WTF Indeed: You mean spending 15 years promoting locally sourced food might have killed the "the best of the world on my plate" meals?
vudukungfu: Spent my entire life studying old school cooking.Know what?It's not gone out of style.It's just that people lack style now.
PsyLord: I'm a bit torn on Bourdain. On one hand, his shows are mildly entertaining. On the other, he comes across as a pompous elitist d-bag.
Bareefer Obonghit: vudukungfu: Bareefer Obonghit: I can't even make a blonde roux, let alone pink.Just put paprika in the flour before you begin.Ordinary, unflavored paprika.Not that Viet Namese junk.And use equal parts powder to butter.like 1/2 Cup of each to start.Stir continuously, non stop, even.Use less heat until you get good at it.As a rule, add hot roux to a cold sauce or a cold roux to a hot sauce to thicken it.Stirring constantly.The only time you do not stir a roux is when you store it.Stir it or store it.Thanks for the tips, I've tried in the past, and for the most part I'm a great cook but I f*ck this up every time. I'm now also imagining myself stirring roux while doing every day tasks like going to the post office in fear of ruining it.
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