re: #200 GeneJockey

I use the Paul Prudhomme ‘Cajun Napalm’ method, where you heat the oil till it smokes, add the flour and cook over a really high heat whisking like mad until you get too scared, then dump in half the chopped Trinity and garlic.

Seriously, I stop it when I start being afraid it’s going to ignite.

Hum…. I’ve got his “Fork in the Road” cookbook. Not so much cajun oriented, but it’s got a lot of good ideas for getting a lot of flavor layers out with low fat techniques. I’ll have to look into that ‘cajun napalm’ approach however.

RBS