60+ year old thread.

Hope stuff gets better soon

 

3 people have left so draw our own answer .....

 

Still has to get better

 

Sues on the ball!
I was going to suggest the krylon made for plastic also.

Now I see how you guys handle the Mrs., but doesn't that just prolong the agony!

 

Prolong,the, agony....... y yes for BOTH,, you see sometimes there is no down side

 

One can only hope.

 

Morning all:

4 Walleyes last night, the kid got them all! Don't know what's going on.
As I mentioned before, same lures, etc, etc.
STRANGE!!
I did manage to get 1 largemouth bass, but the season is closed!
I caught alot of walleyes out of this lake, but here of late -.
Thank goodness I taught him how to get them!

 

You do get half the fish, right

 

And making shrimp & pork gumbo . The house smells great

 

Just had a bowl over rice...Dam is it good !!

 

Got all of them!

 

Need some fresh veggies and spices for the gumbo

 

Now you try to torture us.

Daym it does look Delish!

 

Making Roux

Roux is a thickener for sauces and soups that combines equal parts flour and butter.
Roux Recipes

While you might not know the term, you know the technique: a basic white sauce, such as the base for macaroni and cheese, starts with a roux.

• Glen's Cheese Sauce
• Seafood Wine Sauce
• Sausage Gravy
• D's Skillet Gravy
• Ham with Redeye Gravy
• White Sauce

Related Links

• Cajun and Creole Recipes

Roux ("roo") is used to thicken sauces and soups. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps. Rouxs are also used to deepen the flavor of a sauce: browning the flour gives it a nutty, toasted flavor.
Colors of roux


Roux can be white, blond, brown, or dark. The color just depends on how long you cook the fat-flour mixture. While none are better or worse than the others, it does affect flavor and how much the roux can thicken. For an in-depth description and photos of different types of roux, see our All About Roux article.

Cook and stir


To make a basic roux, use equal weights of fat and flour. Four ounces of fat and four ounces of flour equal about 8 ounces of roux (moisture will evaporate). If you don't own a kitchen scale, one tablespoon of flour equals about ¼ ounce. One tablespoon butter = ½ ounce. Butter is the most commonly used form of fat; other fats can be used, but will have a different flavor. Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting. A white roux is done when the flour loses its "raw" smell and begins to develop a toasty aroma. Darker roux are cooked, stirring constantly, until the desired color. If you're not adding liquid, immediately remove the pan from the heat and transfer the roux to another container to cool. Be very careful: the hot fat-flour mixture can cause painful burns. Refrigerated or frozen roux will keep well for up to two months and can be added directly to soups or sauces for quick thickening.



=====Make my own rue this is it ^^^^^. Lots of okra & celery,, smoked sausage ,,Lots of mid size shrimp,,,over hot Thai rice==

 

Damn Jim, looks and sounds delicious...
Did you ever think about making the dish for resale "Jim's Gumbo"

 

Too much like work,,,I do use this place for some stuff ,,,They have real good food and fixins