dry roux

DRY ROUX FLAVORBANGS EVERYTHING IT TOUCHES

Posted on 2 CommentsPosted in Techniques

Dry roux kicks the ass of traditional roux in every way imaginable. Okay, before we get into that, let’s establish our vocabulary here. A roux (pronounced ‘roo’, as in, ‘Rue the day!’ or ‘kanga-roo’), traditionally understood, is flour browned in oil. Roux is the thickener in a bunch of cajun and creole dishes, like gumbo […]

BROILING A WHOLE TILAPIA

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This scary-ass thing is a roasted whole tilapia. Yup. Terrifying. But tasty. We bought our house about a year ago, and it turns out there’s a big Latino community around the area. That means bomb Mexican, Colombian, and Salvadoran restaurants all over the place. Plus, the most badass grocery store ever. It’s just a Price […]