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1
Posted on 8/16/18 at 9:59 pm to lsupride87
Because it gets smoky as shite.
Posted on 8/16/18 at 10:13 pm to TH03
Yeh but isn’t that smoke and smell that sticks like the best smell ever to your Louisiana blood?
Don’t you want it lingering in your sheets like a must from Zeus?
Don’t you want it lingering in your sheets like a must from Zeus?
Posted on 8/16/18 at 10:18 pm to lsupride87
quote:
Yeh but isn’t that smoke and smell that sticks like the best smell ever to your Louisiana blood?
Nah. The smell when I toss the trinity in is.
Posted on 8/16/18 at 10:53 pm to TH03
I knew I loved you for a reason
Posted on 8/16/18 at 11:29 pm to lsupride87
Posted on 8/16/18 at 11:52 pm to lsupride87
Do you have a really small house or bad ventilation? I never smell it the next day or in the bedrooms at all. I wouldn’t mind it lasting longer, though. 
Posted on 8/17/18 at 7:35 am to lsupride87
quote:
Yeh but isn’t that smoke and smell that sticks like the best smell ever to your Louisiana blood?
Don’t you want it lingering in your sheets like a must from Zeus?
I hope you develop an allergy to flour so that you can't cook gumbo and we don't have to hear about how much you think it smells.
Posted on 8/17/18 at 7:49 am to Trout Bandit
quote:
I can whip out a dark roux in 5 minutes. Heat oil on High until smoking, whisk in your flour and don't stop stirring until it's the color you like it. You can turn the burner down some while you stir. Add your cut-up vegetables to cool it of and keep it from burning.
I could conceivably do this but I would need to wear some kevlar suit because when I stir it fast I always get some splashed on my arm and get burned
Posted on 8/17/18 at 11:01 am to BoogaBear
Bruh we all alreay have gluten allergies. Don’t you watch the news? That’s why I’m lazy
Posted on 8/17/18 at 11:48 am to Gris Gris
It gets on my clothes and the whole downstairs will smell like it for the night when I make gumbo.
Posted on 8/17/18 at 12:40 pm to TH03
I don’t even consider making a dark roux indoors any more. Stinks up the joint something awful!
I have my cast iron Dutch oven, my wooden spoon/spatula bastardization used exclusively for roux, and a camp stove for that. I get my oil to 350-400°, whisk in flour and it typically takes me 15 minutes. I’ve considered doing it in the oven many times, but at this point it’s a ritual...
Oh, and I wouldn’t want to be anywhere close to that thing if it’s in a roux!
I have my cast iron Dutch oven, my wooden spoon/spatula bastardization used exclusively for roux, and a camp stove for that. I get my oil to 350-400°, whisk in flour and it typically takes me 15 minutes. I’ve considered doing it in the oven many times, but at this point it’s a ritual...
Oh, and I wouldn’t want to be anywhere close to that thing if it’s in a roux!
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