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Decency
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  1. Jar'd roux is fine, but I just prefer to make mine. I prefer to cook it to the desired color for the dish I am making. It really doesn't take very long if you know what you are doing, and I just enjoy the process.
    CajunlostinCali, Bengal B and furduknfish like this.
  2. Taste test challenge. Tablespoon of each to see if @CajunlostinCali can tell diff.
    shane0911 likes this.
  3. No clean E/W line so cutoff round Alexandria.
  4. I don’t know Tiga, but it is what it is. A Tiga can’t change it’s spots
    shane0911 likes this.
  5. I have no problem with jarred roux. However, when I cook, I want to control the color of the roux, depending on what I am cooking. For that reason, jarred roux, for most part, doesn't work for me.

    It may be perfect for those who lack the skills or heart to make their own, but I will continue to make mine.
    Bengal B and shane0911 like this.
  6. Psst! Tiga ain't from Bunkie!
    shane0911 likes this.
  7. Screenshot_20210216-213253_Amazon Shopping.jpg

    Jarhead
    shane0911 likes this.
  8. Ahh and you found that! Don't blame Savoie's they are just cashing on all the cajuns that are lazy
    KyleK likes this.
  9. Agree, I make a roux for lots of things. For those I make my own. In a pinch , for a gumbo there is not a damn thing wrong with cheating a little

  10. No but he frequently changes his goats.
    furduknfish likes this.
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