Potatoes~

A roux is super easy to make, it's all in how long you cook it and you have to stir almost continuously not to burn it.

Equal parts flour and cooking oil, cook in a heavy bottom pot on medium heat, once it gets hot stir, stir, stir and continue stirring until you get the right color.  I make a dark roux, if it ain't dark it ain't cajun, lmao.

that is why I burn gravy sweetie, the continuous stirring....I'm always talkin too much when I'm cooking...LOL

all my gravys r made with cornstarch anymore- mr pouch doesn't care for gravy made with a roux

Alton Brown has the best recipe for us "rednecks" to use for a roux... 1/4 oil and 1/4 c flour in a pie pan in the oven @ 350 degrees and stirring every few minutes until it gets the color you want.

Tastes the same to me...but I'm a Texas gal...

Janet

hey Chick...

beleive it or not...I went to a bar tonight ...neighborhood bar...(to throw darts)..and they had a guy who was selling dinner..he is a chef..

tenerloin, sutffed with artichokes, ginger, sun dried tomatoes and spinich.

this suff was so tender I could cut it with a plastic knife and fork..

this food let me know, that I have eaten in the sample section of Sams for way too long....

you know I don;t cook..not like you ladies..

Now that dinner sounds absolutely divine.  I might have to play with those ingredients and see what I can come up with.

Russ! How are you!!!!!!??????

i'm fine my friend..all is well here..how are you...long time no chat..

I think he soaked the meat in yogurt over night

The potatoes sound devine!!!  But I must say this was torture to read this thread.....makes my mouth water. 

I discovered the last 2 days that WAY TOO MANY TV shows and commercials have food in them.