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Old 9 December 2016, 08:49 AM   #1
keschete
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Winter food to warm you up...

For those of you enjoying winter I thought I would share what we cook here in Louisiana on "cold" winter days.....What do you cook that warms you up? Recipes? Thought this might be fun.

Here it's gumbo.

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Old 9 December 2016, 09:29 AM   #2
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That is unfair! Looks delicious!!!! 50's here and I am freezing! (First cold front of the season). I know it is nothing compared to Monday's 30's but yet, I am cold!
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Old 9 December 2016, 12:06 PM   #3
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That is unfair! Looks delicious!!!! 50's here and I am freezing! (First cold front of the season). I know it is nothing compared to Monday's 30's but yet, I am cold!
Time to break out the winter ale's.
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Old 9 December 2016, 12:30 PM   #4
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My grandfather's pasta fagioli.
dP
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Old 9 December 2016, 12:47 PM   #5
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Looks delicious Kaya!
My wife's Creme turkey would be my favourite winter food.
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Old 9 December 2016, 12:51 PM   #6
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Venison chili is usually my go to cold day meal. We're getting 5 inches of snow sunday so I will be pulling out the crock pot. Hopefully the ice freezes over this week so I can go ice fishing. Too cold to go in the boat and I love fresh fish.
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Old 10 December 2016, 12:48 AM   #7
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That looks delicious!

My go to is chili for cold days, although not too many of them here in Tampa.
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Old 10 December 2016, 01:36 AM   #8
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I'm on my way over...wow that looks good.

Freezing in TX today.
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Old 10 December 2016, 02:10 AM   #9
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My mom's venison goulash, paired with a fine glass of medoc. And as a dessert: warm apple pie with vanilla icecream and whipped cream.
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Old 10 December 2016, 02:18 AM   #10
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My mom's venison goulash, paired with a fine glass of medoc. And as a dessert: warm apple pie with vanilla icecream and whipped cream.
Finally someone who knows what winter food is all about.
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Old 10 December 2016, 02:34 AM   #11
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I make a spicy white bean chicken chili �� Pair it with a nice tripel from unibroue, karmeliat or victory and I'm straight!
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Old 10 December 2016, 05:42 AM   #12
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Would love to try gumbo once. And proper goulash too.

When it gets cold here for a snack I put a Cornish pasty in the oven and the pastry smell from the oven keeps me warm. For dinner it's a Shepherd's or Cumberland (ie with cheese) Pie.

I like the way the cold makes us all go super ethnic.
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Old 10 December 2016, 05:57 AM   #13
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I'm sorry, but I think your pet lobster died...

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Old 10 December 2016, 06:56 AM   #14
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Would love to try gumbo once. And proper goulash too.

When it gets cold here for a snack I put a Cornish pasty in the oven and the pastry smell from the oven keeps me warm. For dinner it's a Shepherd's or Cumberland (ie with cheese) Pie.

I like the way the cold makes us all go super ethnic.

You are so right! Cold weather makes me want cozy home cooked favorites! I'm going to cook shrimp and corn soup later and I will post pictures. That is as popular as gumbo here for cold winter days and it's super easy, so I'll post pics of the ingredients. You can try that at home and get a taste of Cajun/creole cooking.
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Old 10 December 2016, 07:41 AM   #15
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Looking forward to virtual-cookin' lessons!!!!
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Old 10 December 2016, 09:02 AM   #16
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Looks great.

We just received a few inches of snow, so making NE style Clam Chowder tomorrow. Only thing I like about winter is making comfort food.
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Old 10 December 2016, 09:10 AM   #17
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Nothing like a good chili on a cold winters day!


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Old 10 December 2016, 09:14 AM   #18
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I'm sorry, but I think your pet lobster died...
Shes from Louisiana, probably a crawdad
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Old 10 December 2016, 11:42 AM   #19
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Looks great! Cold here in the NYC area. I've been making stew and chili. Maybe I'll branch out into gumbo or something with venison.
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Old 10 December 2016, 11:43 AM   #20
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Shrimp and corn soup.....


4 boxes of stock, 3 cans tomato sauce, a can of rotel, 6 bags of frozen corn, 4 pounds of shrimp, not pictured smoked sausage, chopped onions, bell pepper and celery. Put everything except the shrimp and sausage in a really big pot and simmer with seasoning of your choice.

Cut the sausage up and brown in a pan and then add to the pot, clean the shrimp an add once you have the soup flavored to taste.

This is as popular as gumbo in South Louisiana and much easier to make.



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Old 10 December 2016, 11:50 AM   #21
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Quote:
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I'm sorry, but I think your pet lobster died...
It is actually a blue crab.
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Old 10 December 2016, 11:58 AM   #22
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Looks great.

We just received a few inches of snow, so making NE style Clam Chowder tomorrow. Only thing I like about winter is making comfort food.
I love chowder. I grew up near Moro Bay in California. Not much better than a good clam chowder. Unfortunately no one really likes it here so I cook Cream of crab corn and shrimp soup, gumbo or tomato based shrimp and corn soup. Would love you chowder recipe!
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Old 10 December 2016, 11:59 AM   #23
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Looking forward to virtual-cookin' lessons!!!!
Here we go!
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Old 10 December 2016, 12:00 PM   #24
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I'm on my way over...wow that looks good.

Freezing in TX today.
If I'm not working then I'm cooking. Come on.
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Old 10 December 2016, 12:10 PM   #25
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Chili or New England Clam Chowder. Add Tobasco as necessary. Lots is usually necessary.

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Old 10 December 2016, 12:19 PM   #26
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Old 10 December 2016, 12:29 PM   #27
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It is actually a blue crab.
For a PROPER seafood gumbo! Looks great, Kaya. My son loves cold weather cause he knows it's gumbo time!
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Old 10 December 2016, 12:58 PM   #28
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For a PROPER seafood gumbo! Looks great, Kaya. My son loves cold weather cause he knows it's gumbo time!

For the win! Gotta have crab in that gumbo pot!
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Old 10 December 2016, 01:20 PM   #29
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Shrimp and corn soup.....


4 boxes of stock, 3 cans tomato sauce, a can of rotel, 6 bags of frozen corn, 4 pounds of shrimp, not pictured smoked sausage, chopped onions, bell pepper and celery. Put everything except the shrimp and sausage in a really big pot and simmer with seasoning of your choice.

Cut the sausage up and brown in a pan and then add to the pot, clean the shrimp an add once you have the soup flavored to taste.

This is as popular as gumbo in South Louisiana and much easier to make.





This is something I must try. But downsized for four vs. an army
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Old 10 December 2016, 01:43 PM   #30
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This is something I must try. But downsized for four vs. an army
Easy to down size or up size. It's just two of us here but I cook for work. Cold weekend and it keeps my coworkers happy.

My recipe is 46 cups.....ish. It filled 6 large glad containers. Good to freeze too in ziplock bags or containers. I can't cook small soups.
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