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Caineach wrote:The clincher between stew and gumbo is if the dish is prepared from a roux base. If you aren't making a roux, then it isn't gumbo.Ross Byers wrote:I think your Asopao sounds boring, but for some of the other items it is a big help. Most notably, Tostones being added to the title and telling me they are plantains makes me want to try them. Plantains are delicious.Caineach wrote:Not being familiar with Puerto Rican food, I honestly have no idea what to expect from any of the dishes on your menu except the last one. I don't mind experimenting, but if I went with my friends I would not be surprised if half the conversation before ordering is about what things on the menu are.I'm curious, are my revised versions better?
That's good to know. In asopao the rice acts like the thicken er in the stew, so you get a similar consistency to gumbo.