If it works, don't fix it.
BTW, the secret is equal amounts, by weight, of fat and flour. Doesn't matter what fat as long as it is compatible with the rest of the ingredients of the dish. Most people always use butter or/and milk cuz they are wusses, unadventurous stick-in-the-muds going for the mediocre.
Likely, however, you meant the cooking roux, not the gris gris stuff.
i go now. (PS. nice recept, sounds delicious, yes i read it.) "Life shrinks or expands in proportion to one's courage." - Anaïs Nin
Say, how's that goose liver lasting? Still delicious? "Life shrinks or expands in proportion to one's courage." - Anaïs Nin
There's not much left. No, it has lost savour. It was best when first dug out of the fat and cut into. Either that or I've had so much fat duck my palate's jaded. Dat's a serious possibility.
yaw father's a gumbo cooker yo mamma's a alligator hooker
and the voo doo rap at the end is killer. "Life shrinks or expands in proportion to one's courage." - Anaïs Nin
I get those confused too.
