"Seafood Gumbo
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion.
$29.00"
For anyone who has ever made (or eaten) authentic seafood gumbo, at what point do you "char" the okra? (FYI the answer is "never".)
Where the rice comes from doesn't matter (South Carolina used to be a
huge producer of rice; I'll grant them that). But they make the Holy Trinity sound like something special - it's just diced onions, green
bell pepper and celery, sauteed.
You don't *smoke* a roux, you cook it low and slow, stirring constantly,
 until it is very dark. Lobster broth? Crispy onions? Nope. Grouper bits? What? Where's the shrimp? Boudin sausage does not belong in
this dish, either.
My 2 cents.
Jill
On 3/23/2024 10:50 AM, jmcquown wrote:
"Seafood Gumbo
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked
Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion.
$29.00"
For anyone who has ever made (or eaten) authentic seafood gumbo, at
what point do you "char" the okra? (FYI the answer is "never".)
Where the rice comes from doesn't matter (South Carolina used to be a
huge producer of rice; I'll grant them that). But they make the Holy
Trinity sound like something special - it's just diced onions, green
bell pepper and celery, sauteed.
You don't *smoke* a roux, you cook it low and slow, stirring
constantly,   until it is very dark. Lobster broth? Crispy onions?
Nope. Grouper bits? What? Where's the shrimp? Boudin sausage does
not belong in this dish, either.
My 2 cents.
Jill
Of course you smoke the okra. That is how you get $29 for that gumbo. Unsmoked would sell for $8.
After reading that, I'd order a cheeseburger.
"Seafood Gumbo
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion.
$29.00"
Jill
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked
Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion.
$29.00"
Jill
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked Roux, >>> Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion.
$29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these menus for a while. I couldn't resist asking why the heck they would call this "seafood gumbo" when there isn't any shrimp in it.
Of course it's not shrimp season. And crawfish isn't native to the SC
coast so they're using frozen crawfish and making it up up as they go
along. They should watch the movie 'Forrest Gump' sometime. ;) Which,
BTW, was partly filmed down here on the sea islands. The scenes from
Vietnam were filmed on Fripp Island which is just to the south of Dataw.
Anyway, I got an immediate reply back from the DRM saying it tasted very
good to him two days later. Granted, ssome things do taste better a couple of days later. Seems they're serving leftovers at a premium price. He did mention the kitchen is "in flux". I take that to mean a lot of turnover in kitchen staff.
https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html
No one uses *charred okra* or boudin in gumbo, South Carolina or not.
Jill
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked
Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion.
$29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
No one uses *charred okra* or boudin in gumbo, South Carolina or not.
On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked
Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion. >>>> $29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
Somehow I imagine if shrimp was unavailable, that wouldn't stop
anybody from making gumbo.
There's meat-based gumbo. It could use squirrel.
No one uses *charred okra* or boudin in gumbo, South Carolina or not.
Nobody is allowed to innovate?
Oh, heck. Shrimp and boudin gumbo:
https://louisianacookin.com/shrimp-and-boudin-gumbo/
I always though gumbo was Cajun for "I cleaned out the fridge, cher."
On 3/24/2024 5:30 AM, Cindy Hamilton wrote:
On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:Chicken & sausage gumbo is quite common. Could use raccoon, or
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked
Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion. >>>>> $29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
Somehow I imagine if shrimp was unavailable, that wouldn't stop
anybody from making gumbo.
There's meat-based gumbo. It could use squirrel.
oppossum. Andouille sausage is the norm.
Of course people are allowed to innovate. Have you ever eaten okra?No one uses *charred okra* or boudin in gumbo, South Carolina or not.
Nobody is allowed to innovate?
I
can't imagine any benefit in charring it other than making it taste burnt.
Oh, heck. Shrimp and boudin gumbo:Ah yes, but the shrimp is what was missing from the Dataw "seafood
https://louisianacookin.com/shrimp-and-boudin-gumbo/
I always though gumbo was Cajun for "I cleaned out the fridge, cher."
gumbo". Even frozen shrimp is readily available out of season.
My only reason for posting about this is to point out how they try to
make something as simple as gumbo sound fru-fru when it really isn't,
and to charge outrageous prices for it.
On 2024-03-24, jmcquown <j_mcquown@comcast.net> wrote:
On 3/24/2024 5:30 AM, Cindy Hamilton wrote:
On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:Chicken & sausage gumbo is quite common. Could use raccoon, or
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked >>>>>> Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion. >>>>>> $29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
Somehow I imagine if shrimp was unavailable, that wouldn't stop
anybody from making gumbo.
There's meat-based gumbo. It could use squirrel.
oppossum. Andouille sausage is the norm.
Of course people are allowed to innovate. Have you ever eaten okra?No one uses *charred okra* or boudin in gumbo, South Carolina or not.
Nobody is allowed to innovate?
Sadly, yes.
I
can't imagine any benefit in charring it other than making it taste burnt.
Perhaps it denatures the slime.
Oh, heck. Shrimp and boudin gumbo:Ah yes, but the shrimp is what was missing from the Dataw "seafood
https://louisianacookin.com/shrimp-and-boudin-gumbo/
I always though gumbo was Cajun for "I cleaned out the fridge, cher."
gumbo". Even frozen shrimp is readily available out of season.
Seafood gumbo usually contains shrimp. I don't see where it's a
requirement.
My only reason for posting about this is to point out how they try to
make something as simple as gumbo sound fru-fru when it really isn't,
and to charge outrageous prices for it.
You're aware, aren't you, that restaurant prices are only loosely
related to their ingredients cost?
On 3/24/2024 9:42 AM, Cindy Hamilton wrote:
On 2024-03-24, jmcquown <j_mcquown@comcast.net> wrote:Of course I'm aware of it. I've worked in restaurants. You really
On 3/24/2024 5:30 AM, Cindy Hamilton wrote:
On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:Chicken & sausage gumbo is quite common. Could use raccoon, or
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked >>>>>>> Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion. >>>>>>> $29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these >>>>> menus for a while. I couldn't resist asking why the heck they would >>>>> call this "seafood gumbo" when there isn't any shrimp in it.
Somehow I imagine if shrimp was unavailable, that wouldn't stop
anybody from making gumbo.
There's meat-based gumbo. It could use squirrel.
oppossum. Andouille sausage is the norm.
Of course people are allowed to innovate. Have you ever eaten okra?No one uses *charred okra* or boudin in gumbo, South Carolina or not. >>>>Nobody is allowed to innovate?
Sadly, yes.
IPerhaps it denatures the slime.
can't imagine any benefit in charring it other than making it taste burnt. >>
Oh, heck. Shrimp and boudin gumbo:Ah yes, but the shrimp is what was missing from the Dataw "seafood
https://louisianacookin.com/shrimp-and-boudin-gumbo/
I always though gumbo was Cajun for "I cleaned out the fridge, cher."
gumbo". Even frozen shrimp is readily available out of season.
Seafood gumbo usually contains shrimp. I don't see where it's a
requirement.
My only reason for posting about this is to point out how they try to
make something as simple as gumbo sound fru-fru when it really isn't,
and to charge outrageous prices for it.
You're aware, aren't you, that restaurant prices are only loosely
related to their ingredients cost?
can't compare the Dataw Club to restaurants accessible to the general
public. Most people in this area would laugh at the idea of paying $29
for a bowl of "gumbo" in local restaurants, especially if it didn't at
least contain a couple of shrimp.
On 2024-03-24, jmcquown <j_mcquown@comcast.net> wrote:
Of course I'm aware of it. I've worked in restaurants. You really
can't compare the Dataw Club to restaurants accessible to the general
public. Most people in this area would laugh at the idea of paying $29
for a bowl of "gumbo" in local restaurants, especially if it didn't at
least contain a couple of shrimp.
It's like buying beer at the ballpark. It's expensive because they
have a captive audience. Not as captive as it used to be, but I'm
sure its proximity is a factor for many residents.
People will also spend a lot of money on tickets to attend games. I
can't feel too sorry for someone having to pay $10 for a beer when they
have paid $250 for a ticket to get into the game.
Dave Smith wrote:
People will also spend a lot of money on tickets to attend games. I
can't feel too sorry for someone having to pay $10 for a beer when
they have paid $250 for a ticket to get into the game.
Who asked you to feel sorry for them, officer Dave, you
fucking blowhard?
On 3/24/2024 5:30 AM, Cindy Hamilton wrote:
On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:Chicken & sausage gumbo is quite common. Could use raccoon, or
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed Smoked
Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice, Crispy Onion. >>>>> $29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
Somehow I imagine if shrimp was unavailable, that wouldn't stop
anybody from making gumbo.
There's meat-based gumbo. It could use squirrel.
oppossum. Andouille sausage is the norm.
Of course people are allowed to innovate. Have you ever eaten okra? INo one uses *charred okra* or boudin in gumbo, South Carolina or not.
Nobody is allowed to innovate?
can't imagine any benefit in charring it other than making it taste burnt.
Oh, heck. Shrimp and boudin gumbo:Ah yes, but the shrimp is what was missing from the Dataw "seafood
https://louisianacookin.com/shrimp-and-boudin-gumbo/
I always though gumbo was Cajun for "I cleaned out the fridge, cher."
gumbo". Even frozen shrimp is readily available out of season.
My only reason for posting about this is to point out how they try to
make something as simple as gumbo sound fru-fru when it really isn't,
and to charge outrageous prices for it.
Jill
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed
Smoked Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice,
Crispy Onion. $29.00"
Jill
$29.00? That's for a gallon bucket, right??
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
Of course it's not shrimp season. And crawfish isn't native to the
SC coast so they're using frozen crawfish and making it up up as they
go along. They should watch the movie 'Forrest Gump' sometime. ;)
Which, BTW, was partly filmed down here on the sea islands. The
scenes from Vietnam were filmed on Fripp Island which is just to the
south of Dataw.
Anyway, I got an immediate reply back from the DRM saying it tasted
very good to him two days later. Granted, ssome things do taste
better a couple of days later. Seems they're serving leftovers at a
premium price. He did mention the kitchen is "in flux". I take that
to mean a lot of turnover in kitchen staff.
https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html
No one uses *charred okra* or boudin in gumbo, South Carolina or not.
Jill
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed
Smoked Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice,
Crispy Onion. $29.00"
Jill
$29.00? That's for a gallon bucket, right??
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
Of course it's not shrimp season. And crawfish isn't native to the
SC coast so they're using frozen crawfish and making it up up as they
go along. They should watch the movie 'Forrest Gump' sometime. ;)
Which, BTW, was partly filmed down here on the sea islands. The
scenes from Vietnam were filmed on Fripp Island which is just to the
south of Dataw.
Anyway, I got an immediate reply back from the DRM saying it tasted
very good to him two days later. Granted, ssome things do taste
better a couple of days later. Seems they're serving leftovers at a
premium price. He did mention the kitchen is "in flux". I take that
to mean a lot of turnover in kitchen staff.
https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html
No one uses *charred okra* or boudin in gumbo, South Carolina or not.
Jill
On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:Smoked >>> Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice,
jmcquown wrote:
"Seafood Gumbo
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed
Crispy Onion. >>> $29.00"
Jill
$29.00? That's for a gallon bucket, right??
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about
these menus for a while. I couldn't resist asking why the heck
they would call this "seafood gumbo" when there isn't any shrimp in
it.
Somehow I imagine if shrimp was unavailable, that wouldn't stop
anybody from making gumbo.
There's meat-based gumbo. It could use squirrel
jmcquown wrote:
On 3/23/2024 5:25 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
"Seafood Gumbo$29.00? That's for a gallon bucket, right??
Crawfish, Grouper Bits, Charred Okra, Holy Trinity, Bronzed
Smoked Roux, Lobster Broth, Boudin Sausage, Carolina Gold Rice,
Crispy Onion. $29.00"
Jill
LOL, Joan. A bowl, I'm sure. I have kept my mouth shut about these
menus for a while. I couldn't resist asking why the heck they would
call this "seafood gumbo" when there isn't any shrimp in it.
Of course it's not shrimp season. And crawfish isn't native to the
SC coast so they're using frozen crawfish and making it up up as they
go along. They should watch the movie 'Forrest Gump' sometime. ;)
Which, BTW, was partly filmed down here on the sea islands. The
scenes from Vietnam were filmed on Fripp Island which is just to the
south of Dataw.
Anyway, I got an immediate reply back from the DRM saying it tasted
very good to him two days later. Granted, ssome things do taste
better a couple of days later. Seems they're serving leftovers at a
premium price. He did mention the kitchen is "in flux". I take that
to mean a lot of turnover in kitchen staff.
https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html
No one uses *charred okra* or boudin in gumbo, South Carolina or not.
Jill
I've not seen charred okra in gumbo but wouldn't be shocked at boudin
as a part of it. I'm not into boudin as it's mostly pork liver.
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