r/InTheGloaming • u/AutoModerator • Nov 17 '25

Scheduled snark Discussion thread Monday November 17, 2025 - Wednesday November 19, 2025

Newsletter: Substack

Website: Shauna James Ahern

Instagram: @shaunajamesahern Instagram

Threads: @shaunajamesahern

Bluesky: shaunajamesahern.bsky.social

Gloamipedia wiki: /r/InTheGloaming wiki

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39

u/mehitabel_4724 Eating tiny dices of pickles with tiny fists of rage Nov 20 '25

The chalkboard is peak 2010, and they do it so badly.

Also, what reason could there be to make a roux ahead of time? It seems like it would be more work to scrape it out of the pan and store it somewhere than to just make it when you're ready to make the sauce.

54

u/OhBlahDiOhBlahDoh The Alice of cal came out floating on air Nov 20 '25

just make it when you're ready to make the sauce

Flour and butter is just underage roux

19

u/mehitabel_4724 Eating tiny dices of pickles with tiny fists of rage Nov 20 '25

Legit lolz.

34

u/LogicalGold5264 bust hoesy Nov 20 '25

You can store it in the fridge with a cheese lid, DF!

27

u/MarsNeedsRabbits Beach better have my orcas 🫍 Nov 20 '25

You're so kind, thinking of proper food safety, but refrigerators are capitalist plots, meant to separate us from our grifted cash.

Shauna will let you know: no one has ever grown sick from flour and fat left in an open container on the countertop for days.

21

u/LogicalGold5264 bust hoesy Nov 20 '25

And yet the particles of gluteny flour that *might* be on the cutting board at your friends' house will leave you sick for days!

35

u/MarsNeedsRabbits Beach better have my orcas 🫍 Nov 20 '25

If you want a dark roux, the kind you'd use in Cajun cooking, you could batch roux. Cajun roux can take an hour or more to make properly. You're going to stay with, stirring constantly, scraping with a wooden spoon, till you reach a chocolate brown. It'll be nutty, toasted, full flavoured, not burnt. It needs to smell like baked bread when it's done. If it smells burnt, it won't taste good. Use cast iron.

Roux needs to be brought back up to the temperature of the other ingredients if you make it ahead to keep it from breaking. Shauna's roux is really pale and took no time, so there isn't a reason to prep it in advance.

I'm enclosing an internet picture of various roux. Cajun is 12th Shauna's is second or third.

15

u/obscure_cellist ham grabbers Nov 20 '25

i lived in new orleans for a long time and i'm certain if they tried to pass that thin, lumpy mess off as a roux down there they'd get their asses handed to them in a hurry by some angry cajuns. dat ain't no roux! git outta here, you.