Quote:
Originally Posted by keakar
im not one to usually ask for stuff but ....
since this thread has been received so well by the membership and the cooking forum is even called the roux, perhaps this thread is something worth a sticky so even when it gets old the new members will be able to look it over and get some great roux ideas as well as add anything new they might know
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X2... It was this thread that caused the crazy idea of an SC gumbo throw down. Great, fun, and informative thread.