Well a Sauce is a Sauce and a Roux is usually never used, However a Roux which is made with 50% Fat (butter) and 50% Flour (I like mine a little Looser)is used to tighten up a Gravy or a Cream Soup or is cooked until dark brown and is used in Cajun Cooking such as Etoueffe. Corn starch and water is also used(cheaper) to thicken. JMTCSo, what’s the difference in a sauce and a rue? Where you’re having it?
The end? Bummer! This has been my morning read for quite awhile now. I hate for it to come to an end!
Grand trip with son and bud! Thanks for taking the time to write it all down!
Thanks, I Cook for a Living, and even though I went to a Culinary school I still learn something new every now and thenI’m impressed Rob404! Except since I can’t even boil an egg, I don’t understand what you wrote! But I think you’d do well in the cook tent in elk camp!
I really appreciate the narrative. As someone looking for a possible hunt w/ 2 sons in the future its nice to see how well you were taken care of. Nice trophies and a great hunt. Thanks for sharing. Congrats