Russian Rouxlette Last weekend I made shrimp and okra gumbo. I went for authenticity and started with a roux. I've made roux a bunch of times. It's not as big a deal as some would have you believe - as long as you pay attention.

I like gumbo made with a dark roux. Problem is the darker the roux the longer the preparation time. So in my haste to achieve culinary nirvana, I endeavored to keep the pot right at the oil's smoke point. Inevitably this resulted in moments where I felt it necessary to remove the pot from the flame. (When the vent hood isn't keeping up with the smoke, it's a strong sign bad things are near.) After a few cycles of heat, stir, cool it occurred to me that I was playing Russian Rouxlette.  ¶ 25.2.09

---