I am getting ready to hop into Emerils Chili. This is a figurative messge and should not be construed in a literal context. Would a little of the dark roux I have sitting in the freezer improve it. It took a while to make. If the group approves of me using this idea could I defrost it all then use just half and throw the rest back in the freezer? Would a little of the leftover pulp from the vegetable broth I pureed and put in the freezer improve the body of the dish? I using year old frozen pork loin bought on sale as opposed to the behind that the recipe calls for. I bought stuff on sale a long time ago and have to put it to use. Please bear in mind that if you give me bad advice I will expose you to the group and you will be a social outcast.