Classic "roux" joke got a good laugh from me.

Whatever do you mean?

"Et pif paf pouf, et tara papa poum!"

>> ^bluecliff:

Opera is silly.
Carry on...

Thank you.

In reply to this comment by Fusionaut:
*promote

I would but it's region blocked. Here's another embed that may not be.

In reply to this comment by Fusionaut:
want to help me get this video almost sifted?

http://videosift.com/video/La-Roux-Quicksand

want to help me get this video almost sifted?

http://videosift.com/video/La-Roux-Quicksand

Have a feeling you'll like this one

http://videosift.com/video/La-Roux-Quicksand

A fine quotation is a diamond on the finger of a man of wit, and a pebble in the hand of a fool.
- Joseph Roux

I would kill everyone in this room for a drop of sweet beer.

Homer Simpson

Any man who has $10,000 left when he dies is a failure.

Errol Flynn

You are not permitted to kill a woman who has wronged you, but nothing forbids you to reflect that she is growing older every minute. You are avenged 1440 times a day.

Ambrose Bierce

Never interrupt your enemy when he is making a mistake.

Napoleon

I know how to make a roux, chère. And you should taste my jambalaya.

In reply to this comment by swampgirl:
I would LOVE to know someone that's an authentic cajun cook. About the only folks I know that can cook old southern food now are pretty old.

Who's passing this knowledge down?

The irony of you posting that has made my day.

In reply to this comment by MrFisk:
A fine quotation is a diamond on the finger of a man of wit, and a pebble in the hand of a fool.
- Joseph Roux

Kickass.

In reply to this comment by MrFisk:
A fine quotation is a diamond on the finger of a man of wit, and a pebble in the hand of a fool.
- Joseph Roux

A fine quotation is a diamond on the finger of a man of wit, and a pebble in the hand of a fool.
- Joseph Roux

Lived in Lafayette (La-fy-ette) for five years. Best friends Cajun. Learned how to cook a roux from Jeanette Trahan...looked just like Justin's. Lovely!
I think he missed the celery though. She always put it in hers. Also, we did cook the chicken in the roux before adding the water...just a little. Yum!
I watched this so I could remember how to do it...it's been years!

That is one dark roux! Justin was something special. I wish I had actually been cooking when he was around. I need to dig around for more old clips, I've been craving some good Jambalaya.

Now a "roux" is an oil and flour base that's made first. More about making a roux can be found here:http://www.realcajunrecipes.com/recipes/cajun/roux/44.rcr

He mentions what sounds to be "sotern" wine. I'm not familiar with the term as a name of a wine. It could be some French chardonnay or something. It's very likely he's simply saying "southern" given his heavy cajun accent.

Andouille is just a name of cajun sausage. To make an authentically tasting cajun dish, you'll need sausage as close to this as possible. More about the difference can be read here: http://www.gumbopages.com/food/andouille.html

"Foist you make a roux"

That's how my New Orleans-born grandmother taught me to cook. That's right -- Everything starts with a roux. Use a well-seasoned black iron skillet, maybe you've just browned the meat in it anyway so it's got the good 'dregs'. Choggies' right, no teflon or aluminum. Equal parts butter and flour, depending on how much gravy or sauce you want to make. The butter should sizzle before you slowly add the flour, stirring constantly. A light chicken gravy doesn't saute' too long, but darker beef gravy can get browner. Add a little hot, hot water, then some stock (yes, canned is OK to shorten prep time!). Then raise heat to boiling and reduce, and you can stop stirring. Now you don't just have gravy, you can add your cooked meat, browned onions, celery, peppers or other vegetables to simmer. Go ahead and make you some nice <ahref="http://www.gumbopages.com/food/jambalaya.html">Jambalaya, D'at's good for you!