I'm a strained bacon grease guy for my roux. I figure it takes about two frosty mugs of beer to make a roux. Since Doecamper went gluten free the flour is a little more sensitive on the scorch so I really don't get past milk chocolate in color.
I've always just dumped the napalm over my trinity to cook that before adding the meats and stock once it's cooled a bit. Roux hitting trinity is the odor I wish I could bottle to teach the world to smile.
Now I just need a goose or two to cooperate over the next 24 hours or else tomorrow's is gonna be nothing but chicken, shrimps, and andouille for protein. Well, except for the swampgrass.
GE
