(The foodie pedant in me also needs to point out that the kind of roux you make for gumbo is very different than the kind you make for, say, a bechamel, and that the flavor of the cooked flour is pretty key. If all you need is thickening, there are a thousand other options out there. But for gumbo, the roux is more than just starch.)
Yes! Ohmigod! Someone's blondie bear's a twenty-question genius!
Harmony ,'Help'
Natter 69: Practically names itself.
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.
Jessica - Feb 29, 2012 6:46:39 pm PST #24528 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
-t - Feb 29, 2012 6:49:22 pm PST #24529 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Ooh, that's a kitchen gadget I don't have. I might need one of those. How many whisks is too many?
Kat - Feb 29, 2012 6:52:24 pm PST #24530 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Jessica, isn't the difference between a gumbo roux and roux-turned-bechamel-turned-mornay really just the amount of time it is cooked and how dark it gets? So, the type of flour would be secondary to the amount of time. I do think you could use something other than wheat.
shrift - Feb 29, 2012 6:56:31 pm PST #24531 of 30001
"You can't put a price on the joy of not giving a shit." -Zenkitty
My dinner was dal, jasmine rice, and garlic naan.
§ ita § - Feb 29, 2012 7:02:42 pm PST #24532 of 30001
Well not canonically, no, but this is transformative fiction.
My dinner was a potato chip dipped in spinach artichoke sauce (I still maintain I don't know what artichokes taste like, other than the stuff that goes between food), a roll, and half a decent Grey Goose gimlet straight up (not as good as Rocksugar--we spent some time rhapsodising about that restaurant, and apparently I might try working a connection next time I go. Watch me fail spectacularly),
And now, juice.
Lee - Feb 29, 2012 7:03:29 pm PST #24533 of 30001
The feeling you get when your brain finally lets your heart get in its pants.
Reporting in--today was awesome. Juliana and I had a mani/pedi, then we got dressed up and went to city hall for the license, then we had a ceremony, and then we had an awesome meal and lots of booze. Juliana and Martin have awesome friends, and they all laughed at the Princess bride part of the ceremony.
Kat - Feb 29, 2012 7:16:03 pm PST #24534 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
YAY, Lee! The pic on FB that I saw was adorable.
sarameg - Feb 29, 2012 7:18:01 pm PST #24535 of 30001
My dinner was a fuckload of red wine (until I cut myself off for gut preservation, it hates tannins) and raw green beans and spinach kale dip and cheese. And guac and chips. Gut, bedamned. Maybe tomorrow I won't wake up with indigestion. Hopefully laughing until you cry helps that? My friends-who-are-also-neighbors are wunnerful. Now I just need to finish keying down.
Kat - Feb 29, 2012 7:25:35 pm PST #24536 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Hey, font people, have you seen this: [link]
DavidS - Feb 29, 2012 7:34:50 pm PST #24537 of 30001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Hey, font people, have you seen this: [link]
That's good.
Okay, out with it, peeps.
What font do you have on your resume?