Lets play a food related quiz (should be fun)

[stingger]

Shortbread ??

[Terygon]

Huzzah, the stingger!

The first was a roux, used to thicken sauces and the like.

Your turn, m'man.

[Branflakes]

*pounds head on desk*

Can't believe I missed roux. My mother always made one for gumbo.

[Terygon]

Go easy on your head, miz Bran. It's more of a cook thing.

[stingger]

I am a mainly suet based dish, my insides contain a specific mixture of 2 meat parts. I am best cooked steamed for a few hours.

[Branflakes]

*rubs head*

Yeah, that's enough of that. [img]biggrin.gif[/img]

I'm not the greatest cook or anything, but my mom is. And being from New Orleans, I'm used to cajun food, so I know what a roux is and how it's made. So, I was surprised I missed it. *shrug*

So, hmmm, stingger's sounds familar, but I can't quite think of it.

[Terygon]

(has a feelling she will be tempted to use Bran's 'roux response' when she hears the answer)

Are we talking sausages here? Or perhaps a mince pie?

[Branflakes]

Come to think of it, I think Mom made most roux's using water and flour. Yeah, that's why I missed it...

[stingger]

No rubbed head [img]wink.gif[/img] or sausage or mince...

Think English chip shop

[Terygon]

Ummm, maybe a pastie? What can I say, I've never been out of the lower 48 (plus Tijuana and a few spots in that big cold place up North.

Oh, and Bran? What your mom made is officially known as a 'slurry' or a 'white wash', starch and liquid combined and used to thicken sauces and soups. A roux is fat and flour and must be cooked before use (and after, but they all need afters). (Man, how obsessive can I get?)

Ow, I dinged myself twice yesterday in Garde Manger class, and one's on the finger tip. Makes typing... interesting.