2:28:29No bay leaf? *sad Life of Boris noises*
2:28:30the dark roux is more for flavour than to thicken
2:28:37make louisiana style redbeans and rice next time
2:28:50the darker the roux the less it thickens
2:28:54dirty rice or jambalaya is awesome
2:28:56cornstarch to make it chinese
2:28:58FWIU, for it to work best, one must be hot and one cold, so cool off the roux in the fridge if possible (Sorry if you already are, missed some stream)
2:29:01okra will do it. the other thing used outside of that and roux is sassafras leaf file
2:29:02okra should thicken it enough anyway
2:29:03I mean gumbo is supposed to be pretty soupy
2:29:05:_shiinaLmao::_shiinaLmao::_shiinaLmao::_shiinaLmao:
2:29:05:_shiinaLmao::_shiinaLmao::_shiinaLmao:
2:29:07Nah that rue will definitely thicken it
2:29:09:_shiinaLmao: :_shiinaLmao: :_shiinaLmao:
2:29:10:_shiinaLmao::_shiinaLmao::_shiinaLmao:
2:29:11"Maybe small to the big beenus but-"
2:29:12I kinda want an excuse to try that dark roux in something, not sure what yet.
2:29:14:_shiinaLmao::_shiinaLmao::_shiinaLmao::_shiinaLmao::_shiinaLmao: