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We got an eight inch rain….

Posted by Otis Campbell on 6/20/2026, 14:53:49

the drops were eight inches apart!

Re: We got an eight inch rain….

Posted by COINS™ on 6/20/2026, 14:59:18, in reply to "We got an eight inch rain…."

We got .81 inches, thought I was going to have to get the pirogue out.

Re: We got an eight inch rain….

Posted by Otis Campbell on 6/20/2026, 15:11:53, in reply to "Re: We got an eight inch rain…."

Don’t forget your blow tube and poison darts!

Re: We got an eight inch rain….

Posted by COINS™ on 6/20/2026, 15:15:16, in reply to "Re: We got an eight inch rain…."

Like hitting a moving target isn't bad enough in a boat where you have to part your hair in the middle?

Re: We got an eight inch rain….

Posted by COINS™ on 6/20/2026, 15:22:23, in reply to "Re: We got an eight inch rain…."

Question

Posted by Otis Campbell on 6/20/2026, 17:41:08, in reply to "Re: We got an eight inch rain…."

Why does my smoke detector go off every time I make a roux?

Re: Question

Posted by COINS™ on 6/20/2026, 17:44:53, in reply to "Question"

Take the battery out.

Re: Question

Posted by Otis Campbell on 6/20/2026, 17:47:01, in reply to "Re: Question"

My wife tells me to increase the speed of the ceiling fan!

Re: Question

Posted by COINS™ on 6/20/2026, 17:48:00, in reply to "Re: Question"

You can make a dry roux in the oven on a baking sheet. You can even make a roux in the micro wave. Youtube will show you how.

Re: Question

Posted by COINS™ on 6/20/2026, 17:52:38, in reply to "Re: Question"

It shouldn't smoke anyway. It takes 45 min. to make a roux. Better yet go to any grocery store and buy it already made in a jar.

Re: Question

Posted by COINS™ on 6/20/2026, 18:11:20, in reply to "Re: Question"

Amazon carries Savoies dark roux for gumbo's and Light roux for etouffee .

A tip:

Posted by COINS™ on 6/20/2026, 19:34:49, in reply to "Re: Question"

If you make your own, it's called coonass napalm for a reason.

Re: A tip:

Posted by Otis Campbell on 6/20/2026, 19:36:29, in reply to " A tip:"

I prefer to make my own.

Re: A tip:

Posted by COINS™ on 6/20/2026, 19:43:52, in reply to " A tip:"

If black specks start to show up in it. You burned it. Let it cool, dump it out and start over. No way to get that burned taste out of it.

Re: A tip:

Posted by COINS™ on 6/20/2026, 19:49:03, in reply to "Re: A tip:"

Re: A tip:

Posted by Otis Campbell on 6/20/2026, 19:50:23, in reply to "Re: A tip:"

👍🏻👍🏻

Re: Question

Posted by Johnny Salt on 6/20/2026, 20:07:08, in reply to "Re: Question"

Cheating

it probably doesn't, but when it does

Posted by Johnny Salt on 6/20/2026, 20:08:01, in reply to "Question"

Turn down the heat
Hot in Texas is not a roux thingy

Re: Question

Posted by Johnny Salt on 6/20/2026, 20:08:38, in reply to "Re: Question"

No it doesn't
I want some of that pot you are smoking

Re: Question

Posted by COINS™ on 6/20/2026, 20:11:43, in reply to "Re: Question"

Make an hour and a half video and see how many views you get.

Re: Question

Posted by COINS™ on 6/20/2026, 20:14:27, in reply to "Re: Question"

Make a pot of gumbo as big as that pot with a timer. Lay off the happy smoke.

Re: Question

Posted by Johnny Salt on 6/20/2026, 20:16:01, in reply to "Re: Question"

IT never takes 45 minutes to make a roux
An hour and a half for Gumbo sounds right
But 45 minutes of that was NOT roux making

Re: Question

Posted by COINS™ on 6/20/2026, 20:19:05, in reply to "Re: Question"

Really? You're a genius!

OK, I satnd corrected and don't mind saying I'm a dumbass sometimes in the kitchen

Posted by Johnny Salt on 6/20/2026, 20:22:40, in reply to "Re: Question"

In the Mohave we don't waste that kind of time <--- that's my best smartass response.

Making a dark gumbo roux typically takes 30 to 60 minutes of constant stirring on the stovetop, though it can require 2 to 2.5 hours if using the oven method.

Stovetop Method: Cooking over medium-low heat generally requires 30–45 minutes to reach a dark chocolate brown color. Some cooks prefer a slower process taking 45–75 minutes to develop deeper flavor without burning.
Oven Method: This approach requires significantly more time, approximately 2 to 2.5 hours, but only demands brief stirring intervals, making it less labor-intensive.
Key Factors: The exact time depends on the quantity of flour and fat, the type of fat used (e.g., oil vs. bacon drippings), and the heat level. Higher heat shortens the time but increases the risk of burning, which ruins the roux.
Visual Cue: The roux is ready when it reaches a deep chocolate brown color and emits a nutty aroma, with no black flecks visible.

Re: OK, I satnd corrected and don't mind saying I'm a dumbass sometimes in the kitchen

Posted by COINS™ on 6/20/2026, 20:25:47, in reply to "OK, I satnd corrected and don't mind saying I'm a dumbass sometimes in the kitchen"

I wouldn't say you're a dumbass. Most of my cooking knowledge comes from countless mistakes.

Re: OK, I satnd corrected and don't mind saying I'm a dumbass sometimes in the kitchen

Posted by Johnny Salt on 6/20/2026, 20:31:27, in reply to "Re: OK, I satnd corrected and don't mind saying I'm a dumbass sometimes in the kitchen"

That was kind
I probably wouldn't have taken that path
I would have reached for the javelin

Re: OK, I satnd corrected and don't mind saying I'm a dumbass sometimes in the kitchen

Posted by COINS™ on 6/20/2026, 20:47:17, in reply to "Re: OK, I satnd corrected and don't mind saying I'm a dumbass sometimes in the kitchen"

My brother was watching a guy at high school one time running sprints on the football field. Someone had left a javelin sticking in the ground. Because it was at an angle the runner didn't see it. It went all the way through the runner. They had to cut both ends off to get him in the ambulance. He lucked out, no vitals were hit.

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