Get the latest recipes from Kindageeky http://www.grouprecipes.com/people/kindageeky Making a brick roux is like tightrope walking, just ask any chef; you're perilously close to burning the milk solids, so heat control and attention are critical. Brick Butter == Brown Butter ++ http://www.grouprecipes.com/69218/brick-red-butter-mushroom-crostini-with-rosemary.html This is a very savory but light treat, great accompaniment to a nice salad or as a start to an elegant meal http://www.grouprecipes.com/45098/savory-cheese-souffle.html There are many versions of this that I've experimented with, but what I really like is how easy it is to get consistently good results. Below is a little more ceremonious version, like for when you have a weekend morning to kill roasting chilis. http://www.grouprecipes.com/44917/corn-chowder.html