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Beano Cook

Born: 1931-09-10 - Died: 2012-10-10
Cause of Death:

Death Summary: On October 10th, 2012, Beano Cook died in his sleep at the age of 81.

Who was Beano Cook :

Beano Cook (born as Carroll Hoff Cook) was a well-known college football historian and commentator from San Fransisco, California. He is most known for his commentary presence on the well-known sports network of ESPN.

In 1986, Carroll "Beano" Cook joined ESPN, and became active in the network's show The Hot List; however, Cook later became active in the network's radio programming, actively prividing commentary on shows, such as: The Herd with Colin Cowherd, I-Formation, and AllNight with Jason Smith.

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One Signature in Beano Cook's guestbook

  1. David Says:

    My Grandma made the same recipe and I think it was a cook to taste dish she porued it over bread and we thought it was the greatest thing. I found several recipes by Googling and this one seems to be the closest:Ingredients:2 tblsp. flour2 tblsp. oil or bacon grease1 (8 oz.) can tomato sauce (Grandma used stewed tomatoes but mashed them up you could probably use the blender)3 tblsp. flour dissolved in a half cup of very hot water1/2 cup milksalt and pepper Directions:Pre-measure all ingredients and have at hand next to stove top. Heat the oil or bacon grease in a heavy skillet over medium heat. Thoroughly stir in the 2 tblsp. flour until all the bits of flour have been mixed into the oil. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly for about ten minutes (longer if you have more patience than I do 20 minutes makes a great roux). Be very careful not to burn it. If it smells scorched, start over! Very slowly pour the tomato sauce into the skillet, while still stirring. Simmer for a few minutes until this mixture begins to thicken and boil (keep it at a slow boil). Once it begins to boil, very slowly pour in the hot water/flour mixture, stirring constantly. Again let the mixture begin to thicken and boil. When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring almost constantly. If at any point the gravy gets too thick, thin out by adding a little hot water. Or, if you want it thicker, add a little more hot water/flour mixture.

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