Date Night
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@seawolf yeah, I have some pre-made dark roux I could use to make things easier. I have made all sorts of them doing Cajun and creole dishes but with a toddler it’s really difficult to find that kind of time.
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@mclaincausey I keep a hunk of roux in my fridge at all times for exactly this sort of thing. I would caution you about using dark roux for demi though. Maybe a blonde or brown roux instead so it compliments the flavors rather than dominating. In cajun/creole cuisines, it's part of the flavor profile of finished dish like etouffe or gumbo.
My favorite way to make a roux with as little effort as possible, is to mix one pound of melted butter and one pound of flour, and put it in a 350F oven for about an hour. Stir occasionally and remove from the oven to cool whenever you start getting a blond color and a nutty aroma. You can take it a little further if you want, but keep in mind that the longer a roux cooks, the less thickening power it has. It keeps in the fridge forever, so it's there when you need it.
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@seawolf Roger that, though you’d never use a dark roux in an etouffee at least in the Cajun/creole traditions. Cajun gumbo absolutely! I got it for chicken and andouille gumbo.
Gotta try this oven trick thank you!!
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@mclaincausey Fair point! I love a good gumbo.
You bet!
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@CosmoSix5 greatest Christmas movie of all time.
A friend of mine sent this to me earlier. Maybe you can find some errors??
WTB
IHSH 301 large -
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@Mizmazzle said in Date Night:
@CosmoSix5 greatest Christmas movie of all time.
You meant to say Die Hard didn’t you
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Home Alone(s) he meant to say...
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@Mizmazzle I love pho! Looks like a perfect date!
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@Mizmazzle Happy Wife, Happy Life
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@Denimhead-0 Oh so very true.
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Making me jealous @Mizmazzle !
We used to go between 95 and Duy as our favorites.
Just not in this photo
