What are you eating?

[Luke]

Check it out:

http://tipthepizzaguy.com/

I'm usually a heavy tipper, but I think a $3.00 minimum rule is b.s. If I order a $9.00 pizza I don't see the logic of giving a 30% tip. That's ludicrous. Plus half the main pizza chains (which I avoid) will say, "Oh, that three dollar delivery charge doesn't go to the driver", which is nonsense.

And I don't believe the tip should be a percentage of the cost at all when it comes to delivery (to a point). If the person delivers one or five pizzas, he's not doing anything special by delivering more pizzas as he had to make the trip anyway.

Now if it is raining, a holiday, or I get my pizza super hot and early, I will tip from anywhere from a Lincoln to a Jackson, but pizza delivered a minute late will get you two bucks. And half the time the driver would prefer a bong hit over a tip, so there is that too.

[indecks]

Making my gumbo tonite. To eat? No. Not at all. To save for tomorrow when we're camping, because soup/stews are ALWAYS better the next day!

[Luke]

Making my gumbo tonite.

What's in it? And more importantly, what kind of roux are you making?

[Stark]

Making my gumbo tonite.

What's in it? And more importantly, what kind of roux are you making?

Bacon lard or butter are the way to go. IMO, obvi.

[indecks]

I make the roux using (depending on the occasion) bacon lard (good call stark) or sometimes I use standard canola oil. I've considered using ghee, or standard clarified butter, but I'm too scared of messing it up.

I make it pretty simple, really. Just the oil/lard and flour and some cayenne pepper. I dont like to put garlic in it because I dont want to 'fry' the garlic while making the roux.

Once that's done, it's really simple. It's not a special recipe by any means. Chicken thighs, kielbasa (pre browned to get some of the oil out of the way), celery, onion, a couple bay leaves, blanched garlic and toward the end, some file powder to thicken it if the roux is too liquidy. I sometimes put a little too much chicken broth in there, so it seems watery. I dont like watery gumbo, and I hate making watery gumbo. So if its too watery, the file goes in at the end.

I dont make it very spicy because my wife is Iowan, and can't handle heat. So once it's done and served, I usually ad a liberal dose of cayenne to bring up the 'taste' as it were.

[elmagicochrisg]

Just ate a century egg...

[Mephikun]

Nothing. I can't eat

[Stark]

Just ate a century egg...

Ew.

[puke_face]

Just ate a century egg...

Ew.

x2

[foxhound1022]

Just ate a century egg...

Blegh. That shit looks nasty.