Brussels Sprout Yakisoba.
With extra mayonnaise cause fight me.
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Gas cooker, cast iron skillet, indeterminable foodstuff?
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How dare you call Cajun mirepoix indeterminable!
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Well, I guess I’m somewhat of a heretic.
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OOF! It’s bell pepper, onion, and celery, in a butter-drenched dark brown roux. Have you never eaten gumbo?
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Of course the extra mayo! I like to throw in a little Asian spicy mustard in as well. Brussel sprouts sound pretty good. More heft than the usual diced cabbage.
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I can’t remember.
By the way, how do you clean that skillet?
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Got to say, just from the picture it was not clear. I knew the phrase and guessed it was going to be something Cajun, but the image alone is fairly indeterminate. I hope the gumbo was delicious!
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I’m not a huge fan of standard white cabbage, though it’s good if you get some color on it. The brussels sprouts taste better, but tend to be less crispy. It also incorporates a bit better, cause leafier. So you can sneak more veg in to offset the hot mayonnaise and pork action.
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If it’s not onion, celery and carrots, you’re going against the place where the pope is located you know…
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Pizza? The Napoletan pizza mafia might have something to say to you…
I’d say Brodetto would be a better example, every single village up and down the coast in Italy has their version, the “best” is always in debate, but it varies a fair bit, even betweeen villages not too far apart.
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That soup, I can almost smell it from here. Yum! We’re making tomato soup this week but have to supplement from the farmers market.
I recently read an article about sheet pans that had this line, “remember, it’s a tool, not a display piece.” Same with the oven.
Someone’s poking the bear this morning! First insult the holy trinity, then this?!? Get thee to a nunnery and think about what you’ve done.
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At the risk of inciting a care-of-cast-iron skirmish, I just let it cool a little and rinse with hot water and a non abrasive pad, then dry thoroughly.
That mess in the pan looks dry and sticky, but the roux has two full sticks of butter
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Wow, that is real Fall season food! 
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It is astonishing to me how far Cajuns took the French underpinnings of their cuisine!
A roux is the base of butter/flour, a few tablespoons of each and cooked a specific way, which is then built out into a sauce that may include more butter. Creating a roux with two full sticks of butter (in French cooking) would only make sense if you were cooking for a school cafeteria!
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…and a pinch of pepper…
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To be fair, the two sticks of butter ended up in a very large batch of gumbo. It’s not like a pat of butter in every bite.
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no filé in your roux?
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Taiwanese cabbage tends to be lighter texture and taste. It works better than regular varieties for yakisoba or okonomiyaki.
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I don’t usually add file to my gumbos until later, if at all. For me and my guests, it’s more of a sprinkle-over-the-dish-when-serving seasoning and thickener.
File, roux, and okra are all thickeners and don’t need to be combined, necessarily. This was a Florida gumbo (shrimp, chicken, sausage) but I did add a package of frozen okra near the end.
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