login
I thought it was common knowledge... (Page 2)
-
No new posts
|
 2006-09-14 5:07 PM in reply to: #541244 |
Elite 3130    |  Subject: RE: I thought it was common knowledge...BodyCheck - 2006-09-14 11:53 AM Do you know what a roux is? My father used to watch Justin Wilson religiously. So I have heard that word about 1000 times but I don't know what the precise definition is beyond some kind of *SPOILER REMOVED*. Edited to remove spoiler once I actually read the rest of the thread. Edited by ScottoNM 2006-09-14 5:11 PM |
| 2006-09-14 5:12 PM in reply to: #541244 |
Master 1558  Pensacola, Fl | Subject: RE: I thought it was common knowledge... Come on girl....I lived in nawlins' for 2.5 years. Of course, I know! Actually, i knew well before my NO venture....blonde roux are best. Only thing blondes are better at! Now if I hadn't been demoted to first alternate, I woulda cooked for you to show you my skills (the kitchen skills sweetheart!, then again...) |
| 2006-09-14 5:30 PM in reply to: #541778 |
Master 2060 Northern California | Subject: RE: I thought it was common knowledge... Cavu9 - 2006-09-14 3:12 PM Come on girl....I lived in nawlins' for 2.5 years. Pet peeve alert. People that feel the need to spell New Orleans phonetically as a local might say it. sorry. It's my problem.  Oh a roux is a beurre. and this is a French Tribike Edited by coachese 2006-09-14 5:33 PM (french tri bike.jpg) Attachments ---------------- french tri bike.jpg (95KB - 3 downloads) |
| 2006-09-14 5:53 PM in reply to: #541795 |
Elite 2515 Between the Devil and the Deep Blue Sea | Subject: RE: I thought it was common knowledge... coachese - 2006-09-14 5:30 PM Oh a roux is a beurre A sauce is a butter? You make no sense... Edited by Matchman 2006-09-14 5:53 PM |
| 2006-09-14 8:23 PM in reply to: #541650 |
| Crystal Lake, IL | Subject: RE: I thought it was common knowledge... tupuppy - 2006-09-14 3:48 PM BodyCheck - 2006-09-14 11:53 AM Do you know what a roux is? YUP...it's a funny way to spell TRICKERY That's 'ruse' you knucklehead I think some people were led astray in this thread by some weird food connection, but I've never heard of that and I know my way around a kitchen seeing as how I can microwave my own popcorn and I don't have to use the preset popcorn button on the microwave!
|
| 2006-09-14 8:55 PM in reply to: #541778 |
Master 1573 Red Sox Nation | Subject: RE: I thought it was common knowledge...
Excuse me ... . Glad to see you back at it Lane. :P |
| 2006-09-14 8:56 PM in reply to: #541244 |
Champion 8936 | Subject: RE: I thought it was common knowledge... |
| 2006-09-15 6:04 AM in reply to: #541244 |
Master 1848 Canandaigua | Subject: RE: I thought it was common knowledge... Louisiana anitfreeze? |
| 2006-09-15 7:20 AM in reply to: #541244 |
Champion 6962 Atlanta, Ga | Subject: RE: I thought it was common knowledge... Ok...I can cook somewhat..but what the hell is it?! I am refusing the ultimate urge to google it. This is like catching the back end of a story on the radio where they keep saying, "It" or 'The situation" and you don't know what IT is!! |
| 2006-09-15 7:26 AM in reply to: #542091 |
Giver 18427 | Subject: RE: I thought it was common knowledge... It's essentially a thickening agent made by cooking oil and flour together to varying degrees of brownness. Used in as a base stuff like gumbo. Make a dark roux, add in diced onion, celery and green peppers. Sautee for a long time. Add stock, spices, a bay leaf, andouille and chicken or seafood. Salt and pepper, and you have gumbo. Serve over rice, garnish with filé. Easy peasy. Marvarnett - 2006-09-15 8:20 AM Ok...I can cook somewhat..but what the hell is it?! I am refusing the ultimate urge to google it. This is like catching the back end of a story on the radio where they keep saying, "It" or 'The situation" and you don't know what IT is!! |
| 2006-09-15 7:30 AM in reply to: #542094 |
Runner | Subject: RE: I thought it was common knowledge... run4yrlif - 2006-09-15 8:26 AM It's essentially a thickening agent made by cooking oil and flour together to varying degrees of brownness. Used in as a base stuff like gumbo. Make a dark roux, add in diced onion, celery and green peppers. Sautee for a long time. Add stock, spices, a bay leaf, andouille and chicken or seafood. Salt and pepper, and you have gumbo. Serve over rice, garnish with filé. Easy peasy. You forgot the squirrel. |
| 2006-09-15 7:31 AM in reply to: #542091 |
Elite 2661 DC Metro, slowly working my way to NC | Subject: RE: I thought it was common knowledge... Marvarnett - 2006-09-15 8:20 AM Ok...I can cook somewhat..but what the hell is it?! I am refusing the ultimate urge to google it. This is like catching the back end of a story on the radio where they keep saying, "It" or 'The situation" and you don't know what IT is!! Basically butter & flour cooked together, it's the base for bechamel/white sauce. I was making soup the other night and fussing that I couldn't decide if the roux looked right or not since it had been forever since I'd made it, and he got near giddy that I even knew what it was. Cooking was the one girlfriend trick I had, now I'm dating a chef...I am so up a creek. Edited by BodyCheck 2006-09-15 7:31 AM |
| 2006-09-15 7:36 AM in reply to: #542097 |
Giver 18427 | Subject: RE: I thought it was common knowledge... Scout7 - 2006-09-15 8:30 AM run4yrlif - 2006-09-15 8:26 AM You forgot the squirrel.It's essentially a thickening agent made by cooking oil and flour together to varying degrees of brownness. Used in as a base stuff like gumbo. Make a dark roux, add in diced onion, celery and green peppers. Sautee for a long time. Add stock, spices, a bay leaf, andouille and chicken or seafood. Salt and pepper, and you have gumbo. Serve over rice, garnish with filé. Easy peasy. I should have just said "meat". |
| 2006-09-15 7:42 AM in reply to: #542103 |
Runner | Subject: RE: I thought it was common knowledge... run4yrlif - 2006-09-15 8:36 AM Scout7 - 2006-09-15 8:30 AM run4yrlif - 2006-09-15 8:26 AM You forgot the squirrel.It's essentially a thickening agent made by cooking oil and flour together to varying degrees of brownness. Used in as a base stuff like gumbo. Make a dark roux, add in diced onion, celery and green peppers. Sautee for a long time. Add stock, spices, a bay leaf, andouille and chicken or seafood. Salt and pepper, and you have gumbo. Serve over rice, garnish with filé. Easy peasy. I should have just said "meat". You're welcome. |
| 2006-09-15 7:59 AM in reply to: #542098 |
| Crystal Lake, IL | Subject: RE: I thought it was common knowledge... BodyCheck - 2006-09-15 7:31 AM Cooking was the one girlfriend trick I had, now I'm dating a chef...I am so up a creek. Has a winking emoticon ever contained so much potential? I'm not going near this one.
|
|
|
|
|
View profile
Add to friends
Go to training log
Go to race log
Send a message
View album
CONNECT WITH FACEBOOK