Do you roux??

[Smiling JOe]

Nope, but you get another chance. Here's a hint. The roux is finished (oil & flour) to a dark amber. Now the "holy trinity" is incorporated to the roux. What is it that we add now? (No, not dog meat :shock: )

Oh, your original question was vague. Sounded as thought you were asking what ingredient was in the photos.
Next is ...
Cayenne Peppa'?

 

[RiverOtter]

I shoulda stayed up later last night. I missed all the action

 

[OhioBeachBum]

I shoulda stayed up later last night. I missed all the action

i was checking the timestamps on a few of the posts in other threads - i don't think i can stay up that late anymore

 

[drsvelte]

I shoulda stayed up later last night. I missed all the action

I went to bed.

Kurt is the winner. :clap_1: But like he needs a sticker.

Beckster - PM me where I can send your SoWal.com.

 

[beckster]

Yippee!!! I sent you a pm. Thanks!
Would you believe I'm probably the only cajun girl that's allergic to seafood
I have made a roux or two. The family joke is that since I tend to overcook things, I was the perfect chef to get the roux brown enough.
I'll post my new sticker with pride!

 

[SlowMovin]

To paraphrase Aretha Franklin in "The Blues Brothers" movie...

...best damn roux in the state.