I know you're Texan...
That's Edgar's Taco stand on Penn Ave (on the strip) in Pittsburgh. Very close to Primanti Brothers.
The last time I had lunch I was in college.
However, I do regularly have dinner every day around noon.
I know you're Texan...
I live by both of them. Neither are bad at all. Going to try Casa Rasta on Broadway. It's only 2 minutes from my place.
I know you're Texan...
>
> (I hate cilantro. Apparently it's a genetic predisposition common in 10-15% of people).
Not a big fan myself. That doesn't stop my wife from putting copious amounts in the homemade salsa.
Chuck
The pic is the final stage of making a dark roux.
80+ year old cast iron pot on HIGH heat with flour and a canola/olive oil blend. Constant stirring to prevent burning. Process usually takes 15-20 minutes.
don't try this at home if you are an amateur because it can cause 3rd degree burns easily.
After roux is ready, you add the "trinity" (bell pepper, celery onions chopped finely) also minced garlic.
It starts looking really nasty at this point but don't let looks deceive.
Then you add the broth stir stir. Then add the turkey meat (pre-cooked) then add the Andouille sausage. of course, there are other seasonings added besides the cayenne, paprika, salt, pepper (black and white), and a few secret ingredients to separate your gumbo form others.
let simmer 45-60 minutes on a low heat. add rice to bowl. French bread on the side.
Voilà!
Love cilantro. I can eat it by the boat load.
