tag:blogger.com,1999:blog-12389938.post1737131717732943914..comments2024-03-28T07:00:11.853-05:00Comments on PawPaw's House: GumboPawpawhttp://www.blogger.com/profile/14959820068377494313noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-12389938.post-23547386395761932842014-01-23T23:20:37.152-06:002014-01-23T23:20:37.152-06:00I'm suddenly proud of my tailgate beans and ri...I'm suddenly proud of my tailgate beans and rice dishes.David aka True Blue Samhttps://www.blogger.com/profile/06221281748612938132noreply@blogger.comtag:blogger.com,1999:blog-12389938.post-83596435377968252932014-01-23T14:03:07.902-06:002014-01-23T14:03:07.902-06:00Thanks Pawpaw; they probably used one of the off ...Thanks Pawpaw; they probably used one of the off the shelf ones. Making a good Roux takes a little time and effort I know. I do a gumbo a few times a year not up to Cajun standards but not to bad.<br /><br />BenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12389938.post-67072807426758706542014-01-23T12:30:25.455-06:002014-01-23T12:30:25.455-06:00Okay, Ben. Not green as in colored, but "gre...Okay, Ben. Not green as in colored, but "green" as in it had no flavor or depth. A roux takes time to mature, and depending on the way you cook it, it might or might not have any depth, richness, or flavor.<br /><br />Kind of like the difference between a green tomato or a vine-ripened one.Pawpawhttps://www.blogger.com/profile/14959820068377494313noreply@blogger.comtag:blogger.com,1999:blog-12389938.post-44293034036659767592014-01-23T08:55:52.754-06:002014-01-23T08:55:52.754-06:00How would one make a green Roux?
BenHow would one make a green Roux?<br />BenAnonymousnoreply@blogger.com