'Just Rewards (2)'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Actually, adding too much stuff is not as good,
That's how I came to make my omelet. I decided, "Well, maybe the French know what they're talking about and maybe less is more and maybe Americans have a problem with restraint when it comes to pizza and omelets. I'll compromise and limit myself to three ingredients though no self-respecting Frenchman would ever do more than two, and one of them would be an herb like chervil."
The discussion of gumbo and roux and dried beans made me think of a list.
Stuff I Eat and Cook With All the Time Since Moving To New Orleans:
- dried Camellia red beans - flour ( we go through it like crazy without even baking.) - Crystal hot sauce - Tony Chacere spice mix - iced chicory coffee - grits - ham hocks - shrimp - tasso - Steen's cane syrup - cayenne - dried thyme - collard greens - satsumas - okra - fresh pink-eyed peas - dried black-eyed peas - andouille - rabbit/quail/duck...game meats
Thanks for permitting me that indulgence! I am sure there are more, but for some reason I needed to get this out of my brain.
You can make a roux, Jilli. It just involves a lot of stirring. I usually try to make myself a drink first so I have something to keep me entertained while I make it.
Thanks for permitting me that indulgence!
It was a treat for me. Moving to New Orleans was such a bold, good thing for you guys.
You are totally New Orleanean now, Nora! Fun.
Don't fear the roux, Jilli! If you don't want to pay attention to it, you can make it in the oven.
Monterey Jack and olives going on the shopping list. I don't know about this feta idea. Does it melt?
but for some reason I needed to get this out of my brain
And on to my plate? No?
Yeah, but this means I have to try making a roux. Which is something I've been too wimpy to attempt. I fear the scorching! I am not an attentive or organized cook!
It's super easy. Really. I'm not super attentive either, but roux are simple--- just stir constantly until it smells like toast (for our stove that's about 5 minutes for 4 tablespoons of butter and equalish flour). It's no problem at all.
Wait, if people don't make a roux, how do you make mac and cheese?
Nora, have you ever tried Steen's on fried trout? My great-grandfather used to do that.