tag:blogger.com,1999:blog-5849327642610184563.post2633004186764639105..comments2023-10-30T10:31:57.911-04:00Comments on Days of Transition: FOOD FRIDAY!Ralphhttp://www.blogger.com/profile/10007305231270037503noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5849327642610184563.post-19529833930826849432008-12-05T09:27:00.000-05:002008-12-05T09:27:00.000-05:00I had to laugh, Linda. So true on flavor. You ma...I had to laugh, Linda. So true on flavor. You may tell from my photos that presentation isn't my strong suit, though I do my best at the table. If it tastes good, that's what I'm about!<BR/><BR/>Jamabalaya/gumbo: looks like the only real difference is the roux, of course, and the fact that in jambalaya the rice is cooked in the sauce, paella-style, and gumbo is served over the rice. Thanks for sending me to wikipedia to learn something new!Ralphhttps://www.blogger.com/profile/10007305231270037503noreply@blogger.comtag:blogger.com,1999:blog-5849327642610184563.post-2953749855157169692008-12-05T09:13:00.000-05:002008-12-05T09:13:00.000-05:00Now this is a recipe I would love. I thought close...Now this is a recipe I would love. I thought closer to Jumbalaya more than Gumbo... and I love Jumbalaya. A deli on Long Island used to make the greatest Jumbalaya (am I spelling this wrong?) <BR/><BR/>I like that you adapt recipes to your own style - it is what makes the good cook and I sense with you, it is all about the flavor.<BR/><BR/>So true on the Okra - true, on other veggies for those who overcook them.Anonymousnoreply@blogger.com