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NEWS
By ROB KASPER | March 7, 2007
After eating a mess of gumbos - 13 bowls to be exact - I was curious about what the keys were to making a good one. "It's the roux; you have to move it, move it, move it," said Mary Rivers, who prepares the gumbo at Ale Mary's, a Fells Point pub that she operates with her husband, Tom, and her brother-in-law, Bill. "The roux has to be the consistency of good gravy," said Brian Badger, who whips up the gumbo in the kitchen of Slainte Irish Pub and Restaurant on Thames Street. "You can't rush the roux," said Jill Oliver, who - along with Ted Young - makes the gumbo at the Wharf Rat's locations downtown and in Fells Point.
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SPORTS
Sports Digest | October 19, 2011
Indoor soccer Blast signs Watson, Ukah, DeRoux Less than a week before training camp, the Blast has added three players to its roster for the 2011-12 season. Matt Watson (UMBC) returns for his fifth season, while fellow forward Warren Ukah is back for his second year. They're joined by midfielder-defender Stephen DeRoux . "We are excited to announce the return of Watson and Ukah as well as the addition of DeRoux," Blast coach Danny Kelly said in a statement.
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NEWS
February 25, 2004
On February 13, 2004, THOMAS REMY Le ROUX, of Daytona, FL, beloved husband of Elise Le Roux; devoted father of Thomas M. Le Roux, of Baltimore, Julia F. Morris, of Villa Rica, GA, and Paula R. Maffo, of Franklin, GA; stepfather of Thomas D. Burke, of Vienna, VA, William N. Burke, of Falls Church, VA, and the late Steven M. Burke; brother Geraldine T. Tolker, of Baltimore; grandfather of ten; and great-grandfather of one. Interment Loudon Park Cemetery, Friday,...
SPORTS
From Sun staff | October 18, 2011
Less than a week before they open training camp, the Blast have added three players to its roster for the 2011-12 season. Matt Watson (UMBC) returns for his fifth season with the Blast while fellow forward Warren Ukah is back for his second year in Baltimore. They're joined by midfielder-defender Stephen DeRoux. "We are excited to announce the return of Watson and Ukah as well as the addition of DeRoux," Blast coach Danny Kelly said in a statement. "Matt's strength, versatility and pace have made him an integral part of the team, and Warren provides us with a quality target forward with toughness and skill who continues to get better.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | December 21, 2005
Did your Thanksgiving gravy turn out to be a disappointing companion to the turkey, mashed potatoes and dressing? Don't worry. There's still time to learn how to make a great gravy to serve with your Christmas and New Year's dinners. Chef Ian Vair, instructor at Baltimore International College, says the most common mistake cooks make in preparing gravy is not having the right proportions of fat, liquid and cornstarch or flour. There are two basic ways to make gravy. One begins with a roux, a mixture of fat and flour, and the other begins with a cornstarch slurry, a mix of cornstarch and cold water.
SPORTS
By John W. Stewart and John W. Stewart,Staff Writer | June 13, 1993
Three seniors who have had outstanding varsity careers and a coach who has put together a series of successful teams are recipients of the top honors as The Baltimore Sun recognizes its All-Harford County tennis team.Peter Griffiths, whose C. Milton Wright team was undefeated during the regular season and won the county tournament, has been chosen Harford County Tennis Coach of the Year; Tim Bystry of Fallston and Jeff Roux of Bel Air are Boys Co-Players of the Year, and Susie Samuel of Bel Air is the Girls Player of the Year.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | February 16, 2000
Loreen Mousel of Sioux Falls, S.D., requested a recipe for Beer-Cheese Soup, which she said she used to enjoy at a restaurant in her area that is now closed. Ginny Billian of Lutherville sent in a recipe she said she received from a friend years ago. Beer-Cheese Soup Makes 2 quarts 1/2 cup carrots, chopped 1/2 cup celery, chopped 1/2 cup onion, chopped 2 tablespoons butter 1 1/2 quarts hot chicken broth 1 cup beer 1 pound grated American cheese 1 ounce crumbled blue cheese 1/2 cup (1 stick)
NEWS
By BOSTON GLOBE | November 22, 1996
QUEBEC CITY -- Once again displaying a talent for tweaking the rest of Canada, Quebec has decided to roust the royal representative to the province from the official residence.The separatist Parti Quebecois government announced Wednesday that the mansion that has housed the Queen Elizabeth's envoy here for decades will be put up for sale. If it can't be quickly sold, it will be rented out.Officials conceded that the province has a legal obligation to provide living quarters for Her Majesty's lieutenant governor, who presides over ceremonies of state with much pomp but little power.
NEWS
By Katherine Dunn and Katherine Dunn,Staff Writer | May 17, 1992
The race for the Harford County Tennis Tournament team title couldn't have been closer.Bel Air and C. Milton Wright had tied for the regular-season championship with identical 15-1 records. They had played twice. Once Bel Air won, 6-5. Once the Mustangs won, 6-5.In the tournament, however, Bel Air had just a little more power. The Bobcats' Jeff Roux and Colleen Akehurst won singles titles, while Bel Air had the runners-up in girls and mixed doubles. That was enough to give the Bobcats the team title for the tournament, played Monday and Tuesday at Harford Community College.
FEATURES
By Michelle Dionetti | June 9, 1999
Editor's note: Entranced by the paintings of the unconventional artist Vincent van Gogh (for whom her mother works as a housekeeper), Claudine watches his world spin out of control when painter Paul Gauguin comes to visit.Soon there was another painter at the Yellow House. His name was Paul. Eagerly Claudine followed the painters to an orchard one noon. They set up their easels near the apple trees and began to paint. Soon she saw that Paul also used vivid colors, though his were deep rather than bright.
ENTERTAINMENT
By Sam Sessa, The Baltimore Sun | July 22, 2010
Elly Jackson doesn't just channel hits from the '80s — she also has the hair. The 22-year-old lead singer of British electro-pop duo La Roux has one serious 'do. It's a quasi-quiff, a tidal wave of red hair that stands at rigid attention several inches above her scalp. More impressive still: It stays that way, even in the middle of a show. The La Roux 'do (it doesn't have an official name) will be on full display at Rams Head Live on Wednesday, when Jackson rolls through hits such as "Bulletproof," "In for the Kill" and "Quicksand.
NEWS
By ROB KASPER | March 7, 2007
After eating a mess of gumbos - 13 bowls to be exact - I was curious about what the keys were to making a good one. "It's the roux; you have to move it, move it, move it," said Mary Rivers, who prepares the gumbo at Ale Mary's, a Fells Point pub that she operates with her husband, Tom, and her brother-in-law, Bill. "The roux has to be the consistency of good gravy," said Brian Badger, who whips up the gumbo in the kitchen of Slainte Irish Pub and Restaurant on Thames Street. "You can't rush the roux," said Jill Oliver, who - along with Ted Young - makes the gumbo at the Wharf Rat's locations downtown and in Fells Point.
NEWS
By Gholam Rahman and Gholam Rahman,Cox News Service | December 20, 2006
I want to make a roux without fat. Will it be possible to do so in a Teflon-coated pan? The very definition of roux, a French word meaning reddish, is flour cooked in fat. Traditionally, half butter and half flour are used. Other kinds of fats, such as vegetable oil, can be substituted, but the flavor will be inferior. Extra-virgin olive oil may be a more healthful choice while also imparting its own flavor. Whether you use a coated pan or bare metal pan, some fat will be necessary. The roux is used to make sauces, and the cooking time depends on what kind of sauce is desired.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | December 21, 2005
Did your Thanksgiving gravy turn out to be a disappointing companion to the turkey, mashed potatoes and dressing? Don't worry. There's still time to learn how to make a great gravy to serve with your Christmas and New Year's dinners. Chef Ian Vair, instructor at Baltimore International College, says the most common mistake cooks make in preparing gravy is not having the right proportions of fat, liquid and cornstarch or flour. There are two basic ways to make gravy. One begins with a roux, a mixture of fat and flour, and the other begins with a cornstarch slurry, a mix of cornstarch and cold water.
NEWS
February 25, 2004
On February 13, 2004, THOMAS REMY Le ROUX, of Daytona, FL, beloved husband of Elise Le Roux; devoted father of Thomas M. Le Roux, of Baltimore, Julia F. Morris, of Villa Rica, GA, and Paula R. Maffo, of Franklin, GA; stepfather of Thomas D. Burke, of Vienna, VA, William N. Burke, of Falls Church, VA, and the late Steven M. Burke; brother Geraldine T. Tolker, of Baltimore; grandfather of ten; and great-grandfather of one. Interment Loudon Park Cemetery, Friday,...
NEWS
By Jim Coleman and Candace Hagan and Jim Coleman and Candace Hagan,Knight Ridder / Tribune | February 3, 2002
Q. When cooking, does it matter which type of soy sauce is used? A. Soy sauce, a crucial ingredient in Oriental cooking, is made from a mixture of boiled soybeans and roasted wheat or barley that has fermented for six to 24 months. After the fermentation is complete, the raw liquid is drained off. As to which kind of soy sauce is used when, we'll give you some guidelines, but we all know there are exceptions to every rule. The first big difference in soy sauces is between the Japanese and Chinese varieties.
FEATURES
By Mary Malouf and Mary Malouf,Universal Press Syndicate | November 9, 1994
On our family Thanksgiving table, there were usually three types of gravy -- plain brown, giblets and white oyster. When you were asked which you wanted, the correct answer was "a little of each."Gravy is basically a mixture of pan drippings and stock thickened by a roux (a paste of flour and fat) or by flour and liquid.Gravy should be smooth and rich as cream, redolent of the meat or fowl it is made from: The best gravy is made from strong stock.A roux's thickening power is in the flour; for some gravy, you want to let the flour brown for the added nutty flavor.
NEWS
By Jim Coleman and Candace Hagan and Jim Coleman and Candace Hagan,Knight Ridder / Tribune | February 3, 2002
Q. When cooking, does it matter which type of soy sauce is used? A. Soy sauce, a crucial ingredient in Oriental cooking, is made from a mixture of boiled soybeans and roasted wheat or barley that has fermented for six to 24 months. After the fermentation is complete, the raw liquid is drained off. As to which kind of soy sauce is used when, we'll give you some guidelines, but we all know there are exceptions to every rule. The first big difference in soy sauces is between the Japanese and Chinese varieties.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | February 16, 2000
Loreen Mousel of Sioux Falls, S.D., requested a recipe for Beer-Cheese Soup, which she said she used to enjoy at a restaurant in her area that is now closed. Ginny Billian of Lutherville sent in a recipe she said she received from a friend years ago. Beer-Cheese Soup Makes 2 quarts 1/2 cup carrots, chopped 1/2 cup celery, chopped 1/2 cup onion, chopped 2 tablespoons butter 1 1/2 quarts hot chicken broth 1 cup beer 1 pound grated American cheese 1 ounce crumbled blue cheese 1/2 cup (1 stick)
FEATURES
By Michelle Dionetti | June 9, 1999
Editor's note: Entranced by the paintings of the unconventional artist Vincent van Gogh (for whom her mother works as a housekeeper), Claudine watches his world spin out of control when painter Paul Gauguin comes to visit.Soon there was another painter at the Yellow House. His name was Paul. Eagerly Claudine followed the painters to an orchard one noon. They set up their easels near the apple trees and began to paint. Soon she saw that Paul also used vivid colors, though his were deep rather than bright.
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