Christine Dabney > wrote in
:

> I forget what comes
> after that...LOL.
>
> I will have to look it up.
>
> Christine
>

You add it to oil as a roux is oil and flour.

You just pretoast the flour.

I'm thinking it might be better if the oil is used at the begining, that
way any oils or essecense or flavours given off during the toasting of the
flour, wouldn't be lost.

--

The house of the burning beet-Alan

Christine Dabney wrote:
> On Tue, 17 Jun 2008 18:37:02 -0500, George Shirley
> > wrote:
>
>
>> Someone I talked to several years ago told me about making roux in the
>> oven without using oil. I sort of thought it was weird so didn't pay
>> much attention. Anyone else ever heard of this?
>
>
> Yes, I have heard of it. As you might expect, it is called a "dry
> roux".
>
> I haven't looked at the technique in quite some time, but I think it
> involves toasting the flour to a deep brown. I forget what comes
> after that...LOL.
>
> I will have to look it up.
>
> Christine
The person I talked to said she put it in a fruit jar, sealed it and
kept it in her pantry until needed. Some of the Cajun producers here in
Louisiana make a fairly good dark roux that is jarred and sold in
supermarkets. The one I use occasionally does not need to be
refrigerated. I think it is Rabideaux's Roux but not sure.

George

Wayne Boatwright > wrote in

> I use a covered Pyrex dish to cook my rice in, and it's the
> fluffiest and best rice I've ever made. I have found that it
> doesn't take particularly less time, however. I bring water
> and rice to a boil on high. Reduce the power setting to 20%
> (1350 watt oven), and time it for 15 minutes. Fluff lightly
> with a fork, and return it to the microwave on "keep warm"
> setting until ready to serve. For my method it takes must
> about the same total cooking time, but I much prefer the
> results to stovetop cooking.

I prefer my rice 'nuked' also. Though my micro is about a 900 watt
I use a made for microwave 6 cup rice cooker made by Progressive
Int.. 17 minutes in the microwave on 'my' high setting and fluff
with a chop stick and serve. Perfect rice.

On Tue 17 Jun 2008 04:19:37p, Michael "Dog3" told us...

> Wayne Boatwright >
> 6.120: in
> rec.food.cooking
>
>> On Tue 17 Jun 2008 03:33:04p, Michael "Dog3" told us...
>>
>>> Wayne Boatwright >
>>> 6.120: in
>>> rec.food.cooking
>>>
>>>> The Amana Radarange was my first also, Michael. I had the one with
>>>> touchpad controls, since I thought it would be more accurate than a
>>>> dial. I remember that feature cost me an extra $125. I believe the
>>>> total cost of mine was nearly $600.
>>>
>>> That is about what I remember. I also remember that soon after I
>>> bought it we started hearing the whisper of AIDS.
>>>
>>> Michael
>>
>> Yes, I believe the time frames coincided. I remember a co-worker who
>> was also *** telling me the first thing I had ever heard about it. He
>> referred to it at the time as the "*** cancer".
>
> Brings a chill back, doesn't it? It's a miracle I don't have it.
>
> Michael

Yes, it does. For the most part, I felt rather safe for myself, as my
playing around days were short-lived and pretty much preceded the first
known occurrences of AIDS. While I was in college (graduated in '67), I
began my first "long term" relationship which lasted nearly 5 years. It
was only a couple of years after that when I met the person I would spend
the next 20 years with. Near the end of that relationship I met David, and
we've been together ever since. I know it only takes one exposure, but my
windows of opportunity to exposure was fairly limited. In all three
relationships, both of us were faithful to each until each ended.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Anything currently on the market is
obsolete.
-------------------------------------------

On Tue, 17 Jun 2008 23:59:03 +0100, Janet Baraclough
> wrote:


> Is roux a word that has a different meaning in the USA? To me, it's a
>straightforward basic white sauce which takes about 10 mins or less to
>cook on top of the stove. What are you making that took two hours?
>
> Janet (Scotland)

This is the type of roux that is used in Cajun/Creole cooking. It
starts out with oil and flour mixed...then cooked for a long time til
it turns color. It can range from a golden brown to a deep chocolate
brown when it is done. It is the basis of a whole host of dishes
including gumbo, etouffee, and other things.

Christine

On Tue 17 Jun 2008 04:34:48p, George Shirley told us...

> Michael "Dog3" wrote:
>> George Shirley >
>> : in rec.food.cooking
>>
>>> Our first was in 1981, bought it in Saudi Arabia. It was a Sharp
>>> Carousel microwave/convection oven combination and I learned to cook a
>>> lot of food in it. Came with a pretty good cookbook with good
>>> instructions and recipes. It went defunct in 2000 and I went to a
>>> local store and bought another just like it, even cost the same price
>>> $500.00. I use it to cook turkey every year at Thanksgiving, freeing up
>>> the big oven for all the other baking. Does a jam up job of it too.
>>
>> I don't remember convection cooking during that time frame. Hell... my
>> mind has gone to hell and back. But a turkey? Lordy...
>>
>> Michael
>>
>>
> Michael, I've baked pies and cakes, routinely bake biscuits in the Sharp
> and can turn out bacon, eggs, etc more quickly than I can on the stove
> top. About the only thing we use the microwave only for is reheating
> leftovers and thawing meat and veggies. You can even get microwave pots
> for cooking rice that turns out some really good, fluffy rice in a short
> time.
>
> George
>

I use a covered Pyrex dish to cook my rice in, and it's the fluffiest and
best rice I've ever made. I have found that it doesn't take particularly
less time, however. I bring water and rice to a boil on high. Reduce the
power setting to 20% (1350 watt oven), and time it for 15 minutes. Fluff
lightly with a fork, and return it to the microwave on "keep warm" setting
until ready to serve. For my method it takes must about the same total
cooking time, but I much prefer the results to stovetop cooking.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Let's split up, we can do more damage
that way.
-------------------------------------------

"Christine Dabney" > wrote in message
news
> On Tue, 17 Jun 2008 23:59:03 +0100, Janet Baraclough
> > wrote:
>
>
>> Is roux a word that has a different meaning in the USA? To me, it's a
>>straightforward basic white sauce which takes about 10 mins or less to
>>cook on top of the stove. What are you making that took two hours?
>>
>> Janet (Scotland)
>
> This is the type of roux that is used in Cajun/Creole cooking. It
> starts out with oil and flour mixed...then cooked for a long time til
> it turns color. It can range from a golden brown to a deep chocolate
> brown when it is done. It is the basis of a whole host of dishes
> including gumbo, etouffee, and other things.
>

I am thinking they don't do this in Scotland.

On Tue 17 Jun 2008 03:59:03p, Janet Baraclough told us...

> The message >
> from Christine Dabney > contains these words:
>
>> On Tue, 17 Jun 2008 14:27:12 -0500, "Gregory Morrow"
>> > wrote:
>
>
>> >I have not tried the roux thing, but I've heard of it. I'll have to
>> >attempt it next time I have a hankerin' for gumbo or whatever...
>
>> Here is the method. This is from one of the blogs one of the eGullet
>> members did.
>
>> Christine
>
>> Microwave Roux
>
>> It's really not a secret...............It's a variation of a technique
>> got from a spiral bound cookbook I picked up on my annual jaunt to New
>> Orleans about 25 years ago. The book is called "Tout Suite a la
>> Microwave". After making roux the conventional way for years, and
>> watching my mother and cook slave laboriously over it............all
>> with mixed results, I decided to give it a try.
>
>> Take a 4 cup pyrex measuring cup. Put 2/3 cup of flour and 2/3 cup of
>> oil/butter/fat. Stir with whisk, Microwave on high for 4 minutes.
>> Whisk, Microwave for 2 minutes. Whisk, Once more. Then go to one
>> minute intervals whisking in between till the color roux you want is
>> achieved. In about 20 minutes you have a great roux without
>> burning.................and much quicker than the 2 hours it used to
>> take me.
>
> Is roux a word that has a different meaning in the USA? To me, it's a
> straightforward basic white sauce which takes about 10 mins or less to
> cook on top of the stove. What are you making that took two hours?
>
> Janet (Scotland)
>

No, it has the same meaning as in the UK. The difference is its intended
purpose, generally differentiated by describing the color; e.g., for Cajun
or Creole cooking, it is usually described as dark brown.

Actually, universally, the word "roux" only refers to the flour/butter
mixture that you begin to cook before you add anything else. Our US white
sauces are based on that, where the roux is only cooked long enough to
blend the butter and flour and eliminate the raw flour taste. Then milk or
cream, or other liquid may be added to make the sauce. "Roux" is not the
sauce itself.

Does that make sense?

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The brain you have reached is out of
order at this time.
-------------------------------------------

On Wed, 18 Jun 2008 00:34:35 GMT, Wayne Boatwright
> wrote:


>Does that make sense?

That's a much better explanation than I could give....LOL.

Christine

On Tue 17 Jun 2008 04:37:02p, George Shirley told us...

> l, not -l wrote:
>> On 17-Jun-2008, Christine Dabney > wrote:
>>
>>> Elaborate, please? What temp, etc?
>>>
>>> Thanks!
>>>
>>> Christine
>>
>> Equal amounts of flour and oil (I use canola), in a cast iron skillet;
>> I usually use one cup of each but it can easily be doubled if the
>> skillet is big enough. Oven at 350F for 2 hours usually gives a nice
>> medium brown. Check on it and stir it a couple of times during the 2
>> hours; then, monitor until it hits the color needed.
>>
>> It's great because it requires very little attention until the end;
>> gives plenty of time to do other chores while its working away. .
> Someone I talked to several years ago told me about making roux in the
> oven without using oil. I sort of thought it was weird so didn't pay
> much attention. Anyone else ever heard of this?

Yes, I usually have browned flour on hand in a sealed jar in the freezer.
It's not really a roux until it meets the fat, whatever variety.

One thing to remember with browned flour is that it will not have same
thickening power as unbrowned flour. You need to adjust accordingly.
Still, it's really nice to have on hand because of the time involved.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Don't thank me for insulting you. It
was my pleasure...
-------------------------------------------

On Tue 17 Jun 2008 05:36:21p, Christine Dabney told us...

> On Wed, 18 Jun 2008 00:34:35 GMT, Wayne Boatwright
> > wrote:
>
>
>>Does that make sense?
>
> That's a much better explanation than I could give....LOL.
>
> Christine
>

Thanks, Christine! *I* always know what I'm talking about, but I'm not
always sure anyone else does. :-)))

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Evolution doesn't take prisoners.
-------------------------------------------

Wayne Boatwright > wrote in
6.120:

> On Tue 17 Jun 2008 04:34:48p, George Shirley told us...
>
>> Michael "Dog3" wrote:
>>> George Shirley >
>>> : in rec.food.cooking
>>>
>>>> Our first was in 1981, bought it in Saudi Arabia. It was a Sharp
>>>> Carousel microwave/convection oven combination and I learned to
>>>> cook a lot of food in it. Came with a pretty good cookbook with
>>>> good instructions and recipes. It went defunct in 2000 and I went
>>>> to a local store and bought another just like it, even cost the
>>>> same price $500.00. I use it to cook turkey every year at
>>>> Thanksgiving, freeing up the big oven for all the other baking.
>>>> Does a jam up job of it too.
>>>
>>> I don't remember convection cooking during that time frame. Hell...
>>> my mind has gone to hell and back. But a turkey? Lordy...
>>>
>>> Michael
>>>
>>>
>> Michael, I've baked pies and cakes, routinely bake biscuits in the
>> Sharp and can turn out bacon, eggs, etc more quickly than I can on
>> the stove top. About the only thing we use the microwave only for is
>> reheating leftovers and thawing meat and veggies. You can even get
>> microwave pots for cooking rice that turns out some really good,
>> fluffy rice in a short time.
>>
>> George
>>
>
> I use a covered Pyrex dish to cook my rice in, and it's the fluffiest
> and best rice I've ever made. I have found that it doesn't take
> particularly less time, however. I bring water and rice to a boil on
> high. Reduce the power setting to 20% (1350 watt oven), and time it
> for 15 minutes. Fluff lightly with a fork, and return it to the
> microwave on "keep warm" setting until ready to serve. For my method
> it takes must about the same total cooking time, but I much prefer the
> results to stovetop cooking.
>

I enjoyed corn muffins when I ate such things made in a nuker...made from
a mix...took 6 or 7 minutes to make after the ingredients were mixed for
a warm,fresh from the oven corn muffin, I imagine a basic cornbread
recipe poured into paper muffin cups would work the same. Where's the
butter?

--

The house of the burning beet-Alan

Wayne Boatwright > wrote in
6.120:

>>
>> Is roux a word that has a different meaning in the USA? To me, it's
>> a
>> straightforward basic white sauce which takes about 10 mins or less
>> to cook on top of the stove. What are you making that took two hours?
>>
>> Janet (Scotland)
>>
>
> No, it has the same meaning as in the UK. The difference is its
> intended purpose, generally differentiated by describing the color;
> e.g., for Cajun or Creole cooking, it is usually described as dark
> brown.
>

Effectively you damn near burn the flour in the oil. This reduces it's
thickening abilities but improves the color and flavour of many dishes.
The darker the roux thew less thickening it can do. As you get good at
this you can get really deep chocolate brown roux. But I'm Canadian and
not Acadian so what do I know.

--

The house of the burning beet-Alan

cybercat thunked:

> I am thinking


Keep trying, cyberpussie...maybe by the turn of the next millenium you will
have *somewhat* developed a sense of "irony"...

<snicker>

--
Best
Gregory Morrow

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

On Tue 17 Jun 2008 06:12:40p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>> On Tue 17 Jun 2008 04:34:48p, George Shirley told us...
>>
>>> Michael "Dog3" wrote:
>>>> George Shirley >
>>>> : in rec.food.cooking
>>>>
>>>>> Our first was in 1981, bought it in Saudi Arabia. It was a Sharp
>>>>> Carousel microwave/convection oven combination and I learned to
>>>>> cook a lot of food in it. Came with a pretty good cookbook with
>>>>> good instructions and recipes. It went defunct in 2000 and I went
>>>>> to a local store and bought another just like it, even cost the
>>>>> same price $500.00. I use it to cook turkey every year at
>>>>> Thanksgiving, freeing up the big oven for all the other baking.
>>>>> Does a jam up job of it too.
>>>>
>>>> I don't remember convection cooking during that time frame. Hell...
>>>> my mind has gone to hell and back. But a turkey? Lordy...
>>>>
>>>> Michael
>>>>
>>>>
>>> Michael, I've baked pies and cakes, routinely bake biscuits in the
>>> Sharp and can turn out bacon, eggs, etc more quickly than I can on
>>> the stove top. About the only thing we use the microwave only for is
>>> reheating leftovers and thawing meat and veggies. You can even get
>>> microwave pots for cooking rice that turns out some really good,
>>> fluffy rice in a short time.
>>>
>>> George
>>>
>>
>> I use a covered Pyrex dish to cook my rice in, and it's the fluffiest
>> and best rice I've ever made. I have found that it doesn't take
>> particularly less time, however. I bring water and rice to a boil on
>> high. Reduce the power setting to 20% (1350 watt oven), and time it
>> for 15 minutes. Fluff lightly with a fork, and return it to the
>> microwave on "keep warm" setting until ready to serve. For my method
>> it takes must about the same total cooking time, but I much prefer the
>> results to stovetop cooking.
>>
>
> I enjoyed corn muffins when I ate such things made in a nuker...made from
> a mix...took 6 or 7 minutes to make after the ingredients were mixed for
> a warm,fresh from the oven corn muffin, I imagine a basic cornbread
> recipe poured into paper muffin cups would work the same. Where's the
> butter?
>

Sorry, but that just wouldn't cut it for me, Alan. I have to have "skillet
cornbread", baked in a cast iron skillet with cornmeal/no flour, with a
heavy crust, both top and bottom. The same for cornbread "sticks" madce in
a cast iron mold. Neither would ever come out of a microwave.

I don't think I've ever made any kind of a "bread" or muffin in the
microwave that I thought was acceptable. although I have made darned good
cheesecake a couple times.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A closed mind is a wonderful thing to
make fun of.
-------------------------------------------

On Tue 17 Jun 2008 06:18:38p, Erste Klasse told us...

>
> cybercat thunked:
>
>> I am thinking
>
>
> Keep trying, cyberpussie...maybe by the turn of the next millenium you
will
> have *somewhat* developed a sense of "irony"...
>
> <snicker>
>

She's a "comedy team" all by herself, given all the exhibited multiple
personalities.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It's kind of fun to do the impossible.
-------------------------------------------

On Tue 17 Jun 2008 06:16:38p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>>>
>>> Is roux a word that has a different meaning in the USA? To me, it's
>>> a
>>> straightforward basic white sauce which takes about 10 mins or less
>>> to cook on top of the stove. What are you making that took two hours?
>>>
>>> Janet (Scotland)
>>>
>>
>> No, it has the same meaning as in the UK. The difference is its
>> intended purpose, generally differentiated by describing the color;
>> e.g., for Cajun or Creole cooking, it is usually described as dark
>> brown.
>>
>
> Effectively you damn near burn the flour in the oil. This reduces it's
> thickening abilities but improves the color and flavour of many dishes.
> The darker the roux thew less thickening it can do. As you get good at
> this you can get really deep chocolate brown roux. But I'm Canadian and
> not Acadian so what do I know.
>

You know the difference between Canadian and Acadian. :-)

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Conclusion: the place where you got
tired of thinking.
-------------------------------------------

"Michael "Dog3"" > wrote in message
. ..
> "MareCat" >
> : in rec.food.cooking
>
>> That is exciting, Michael! Our kitchen renovation project begins in
>> two weeks. New countertops, cabinets, an island, lighting fixtures,
>> two walls knocked out, and hardwood floors (to match the kitchen
>> floor, which we love) put in in the dining room and hallway. Estimated
>> to take about three weeks to complete. We're pretty excited about the
>> end result, but those three weeks are going to be a bit of a
>> challenge, with three young kids underfoot.
>
> OMG... my sincerest heartfelt wishes of luck to you. We had to rewire
> the entire house and redo 1/2 the plumbing just to be able to *begin* the
> kitchen remodel. Then of course, since about 60% of the drywall was
> ripped out, we decided to go for the full gut and remodel deal. We
> didn't completely remove any walls but we are in various stages of
> redoing all of them. We yanked out the ceiling in the entry hall to
> expose the cathedral ceiling in it. It's pretty awesome. At least I'll
> be able to use my kitchen tomorrow. The rest of the work started should
> be finished by August. THEN I'm resting for a month and then they'll
> start on the bathrooms and some outside landscaping. It's a mess.

Wow--you've got a lot going on with your house! Once it's all said and done,
though, I'm sure you'll be thrilled with the results.


> I'll tell you this. Our contractor is one of the best in St. Louis. He
> is really hard to get to lock into a job. With the economy the way it
> is, and his high end new housing starts slowing down, we managed to get
> him. The economy is really bad right now but if you've got the cash or
> credit... now is the time to buy or remodel your house, buy a new house
> or vacation home, or buy a car. We're a lot of it while the costs are a
> lot lower. We've got a bid on an A frame in the woods, on the lake, at
> Innsbrook. It's about 60 miles from here and they've got stables so I can
> take my horse on the weekends when I go there. Don't know if the owners
> have accepted our offer or not. I sort of doubt they will, but they are
> out of town owners and anxious to sell. We'll see. Steven is still set
> on a condo in the Virgin Islands but I don't want to do it. If Innsbrook
> falls through we'll be looking again.

Good luck getting the house!


> Lock the kids up I've locked up all 4 of my animals every day the
> contractors are here. I've got enough cat escapee stories to fill a
> book.

Oh, we'll be OK. We live in a split-level, so the kitchen is upstairs. Our
family room downstairs is a playroom for the kids, so we'll just be hanging
out there (when we're home) most of the time. We have a sunroom/screened-in
porch off of the kitchen that is also a playroom, and we'll probably still
be able to use that room during the day. We also have a second fridge (along
with a small dorm-size fridge), an extra microwave, and a toaster oven
downstairs that will feed us during that time.


> Michael <- has a full plate right now

Heh. No kidding.

Mary

l, not -l > wrote:

>Stir together equal amounts of flour and oil in a cast iron skillet or
>roaster; I use a skillet and 1 cup each of flour and oil. With a big enough
>skillet, it's an easy recipe to double.
>Place in 350F oven for two hours;

Is the skillet room temp when you place it in the oven?
Or is it heated on the stove before adding the oil/flour?

>stir a couple of time during the cook
>time. At the end of two hours, you should have a nice brown roux; I use
>darker roux so it takes a bit longer and requires a bit closer monitoring to
>zero in on the color needed for a specific recipe. But, very little
>attention needed in the first two hours. First time out, monitor a bit
>closer due to oven differences.


Thanks, this sounds wonderfully simple.

Steve

On Tue 17 Jun 2008 06:56:08p, Janet Baraclough told us...

> The message >
> from Christine Dabney > contains these words:
>
>> On Wed, 18 Jun 2008 00:34:35 GMT, Wayne Boatwright
>> > wrote:
>
>
>> >Does that make sense?
>
> For some annoying reason W's post hasn't shown on my screen, but
> Alan's quote of it did.
>
>> That's a much better explanation than I could give....LOL.
>
>> Christine
>
> Thanks to all of you. What does it taste like?
>
> Janet
>

If you're referring to the dark golden to dark brown roux, IMO it has a
very rich nutty flavor. Great depth of flavor. Of course, using that type
of roux also usually involves the addition of a combination of chopped
vegetables into the hot roux (typically could include onion, bell pepper,
carrot, celery, etc.) with further cooking, prior to incorporating into the
final dish.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Some days it all seems so feudal --
King Arthur
-------------------------------------------

"l, not -l" > wrote>
> A dry roux doesn't use oil; it is simply flour toasted in the oven until
> it
> reaches the desired color. Store it in a jar and use it in water or oil
> to
> thicken whatever you're making.
>
This sounds like a much more efficient way of making this, than standing
over the stove for 45 minutes to 2 hours.

"l, not -l" > wrote in message
...
>
> On 17-Jun-2008, "cybercat" > wrote:
>
>> "l, not -l" > wrote in message
>> ...
>> >
>> > On 17-Jun-2008, "cybercat" > wrote:
>> >
>> >> Roux is another thing that is so easily made on the stove, why bother?
>> >
>> > even easier in a conventional oven. I usually make darker roux's and
>> > there
>> > is no need for constant watching and stirring when made in the over.
>> > --
>>
>> Come baaaaaack! I and my fan club all want to know how to do this!!
>
> I responded with details to the first of your fan club 8-) who requested,
> Christine D.
>
> But, what the heck; it's easy enough to post again.

You're a doll. I save it in my recipe file. I need to find something
besides gumbo to make with it.

On Tue 17 Jun 2008 08:53:35p, l, not -l told us...

>
> On 17-Jun-2008, "cybercat" > wrote:
>
>> >> Come baaaaaack! I and my fan club all want to know how to do this!!
>> >
>> > I responded with details to the first of your fan club 8-) who
>> > requested, Christine D.
>> >
>> > But, what the heck; it's easy enough to post again.
>>
>> You're a doll. I save it in my recipe file. I need to find something
>> besides gumbo to make with it.
>
> OK, here's a little something that isn't gumbo.

This sounds delicious and simple, l, but I would be tempted to make it even
less authentic and add some sliced okra...just because I love it. :-)
Clipped and saved...


> * Exported from MasterCook *
>
> Shrimp Creole
>
> Recipe By eanie Comeaux Bahan
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds shrimp -- raw, peeled
> 1 cup roux -- brick or dark
> 1 cup onion -- chopped
> 1/2 cup celery -- chopped
> 1/4 cup bell pepper -- chopped
> 1/2 teaspoon garlic -- chopped
> 1/2 bunch green onion -- chopped
> 3 tablespoons parsley -- chopped
> 15 ounces canned tomatoes -- chopped
> 6 ounces tomato paste -- no-sugar added if available
> 5 cups hot water
> 2 each bay leaves
> 1 1/2 teaspoons salt
> 1/4 teaspoon cayenne pepper
> 1 dash black pepper
>
> Add the chopped onions, celery, bell pepper and garlic to the roux.
Cook,
> stirring constantly, until tender.
>
> Add parsley and green onions and cook for another minute or two. Add
> tomatoes and tomato paste and blend in well.
>
> Stir in the hot water, bay leaves, salt and pepper. Let simmer,
uncovered,
> for one hour.
>
> Add cleaned, peeled shrimp and cook for another fifteen minute.
>
> Serve over rice (jasmine or brown basmati are good choices)
>
> Description:
> "Not the most authentic, but decent, easy version."
> Source:
> "Sugar Free New Orleans"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 1034 Calories; 13g Fat (11.7%
> calories from fat); 151g Protein; 78g Carbohydrate; 17g Dietary Fiber;
> 1035mg Cholesterol; 6280mg Sodium. Exchanges: 0 Grain(Starch); 19 1/2
Lean
> Meat; 13 1/2 Vegetable; 0 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>



--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Q: Why do blondes hate M&Ms? A:
They're too hard to peel.
-------------------------------------------

On Jun 18, 5:05*am, "Michael \"Dog3\"" > wrote:
> Lou Decruss > *news:s55g54d8cgkmt51ps0rph8pc2tmvtqquj3@
> 4ax.com: in rec.food.cooking
>
> > On Tue, 17 Jun 2008 14:20:25 -0500, "Gregory Morrow"
> > > wrote:
>
> >>Heh, cyberCRACK fell off of her kitchen counter...
>
> > Her kitchen ignorance could be overlooked if she seemed to have some
> > level of humility and a desire to learn something. *Her claiming eggs
> > can't be cooked in a nuker is just another example of her arrogant
> > stupidity. *I've been doing it since I got my first microwave almost
> > 30 years ago. *Not for everything, but you can make an egg McMuffin
> > clone in about 3 minutes with 30 seconds of cleanup. *All our kids
> > were very happy to learn the simple process when they went off to
> > school.
>
> What was your very first microwave? *I'll never forget mine. It was this
> huge box of a thing called the Amana Radarange (sp). I remember freaking
> out that it boiled noodles. *It was really expensive too. *Can't recall
> the price but it seems like it was several hundred dollars. At the time I
> considered it a big ticket item. *Now a hundred bucks get you one that is
> pretty decent and does the job.
>
> Michael
>
> --
> "I eat vegetarians for breakfast"
> * * * * * * * * * * * * ~unknown but seen on a bumper sticker
>
> To email - michael at lonergan dot us dot com

I still have the Panasonic I bought 20 years ago. I get it serviced
and checked every couple of years. It was AUD 1,000, but I asked for a
discount for cash and paid AUD 900. It is large and, in addition to
microwave capabilities, is a convection oven and grill. I seldom use
the convection any more, but I used to.

There is lots of cooking that can be done with a microwave if you take
the time to learn and experiment. You can even buy browning plates for
use in the microwave. I don't own one, but I believe they are made of
a material that is not really microwave proof and thus absorbs the
energy and heats up. Reminds me of the time I used one of my plates
with the silver ring pattern on the outside, open microwave, pick up
plate with thumb strategically placed over the ring, still have the
scar!

JB

On Tue 17 Jun 2008 09:16:48p, Golden One told us...

> On Jun 18, 5:05*am, "Michael \"Dog3\"" > wrote:
>> Lou Decruss > *news:s55g54d8cgkmt51ps0rph8pc2tmvtqquj
>> 3@ 4ax.com: in rec.food.cooking
>>
>> > On Tue, 17 Jun 2008 14:20:25 -0500, "Gregory Morrow"
>> > > wrote:
>>
>> >>Heh, cyberCRACK fell off of her kitchen counter...
>>
>> > Her kitchen ignorance could be overlooked if she seemed to have some
>> > level of humility and a desire to learn something. *Her claiming eggs
>> > can't be cooked in a nuker is just another example of her arrogant
>> > stupidity. *I've been doing it since I got my first microwave almost
>> > 30 years ago. *Not for everything, but you can make an egg McMuffin
>> > clone in about 3 minutes with 30 seconds of cleanup. *All our kids
>> > were very happy to learn the simple process when they went off to
>> > school.
>>
>> What was your very first microwave? *I'll never forget mine. It was thi
s
>> huge box of a thing called the Amana Radarange (sp). I remember freaking
>> out that it boiled noodles. *It was really expensive too. *Can't reca ll
>> the price but it seems like it was several hundred dollars. At the time
I
>> considered it a big ticket item. *Now a hundred bucks get you one that
>> is pretty decent and does the job.
>>
>> Michael
>>
>> --
>> "I eat vegetarians for breakfast" * * * * * * * * * * * * ~unknown but
>> seen on a bu mper sticker
>>
>> To email - michael at lonergan dot us dot com
>
> I still have the Panasonic I bought 20 years ago. I get it serviced
> and checked every couple of years. It was AUD 1,000, but I asked for a
> discount for cash and paid AUD 900. It is large and, in addition to
> microwave capabilities, is a convection oven and grill. I seldom use
> the convection any more, but I used to.
>
> There is lots of cooking that can be done with a microwave if you take
> the time to learn and experiment. You can even buy browning plates for
> use in the microwave. I don't own one, but I believe they are made of
> a material that is not really microwave proof and thus absorbs the
> energy and heats up. Reminds me of the time I used one of my plates
> with the silver ring pattern on the outside, open microwave, pick up
> plate with thumb strategically placed over the ring, still have the
> scar!
>
> JB
>

I used to have a Corningware microwave skillet. On the underside, it had a
layer of some microwave absorbing metallic film inbedded into it. The idea
was to preheat it empty in the microwave, then add a bit of oil and the
food to be browned. It worked well, but seemed more trouble than it was
worth. Before I eventually got rid of it, I used to use it as a large
casserole in the regular oven. IIRC, Corningware also made a similarly
designed griddle.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Last time I was stoned, I tried to eat
an airport.
-------------------------------------------

On Wed 18 Jun 2008 07:37:27a, l, not -l told us...

>
> On 17-Jun-2008, Wayne Boatwright > wrote:
>
>> >
>> > OK, here's a little something that isn't gumbo.
>>
>> This sounds delicious and simple, l, but I would be tempted to make it
>> even less authentic and add some sliced okra...just because I love it.
>> :-) Clipped and saved...
>
> I imagine you are aware, though others may not be, that the mucilage
> inside okra acts as a thickener; you may need more liquid or less roux
> to prevent over-thickening the creole sauce.

Yes, I am, but thanks for mentioning it anyway. I cook okra frequently and
combine it with many things.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/18(XVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Life is fragile, handle with prayer.
-------------------------------------------

On Tue, 17 Jun 2008 21:05:45 GMT, "Michael \"Dog3\""
> wrote:

>Lou Decruss > news:s55g54d8cgkmt51ps0rph8pc2tmvtqquj3@
>4ax.com: in rec.food.cooking
>
>> On Tue, 17 Jun 2008 14:20:25 -0500, "Gregory Morrow"
>> > wrote:
>>
>>
>>>Heh, cyberCRACK fell off of her kitchen counter...
>>
>> Her kitchen ignorance could be overlooked if she seemed to have some
>> level of humility and a desire to learn something. Her claiming eggs
>> can't be cooked in a nuker is just another example of her arrogant
>> stupidity. I've been doing it since I got my first microwave almost
>> 30 years ago. Not for everything, but you can make an egg McMuffin
>> clone in about 3 minutes with 30 seconds of cleanup. All our kids
>> were very happy to learn the simple process when they went off to
>> school.
>
>What was your very first microwave?

Litton. Probably about a year or two after you got yours.

>I'll never forget mine. It was this
>huge box of a thing called the Amana Radarange (sp). I remember freaking
>out that it boiled noodles. It was really expensive too. Can't recall
>the price but it seems like it was several hundred dollars.

I think mine was a bit under 400.

>At the time I
>considered it a big ticket item. Now a hundred bucks get you one that is
>pretty decent and does the job.

They were around a long time before they got them to consumer price
levels. The first ones introduced were about 2,800, and it was Amana.
I'd say maybe 72?

Lou

On Tue, 17 Jun 2008 22:38:11 GMT, Wayne Boatwright
> wrote:

>On Tue 17 Jun 2008 03:33:04p, Michael "Dog3" told us...
>
>> Wayne Boatwright >
>> 6.120: in
>> rec.food.cooking
>>
>>> The Amana Radarange was my first also, Michael. I had the one with
>>> touchpad controls, since I thought it would be more accurate than a
>>> dial. I remember that feature cost me an extra $125. I believe the
>>> total cost of mine was nearly $600.
>>
>> That is about what I remember. I also remember that soon after I bought
>it
>> we started hearing the whisper of AIDS.
>>
>> Michael
>
>Yes, I believe the time frames coincided. I remember a co-worker who was
>also *** telling me the first thing I had ever heard about it. He referred
>to it at the time as the "*** cancer".

*** people weren't the only ones freaked out by it.

Lou

On Wed, 18 Jun 2008 01:29:26 GMT, Wayne Boatwright
> wrote:

>On Tue 17 Jun 2008 06:18:38p, Erste Klasse told us...
>
>>
>> cybercat thunked:
>>
>>> I am thinking
>>
>>
>> Keep trying, cyberpussie...maybe by the turn of the next millenium you
>will
>> have *somewhat* developed a sense of "irony"...
>>
>> <snicker>
>>
>
>She's a "comedy team" all by herself, given all the exhibited multiple
>personalities.

Aren't comedy teams supposed to be funny rather than pathetic?

Lou

On Tue, 17 Jun 2008 17:43:13 -0400, "cybercat" >
wrote:

>I did not have one until the mid 1990s, and then it was a gift.

I see you keep up with the times. Idiot.

Lou

On Wed, 18 Jun 2008 00:29:51 GMT, Wayne Boatwright
> wrote:

>I use a covered Pyrex dish to cook my rice in, and it's the fluffiest and
>best rice I've ever made. I have found that it doesn't take particularly
>less time, however. I bring water and rice to a boil on high. Reduce the
>power setting to 20% (1350 watt oven), and time it for 15 minutes. Fluff
>lightly with a fork, and return it to the microwave on "keep warm" setting
>until ready to serve. For my method it takes must about the same total
>cooking time, but I much prefer the results to stovetop cooking.

That's how I do mine too. I like it better than the rice cooker.

Lou

On Wed, 18 Jun 2008 01:27:11 GMT, Wayne Boatwright
> wrote:

>> I enjoyed corn muffins when I ate such things made in a nuker...made from
>> a mix...took 6 or 7 minutes to make after the ingredients were mixed for
>> a warm,fresh from the oven corn muffin, I imagine a basic cornbread
>> recipe poured into paper muffin cups would work the same. Where's the
>> butter?
>>
>
>Sorry, but that just wouldn't cut it for me, Alan. I have to have "skillet
>cornbread", baked in a cast iron skillet with cornmeal/no flour, with a
>heavy crust, both top and bottom. The same for cornbread "sticks" madce in
>a cast iron mold. Neither would ever come out of a microwave.
>
>I don't think I've ever made any kind of a "bread" or muffin in the
>microwave that I thought was acceptable. although I have made darned good
>cheesecake a couple times.

Alan seems very nice and polite, but his cooking tips usually seem to
be rather scarry. I don't care for southern style corn bread, but
even northern style would be rather nasty in a nukker.

Lou

Lou Decruss > wrote in
:

> On Wed, 18 Jun 2008 01:27:11 GMT, Wayne Boatwright
> > wrote:
>
>>> I enjoyed corn muffins when I ate such things made in a nuker...made
>>> from a mix...took 6 or 7 minutes to make after the ingredients were
>>> mixed for a warm,fresh from the oven corn muffin, I imagine a basic
>>> cornbread recipe poured into paper muffin cups would work the same.
>>> Where's the butter?
>>>
>>
>>Sorry, but that just wouldn't cut it for me, Alan. I have to have
>>"skillet cornbread", baked in a cast iron skillet with cornmeal/no
>>flour, with a heavy crust, both top and bottom. The same for
>>cornbread "sticks" madce in a cast iron mold. Neither would ever come
>>out of a microwave.
>>
>>I don't think I've ever made any kind of a "bread" or muffin in the
>>microwave that I thought was acceptable. although I have made darned
>>good cheesecake a couple times.
>
> Alan seems very nice and polite, but his cooking tips usually seem to
> be rather scarry. I don't care for southern style corn bread, but
> even northern style would be rather nasty in a nukker.
>
> Lou
>

Well then there's only one thing to do then isn't there...plonk.

--

The house of the burning beet-Alan

"hahabogus" > wrote in message
...
> Lou Decruss > wrote in
> :
>
>> On Wed, 18 Jun 2008 01:27:11 GMT, Wayne Boatwright
>> > wrote:
>>
>>>> I enjoyed corn muffins when I ate such things made in a nuker...made
>>>> from a mix...took 6 or 7 minutes to make after the ingredients were
>>>> mixed for a warm,fresh from the oven corn muffin, I imagine a basic
>>>> cornbread recipe poured into paper muffin cups would work the same.
>>>> Where's the butter?
>>>>
>>>
>>>Sorry, but that just wouldn't cut it for me, Alan. I have to have
>>>"skillet cornbread", baked in a cast iron skillet with cornmeal/no
>>>flour, with a heavy crust, both top and bottom. The same for
>>>cornbread "sticks" madce in a cast iron mold. Neither would ever come
>>>out of a microwave.
>>>
>>>I don't think I've ever made any kind of a "bread" or muffin in the
>>>microwave that I thought was acceptable. although I have made darned
>>>good cheesecake a couple times.
>>
>> Alan seems very nice and polite, but his cooking tips usually seem to
>> be rather scarry. I don't care for southern style corn bread, but
>> even northern style would be rather nasty in a nukker.
>>
>> Lou
>>
>
> Well then there's only one thing to do then isn't there...plonk.
>

Another member of the Louser fan club!

On Wed, 18 Jun 2008 15:06:31 -0400, "cybercat" >
wrote:

>
>"hahabogus" > wrote in message
...
>> Lou Decruss > wrote in
>> :

>>> Alan seems very nice and polite, but his cooking tips usually seem to
>>> be rather scarry. I don't care for southern style corn bread, but
>>> even northern style would be rather nasty in a nukker.
>>>
>>> Lou
>>>
>>
>> Well then there's only one thing to do then isn't there...plonk.
>>
>
>Another member of the Louser fan club!

Judging by the cooking skills my fan club has I'd say I'm not missing
anything.

Lou

On Wed, 18 Jun 2008 18:04:29 GMT, hahabogus > wrote:

>Lou Decruss > wrote in
:
>
>> On Wed, 18 Jun 2008 01:27:11 GMT, Wayne Boatwright
>> > wrote:
>>
>>>> I enjoyed corn muffins when I ate such things made in a nuker...made
>>>> from a mix...took 6 or 7 minutes to make after the ingredients were
>>>> mixed for a warm,fresh from the oven corn muffin, I imagine a basic
>>>> cornbread recipe poured into paper muffin cups would work the same.
>>>> Where's the butter?
>>>>
>>>
>>>Sorry, but that just wouldn't cut it for me, Alan. I have to have
>>>"skillet cornbread", baked in a cast iron skillet with cornmeal/no
>>>flour, with a heavy crust, both top and bottom. The same for
>>>cornbread "sticks" madce in a cast iron mold. Neither would ever come
>>>out of a microwave.
>>>
>>>I don't think I've ever made any kind of a "bread" or muffin in the
>>>microwave that I thought was acceptable. although I have made darned
>>>good cheesecake a couple times.
>>
>> Alan seems very nice and polite, but his cooking tips usually seem to
>> be rather scarry. I don't care for southern style corn bread, but
>> even northern style would be rather nasty in a nukker.
>>
>> Lou
>>
>
>Well then there's only one thing to do then isn't there...plonk.

LOLOL.. crybaby. Considering all the spam you reply to I should
probably return the favor.

Lou

"Lou Decruss" > wrote in message
...
> On Wed, 18 Jun 2008 18:04:29 GMT, hahabogus > wrote:
>
>>Lou Decruss > wrote in
m:
>>
>>> On Wed, 18 Jun 2008 01:27:11 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>> I enjoyed corn muffins when I ate such things made in a nuker...made
>>>>> from a mix...took 6 or 7 minutes to make after the ingredients were
>>>>> mixed for a warm,fresh from the oven corn muffin, I imagine a basic
>>>>> cornbread recipe poured into paper muffin cups would work the same.
>>>>> Where's the butter?
>>>>>
>>>>
>>>>Sorry, but that just wouldn't cut it for me, Alan. I have to have
>>>>"skillet cornbread", baked in a cast iron skillet with cornmeal/no
>>>>flour, with a heavy crust, both top and bottom. The same for
>>>>cornbread "sticks" madce in a cast iron mold. Neither would ever come
>>>>out of a microwave.
>>>>
>>>>I don't think I've ever made any kind of a "bread" or muffin in the
>>>>microwave that I thought was acceptable. although I have made darned
>>>>good cheesecake a couple times.
>>>
>>> Alan seems very nice and polite, but his cooking tips usually seem to
>>> be rather scarry. I don't care for southern style corn bread, but
>>> even northern style would be rather nasty in a nukker.
>>>
>>> Lou
>>>
>>
>>Well then there's only one thing to do then isn't there...plonk.
>
> LOLOL.. crybaby. Considering all the spam you reply to I should
> probably return the favor.
>

Me thinks you LOL a bit too much ... dickbreath.

On Wed, 18 Jun 2008 18:40:09 -0400, "cybercat" >
wrote:

>
>"Lou Decruss" > wrote in message

>>
>> LOLOL.. crybaby. Considering all the spam you reply to I should
>> probably return the favor.
>>
>
>Me thinks you LOL a bit too much ... dickbreath.

LOLOLOLOLOLOLOLOLOLOLOLOLOLOLOLOLOLOL

LOL

"Lou Decruss" > wrote in message
news
> On Wed, 18 Jun 2008 18:40:09 -0400, "cybercat" >
> wrote:
>
>>
>>"Lou Decruss" > wrote in message
>
>>>
>>> LOLOL.. crybaby. Considering all the spam you reply to I should
>>> probably return the favor.
>>>
>>
>>Me thinks you LOL a bit too much ... dickbreath.
>
> LOLOLOLOLOLOLOLOLOLOLOLOLOLOLOLOLOLOL
>
> LOL

Yep, that's dickbreath all right.

On Wed 18 Jun 2008 10:31:55a, Lou Decruss told us...

> On Wed, 18 Jun 2008 01:29:26 GMT, Wayne Boatwright
> > wrote:
>
>>On Tue 17 Jun 2008 06:18:38p, Erste Klasse told us...
>>
>>>
>>> cybercat thunked:
>>>
>>>> I am thinking
>>>
>>>
>>> Keep trying, cyberpussie...maybe by the turn of the next millenium you
>>> will have *somewhat* developed a sense of "irony"...
>>>
>>> <snicker>
>>>
>>
>>She's a "comedy team" all by herself, given all the exhibited multiple
>>personalities.
>
> Aren't comedy teams supposed to be funny rather than pathetic?
>
> Lou
>

Of course, but some are so pathetic that they're funny.

Working in behavioral health, which includes the serverely mentally ill, I
have a small very evil sign in my office that says, "Don't tease the
patients. They are medicated for your safety."

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/18(XVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
No quarter asked -- no change given.
-------------------------------------------