Food Discussion : What's One Dish You Love to Cook or Prepare?

Blackbird

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I love how the trinity smells when you cook it. When I make gumbo, I feel extra special connected with my gran mamere. It is like she is there to guide me in making it. Sometimes I hear instructions like, "Ya kno ya need ta add a lil mo wine to dat, now" or "Put some mo thyme in dat."

I just go with the flow and connectivity of over a century worth of knowledge. Sometimes I might make a shrimp stock to put in it, depending on the mood. I am allergic to seafood so often I won't go that way. I do it if I am making it for others and want a truly authentic experience for them.
 

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Omowale Jabali

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I gotta say Gumbo as well, second is red beans and rice with Louisiana hot links. And for the record, I do use okra in my gumbo, seafood or chicken.
 

Omowale Jabali

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I gotta say Gumbo as well, second is red beans and rice with Louisiana hot links. And for the record, I do use okra in my gumbo, seafood or chicken.
Third, is BBQ chicken or chicken links. I love to make my own sauce.
 

Omowale Jabali

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I gotta say Gumbo as well, second is red beans and rice with Louisiana hot links. And for the record, I do use okra in my gumbo, seafood or chicken.
This is what I'm talking bout..,

  • Seasonings. Tips and seasoning ingredients from the native Indians, and Caribbean and African cooks helped give birth to Creole cooking. Africans introduced okra; the Spanish, spices and red peppers; the Germans, black pepper and mustard; the Irish, potatoes. In addition, file powder came from the Choctaw Indians; allspice and peppers from the West Indians; and garlic and tomatoes from the Italians.
 

butterfly#1

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This is what I'm talking bout..,

  • Seasonings. Tips and seasoning ingredients from the native Indians, and Caribbean and African cooks helped give birth to Creole cooking. Africans introduced okra; the Spanish, spices and red peppers; the Germans, black pepper and mustard; the Irish, potatoes. In addition, file powder came from the Choctaw Indians; allspice and peppers from the West Indians; and garlic and tomatoes from the Italians.
Thanks for the lesson Omowale. Its so interesting to know where our spices and foods originated. I love me some okra ... anytime, anywhere!
 

Blackbird

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I gotta say Gumbo as well, second is red beans and rice with Louisiana hot links. And for the record, I do use okra in my gumbo, seafood or chicken.
Yeah nonc, I got to have okra in my gumbo regardless if seafood or chicken also. I generally "sweep da kitchen" and make gumbo with everything in it. I don't separate chicken and sausage from seafood and okra.
 

Blackbird

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Third, is BBQ chicken or chicken links. I love to make my own sauce.
I love to do bbq. I use pecan with hickory for my chicken or mesquite and red oak. My dad, brothers and I have an ongoing BBQ pit masters competition. I am at a disadvantage because I don't have one of those good big pits but I still put in work.

I want to start a bbq joint. Vegas don't have any good bbq and I would sell Natchitoches meatpies as a tapas too. Ever had tamales from Zwolle?
 

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