Ancestral Cooking Forum
Cooking Creole ~ Cooking Cajun
What are the cultural differences in food preparation?
In a long discussion with a Louisiana friend in the wee hours of this morning I learned that it is a matter of "brown" or "red".
Or when is a "roux" the base as opposed to a "tomato" base?
I also learned that a roux can be bought off the shelf! What is the world coming to?