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Cook's Country created a relatively hands-off roux for their Gumbo by toasting the flour on the stovetop, adding the oil, and finishing the roux in the oven. For the soup base, they started by making their own shrimp stock, but the process was tedious and time-consuming. Instead, they switched to store-bought chicken broth fortified with fish sauce.
Atlanta Brisket Recipe - Cooks Country.com (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch Salt and pepper 4teaspoons vegetable oil 1pound onions, halved and sliced 1/2 inch thick 2cups cola 1 1/2cups ketchup 4teaspoons onion powder 2teaspoons packed dark brown sugar 1teaspoon garlic powder 1teaspoon dried thyme