Decency

Discussion in 'The Tiger's Den' started by KyleK, Jan 21, 2021.

  1. KyleK

    KyleK Who, me? Staff Member

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    Jar'd roux is fine, but I just prefer to make mine. I prefer to cook it to the desired color for the dish I am making. It really doesn't take very long if you know what you are doing, and I just enjoy the process.
     
  2. furduknfish

    furduknfish #ohnowesuckagain

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    Taste test challenge. Tablespoon of each to see if @CajunlostinCali can tell diff.
     
    Last edited: Feb 16, 2021
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  3. furduknfish

    furduknfish #ohnowesuckagain

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    No clean E/W line so cutoff round Alexandria.
     
  4. Hou-duco

    Hou-duco Founding Member

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    I don’t know Tiga, but it is what it is. A Tiga can’t change it’s spots
     
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  5. KyleK

    KyleK Who, me? Staff Member

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    I have no problem with jarred roux. However, when I cook, I want to control the color of the roux, depending on what I am cooking. For that reason, jarred roux, for most part, doesn't work for me.

    It may be perfect for those who lack the skills or heart to make their own, but I will continue to make mine.
     
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  6. KyleK

    KyleK Who, me? Staff Member

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    Psst! Tiga ain't from Bunkie!
     
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  7. CajunlostinCali

    CajunlostinCali Booger Eatin Moron

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    Screenshot_20210216-213253_Amazon Shopping.jpg

    Jarhead
     
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  8. shane0911

    shane0911 Helping lost idiots find their village

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    Ahh and you found that! Don't blame Savoie's they are just cashing on all the cajuns that are lazy
     
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  9. shane0911

    shane0911 Helping lost idiots find their village

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    Agree, I make a roux for lots of things. For those I make my own. In a pinch , for a gumbo there is not a damn thing wrong with cheating a little
     
  10. Bengal B

    Bengal B Founding Member

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    No but he frequently changes his goats.
     
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