This mfer said “a roux to do”

Does making a roux to do mac and cheese make it less of a casserole? Inquiring minds want to know

Btw Fredo's kitchen pro tips- I've learned and tried a lot of different tricks with chili but I think the thing that most improves it is to boil a bunch of dried and fresh chilis and then mix them in - makes a world of difference versus using the powdered stuff

Good thing to do is to toast dried chilis until fragrant then add your wet base (roasted tomatillos, onions, garlic, Serrano), add a little chicken stock and pulse through with a stick blender. Add salt ofc and some lime if you need more acidity and that’s a damn fine salsa verde

I saw their bio and assumed their primary language was Italian so I didn’t want to be an asshole. Also, as someone only recently released from the bsky “rude” account label I’m trying to be less _immediately_ abrasive

Good!

My friend, if you could kindly read the first three words of the post I was replying to, that would be delightful.

Typical Englishman trying to rob the Irish of what’s rightfully theirs smdh

There are actually beautiful women everywhere for those with eyes to see