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[video:youtube]eK4umRMJlrs[/video]


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Nice. Whatever happened to that guy? I used to like to watch his show.


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he passed on several years back.


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He looked pretty old when that video was done...not sure of the year. I loved watching.


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I think he was preserved in a vat of roux


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i saw him at the base theater at keesler afb when i was in tech school in 81. he did a funny show and then came down and hung out with all of us for a while. i had never heard of him until that day but went because it was something to do. he was a nice, down to earth guy. several years later he had a cooking show on tv and it was pretty good. his big line was "I garr un tee". that and everything he made started with a roux.


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his manner of speech was a riot


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I wouldn't use olive oil.

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Originally Posted by mathman
I wouldn't use olive oil.

noticed that, also...never heard of it...probably wasn't EVOO, this was back in the days when EVOO was not a designer ingredient, was expensive, and honestly, I think it is seldom used by the Italians. I bet this recipe comes out fine with the household variety OO...easy enough to give it a try.


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I wouldn't use any olive oil to make gumbo roux.

No need to give it a try, it's been done around here, and I recommend against.

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I'm gonna' use 30W motor oil and margarine in honor of both y'all! laugh


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i'm sure you meant to say motor 'ole'

regardless, i'm gonna try olive 'ole' and see how it turns out

Last edited by sse; 08/29/15.

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HA!

I will say that equal parts butter and (olive) oil do prevent the butter from burning, which it will normally do unless clarified.

But then all you Michelin star chefs know that!! grin


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which is why you should switch to oleo


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Quote
Michelin star chefs

dunno what dat is


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Originally Posted by sse
Quote
Michelin star chefs

dunno what dat is


Chefs who drive on Michelin tires. wink


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k, weird...but how you knew i run Michelin tires escapes me


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kitchen drones


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When he used a lot of onions, he'd always wipe his nose with his kitchen towel and say "his nose was gettin' athletic!

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Originally Posted by sse
regardless, i'm gonna try olive 'ole' and see how it turns out


If you just have to do it, then use the lightest stuff you can find.

Olive oil adds a twang that just doesn't belong in the taste of gumbo.

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