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The Water Cooler
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Crawfish Etoufee
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<blockquote data-quote="poopgiggle" data-source="post: 1480960" data-attributes="member: 6406"><p>You can buy the skillets pre-seasoned or you can just season them in the oven. I've had bacon with breakfast for the past few months because I'm trying to season the pan and I don't like the results after oven-seasoning.</p><p></p><p>How long does roux (I've never seen it spelled rue before, but then I know it from traditional French cooking) keep for? The hard part for me is babysitting it for half an hour, because that effectively puts the prep for everything else on hold. If I could make some beforehand and keep some in the fridge that would make my life a lot easier.</p></blockquote><p></p>
[QUOTE="poopgiggle, post: 1480960, member: 6406"] You can buy the skillets pre-seasoned or you can just season them in the oven. I've had bacon with breakfast for the past few months because I'm trying to season the pan and I don't like the results after oven-seasoning. How long does roux (I've never seen it spelled rue before, but then I know it from traditional French cooking) keep for? The hard part for me is babysitting it for half an hour, because that effectively puts the prep for everything else on hold. If I could make some beforehand and keep some in the fridge that would make my life a lot easier. [/QUOTE]
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