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Re: So, ummmm.....
medic8r #382545 09/07/12 04:40 PM
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If we do turn out to be the same person, I call dibs on the better looking half.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: So, ummmm.....
MarkSJohnson #382546 09/07/12 05:19 PM
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"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.....
medic8r #382547 09/07/12 05:30 PM
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Originally Posted By: medic8r
The plot thickens.

So that's where my cornstarch went.

Re: So, ummmm.....
MarkSJohnson #382548 09/07/12 05:35 PM
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You should use arrowroot anyway. It's more flavorless.


I am the Doctor, and THIS... is my SPOON!
Re: So, ummmm.....
Ken.C #382550 09/07/12 05:43 PM
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But the cornstarch helps dial back the heat from the red peppers that I always overdo.

Re: So, ummmm.....
MarkSJohnson #382570 09/08/12 05:41 AM
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"more flavorless" sounds funny.

Roux, baby. Only roux.


bibere usque ad hilaritatem
Re: So, ummmm.....
tomtuttle #382574 09/08/12 01:15 PM
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Originally Posted By: tomtuttle
"more flavorless" sounds funny.

Roux, baby. Only roux.


A proper roux takes time. Of course, a good cookbook will guide you through the process.


Scott

My HT
Re: So, ummmm.....
MarkSJohnson #382575 09/08/12 02:50 PM
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+1 for Scott's cooking! If he says this is the best cookbook . . .

Re: So, ummmm.....
Amie #382577 09/08/12 04:07 PM
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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.


Scott

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Re: So, ummmm.....
MarkSJohnson #382635 09/10/12 04:16 PM
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