12/12 - Time To Talk College Football Tuesday!

Here we go:
https://www.amazon.com/dp/B01N755OE4/?tag=thtv02-20

 

Dammit me and that button!

 

I swear by it:
https://www.cajungrocer.com/catalog...ents={}&index_name="magento_default_products"

Get Savoie's

 

Nah, this is my baby:
https://www.amazon.com/dp/B00080QDZ8/?tag=thtv02-20

Used for everything from gumbos to stews to chili to spaghetti sauce. I also have 3 smaller stockpot sizes, a saucepan, and two different types of large skillets (big enough to bake a chuck roast in). Oh, and an oval roaster that's huge.

 

I would like to tell everyone that it was her birthday and I sent a very nice gift that's from Matt. She will probably make fun of this gift in some way if she realized I picked it out OR assume somehow Matt picked out a lovely box with a prosecco candle, rose face mask, and upscale chocolate all on his own.

Club pans are alright though, I certainly wouldn't purposely collect them like I do with corningware and old pyrex, but they are useful for making stock and whatever. They are also heinous shades of green and yellow, which makes them amusing to me.

We should join forces and jack the price up.

 

This is really good too:
https://www.cajungrocer.com/mam-papaul-s-gumbo-with-roux-1039.html

 

I have so many kitchen items we had to leave half in storage cause this place is so small!

Birdie has a problemmmm.

 

Thanks. I couldnt find one big enough but that is perfect! - Added to my wish list

 

I'm roux challenged

 

Oh, ditto. We have closet in the hall that has a lot of shelves that are actually half-assed stairs to the attic. We have all of our extra kitchen stuff in there. This is just what I have that's Magnalite. We have several what I consider throw-away pans for eggs and such, a decent bit of cast iron, some Le Crueset knockoffs... I can't even begin to remember what half of what we have is. Yes, I too, have a problem.

 

Rouxtarded

 

I feel like I'm having a stroke or something.

Am I in a dream ballet? Did I hit my head? Should I check my blood sugar? This entire day has baffled me.

 

Now I SO want a roux-based dinner, but it's too late to start one unless I wanna eat at midnight (don't dare tell me that things with roux can be cooked in 30-60 minutes. That's just not done in proper society). Maybe tomorrow, for the birthday of the super-twins.

 

I mean, I make a roux for country steak with gravy, and you can def have that done in an hour >.> Though, I arguably get a little bit loosy goosy with my roux then, still works like a charm!