or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › buying Tasso in Ohio
New Posts  All Forums:Forum Nav:

buying Tasso in Ohio

post #1 of 21
Thread Starter 

I am in Sandusky and want to make Gumbo and I'm looking to buy Tasso. Could use some help locating a place.I found Andouille here.Or is there something to replace Tasso? Thanks

post #2 of 21

Soppressata and cappacolla are acceptable substitutes. 

 

Cooking gumbo is more of a life event than an exercise in exactitude like petit-fours.  Don't worry too much about following any recipe exactly.  Relax.  Have fun with the roux. 

 

BDL

post #3 of 21

Since tasso is smoked I would go with a smoked hock or smoked ham.


Edited by cheflayne - 12/7/12 at 7:34am
Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #4 of 21

Just omit it, it really doesnt add much that the andouille already hasn't.     

 

 

I usually put either/or in my gumbos, but rarely both as they are so similar in flavor.

post #5 of 21
Quote:
Originally Posted by cheflayne View Post

Since tasso is smoked I would go with a smoked hock or ham.

 

Tasso is sometimes smoked, but I think that by and large it's salt cured.  Some people buy cured tasso and smoke it themselves.  I've hot smoked cappacolla with good results. 

 

I think cheflayne and Twyst are both right.  While there's a lot of stuff you can leave out, there's a lot of stuff you can add too.  Smoked hock is a good idea, smoked turkey wings too.  Why not?  It's frikkin' gumbo

 

BDL


Edited by boar_d_laze - 12/6/12 at 2:12pm
post #6 of 21
Quote:
Originally Posted by boar_d_laze View Post

 

Tasso is sometimes smoked, but I think that by and large it's salt cured.  Some people buy cured tasso and smoke it themselves.

In my experiences (grew up in south louisiana), tasso is always smoked.

post #7 of 21
Tasso is pretty easy to make yourself.
post #8 of 21

I've only visited Louisiana, and defer to those with greater knowledge.

 

BDL

post #9 of 21
Quote:
Originally Posted by Twyst View Post

In my experiences (grew up in south louisiana), tasso is always smoked.

Where in south Louisiana? Me too, around New Orleans, Thibodaux and Baton Rouge. Of all the places I've lived since then I've never found another as rich in culture or flavor. Home sweet home.

post #10 of 21
Quote:
Originally Posted by laurenlulu View Post

Where in south Louisiana? Me too, around New Orleans, Thibodaux and Baton Rouge. Of all the places I've lived since then I've never found another as rich in culture or flavor. Home sweet home.

Small world!   I grew up in Thibodaux before moving to new orleans once I got out and on my own!

post #11 of 21

something's been bugging me that i'm sure one of you cajuns can answer......what is meant by the 'three hail mary's' of making gumbo?  or is that extended to all cajun cooking?  thanks

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #12 of 21
Quote:
Originally Posted by Rally618 View Post

I am in Sandusky and want to make Gumbo and I'm looking to buy Tasso. Could use some help locating a place.I found Andouille here.Or is there something to replace Tasso? Thanks

 

Well talk about small town USA! Hey you could always drive up to Zingerman's in Ann Arbor MI but I'd agree with the suggestion just to skip it. I certainly wouldn't add Capicolla or Sopresatta but hey variety is the spice of life and Zingermanns has some killer options in each department and several others. Since Tasso should be smoked I might use either fresh smoked pork shoulder or thick sliced smoked bacon.

durangojo are you talking about the Holy Trinity?

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #13 of 21

yes dave, i suppose i am....lapsed catholic girl guilt/reflex thinking it was hail mary's...too funny,lol!...thanks

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #14 of 21

I'm sure you already know this but the Trinity is celery, onions and bell peppers. It's just a riff on a classic mirepoix that replaces carrot.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #15 of 21
Quote:
Originally Posted by DuckFat View Post

I'm sure you already know this but the Trinity is celery, onions and bell peppers. It's just a riff on a classic mirepoix that replaces carrot.

 

Dave

Absolutely right, although the everpresent silent partner of the Trinity is garlic. It's just added later :)

post #16 of 21
Quote:
Originally Posted by DuckFat View Post

I'm sure you already know this but the Trinity is celery, onions and bell peppers. It's just a riff on a classic mirepoix that replaces carrot.

 

Dave

no, actually i didn't know ...my guess was that it was file powder, okra and roux.....guess it's three hail mary's for me then!     thanks dave and lulu...now i got it from the horsey's mouths

 

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #17 of 21
Thread Starter 

I am making it Saturday.I'm using the Andouille,smoked hocks and chicken as the meats.Thanks all :)

I will ask my aunt-n-uncle about that place in Ann Arbor.They live in Michigan,I am 1 1/2 hr from there.

post #18 of 21

If you ever make it to Ann Arbor you don't want to miss Zingerman's. It's one of the best deli's outside of NYC. They have every thing you could think of. None of it's inexpensive but it's all top quality. The Nueske's Apple smoked bacon is awesome. They carry real cappicola and Sopprasetta that's nothing like the salty mystery meat so commonly sold in the US. They have Tasso, Andouille etc and an imported Cheese section that will make your head spin. Don't miss the magic brownies (Hey! not that kind of brownie. ;) 

 

Dave

 

 

http://www.zingermansdeli.com/

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #19 of 21

I miss Zingermann's. There's nothing like it here in Chicago. Their bread is wonderful, too. I've never, ever seen anything like their chocolate-cherry bread anywhere else.

post #20 of 21

Try Don's Meats in Lafayette (not really in but just a hop north, the actual town name escapes me, but it's so close that it might as well be)

Always beg one of the hubs employees to bring me boudin and andouille when he goes to see his mama.

They do a real nice job with overnite's also.

 

mimi

post #21 of 21
Thread Starter 

This is really good,but I added too much meat and there wasn't any liquid,so I added a box of Low Sodium Chicken Broth and left it go awhile.Added it little more salt n pepper and dried thyme.

I must say the andouille is a lot better in this than cooking it grilled.It isn't has hot.I didn't know how much of meat I would have using the hocks,so I put all them(5) in the gumbo.

I cooked them half hour,then cut them,than added them to the gumbo with other meat.Thanks for all the information,

                                                                Happy Cookin :)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › buying Tasso in Ohio