I think it’s a lot of good sense too, and I think I’m literally half your age. It’s definitely reason for further consideration. Why is it low? Is it the result of overextending themselves? Do they have a gambling problem? Is it the result of a bad marriage’s remainder debt? Did they lose their job and live off credit…

I just can’t stop laughing. I mean what is next?

I love that we live in a world where someone has enough free time and idle money to go ahead and invent a Bluetooth salt shaker. If nothing else, it tells us who to eat first when the apocalypse comes.

Well, we’ll put it this way: I have a six-month-old son. Which is to say that I used to have a sex life, and I’m hoping to have one again once I’m not overtired all the time.

He’s been pretty open about using heroin in the past...

It’s pretty forgiving, really. Once you’ve made it a couple of times, it can be eyeballed no problem.

I appreciate how you explained things here with clear photos easy to follow steps. I need to read more of your work.

I’m willing to bet he’s worked and been fired from a Denny’s before.

I mean if he can cook and doesn’t come to work high, I’d hire him. The fact that he knew where and how to perform these actions puts him in a significantly higher position than many FT regular restaurant employees.

75% Cajun here. I second this notion. The window for perfect gumbo roux can be just a couple of minutes. To have stirred for ±45 minutes then suddenly burn it - that’s not ok.

We have a chart on the fridge with four sections for the food groups I expect them to eat (the F*V split into two, as they need to pick one from both, or two veg). It also usually helps them (and me) on mornings when my brain isn’t working. Just look at the chart, and pick something from each.

An “equal” amount of fat and flour is need for a roux

WUT. Lifehacker has just dispelled two and a half decades of self-doubt on my part.

The best roux I ever made for a gumbo was made using bacon fat. It was simply divine.

Along the same lines: If you’re just starting to build you’re appliance collection, get a stick blender before a jar blender or a food processor.

that’s not a nice feeling when it lands on a bare chest.

Full blood cajun here who’s left buttock is practically made of roux. I can’t find any fault in your technique, it’s sound info and advice. I stick to the equal parts oil/flour mixture for gumbos and stews. I only have 1 phrase to add, DO NOT stop stirring the ROUX until you have the desired color. If you need a sip…

Freezer, but yes. Before you freeze it, though, there is some gelatinous liquid that always collects in the bag. You’ll want to remove that before freezing to discourage ice crystals from forming.

Essentially yes, vinegar and herbs specifically. I have done a number of takes on hollandaise over the years as its a great vehicle for other flavors. Personally I am not much a stickler for the “right” way anymore. But knowing the base mother sauces is a fantastic jumping off point for so very many things. Its really…

You don’t owe your company shit. Take your time off. If they can’t find someone to fill your role while you’re gone that’s entirely their problem. If they threaten to fire you for taking the time off then you shouldn’t want to work for them anyway as they apparently do not respect you or your personal life.