true... but this is more of a base. It's a little different from gravy.

mmmmmmmmmmm I make good biscuits and gravy. I sausage biscuits and gravy

you're correct,but ( Rue ) is easy.

I was just tought...( how to thicken)southern slang!

Ok I think I got it!

I made ham and bean soup today... turned out amazing eating it right now

I don't understand people that don't know how to cook ANYTHING. I mean I get it if you don't like to cook. Everyone likes and dislikes different things. but to really not know how to do something so essetial as feeding yourself? Don't get me wrong, a pizza or a hot pocket is alright on occassion, but everyday? I don't love my microwave quite that much.

I don't either. My mother taught all five of us when we were young, and now my 10 year old daughter is learning to cook different things as well. Like my mother taught us, I am teaching my daughter to be self-sufficient.



Still working on the laundry thing though, lol. Hey Rome wasn't built in a day right?

haha I'm trying to teach my daughter... but all she seems to want to make is ramen

I'm making bread pudding with a twist,added banana,an walnuts,kinda like banana bread,but with a different texter.

thats sounds really delicious

Roux break? Hmmmmmmmmmm well roux is fat and flour. Butter, bacon fat, etc. and flour. What I like to do is melt the butter or heat the fat on very low heat and add the flour gradually until it's a very loose roux. VERY LOW HEAT and then keep stirring every few seconds for about seven to eight minutes so that the raw taste of the flour cooks out. There should be a smell of nuttiness. Not longer than eight minutes 'cuz the longer you cook your roux the more it loses its thickening ability. For cajun cooking where I need a 'mahogany' or 'chocolate' roux I keep a 'blonde' or light roux as well for thickening. Roux can be made in advance and kept refrigerated or frozen for future use. A really good way is to buy an ice cube try from the dollar store and put the roux in cubes and freeze it and then you have pre-portioned roux for whatever. Zmooch.

I have never had a problem with Roux seperating or breaking. I use this method to make my chicken gravy for over biscuits or toast. MMMMMM. Easy and quick. I make the roux...then add part milk and part chicken broth slowly until it is bubbly and the right thickness. I use skim milk to help the calorie count. I add my chicken (I usually use left overs which is already cooked) and allow it all to simmer together.

Would it be better to use a knife or one of those smallish plastic spatula thingies when making a pb&j?

A knife It spreads better

Wear protective clothing when bbqing?

does anyone else find the irony of somebody called poison posting in a cooking tip thread?

Who are you talking about? POLSON? If you are, you might want to go back and check the spelling. The third letter in the name is a lowercase L.



Okay, back to the topic at hand, lol.