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Dave, when I first posted to this thread, I forgot to tell you one crucial aspect for the okra. Prior to adding it to the gumbo, sautee it, or fry it (unbreaded) to prevent it from going slimey on ya. What with all the talk about everyone's love/hate regard for okra I should've remembered...

Well, I was having a hard time believing it could be done. Like Jack. But, from the looks of it, it's possible. But it's way more effort than I'd care to put out to get it up on foils. Steve

Dave, You can omit the okra, if you can't get it. Like I said, originally, some folks put everything but the kitchen sink, others get as basic as they can. It's all a matter of your particular tastes, as with all cooking. Like, Piper San's recipe, he listed tomatoes for his. To me, and...

islandpiper wrote: Keith, You talking to the same Jack I talk to? :P Steve

kayak jack wrote: Ya jest ain't had some done up by folks who know how to done it, Jack. I know, I used ta feel th' same ways 'bout it, myself. Steve

What can you cook in a tagine? I don't see gumbo being done in one. Piper, I hope I didn't come across as trying to make roux into anything religious. If I did, please, it was not my intention. It is just that roux can be very easily ruined, as I am sure you know, and a good roux is...

What can I say, Jack. I occassionally like to have the ladies close when I chat with them. REAL CLOSE. :D 8) :lol: but 8)

I said MAYBE some garlic...the Maybe was in deference to those who unlike you and I mind if folks sit beside 'em during conversations.... :lol:

Gotta admit, Jack, FOR ONCE :P , you got a point. Dad

Matt, Goin' Pm on this one. Get yer doodlin' cap on. Steve

Ron, I'm about 10 minutes north of I-10 right off of hwy 62 just a couple of miles north of highway 12. You'll most likely pass me by on yer way to Piper's when you get on 10. 62 crosses 10 right as ya get into Orange about 5 minutes before ya cross over into Louisiana. I'm gonna have to...

Well, at least, we now know who paid attention in Sunday School'n' who didn't. Dad

Awright, Buddy, 1st off, in a good, well seasoned iron skillet, put yerself one cup of oil and one cup of flour. (A lot of folks tend to heat their oil ifrst before adding the flour but I don't.) Grab yerself an old wooden spoon and start stirring over a medium heat until it gets the...

Aw heck, Jack, Paul, just swing by here in August on your way throught o Missouri. I should be able to get 'em all cooked up for ya on the roof of yer van, Jack, should only take a moment to cook a whole dozen. Steve

Mick, she's a beautiful boat, already. You and Ron are gonna cause me to change my mind about kayaks and get one built. (You think Matt'd be willing to draw up a 16 footer? I like a longer boat, personally.) But the first cottonmouth to drop from a tree into the boat with me, I get...

ka-ching!!!!!! I'm almost tempted make the trip to join ya's. Dad

Jack, outa respect for the wimmen and chillen that gonna be at 'Pipers' house...I ain't touchin' that one...... no matter how easy it would be.... 8)

OZ, I was tempted to be bad there for a sec. Anyway, this dehydrater you have, who made it. Been wanting to get a good one. Have a few recipes for making meals that can be re-hydrated when out camping and such, 'sides those that folks have posted on here, of course. Just don't know...

OK This thread done gone and went from dehydratin' stuff to Poppers and other stuffed pepper delights to stories 'bout pepper other "uses" to when to best git outa th' o'lady's firin' range when she's had it wit' us..... Now who we talk about? :roll: :lol: :lol: :shock: :roll:

T'ain't that the truth! One time I entered a jalapeno pepper eatin' contest. One of the contestants lost pretty early in and went to the bathroom. Havin' forgotten to wash his hands afore goin' we heerd some major screamin' 'n' cursin'. When I realized what had happened I laughed so hard I...