Basis for many Louisiana Cajun dishes but also in many cuisines. Mixture of an oil or fat and flour, stirred down from light color (blond roux) to dark chocolate color for richer dishes like gumbo. In Louisiana if you ask a Cajun how long it takes to make a roux, the answer is likely to be something like "Oh about 2 or 3 beers."
You are right, it is some paperwork, but it is not thaaaat bad. I am not US citizen, and even for me it is pretty manageable, can be done in one evening. And your broker will for sure assist you with that whole thing. And LOL @ both of you guys (overnight and speedo), you are steering the thread from AMP news to exchange membership discussion and now you start exchanging Cajun recipes, ROFL Now THATS what I call off-topic
Oil and flour? Ahh. So just add some sugar, baking soda, an egg and chocolate chips and you have cookies. Toss in some baking powder and another egg and you have a tasty cake...And cocoa for dark cake and you gots devil's food cake. Add frosting and...yum. K, sorry, sorry! I go away now. Hehehe!
Sorry man, when I am down $12K over the weekend I tend to diverge into food recipes. *sighs* Helps me relax. And watching "Homeland" re-runs on Showtime exacerbates it. Man, I miss this show. Good stuff.