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http://www.brioguy.com
An unpretentious blog of eating and tales of the brio guy. Updated daily with recipes, cooking tips and more. Special features include handy kitchen gadget reviews, seasonal and holiday ideas and general musings on life.
If you want to thicken your soups, stocks, or sauces then using a roux is the best way to go. When making a roux you use fat and flour. Now is not the time to calorie conscious... lol (read full article)
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