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Discussion in 'Off Topic' started by phishphood, Feb 15, 2009.
burns like molten lava. Holy smokes.
Cold beer compress has been applied.
I understand, so does Jimmy Buffet...lyrics here:
well...you should be using some sort of utensil to stir, not your finger....
i prefer a flat wooden spatula...
im suprised yall know what gumbeaux is.....curious if yall REALLY know what it is... ;D ;D ;D
We probably don't, but it still eats pretty fine. I'm having some now, in fact.
I was using a whisk at the time of the eruption, but never stopped stirring. ;D
my momma ( um, wait, not my momma, but my grandpaw(mommas daddy)) always said the key to a roux is never stop stirring and scraping....you want it the color of caramel...
I went a little past caramel, but not as dark as some I've seen. It doesn't take much to burn it at that point and waste the 20-30 minutes spent getting there.
yeah, its a timing and heat thing...once you get color, it can get caramel colored in a split second....but then in another split second it can get poop brown and smoke the whole house...lol
This is only my second attempt and had shrimp and Conecuh brand cajun sausage. it's pretty good, but my first batch with wild duck, squirrel, and anduille sausage was the gumbizzle. ;D