Pop Quiz: Equal parts flour and butter makes what exactly?

[Xipe Totec]

:9

[FedUpWithIt All]

1. A copy-cat thread that i participated in? ;) n/t

[Redstone]

2. Me happy, when used as a base for gravy.

Redstone

[Xipe Totec]

5. very, very close

:dilemma:

[Redstone]

11. Well, you know I meant roux, but wasn't going to give the the satisfaction

of a straight answer. I'm strange that way sometimes. OK, most of the the time.

Redstone

[Left Is Write]

3. A roux.

[Xipe Totec]

7. Bingo!

Otherwise known as Cajun Napalm!

[Rabrrrrrr]

4. Beurre manié

I use it a lot for thickening.

If you were thinking of roux, then you forgot to mention "and heated".

on edit: spelled Beurre wrong (I had it Buerre, because French is fucking confusing), and since I had to fix that, I put the fancy é in, too.

Although, technically, all it makes is a pile of equal parts flour and butter, since you didn't specify what was done with it all, whether cooked, mixed together, cut together, or cut together into a smooth paste.

[Left Is Write]

6. That's covered in "makes."

The method of "making" just wasn't specified.

:P

[Rabrrrrrr]

12. I disagree - until it's cooked, it's a beurre manié

since that's the normal state temperature of flour and butter when mixed together.

[Xipe Totec]

13. and napalm isn't napalm until you ignite it

it's just styrofoam and gasoline.

:shrug:

[Left Is Write]

14. Makes is the key word.

Equal parts flour and butter DO make a roux. Nobody said anything about leaving them their normal temperatures.

Flour, sugar, baking soda, salt, eggs, vanilla, and butter make cookies.

[Rabrrrrrr]

17. Yes, but nothing was said about NOT leaving it as normal.

Given the actual data, buerre manie is a more correct choice than roux; though the most correct answer is "two piles of equal parts flour and butter", especially since the OP used the word "exactly".

"makes" implies no outside action.

If the question had been "What can be made with equal parts butter and flour?" then roux, buerre manie, or any one of a host of answers would work, since an outside agent is implied.

If we accept roux as an answer to the OP, then we must also accept as equally valid answers clam chowder, ham gravy, biscuits and sausage gravy, jambalaya, beef wellington, cake, chocolate chip cookies, and so on.

But, I'm not trying to argue with you in an arrogant or smug way - just pointing out that the way we use words does matter.

And if I were a professor cooking, and used the OP's question on a test (and assuming I didn't have any other questions dealing with the other things one can do with equal parts butter and flour) I would certainly accept roux as a valid answer.

[Left Is Write]

18. You're being awfully pedantic about a copycat thread.

[Rabrrrrrr]

19. I'm a very pedantic person (sometimes)!

And I didn't realize it was a copycat thread.

I just like being right - and when I am amongst a group of people who are all right, but with different answers, I like to be the MOST right. It's my special nature, and pedantism is my vehicle of choice for getting there. :P

Happy New Year Left is Write! :hi:

[Xipe Totec]

8. You're right!

didn't want to spoil the copycat feel...

[jmowreader]

9. A roux!

The Roux is the classic Cajun thickening agent. It adds body and fullness to all your favorite Cajun sauces.

It also gives Cajun cooks an excuse to put more butter in a dish.

[Rabrrrrrr]

10. technically, until you tell us how it;s prepared, it's just equal parts flour and butter

since you didn't specify if it's cooked, mix together, cut together, or cut together into a smooth paste, etc.

[Left Is Write]

15. Okay, well, Taverner didn't specify anything about the "making method"

involved with his gasoline and styrofoam either.

[Deja Q]

16. A big mess on the floor?

Or is that when you mix equal parts infant with equal parts incontinent adult?
:yoiks:

[Blue_In_AK]

20. Roux?

[Xipe Totec]

21. I prefer the term Cajun Napalm

Paul Prudhomme himself invented this term.

http://www.bbq-porch.org/recipes/html/r1091.htm

:hi: