In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Any time okra comes up in conversation, it seems that half the crowd will scrunch their nose, the other half will jump up in excitement. I’m not sure if I’m the only one who doesn’t fall into either boat, but I eat it when it’s there and I could easily do without it. I understand those that dislike it though, because prepared incorrectly, it can get pretty slimy. I’m no expert in okra, but armed with a few tips, you can keep the slime down to a minimum.
Crawfish Gumbo was, by a good margin, the winner of the FoodMayhem Reader’s Choice: Crawfish Season, receiving 35.7% of the votes. There are many recipes already available online for Crawfish Gumbo, so my goal was to write a definitive guide. I’ve made gumbo quite a few times in the past, so I have a few tips to share. This post is more about the tips than anything else.
The number one tip I have for you is (Tip #1): Don’t attempt to make gumbo unless you’re planning to spend the whole day making it!
