It's been years since I made a roux to thicken with. These days I use a manie almost exclusively because it is quicker to make, goes into the liquid faster, and has a "softer bouncier" texture. I think liquids thickened with a manie are also a bit shinier. Texture and shine aside, the real reason I use it is to cut corners and save time - sometimes I even make it with a nice oil instead of butter to save more time. Its in my mind that a roux is 100 years ago, why mess around with a roux when you get a better product faster with a manie? So, is there something I'm missing? Specific recipes aside (like colored roux stuff), when does a roux have advantage over a manie?