Simple, basic, straightforward, not rushed. Used to live down on the Gulf Coast and boy do I miss southern cooking! Thank you so much for this channel. Just discovered you and I will be watching every video. I feel more relaxed just watching. This is how cooking should be. Thanks again!
Lots of love went in that pot of stew! I’m making this it’s been a long time since made a stew! Thank you so much and glad you back. This south Louisiana bayou girl gives a regular folks food approval! This is real cooking in my book. Be blessed and hope you’ll have a great week!
What hot summer it’s been. Folks down here facing a hurricane watch. We been there before you just prepare and deal with it one situation at a time. I was off to the store to get ingredients but had change of plans preparing for the situation at hand! They saying a category 2. Gone B all right I know it!
I was just looking at that. It's coming in waaaaaaay southwest corner of the gulf. Yawl button down them hatches........... looks like it's going to dump some badly needed rain on us here in the valley Friday.
@@regularfolksfood Houma Louisiana gone B alright! I pray you’ll get the wet you need and we get the dry we need! Know this on my watch no one goes hungry cause I make sure! I love making sure everyone is going to be okay! We have shrimp, oysters, and lots of crawfish tails in freezer! Yes we closing down the hatches! I’m sure rain coming your way!
I have scorched a couple of batches in the past trying this, and was never able to get to that rich chocolate color. As a Yankee, I thought I'd never be able to make a Classic Southern Roux. By keeping your camera on the pot, I was able to follow the progression of the color changes. Adding more oil, if necessary, seems obvious now, but I didn't do it. I am now armed to try this again. You added just onions to that nice chocolate roux. Would the classic "Trinity" be appropriate here, or do you think the meatballs and their flavor is enough? Many thanks!
You can use the trinity if you want to, It's your stew. Id fine dice it. This roux gravy is supposed to be smooth, as long as the celery and bells break down, would be fine. I've had more questions about roux than just about anything. Once you figure out who flour behaves frying in oil it all makes sense and gets so easy.
Nicely done sir!
I prefer a darker roux, even for gumbo. This looks delicious man.
It takes talent and practice to make a roux that dark, seems you have both. Those meatballs look grand! Rootboy Approved! 🍺🍺🍺🍺🍺
Simple, basic, straightforward, not rushed. Used to live down on the Gulf Coast and boy do I miss southern cooking! Thank you so much for this channel. Just discovered you and I will be watching every video. I feel more relaxed just watching. This is how cooking should be. Thanks again!
Well welcome along my friend. Cooking is supposed to be chill, relaxing, enjoyable................. always be that way around these parts.
Lots of love went in that pot of stew! I’m making this it’s been a long time since made a stew! Thank you so much and glad you back. This south Louisiana bayou girl gives a regular folks food approval! This is real cooking in my book. Be blessed and hope you’ll have a great week!
You too. Perhaps its cooling off a bit around those parts.
What hot summer it’s been. Folks down here facing a hurricane watch. We been there before you just prepare and deal with it one situation at a time. I was off to the store to get ingredients but had change of plans preparing for the situation at hand! They saying a category 2. Gone B all right I know it!
I was just looking at that. It's coming in waaaaaaay southwest corner of the gulf. Yawl button down them hatches........... looks like it's going to dump some badly needed rain on us here in the valley Friday.
@@regularfolksfood Houma Louisiana gone B alright! I pray you’ll get the wet you need and we get the dry we need! Know this on my watch no one goes hungry cause I make sure! I love making sure everyone is going to be okay! We have shrimp, oysters, and lots of crawfish tails in freezer! Yes we closing down the hatches! I’m sure rain coming your way!
Looks delicious. I want to make this tomorrow.
This is tasting great, thanks!
I have scorched a couple of batches in the past trying this, and was never able to get to that rich chocolate color. As a Yankee, I thought I'd never be able to make a Classic Southern Roux. By keeping your camera on the pot, I was able to follow the progression of the color changes. Adding more oil, if necessary, seems obvious now, but I didn't do it. I am now armed to try this again. You added just onions to that nice chocolate roux. Would the classic "Trinity" be appropriate here, or do you think the meatballs and their flavor is enough? Many thanks!
You can use the trinity if you want to, It's your stew. Id fine dice it. This roux gravy is supposed to be smooth, as long as the celery and bells break down, would be fine. I've had more questions about roux than just about anything. Once you figure out who flour behaves frying in oil it all makes sense and gets so easy.
This is pretty much identical to buddy from Ville Platte's recipe. It's amazing, and it's that daredevil dark roux that makes the difference.
You talking about Harley Fontenot?
Sir, you are a COOK.