Mon, Apr-08-19, 15:54
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Senior Member
Posts: 12,456
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Plan: Atkins DANDR
Stats: 210/194/160
BF:
Progress: 32%
Location: Texas
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Quote:
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Originally Posted by Ms Arielle
Wow, that must be amazing gumbo!!
There was a time when a pot was always simmering over a fire.....
I cook similar to that, usually fat/oil and onions to start. Salt at several steps. Brown the meats for flavor; etc
One of my favorites is roast a heritage turkey, the cut up into peices that fit a stock pot. Cover with water. Add a ton of garlic salt. I could eat that for days. Just left on simmer. Kids took a bowl when they were hungry. Not sure it was good for the electric bill though.  |
I like celery with onions and spices sprinkled into that mix as it cooks. That makes a rich base. Celery has very few carbs too! Both cook down and melts into the broth if it's diced small. If I want visible chunky pieces in the soup I will cut the pieces larger. |