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duane_kc January 16 2009, 17:45:08 UTC
My question is, why make the roux with margarine when you've got all that lovely bacon fat from the first step?

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radcliffe January 16 2009, 17:51:06 UTC
I have NO IDEA.

Heck, I don't even buy margarine.

I am going to make mine with the fat, or make a potato leek soup with bacon. Leeks are my favorite in a soup :)

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duane_kc January 16 2009, 21:45:32 UTC
As a Pirate in good standing with the Brotherhood, it is my considered opinion that leeks are bad for me. :)

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radcliffe January 16 2009, 22:11:38 UTC
But but! What if they are diced really small, and caramelized in bacon fat, then simmered in stock till tender, and blended with a stick blender until they are nothing more than a hidden flavor?

Oh, how I love to cook :>

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