Archived posting to the Leica Users Group, 2007/01/09

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Subject: [Leica] OT: Roux recipe/ LUG cookbook?
From: philippe.orlent at pandora.be (Philippe Orlent)
Date: Tue Jan 9 13:26:00 2007
References: <d02.6ba0c2b.32d55077@aol.com> <45A402CD.90809@gmx.de> <45A403BA.5010007@wanadoo.nl> <45A405EB.8000100@gmx.de>

Great to discover your enthousiasm.
Blurb again? Any vocations out there to lead this project?

Philippe


Op 9-jan-07, om 22:15 heeft Douglas Sharp het volgende geschreven:

> Thanks to you both on the bell pepper question,
> When is the LUG cookery book coming out?
> I looked back through the mails I dropped into my archive - recipes  
> for hot sauces, chutneys, relishes, frying chips, barbecues, fish,  
> alligator, seed cake -  it's all in there!!
> Douglas
>
> Michiel Fokkema wrote:
>> Hi Douglas,
>>
>> Yes, bell peppers are paprika's.
>>
>> Larger amounts of roux can also be made in the oven although the  
>> microwave sounds really good and fast.
>>
>> Cheers,
>>
>> Michiel Fokkema
>>
>> Douglas Sharp wrote:
>>> No - not quite :-)
>>> The former colleague I got the recipe from actually came from  
>>> Martinique. Place called Saint something or other.
>>>
>>> Your recipe below sounds pretty good - Frauke will soon be  
>>> finding out what Holy Trinity is - are bell peppers what we call  
>>> Paprika (sweet peppers?)over here - mild large red, green or  
>>> yellow peppers?
>>> Cheers
>>> Douglas
>>>
>>> SonC@aol.com wrote:
>>>>   In a message dated 1/9/2007 1:54:02 P.M. Central Standard  
>>>> Time,  michiel.fokkema@wanadoo.nl writes:
>>>>
>>>> Hi  Douglas,
>>>>
>>>> Is this an American variety?
>>>> As far as I know roux is made  with butter.
>>>> Escoffier gives 50 butter to 60 flour, in 'Ma cuisine however   
>>>> he says 50/50.
>>>> The New Professional Chef (TM)  by Culinary Institute  of  
>>>> America also mentioned any fat can be used. And of course they  
>>>> are  right.
>>>>
>>>> I usually use  a vegetable oil, though I have used bacon  
>>>> drippings.  I also sometimes make  a microwave roux .  It goes  
>>>> something like this:
>>>>  In a 4 cup measuring cup:
>>>>  2/3 cup oil 2/3 cup flour
>>>>  Microwave uncovered for 6 minutes on high
>>>>  stir
>>>> cook one more minute to darken
>>>>  Roux is VERY hot, be careful
>>>>  add Holy Trinity
>>>> 2 cups of onion chopped,  1 cup celery chopped
>>>> 1/4 cup bell peppers
>>>>  Stir and return to Microwave for three minutes
>>>>  add four toes of garlic, smashed and sliced some chopped  
>>>> parsley and green onion tops
>>>>
>>>>  Microwave for two minutes
>>>>  Some oil will rise to top, spoon it off and add hot water by  
>>>> spoonful until  you get to the 4 cup mark.
>>>>  Stir, and this is enough for several dishes, and you can freeze  
>>>> it.
>>>>  Watch the roux, though, you don't want too burn it, just get it  
>>>> nutty  tasting.
>>>>   Regards,  Sonny
>>>> http://www.sonc.com
>>>> Natchitoches, Louisiana
>>>> Oldest continuous  settlement in La Louisiane
>>>> ?galit?, libert?,  crawfish
>>>>
>>>>
>>>>
>>>> _______________________________________________
>>>> Leica Users Group.
>>>> See http://leica-users.org/mailman/listinfo/lug for more  
>>>> information
>>>>
>>>>
>>>
>>>
>>>
>>> _______________________________________________
>>> Leica Users Group.
>>> See http://leica-users.org/mailman/listinfo/lug for more information
>>>
>>>
>>
>>
>
>
>
> _______________________________________________
> Leica Users Group.
> See http://leica-users.org/mailman/listinfo/lug for more information
>



In reply to: Message from SonC at aol.com (SonC@aol.com) ([Leica] OT: Roux recipe)
Message from douglas.sharp at gmx.de (Douglas Sharp) ([Leica] OT: Roux recipe)
Message from michiel.fokkema at wanadoo.nl (Michiel Fokkema) ([Leica] OT: Roux recipe)
Message from douglas.sharp at gmx.de (Douglas Sharp) ([Leica] OT: Roux recipe/ LUG cookbook?)