Andy M.
Certified Pretend Chef
When you make a roux (or a beurre manie) you are coating the grains of flour with fat. That coating prevents the grains of flour from attaching to each other and forming lumps.
Ummm, I don't mean to take this conversation in a different direction, but down in my neck of the woods, there is a cajun place called Razzoo's that is fairly decent to eat at. Anyhow, I once orded the blackend pork chop with red potatos in manure sauce, yes, I said manure.. and it was soooooooo goood!! I have not been back to eat there in ages, but when I did, I always ordered extra manure sauce for on my potatos and anything else I could dip in it!!!
Here's a recipe for the sauce, Sattie.Ummm, I don't mean to take this conversation in a different direction, but down in my neck of the woods, there is a cajun place called Razzoo's that is fairly decent to eat at. Anyhow, I once orded the blackend pork chop with red potatos in manure sauce, yes, I said manure.. and it was soooooooo goood!! I have not been back to eat there in ages, but when I did, I always ordered extra manure sauce for on my potatos and anything else I could dip in it!!!
It sounds almost exactly like that. Click the speaker button hereAwesome!!! I guess my spelling was not quite right... but I am pretty sure that is what they were saying!! LOL! Thanks for the recipe... that stuff is meant to go on everything!