Piker.
When I make roux for gumbo, it takes about 45 minutes to get it to the right nutty-brown color.
Piker.
When I make roux for gumbo, it takes about 45 minutes to get it to the right nutty-brown color.
Handy roux tip if you have (or want, or need) a gumbo habit: bake dry flour on a sheet pan until itâs a nice roux-y sort of color. Then you can keep it in a jar, and when you make roux later, it takes only a very few minutes, with very little stirring.
GOP Bumper Sticker: âVote Derp in 2022!â
I can has reprieveburger?
Aha! Didnât know that. Itâs not that bad, stirring the roux. When you work on computers and stuff all day, something more hands-on is a pleasant change. Itâs like chopping all the vegetablesâwith a wicked sharp blade itâs actually pretty fun.
Just out of curiosity: If heâs a devoted public servant interested only in protecting the integrity of elections, why is âlynchingâ his go-to word?
Makes for some pretty good comedy though. If thatâs owning the libs, thatâs okay. We all need to laugh more.
If lawmakers decide to toss out the results, âany qualified electorâ could then ask the U.S. Supreme Court to hold a new election.
People (ok, responsible voters) should be angry about this, butâŠ
I still laugh at the classics.
Oh look, everyone, we got a gumbo snob right here.
I have to tell you, Iâve always found that term a bit off-putting.
âCafĂ© and amphitheatreâ? Howâs that supposed to work? You get an open-faced sandwich and a slice of pie and sit and watch âAntigoneâ?
Whenever a cooking magazine or article wants to promote something that is âgood for youâ but tastes like dirt, they say it tastes ânutty.â
As long as you keep your fingers curled back and out of the way.
A good chef always has his mise en place ready for action.
Well, if youâre gonna have a snob, a gumbo snob is the right kind to have!
Someone should tell him to be silent. He spews ignorance.
They donât and John Roberts (aka: âhot stoveâ) has repeatedly said that.
Sounds suspiciously like a beet to me.
Just ask Raphael Cruz.