"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.

On 3/23/2024 12:45 PM, Ed P wrote:
> 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.

LOL Ed. I haven't eaten there in a very long time but they did make
pretty good cheeseburgers. :)

I actually stepped out of bounds and emailed them about that
description. I got an email back from the dining room manager saying it
was very tasty (and has been for the last two nights - oh, leftovers!)
but he'll present my comments to the Culinary team and maybe they will
not call it "gumbo".

It wasn't about what they called it. It was about things like "charred
okra". This whole thing about roasting or charring vegetables doesn't
work for everything.

Jill

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??

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

jmcquown wrote:
> 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

Be kind to the dataw club employees. They are not used to royal customers.

Few chefs would even dare to attempt to serve your majesty's meals. They
just don't have the skills to prepare a royal dinner.

Your highness deserves better than the dataw club food.

On 3/23/2024 8:26 PM, Hank Rogers wrote:
> jmcquown wrote:
>> 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
>
> Be kind to the dataw club employees. They are not used to royal customers.
>
> Few chefs would even dare to attempt to serve your majesty's meals. They
> just don't have the skills to prepare a royal dinner.
>
> Your highness deserves better than the dataw club food.
>
But the Dataw club has lots of older gents who might want to lick the
royal clitoris. They might appreciate her unpretentious casserolian
talents.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

jmcquown wrote:
> 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

There is a crawfish shortage and shrimp are available 24/7/365 in one
form or another.  Boudin is used in gumbo in some places in LA. I've had
plenty of gumbo, and I'm almost certain the okra wasn't charred!

On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:
> 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.

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."

--
Cindy Hamilton

On 3/24/2024 5:30 AM, Cindy Hamilton wrote:
> On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:
>> 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.
>
> Somehow I imagine if shrimp was unavailable, that wouldn't stop
> anybody from making gumbo.
>
> There's meat-based gumbo. It could use squirrel.
>
Chicken & sausage gumbo is quite common. Could use raccoon, or
oppossum. Andouille sausage is the norm.

>> No one uses *charred okra* or boudin in gumbo, South Carolina or not.
>
> Nobody is allowed to innovate?
>
Of course people are allowed to innovate. Have you ever eaten okra? I
can't imagine any benefit in charring it other than making it taste burnt.

> 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."
>
Ah yes, but the shrimp is what was missing from the Dataw "seafood
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 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:
>>> 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.
>>
>> Somehow I imagine if shrimp was unavailable, that wouldn't stop
>> anybody from making gumbo.
>>
>> There's meat-based gumbo. It could use squirrel.
>>
> Chicken & sausage gumbo is quite common. Could use raccoon, or
> oppossum. Andouille sausage is the norm.
>
>>> No one uses *charred okra* or boudin in gumbo, South Carolina or not.
>>
>> Nobody is allowed to innovate?
>>
> Of course people are allowed to innovate. Have you ever eaten okra?

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:
>>
>> https://louisianacookin.com/shrimp-and-boudin-gumbo/
>>
>> I always though gumbo was Cajun for "I cleaned out the fridge, cher."
>>
> Ah yes, but the shrimp is what was missing from the Dataw "seafood
> 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?

--
Cindy Hamilton

On 3/24/2024 9:42 AM, Cindy Hamilton wrote:
> 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:
>>>> 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.
>>>
>>> Somehow I imagine if shrimp was unavailable, that wouldn't stop
>>> anybody from making gumbo.
>>>
>>> There's meat-based gumbo. It could use squirrel.
>>>
>> Chicken & sausage gumbo is quite common. Could use raccoon, or
>> oppossum. Andouille sausage is the norm.
>>
>>>> No one uses *charred okra* or boudin in gumbo, South Carolina or not.
>>>
>>> Nobody is allowed to innovate?
>>>
>> Of course people are allowed to innovate. Have you ever eaten okra?
>
> 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:
>>>
>>> https://louisianacookin.com/shrimp-and-boudin-gumbo/
>>>
>>> I always though gumbo was Cajun for "I cleaned out the fridge, cher."
>>>
>> Ah yes, but the shrimp is what was missing from the Dataw "seafood
>> 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?
>
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.

Jill

On 2024-03-24, jmcquown <j_mcquown@comcast.net> wrote:
> On 3/24/2024 9:42 AM, Cindy Hamilton wrote:
>> 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:
>>>>> 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.
>>>>
>>>> Somehow I imagine if shrimp was unavailable, that wouldn't stop
>>>> anybody from making gumbo.
>>>>
>>>> There's meat-based gumbo. It could use squirrel.
>>>>
>>> Chicken & sausage gumbo is quite common. Could use raccoon, or
>>> oppossum. Andouille sausage is the norm.
>>>
>>>>> No one uses *charred okra* or boudin in gumbo, South Carolina or not.
>>>>
>>>> Nobody is allowed to innovate?
>>>>
>>> Of course people are allowed to innovate. Have you ever eaten okra?
>>
>> 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:
>>>>
>>>> https://louisianacookin.com/shrimp-and-boudin-gumbo/
>>>>
>>>> I always though gumbo was Cajun for "I cleaned out the fridge, cher."
>>>>
>>> Ah yes, but the shrimp is what was missing from the Dataw "seafood
>>> 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?
>>
> 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.

--
Cindy Hamilton

On 2024-03-24 11:38 a.m., 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
>> 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.

It's amazing that people will pay those outrageous prices for beer at
sports venues. I have limited sympathy for the vendors because there is
a lot of expense involved in licensing for liquor sales and all the
equipment they need to keep chill the beer but only a limited number of
days to sell the product. I am assuming that the venues are also gouging
them on rent.

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.

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:
>>> 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.
>>
>> Somehow I imagine if shrimp was unavailable, that wouldn't stop
>> anybody from making gumbo.
>>
>> There's meat-based gumbo. It could use squirrel.
>>
> Chicken & sausage gumbo is quite common. Could use raccoon, or
> oppossum. Andouille sausage is the norm.
>
>>> No one uses *charred okra* or boudin in gumbo, South Carolina or not.
>>
>> Nobody is allowed to innovate?
>>
> Of course people are allowed to innovate. Have you ever eaten okra? I
> can't imagine any benefit in charring it other than making it taste burnt.
>
>> 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."
>>
> Ah yes, but the shrimp is what was missing from the Dataw "seafood
> 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
>

I think they do that to piss your majesty off.

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 1:41 PM, William Price wrote:
> 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?

That was me. In an earlier post I requested everyone here should feel
sorry for people overpaying for beer a sporting events. I find it very
upsetting and you should too.

jmcquown wrote:

> 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

jmcquown wrote:

> 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

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.

Cindy Hamilton wrote:

> On 2024-03-23, jmcquown <j_mcquown@comcast.net> wrote:
> > 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.
>
> Somehow I imagine if shrimp was unavailable, that wouldn't stop
> anybody from making gumbo.

Yup, they will try for a 'seafood' but glrrfully include crayfish.

> There's meat-based gumbo. It could use squirrel

Yup, and I've had it with chicken thigh meat.

On 3/24/2024 7:43 PM, cshenk wrote:
> jmcquown wrote:
>
>> 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
>
> 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.

I love white boudin. It's not necessarily mostly pork liver, it's
pretty much 2/3 ground pork and 1/3 ground pork liver. But since there
is also rice added to white boudin it wouldn't make much sense to use
it, take it out of the casings and then more add rice to the gumbo. I
doubt it's red boudin, which is a very strong dark sausage that would
overwhelm the taste of whatever seafood is used.

Chicken & sausage gumbo calls for andouille sausage. Still no charred okra.

Jill