Barriehie
Forum GOD!
So far I've reupped my roux. I like it at peanut butter stage since I can always cook it more.
So far I've reupped my roux. I like it at peanut butter stage since I can always cook it more.View attachment 134477
It's for whatever. I make a couple of cups at a time so it's on demand. You can add cold roux to hot food so this works out well. Comes out easy enough with a butter knife and stir it into whatever.Is that for some quick gumbo?
Was your typo being punny? That's why I gave it a laughing emoji...because I can relate to making a mess!I'm about ready to start on a pot of soup.
I have 85% of the ingredients messed in place.
Is that for some quick gumbo?
Was your typo being punny? That's why I gave it a laughing emoji...because I can relate to making a mess!
Around 45 or so years ago Taco Bell used to stir smoking hot lard into their beans when they were making refried beans. Roux can get you an extremely similar taste...![]()
That's what I retired from, commercial HVAC in NV, AZ, and UT.About that time I was working on the HVAC at the city's first Taco Bell.
They look good.
No eggs? Seems like eggs would be an awesome addition to that.Went to a diner for breakfast. Had a bowl with hashbrowns, bacon, ham, sausage with cheese and a hollandaise sauce. $&@$ was good.
Cream of mushroom and leek soup? Looks wonderful.Who's to say?
It looked messed in place to me
Soup's done
I may have to have a cup with dinner. If I still have an appetite.
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Went to a diner for breakfast. Had a bowl with hashbrowns, bacon, ham, sausage with cheese and a hollandaise sauce. $&@$ was good.