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Making a pork lard roux for tonight’s gumbo! Starting out by cleaning the cast iron using coarse salt 
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Never made roux like this so crossing my fingers. Going with half a cup pork lard, half a cup flour. Got this pork lard in France a while back.
I just need half, tho. Look that texture https://abs.twimg.com/emoji/v2/... draggable="false" alt="🤍" title="White heart" aria-label="Emoji: White heart">
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This flour is “pâtisserie” flour which is super fine. I heard it should be awesome for roux. So, half cup flour, half cup pork lard, all in a cast iron skillet.
Kitty wants whatever it is I’m cooking!
I say Rockefeller State Park, Lu says pork rinds
Almost done!
Adding flour slowly. Some ppl brown the flour first then add the fat. Matter of personal preference.
This flour is excellent! No clumps, no stress. Also, yes, I do use chopsticks. I’m the only person I know who uses chopsticks to stir, others use wooden spoons.
Keep on stirring
