Post Count Challenge!!!!!!!!
Fleet Owner
Joined: Aug 2001
Posts: 29,941
Likes: 46
From: Drummonds, TN USA
I think I come by it fairly, I'm not a post ho.
I have just been here for a very long time and look to ways I can help.
I personally find the "POST HO" thing offensive.
I may seem at times to post irrelevant stuff, but I try to keep quality of post in some way in mind.
Not that I am immune to "WILD POSTS" on occasion...
I have just been here for a very long time and look to ways I can help.
I personally find the "POST HO" thing offensive.
I may seem at times to post irrelevant stuff, but I try to keep quality of post in some way in mind.
Not that I am immune to "WILD POSTS" on occasion...
Last edited by Greywolf; Jan 17, 2008 at 10:26 PM.
Senior User
Joined: Jul 2007
Posts: 470
Likes: 0
From: Southeast, Louisiana
What is Roux?. Butter and flour, cooked till it's next to burnt..the closer to you can get it to burnt without actually burning it the better. Dark is good!... Then start cuttin onions. Pretty much the start to all things Lousiana cooking.
Usually takes me 2 to 3 beers to get it right....
Usually takes me 2 to 3 beers to get it right....
Hotshot
Joined: Jan 2007
Posts: 11,564
Likes: 4
From: Tucson
YUMMY! I like Onions Just like Justin Wilson!
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Senior User
Joined: Jul 2007
Posts: 470
Likes: 0
From: Southeast, Louisiana
We cook Duck Sauce Picaunte just about every weekend during duck season for Saturday Night. Either that or 'duck nuggets' for the kids. Depending on how dark we get the roux and what other 'fixins' are in the camp, sometimes it'll turn into duck and sausage gumbo. That's the good thing about that kinda cooking. Don't matter much what you got, if it sounds like a good idea to throw it in the pot, then put it in. Everything tastes good at the camp!
Fleet Mechanic
Joined: Feb 2004
Posts: 1,816
Likes: 3
From: River Valley AR
The roux is the base. Alot of La. cooking focuses on cooking things until they "caramelize" and release all that flavor, then you add stuff back to it and the flavor permeates everything else in the pot.
A roux is the difference between a rich and dark gravy, and some water in the skillet rinsing all the flavor away. The roux is very thick, and more of it will thicken a recipe. Once you get the hang of it, you won't cook anything without it.
There is roux just like Walrus described, there is a dry roux which is just browned flour, you can make the roux with almost any kind of oil also, but it will burn many oils before it gets dark enough. Don't use it if you burn it, it will mess up your dish.
I make a roux either light or dark depending on what is being cooked. Often I will throw the onions ito the roux just when it is finished and it sears the onions quickly and puts alot of flavor in the dish, then I do the same to the meats to brown them in the roux. As the onions and meats give off their juices, it starts to dilute the roux and the rest is history.
Always stir the roux. If you let it sit unstirred for even a few seconds it can burn.
A roux is the difference between a rich and dark gravy, and some water in the skillet rinsing all the flavor away. The roux is very thick, and more of it will thicken a recipe. Once you get the hang of it, you won't cook anything without it.
There is roux just like Walrus described, there is a dry roux which is just browned flour, you can make the roux with almost any kind of oil also, but it will burn many oils before it gets dark enough. Don't use it if you burn it, it will mess up your dish.
I make a roux either light or dark depending on what is being cooked. Often I will throw the onions ito the roux just when it is finished and it sears the onions quickly and puts alot of flavor in the dish, then I do the same to the meats to brown them in the roux. As the onions and meats give off their juices, it starts to dilute the roux and the rest is history.
Always stir the roux. If you let it sit unstirred for even a few seconds it can burn.
Postmaster
Joined: Mar 2003
Posts: 4,513
Likes: 0
From: La Tech University, La
Aye they are right. a proper gumbo can take about what, 24 hours or so to prepare? that is makin everything from scratch, I won't lie, most people down here buy their roux at the store, a few still make it themselves, and it is so much better when that is done. the third ingredient to Roux though, not mentioned, is beer...and a good bit of it....but that don't always go into the dish...that goes into the cook.
