I just noticed this from your post. I am going to have to kick you in the butt Johnny and teach you how to make a Roux. Make a light brown Roux or a dark brown Roux for thickening up that stew and you will have people beating a path to your door.
You can also use Corn Starch as a better thickener than straight flour but it will not give you that over the top flavor kick that a good Roux will.
well you and me both.
I enjoyed that talk and your roux is our gravy.
I really like the idea of making a SPOF & Friends cookbook.
This is cooking weekend so everyone write down a fav recipe, even an old family one...you know the one that is so good it makes
your jaws hurt when you bite in to it.
What do you guys think about a cookbook of some of all our fav's?
Don't Forget the ones that make it possibly to have the good times we do.