Egregoros

@pwm gonna make a roux? if it's for a soup, I always cook the meat about 10% past where I'd cook it if I were eating it stragiht up (unless it's nitr[i|a]te cured (damnit bacon)) makes it taste so good.

Pro Tip: There's never enough carrots, add some more.

@pwm that's some real king dish right there

@bajax in the purest sense no, but you cook flour in the mirepoix to thicken the stew (pretty common)
This recipe is super good and I highly highly endorse it. I make it every year

@foolghool I make this shit every year

@pwm i'm making eclairs today

@f0x mmm pastry

@pwm hell yeah

@pwm SOUP

@pwm @foolghool

Every... year?

This is how I cook almost weekly lol

@CapitalB @foolghool it's way too hot for soup until we hit fall

I did a small pot of pork chile over the weekend using the trimmings from the spare ribs I smoked and couple of slices of bacon i had in the fridge. Good stuff.

Cucumber gazpacho

@adequate_birb @CapitalB @foolghool cold soup gives me the willies