worth1]

Originally Posted by Starlight

Cool! Thanks for the info.



Sassafras leaves ??? For real? I have Sassafrass trees all over I have been letting grow wild. Maybe I need to learn how to harvest and dry them.



That's Ok by me. If these heavy hitter Okra produce the hundreds and hundreds of pounds of Okra it says it does, I'll be learning to make gumbo and a whole host of other recipes for it.

Worth... Holding out a bowl. Fill me up. You got some garlic bread to go with it?

I made this stuff in one of my smaller 16 quart kettles just for the room to work.
It makes about 8 quarts and I am going to can most of it today.

Worth

[Worth1]

Preparing to can gumbo.
A fresh Bay Leaf in each quart jar just cut from the bush.
IMG_2015041043663.jpg

[efisakov]

Aaa..., where is the picture of jars with Gumbo?

[Worth1]

Originally Posted by efisakov

Aaa..., where is the picture of jars with Gumbo?

They are in the pressure canner.
Just as I had the steam venting for the recommended 10 minute venting time the power went out for about 3 minutes.
So I had to start the timer over when the power came back on.
A picture will be posted in about 2 hours.


Worth

[rhines81]

Originally Posted by efisakov

I found Qdoba Mexican Grill that has Mexican gumbo. Is it a good one to start with?

Bourbon Street Bar and Grill, 78 Millpond Pkwy, Monroe, NY 10950 looks like a fantastic place and the reviews are pretty good. Two types of gumbo on the menu (chicken & sausage and seafood gumbo). They even have Poboy's!
It's about 30 minute drive north of Mahwah, NJ.

[efisakov]

Originally Posted by rhines81

Bourbon Street Bar and Grill, 78 Millpond Pkwy, Monroe, NY 10950 looks like a fantastic place and the reviews are pretty good. Two types of gumbo on the menu (chicken & sausage and seafood gumbo). They even have Poboy's!
It's about 30 minute drive north of Mahwah, NJ.

Thanks. Will check it out when in the area.

[Starlight]

Salt... Have your babies popped their heads up yet? After planting mine I had put a piece of plastic over the top of the pots to help keep the soil moist in the heat here. I took it off today as I see some of the sprouts are breaking the surface.

[Worth1]

Here they are, 8 quarts that's 2 gallons of homemade gumbo.
The 4 quarts on the right are extra hot.
Im sure some Cajun would say it isn't gumbo unless it's made in Louisiana.
Worth
IMG_2015041034658.jpg

[AlittleSalt]

Not yet Starlight.

Worth, you're going to make me learn to can yet

[Worth1]

Originally Posted by AlittleSalt

Not yet Starlight.

Worth, you're going to make me learn to can yet

Remember the string of Jalapenos I had strung up.
They are all just about red now.
Red Hot Jalapeno Jelly coming up next.

[Starlight]

Originally Posted by AlittleSalt

Not yet Starlight.

Worth, you're going to make me learn to can yet

Hopefully your babies will start up soon. I would like to know what color your stems end up being too.

I know me too. I can do the prep and the water bath, it's the proper sealing that scares the heck out me.

But, Salt we don't need to learn. Ya know why?

Because , how many folks we got on this thread, we should have enough where Worth can send us all a jar. That we we don't have to worry abotu the work, just enjoy it. Right Worth.

[AlittleSalt]

Originally Posted by Starlight

Hopefully your babies will start up soon. I would like to know what color your stems end up being too.

I know me too. I can do the prep and the water bath, it's the proper sealing that scares the heck out me.

But, Salt we don't need to learn. Ya know why?

Because , how many folks we got on this thread, we should have enough where Worth can send us all a jar. That we we don't have to worry abotu the work, just enjoy it. Right Worth.

I am laughing

[RonnyWil]

Floating seeds in my experience rarely germinate. As for soaking them, I use 1 tsp. salt peter to a quart of warm water. Ever since I started doing this my germination rate has increased and germination time has decreased.

Carolyn, I didn't know there was any other way to eat collards other than cooked with ham hocks and for the tea it's gotta be sweet but have used saccharin my entire life. It's something my mother started since before I was born and before any one in the family developed diabetes.