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11-21-2007, 10:44 PM | #12 | |
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Quote:
Far as I can tell, the secret to the roux (and I'm by no means an expert) is constant stirring. I used a whisk, and I whisked it so much that it actually got a bit foamy. But, it didn't burn! Gumbo should be no problem for a man dedicated enough to his craft to start the smoker at 2am. No time like the present! I recommend copious amounts of wine for the cook. |
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