The old #12 Griswold makes up a roux like it's nobody's business. While traveling or in someone else's kitchen, I've tried to make roux in stainless pans and coated pans of all sorts but always seemed to end up with little black burnt specs. Not so with the old #12. She's the best antique store pickup I've ever made.
Today's rainy day gumbo:
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And for today's lunch while working on the gumbo, collard & blackeyed pea soup (compliments of my neighbor) with a grilled ham & cheese sammich:
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