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Just remember...Once you start that Roux,you don't walk away and keep an eye out for black specks which indicate burnt roux. Med Hi heat and persistence are the key. You'll build up a nice popeye arm makin roux.:)Quote:
Originally Posted by Devilpup
I miss Gumbo! I had it when I was in N'Orleans (along wih several other southern type foods) and it was all just sooooooo good! :)
Mick
Well then............yer in luck. I was the Mardi gras chef at my bar for 7 years. I can teach ya dirty rice,etoufee,gumbo,jambalaya all that good shtuff !:)
Be right over! :)
Mick
Hmmmm that sounds familiar ???:hmmm:
steph, the only response i can think of to,...............spoooooonnnQuote:
Originally Posted by Nightblade
Hmm. We only have PG Tips at work so I usually keep a small stash of something more exciting in my drawer, except that I seem to have run out...
i have been looking for a better way to brew tea at work, i have a small press pot that works good, but i would like to find something else, so as i don't have to drag as much stuff with me. any ideas friends
I'm toying with the idea of getting some powdered sencha. Good quality tea without the brewing hassle!
Besides, I'd probably look like a bit of a twat if I took in loose leaf tea and a tiny, tiny teapot to brew tea at the office.
One alternative of the kungfu tea brewing method on the workplace:Quote:
Originally Posted by wvloony