Arlo and Janis by Jimmy Johnson for June 12, 2024

The great chefs all cook with wine, and I like to follow their example. Sometimes I even put some in the food.

I suggest that charcoal broiling burgers is nothing more than an excuse to drink beer. That’s been my experience anyway.

So now I’m going to have to google how to make roux in the oven? Never heard of that. Making the roux is a reason that I don’t make gumbo more often. I never expected to get cooking ideas from go comics!

Graham Kerr certainly put wine in his food!

Made in the OVEN? I may be from North Louisiana but even I know better than that? Every year our church has a Gumbo Lunch to raise money for winter coats for children in our area. I make a seafood gumbo for a large quantity of people and would never use an oven.

Just a little tidbit, When Disney came out with a gumbo recipe with kale a few years back, there was a little thing that came out that stated. “Give me a gumbo made by Grandma Yvette who speaks Cajun French, who can stir a roux, say the rosary, and punch out an alligator all at the same time!”

Works for me.

Graham Kerr always seemed tipsy when cooking on his show the Galloping Gourmet

Arlo is a fast drinker. The roux I stir for my Chili Chicken Corn soup only takes two minutes to do.

Gee, I have never made anything called roux. I make gravy or sauce. I use corn starch to thicken. If it is turkey, it is gravy. If it is a roast beef, it is a sauce because I put tomato juice over the meat while roasting. It makes a beautiful sauce. I always thought it was gravy until a chef told me gravy only uses the juices from the meat. If I add anything, it is a sauce. Personally, I don’t care. it is just tasty.

Arlo loves to Roux the day…

(¬_¬)

I have a recipe that calls for 3/4 of a bottle of red wine. What to do?

When my sister in law’s kids (4) lived with us I made a lot of gumbo. I got one of them (Ben) interested and had him do a lot of the prep work and finally one day I handed him the roux whisk and said “have at it, son”. He was pleased and never flagged and turned out a batch the color of peanut butter.

I don’t even know what Roux is…

If you need a dark roux and you need it fast, use bisquick. The sugar and baking soda make the roux darken evenly and quickly with no lumps! Also, if you want to freeze a roux for later as the kids here suggest, spray non-stick stuff on an ice cube tray and use the tray. Then you have a nicely measured bit you can pop out as needed!

Here in south Louisiana, school cafeteria cooks needed such large amounts of roux that they made it in the oven. Their gumbos were delicious! We teachers went home with a jar over the Christmas holidays.

Arlo is a wino?

..wine, a.k.a. chef lubricant..

Wasted opportunities to get wasted.

Ah! A student of Chef Justin Wilson?!! I highly approve!!!!

I’m not Cajun, but I’m part French Canadian, I have many a roux by stirring continuously for 45 minutes. Once I felt I was proficient at it, I stopped doing it and now toast flour on a baking sheet in the oven and keep it in a jar. My gumbo is legendary around here, no one could tell I used toasted flour. And by “legend around here”, I mean my blended family eating after busting into a bottle or two of my good whisky.

Does anyone recall the old A&J where Janis is trying a new recipe, and when the instructions say “ First, make a roux,” she throws the cookbook away?

I just like drinking wine….period!

How can roux be made in the oven? I have to stir it the whole time it is cooking.

I never heard of roux before, but after looking it up I rate it much more highly than I expected to.

didn’t know what roux was but I looked it up myself. :-p

I have a recipe that I prepare for special occasions. One of my sons in law asked me for a copy… I added an instruction: The chef should be lightly lubricated with a good Scotch.

The “Galloping Gourmet” always said “Never cook with a wine you can’t drink”.