Gumbo: Yo momma so fat... When she's tanning at the beach, Greenpeace comes with 3 busses to pull her back in the water. I saw a man at the beach yelling, "Help, shark! Help!" I just...

Pixiedog456005 Loc: Maryland

Yo momma so fat...

When she's tanning at the beach, Greenpeace comes with 3 busses to pull her back in the water.

I saw a man at the beach yelling,
"Help, shark! Help!"
I just laughed, I knew that shark wasn't going to help him.

If you ever feel like your job is meaningless, remember,
there are lifeguards at olympic swimming competitions.

Why hasn't any lawyer ever been bitten by a shark?

Professional courtesy!!

Blonde Barbie and Judy were looking at their car's flat tire.

Barbie* "I don't understand?"

Judy** "What?"

* "How come the bottom part of the tire always gets a flat?"

** "Good question!"

Robert J Samples Loc: Round Rock, Texas

Sound questions from someone who doesn't understand. Just Sayin...RJS

Foodfisher Loc: SO. Cal coast

Meaningless jobs took me off on a tangent.
What job is most important?
Provider?

Robert J Samples Loc: Round Rock, Texas

All the responses seemed to be nothing to do with the title. Just keep a lot of okra in the gumbo! Just Sayin...RJS

drifter023 Loc: So,Calif.

Oh man I thought was a recipe for gumbo I can never get the rue right!

Robert J Samples Loc: Round Rock, Texas

Well, living in Houston, this close to Louisiana, and a lot of 'coonasses' living here, there's always an abundance of Cajun-style cafes/restaurants to choose from. Just Sayin...RJS

nutz4fish Loc: Colchester, CT

Pixiedog456005 wrote:

Yo momma so fat... br br When she's tanning at t... (show quote)

..............................
Nice selection, no groans here.
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Able Man Loc: North Coast (Cleveland, Ohio)

I once was assigned to a "Dr. Gumbo" at the County Hospital, here in Cleveland; he was the "nicest guy" I'd ever had for a Doctor... Black as the Ace of Clubs and "straight off the boat", from SOMEWHERE (¿Some African Country?) He had a REAL "heavy" accent to his speaking... Smiled alot and I have no recollection of WHY I needed a doctor that day. (But, I'm still breathing Earth-Air;...) {That was either back in the late 1980's or early 1990's.}

Spiritof27 Loc: Lincoln, CA

drifter023 wrote:

Oh man I thought was a recipe for gumbo I can never get the rue right!

Put it in the oven at 350 in a cast iron skillet - you can let it go for a couple of hours and it won't burn, just gets darker and darker. Half fat and half flour. Try it and you'll never struggle with roux again.

Pixiedog456005 Loc: Maryland

Ok, there you have it.
So many different ingredients to choose from...

Anybody have a killer recipe?

drifter023 Loc: So,Calif.

Spiritof27 wrote:

Put it in the oven at 350 in a cast iron skillet - you can let it go for a couple of hours and it won't burn, just gets darker and darker. Half fat and half flour. Try it and you'll never struggle with roux again.

Thanks will try that next time 👍

Big A Loc: Mesa, Arizona

drifter023 wrote:

Oh man I thought was a recipe for gumbo I can never get the rue right!

Got a problem with roux ? Check
with our buddy, Spirit - he seems
to have it down pat ! He's posted
his method on here a few times !

Jarheadfishnfool Loc: Woodlake/Tulare ,Ca.

Pixiedog456005 wrote:

Ok, there you have it.
So many different ingredients to choose from...

Anybody have a killer recipe?

Spirits Recipe!!

Able Man Loc: North Coast (Cleveland, Ohio)

I guess everybody does things differently... I can't imagine stirring ia roux, inside of a 350° oven... If that's what works well for you... I was taught to make it in the cast iron "Dutch Oven" on top of the fire/ bacon grease are flour to start with... stir, stir, STIR, then add seasonings and little by little, adding very small amounts of cold water, until you're at the desired consistency.

Able Man Loc: North Coast (Cleveland, Ohio)

Able Man wrote:

I guess everybody does things differently... I can't imagine stirring ia roux, inside of a 350° oven... If that's what works well for you... I was taught to make it in the cast iron "Dutch Oven" on top of the fire/ bacon grease are flour to start with... stir, stir, STIR, then add seasonings and little by little, adding very small amounts of cold water, until you're at the desired consistency.

Spell check got me... "are" should = "and"... This was Capt. John Landry of Pierre Part, Louisiana's method of "making a roux".