Quote:
Originally Posted by Goooh
Brown it all first
I like the bones in because you can't replicate the flavor you get from it.
I don't think anyone here would accept someone saying they made spaghetti from scratch if you saw them brown some beef then dump a can of Ragu on top...
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Ohh nooo. Don't go there! But I do remember I think Sig Nate, if I'm wrong I appologise. But someone posted about using Bailey's gumbo mix, they reported that it was very good. I got some and was planning on trying this weekend for fun. I have always made my own roux, so this will be a first for me. I do it pretty much like everyone else that's posted- if I have bacon drippings I use that etc.. I never have rendered duck fat around but Lord knows I wish I did. I have taught all 3 of my boys how to babysit a roux. My oldest- a sophomore at LSU, still has a scar on his arm from not paying attention to the Cajun napalm when he was about 8!!
God bless and good cookin!!
J
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