Professor Dawghair

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if you bring it back in temp high enough and long enough, wouldn’t it essentially pasteurize the gumbo

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Reheating can kill the bacteria but not the toxins and spores that they might have produced.

Just a thought. Are you stuck on wanting full wireless? Does he have a rotisserie? Fully wireless is cool no doubt but expensive.

ThermoWorks has a basic system with wired probes with a wireless receiver that you can use to monitor the cook. Connection is simple. No Wi-Fi needed and no Apps that stop working eventually.

It's bullet proof and very accurate like you would expect from Thermoworks.

All I would ever want from a remote meat thermometer system unless I was wanting to do some rotisserie.

Thermoworks Smoke

Cornbread dressing and sweet potato casserole (like someone else said, the kind with crunchy pecan and brown sugar topping)

If they don't mind a short drive, The Bright Star Restaurant is about 30 miles away.

Bright Star Restaurant

Regardless of the bun type, I like to press the inside with my fingers to open up space for the hot dog.
It seems keep the bun from splitting as bad.

Mornay

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what does she mostly use them for

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I use them to flip small things in a frying pan. Also to arrange or pick small items in a salad for example.

The classic "killer application" is picking an egg shell out of eggs that you've scrambled in a bowl.

I haven't tried it but Superica has a location there. Tex Mex - chef/owner is Ford Fry whose Tex Mex cookbook is excellent.

Superica

Tangled up in Blue should be their theme song...

"I had a job in the great north woods
Working as a cook for a spell
But I never did like it all that much
And one day the ax just fell
So I drifted down to New Orleans
Where I lucky was to be employed
Working for a while on a fishing boat right outside of Delacroix"

Thanks Lambda. I bet it was all delicious. Love the combinations.

I reheat cold leftover plain grits similar to that in a skillet but they fall apart sometimes. Not a big deal but not a pretty presentation.

I wonder if the cheese helps hold it together. I bet other mix-ins would be good like crawfish or shrimp.