I prefer a 5-quart cast iron Dutch oven. Making a roux in a cast-iron pot is very good for the cast iron.Put the pot on the fire. You do use FIRE, don...t you? Man has cooked over flames since time immemorial. It's the way things should be done. Put the oil and the flour in the pot, turn the heat to medium or medium-high, and begin stirring. Keep stirring. Don't stop stirring. Over a period of time, the roux will transform from white to tan to beige to brown. That 'brown' should be the color of. Yet to meet my dreamgirl, I had not even thought to start looking for her. You know, yoursoul-mate, the one that captivates your heart so completely you'rewilling to sacrifice everything to be with her no matter what.I first saw her in Charlie's, an upscale downtown bar, one Saturdaynight. She was in a small group of attractive women that were, alas,totally off-limits. The attending men were tall, muscular and had amilitary look about them. I would never reach her, let alone survive anattempt. More

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