Re: So, ummmm.....
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
axiomite
Joined: Dec 2007
Posts: 7,786 |
If we do turn out to be the same person, I call dibs on the better looking half.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
Re: So, ummmm.....
|
Joined: Feb 2006
Posts: 6,471
axiomite
|
axiomite
Joined: Feb 2006
Posts: 6,471 |
"I've got the looks, you've got the brains, let's make lots of money" - Pet Shop Boys, "Opportunities"
Bears, beets, Battlestar Galactica.
|
|
|
Re: So, ummmm.....
|
Joined: Apr 2003
Posts: 16,441
shareholder in the making
|
shareholder in the making
Joined: Apr 2003
Posts: 16,441 |
So that's where my cornstarch went.
|
|
|
Re: So, ummmm.....
|
Joined: May 2003
Posts: 18,044
shareholder in the making
|
shareholder in the making
Joined: May 2003
Posts: 18,044 |
You should use arrowroot anyway. It's more flavorless.
I am the Doctor, and THIS... is my SPOON!
|
|
|
Re: So, ummmm.....
|
Joined: Apr 2003
Posts: 16,441
shareholder in the making
|
shareholder in the making
Joined: Apr 2003
Posts: 16,441 |
But the cornstarch helps dial back the heat from the red peppers that I always overdo.
|
|
|
Re: So, ummmm.....
|
Joined: Jun 2003
Posts: 8,488
axiomite
|
axiomite
Joined: Jun 2003
Posts: 8,488 |
"more flavorless" sounds funny.
Roux, baby. Only roux.
bibere usque ad hilaritatem
|
|
|
Re: So, ummmm.....
|
Joined: Nov 2006
Posts: 1,333
connoisseur
|
connoisseur
Joined: Nov 2006
Posts: 1,333 |
"more flavorless" sounds funny.
Roux, baby. Only roux. A proper roux takes time. Of course, a good cookbook will guide you through the process.
|
|
|
Re: So, ummmm.....
|
Joined: Feb 2002
Posts: 1,625
connoisseur
|
connoisseur
Joined: Feb 2002
Posts: 1,625 |
+1 for Scott's cooking! If he says this is the best cookbook . . .
|
|
|
Re: So, ummmm.....
|
Joined: Nov 2006
Posts: 1,333
connoisseur
|
connoisseur
Joined: Nov 2006
Posts: 1,333 |
I must confess that we do not own this cookbook, but I was aware of it and the tie in to roux was too convenient. Maybe if we had had this book we wouldn't have killed our first dark rouxs. White and blonde are easy. The darker rouxs take time and patience. A good dark roux take easily 45-60 minutes on a low flame to get it dark brown and nutty-tasting, without a burnt after taste.
p.s. thanks for the props on our cooking, Amie.
|
|
|
Re: So, ummmm.....
|
Joined: Apr 2003
Posts: 5,236
axiomite
|
axiomite
Joined: Apr 2003
Posts: 5,236 |
Chrome with AdBlock. I never see ads.
|
|
|
Forums16
Topics24,945
Posts442,479
Members15,617
|
Most Online2,082 Jan 22nd, 2020
|
|
0 members (),
1,353
guests, and
2
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
|
|