1:31:03what about the feather duster?
他
1:31:05As soon as an asian woman has a child, she becomes an expert in slipper/sandal throwing
1:31:05Did you ever try andouille sausage before?
1:31:06damn thats a lot of stirring
1:31:07Which is the best lao ga ma? Oil, flakes, etc
1:31:09keep going and it will just get darker
1:31:11it could go a bit higher if you're confident
1:31:12does it change color naturally?
1:31:13say it like uncle roger will
1:31:18are you ambidextrous when it comes to stirring?
1:31:21also got slightly more watery
1:31:24blond tan brown brick chocolate then burnt
1:31:27i am gonna strongly recommend a wooden spatula for this, because the dark roux is really frickin hot and is not gonna be good for plastic and silicone
1:31:28Unskipable thumbnail:flushed_face:
他
1:31:31Same color as Shiina's hair~
1:31:34Turn the roux to the dark side
1:31:34no more noodles arms, this will strengthen da shiina
1:31:34yeah, once it starts to change, it'll quicken
1:31:35Probably going to be another half hour honestly, thicking roux is such a pain in the arse
1:31:38isn't a spoon this small uncomfortable?
1:31:42I don't think it's even got a shade darker