Sentences with phrase «roux did»

While Roux didn't have a renters insurance policy to cover her apartment fire, there is an outpouring of support from the community and her coworkers.

While Roux didn't have a renters insurance policy to cover her apartment fire, there is an outpouring of support from the community and her coworkers.

It is hard to say the part that state and local relief may have played in preventing malnutrition because Tapia and Diez Roux did not look at regional statistics.

Stir the flour into the vegetable mixture and continue to cook for 3 to 4 minutes, stirring constantly so that the roux doesn't brown.

So Daniel O'Connor doesn't really like my nose; Derrick Alfred from Florida didn't randomly see my contact profile and «have the feelings that it would be nice to be friends with you hope you don't mind», Jerry Roux doesn't think our hearts «can be bridged», Lt General Berbero doesn't actually want to steal my smile «for a minute», and Patrick Barrera «U.S Army General» isn't really «interested in honest friendship».

Not exact matches

«This kind of deception is common in our society, but it is so difficult to prove that any other animal does it,» said lead researcher Aliza le Roux, a behavioral ecologist at the University of the Free State in South Africa.

Does a traditional Roux cooked in fat add anything to a dish (besides the properties of the fat, aka taste & texture) that plain old flour or toasted flour would not?

And let me say prophylactically that I know what I did is NOT a real roux, and no offense meant to those with deeply held roux opinions!

There's some sautéing involved and making a little roux; but, other than that, it's just opening a couple of cans (or a bag if you're using frozen corn as I did) and pouring and stirring.

It's a non-traditional pumpkin and sage mac and gouda because I didn't make a roux or do anything like that.

Do not leave for one second because the roux can burn fast.

Cook slowly, stirring, until the butter and flour cook together for 2 minutes (do not allow the roux to brown).

However I can't help but wonder if anybody has tried a baking method, as can be done for a roux.

* Note: If you don't want the soup thick, omit the flour + butter step (to make the roux) and just pour the heavy cream directly into the soup.

If it still tastes like flour, keep cooking it until it takes on a nutty flavor and is golden brown (do not brown too much however because the roux will loose its thickening properties).

If you do not have 1/2 cup of fat, add melted butter to fat to total 1/2 cup and set aside (you will use this fat to make the roux for the gravy).

It's not perfect, I don't think (though I didn't toast the roux very long and forgot to soak the cashews), but I'm having a flashback to a hazy memory at an Italian restaurant.

All you do is make a roux out of butter and the simple flour blend, then add the milks and the cheese with a bit of seasoning, and mix in the cooked pasta.

Other than that, I found the marinade / sauce more than sufficiently thick without a roux after a short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the oven better than some other oven proof pans.

I didn't know how to make a roux, I didn't season the water for the noodles... it was a disaster.

I threw that out and did a traditional roux with the cornstarched cheese.

The Roux brothers» moules au cidre du pays d'auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream.

I've made roux's before and they do make it creamy.

Remember the goal is not so much a gravy as an «au jus» type of sauce, so don't go adding flour or roux to thicken it.

The trick is getting the roux to the right color... about a notch darker than peanut butter should do the trick.

Add flour and cook, stirring constantly, until roux (which is what you get whenever you cook fat and flour together) is golden and smells nutty, 2 — 4 minutes; scrape into a heatproof bowl (roux will continue to darken as it sits, so don't write us angry emails if that happens).

Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).

Heat the roux, stirring constantly, until it is a very dark brown color, being careful that it does not burn.

By the way, my mom served just about any veggie with a cream sauce using a roux and the vegetable cooking water — she didn't add milk, just a slice or two of cheese.

I assumed i could make a roux with the coconut flour but possibky did it wrong... I think I will have many more trial and errors as I am not used to these ingredients.

When you make it, you don't have to tell anyone that this is basically the recipe on the back of the curry roux box.

Do you know a guy called Guy Roux?

Some 15 years ago, during a fellowship at New York Medical College, he observed morbidly obese patients undergo open bariatric surgery — an old - school Roux - en - Y, done with giant incisions and often yielding horrendous complications.

«This study indicates that subjective changes in appetite, taste and smell are very common after Roux - en - Y gastric bypass,» Graham summarizes the findings of the study, which are in line with that of other ones done.

The Roux - en - Y gastric bypass procedure is done laparoscopically, through small cuts in the abdomen.

In a randomized controlled clinical trial, scientists from Joslin Diabetes Center and Brigham and Women's Hospital found that patients treated with a form of bariatric surgery known as Roux - en - Y gastric bypass did significantly better, after three years, than patients provided with an intensive diabetes and weight management program.

Many early studies were done with the heavy - duty Roux - en - Y surgery, which is the heavyweight champions of surgeries.

Two, stir constantly, so you don't burn your roux.

Tasted lovely but was very sloppy, followed the recipe exactly but had to add some flour / butter roux to the sauce as it didn't thicken.

Diet, Roux - En - Y bypass and other surgical techniques do not differ substantially in their ability to reduce insulin resistance — it only matters how much weight is lost.

The trick is getting the roux to the right color... about a notch darker than peanut butter should do the trick.

I would like to test wheat flour, as that's the go - to thing for thickening, roux and such, but I didn't even have any in deep dark recesses where I stash my crack and heroin.

The last day of Coachella was my favorite as far as the acts go, I mean, it doesn't get much better than La Roux and the Red Hot Chili Peppers.

With slapstick humor and witty asides to the reader, The Death - Defying Pepper Roux is a funny, fast - paced read... Ultimately this is the story of a good - hearted boy who only wants to live, but in the process of trying to do just that he learns that simply living is not enough.

Hike up Lion's Head, go check out the sunrise from Signal Hill, have some fresh fish at Kalky's in Kalk Bay, taste some sparkling wine at J.C le Roux, pick some strawberries while you are in Stellenbosch, do the wine tram in Franschoek.

Although observational limitations restrict the maximum angle to be 70 ° (Suess et al. 1993), this does not affect the use of this model's reconstructions for the study of GCRs heliospheric modulation, since convective - diffusive processes are the main contributors to cosmic rays modulation for tilt angle values greater than 50 ° (Lopate & Simpson 1991; Potgieter & Le Roux 1992; Cliver et al. 2013).

Prosecutors also say there is video evidence of Hunter discussing hits done for Le Roux, including a real estate broker in the Philippines.

Paul - Roux de Kock, Analytics Director at Lightstone, explains that «Although luxury - market buyers are under pressure, the estate - housing market, in general, doesn't dip as low or peak as high as the rest of the luxury market.

In a small saucepan, make a roux using equal parts butter and flour (five tablespoons each will do nicely); do not brown (watch closely, stirring constantly ideally with a wooden spoon); add to this the liquid left from the scallops and enough chicken stock to make two cups liquid, including one cup half and half cream, stirring well to combine.