Ask Steve

Discussion in 'Good Eats' started by Bengal B, May 19, 2018.

  1. uscvball

    uscvball Founding Member

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    I'm a sinner Lord. Please forgive me.

    I use propane....but I don't use roux from a jar. And I have a gas stove top. Electric is lame. I don't get any complaints about the protein that ends up on their plates, then again my kids aren't dumb, lol.
     
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  2. KyleK

    KyleK Who, me? Staff Member

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    For my really good cuts of meat, I sear both sides in a frying pan, then finish them in the oven.
     
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  3. Bengal B

    Bengal B Founding Member

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    Try charcoal. You'll never go back.

    Do you ever cook anything that requires a roux? I wouldn't think they even sell jar roux in California.
     
  4. LSUMASTERMIND

    LSUMASTERMIND Founding Member

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    I wouldnt but it in a jar, however, in gumbo its only for the thickness and color.
     
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  5. uscvball

    uscvball Founding Member

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    I have. For the most part, the grilling I do is for daily dinners, so time is a factor. Between school, sports, etc, I have to be able to get something on and off the grill fairly quickly.

    We have Walmart....they sell roux in a jar. I make a lot of soup in the fall and winter.
     
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  6. CajunlostinCali

    CajunlostinCali The Bionic Burro

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    Clearly a sinner
     
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  7. uscvball

    uscvball Founding Member

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    I'm in similar company in CA.
     
  8. lsutiga

    lsutiga TF Pubic Relations

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    Any woman who cooks on a grill, any grill, is ok by me.
     
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