No, a roux is not Australian slang for a kangaroo. Simply put, a “roux” is flour cooked in a fat, typically butter or oil (today preferably extra virgin olive oil, historically lard). Some roux is cooked only until light golden blond, others until it is a deep, expresso- brown. The darker the roux the deeper the flavor. Its variations are the base for two Louisiana dishes … gumbo and étouffée … each of which can be enjoyed in virtually infinite variation … depends upon who makes it and what they use. Then there’s that third Louisiana dish, jambalaya.
I had my 2nd booster last week and will have a 2-shot prophylactic (one in each "cheek!") soon at UCLA. Maybe we can get together after that. Love you! It's called EVOSHIELD. C.
Looking forward to cooking this for Don! Thanks!!! Love to you both!
I hope you enjoy. We are headed back to Tamarack on Friday. Love, Rick
I had my 2nd booster last week and will have a 2-shot prophylactic (one in each "cheek!") soon at UCLA. Maybe we can get together after that. Love you! It's called EVOSHIELD. C.