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@Darienne I used to make gumbo for my husband all the time and this is similar to the recipe that I used to use. This recipe gives you the option of using Cajun seasoning or it tells you what to use in place of it. I couldn't hope to find andouille sausage so I just used the spiciest sausage that I could find. The rest of the ingredients should be easy enough to find where you live. Filé powder is optional, however I did have that. Unfortunately, I can no longer make it because onions and green peppers are not optional and they are completely off the table for us now. If you feel up to going down a rabbit hole there is a very good topic on it here. This recipe with it's options will give you a chance to try it out to see if you like it before you invest in a lot of expensive stuff that you may never use again if you don't.

Hi, just an fyi, we are doing our very best to get you the product on time. B ran to fedex before shipping cut off on Friday. Even fedex seems to be flimsy. We also have someone on the looking already to become FDA certified which is an other unexpected one. Last week all shippers raised their prices by double. But we got this (new learning curves) I promise every panettone this year is exceptional. Our partnership with soma chocolate makers has been an honour but also a challenge and the result is f$&@ing amazing. thank you for your support

Shrimp and (not) grits. Actually, just cheesy mashed cauliflower, but it worked.

Zatarain’s makes good products, but I’ve never used the gumbo mix. It would be worth giving it a try, except for the crazy prices! I looked at Walmart.ca, and they are currently out of stock … but that must mean that they sometimes have it in stock? I’d check there, and possibly request it, if they don’t usually stock it. This Louisiana based site seems to ship to Canada. I see that they sell two brands of gumbo base, Kary’s Gumbo base and Louisiana Gumbo base. Both of those companies make products I use. I’ve used Kary’s dark roux (in a jar), so I know they know what they’re doing: https://ca.creolefood.com/gumbo-base-and-mixes/

Lamb Stew with Chanterelles and Carrots - simple prepared stew from the Larzac region with lamb leg, chanterelles, carrots, white onion, garlic, plenty of thyme and bay leaves just braised in water and white wine. Served over boiled potatoes

sporki makaruli

Agreed. For a long cooked meat you can throw it in frozen...what's a half hour either way? But lobster isn't at all a long cook...easy to overcook it. So I'd thaw first for sure

Thank you again. SO much.

I'd like to defer to @patti, she lives this food! I have only visited it! 🙂 And @Smithymay be a good source also. But here's a simple gumbo recipe using some of the Zatarain's products. I have to mention that Amazon's products are definitely over-priced. If you could find these products in a store, you'd pay a lot less. I see that Gourmet Warehouse in Vancouver has some items - gumbo base, filé, etc. I have ordered a few things from them in the past with no issues. But you must have similar stores in Ontario or Quebec and they might have a better selection. https://gourmetwarehouse.ca/search.php?search_query=gumbo&section=product

No problem - and I think thawed is the way to go. Overnight in fridge.

THANK YOU. Seriously thank you. I just don't have the bandwidth to figure out the best way and I know my fellow EG'ers will know.

Oh - this is easier... I'd go 135℉, for not much longer than an hour. A pat of butter inside can't hurt.

I think maybe this'll help...https://anovaculinary.com/blogs/blog/sous-vide-lobster-guide?srsltid=AfmBOooQis7Ds2kE2z0LLHOtGfVeW6E1lzeifOzPT5V2UOL1Ldn-SFxC Or this...https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-lobster

Hi --I don't have time to research and I realize that's irritating. I need best SV time and temp for lobster tails. And do I thaw first or start from frozen? Butter? Seasonings? I may have done them before but I'm older and...I just am tired lol.

Dinner from ‘My Bombay Kitchen’ Mulligatawny: Toast white poppy seeds, coriander seed, cumin seed, cinnamon stick, cloves, turmeric, and uncooked basmati rice, then blend with cilantro, jalapeños, almonds, garlic, and ginger. Brown-fry onions, add the masala, and then simmer with Mrs. C’s chicken stock and cubed chicken thighs. Finish with coconut milk and serve over basmati rice. Optional lemon wedges for squeezing. Butternut squash with curry leaves: Toss butternut squash cubes with garlic, olive oil, and snipped dried red chiles. Strew with curry leaves and roast in the oven. Always surprisingly good for how simple it is. Mrs. C made a particularly good loaf of sourdough bread, which was wonderful with the soup.

I bought a half-dozen duck legs from Hudson Valley Duck Farms. So: I confited them, sous-vide style. Using the Chef Steps time/temp method of 70℃ for 16 hours. Baked my first bread that wasn't flat in quite some time - the Ken Forkish, same-day practically no-knead, but then proofing it in the Dutch oven (a la Cooks Illustrated maybe), before starting it in the same Dutch oven...in a cold oven. Not bad. Easier. I like easier now.

I finally broke in to the Gouter classic this evening - it's is stellar! The best he has ever made. Soft, tender, rich - the amount and tenderness of the fruit is perfect with the texture and flavour of the dough - the crunchy bits of pearl sugar the finishing touch. Rodney, B and I have travelled the world together - we have bought and studied numerous (and bloody expensive) recommended panettone, visited the kitchens where it is being made - picked a whole bunch of brains. This year it has all come together! Hubby just snuck over and cut himself off another big hunk when he thought I wasn't looking!

I hope I can find that pear and chocolate panettone I had last year. It was stellar. I think I remember the deli I got it from.

Help! @FauxPas... @patti... @Smithy ... anybody...what on earth should I buy from this page Zatarain's ?

We had the first of the panettone for breakfast this morning. It was the chocolate caramel and it was delicious.

Once again there were no English muffins in the stores. So I made some. I followed this recipe but because I don't have a lid for my griddle I pop them into a 350° oven for 7 minutes. They were baked perfectly. The last two were a little bit wonky but I'm sure that they will taste just as good as the others.

@Dariennemay not see Zatarain's in the local stores (though we used to see it here in BC occasionally) but several of their products are available through Amazon Canada. Edited to add: That search link was for jambalaya, here's the result for 'gumbo' 🙂

Dumpling lasagna with minced turkey, wombok and spring onion. Easy and tasty.

its simply a concentration factor . stock becomes a jell when water is removed from it and if you keep removing water , you get a demi-glaze consider https://guide.michelin.com/en/article/dining-out/what-is-jus

Thanks, can you elaborate on "it is academic where Jus become stock"? I am sorry I am not sure I understand what you mean,