I think the cooking 'roo' is spelled "roux"... For a second I had this awful
vision of some Australian variant on haggis... 8-p
--
Jim Brokaw
OM-'s of all sorts, and no OM-oney...
on 1/19/04 11:32 AM, Mickey Trageser at Gad-Zuiks@xxxxxxxxxxxxxx wrote:
>
> Sounds like a serious sauce! Is the 'roo' just a blend of oil and flour?
> -Mickey
> ----- Original Message -----
> From: <gries@xxxxxxxxxxxxxxxxxxxxxxxxxxx>
> To: <olympus@xxxxxxxxxx>
> Sent: Monday, January 19, 2004 2:13 PM
> Subject: [OM] Re: [OT] food, was: Tamales
>
>
>> It's basically gravy. The version I make starts with an oil and flour roo
> (sp?) then you add more chile powder than you can imagine, thin it out a
> bit with chicken stock, some crushed garlic and cumin seed, slat & pepper to
> taste, maybe a few tablespoons of cocoa powdre, and voila! Heaven!
>>
>> Usually served on a roasted chicken, or a boilded chicken could be added
> directly to the sauce, or you could use it as the sauce for your enchiladas,
> or...
The olympus mailinglist olympus@xxxxxxxxxx
To unsubscribe: mailto:olympus-request@xxxxxxxxxx?subject=unsubscribe
To contact the list admins: mailto:olympusadmins@xxxxxxxxxx?subject="Olympus
List Problem"
|