Elizabeth Bruenig

@ebruenig ↗

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Last Checked March 4, 2021

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Sun Jan 17 02:01:06 +0000 2021

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Elizabeth Bruenig @ebruenig

i use beef tallow and flour for the roux; you can use virtually any oil. you can also get creative with seasoning it. it'll need salt, pepper, whatever other elements you wanna bring in -- i add some mesquite smoked chili powder. thin it to gravy with beef stock whisked in. done! — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated

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Elizabeth Bruenig @ebruenig

~2 hrs before: stem and seed the peppers, and submerge them in very hot (just boiled) water, cover with a plate or kitchen towel. when soft, blend or process them w some soaking liquid. strain over a sieve. blend cooked onions/garlic; mix with strained chili paste. add to a roux. — PolitiTweet.org

@ebruenig I googled how to make gaujillo sauce and it sounded unreal. Do you have a doable recipe or do you buy it?

Posted Jan. 17, 2021 Hibernated

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Elizabeth Bruenig @ebruenig

in re: tallow, i just make my own. buy a packer brisket (i.e., the whole damn thing) and trim the fat yourself. then render the fat down slowly. once it's liquid, pour it through a mesh sieve into a tupperware container. you'll get snowy white tallow! store in fridge. — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated