IrisAlthea
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It’s certainly not last season here, because we had to have a menu change. Turns out that an important pointer is to read the recipe carefully in advance. :headdesk:
What's cookin', good lookin'? Part II
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twister947
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So. A food question...
The book I'm reading is set, I infer, in Sweden. The protagonist, a working class male, seems to live on "sausages and potatoes".
What sort of sausage might that be?
The book I'm reading is set, I infer, in Sweden. The protagonist, a working class male, seems to live on "sausages and potatoes".
What sort of sausage might that be?
twister947
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Snow is forecast here on friday. Onion soup it is. Who will join me?
seela
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I’m in! I’ll probably do it on Saturday, though. Friday is sauna day, no time for simmering onions.
IrisAlthea
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It’s on the menu plan for friday already. This time I read more carefully so it should work out.
IrisAlthea
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Mm, I’m very happy with the onion soup.
Will try to find/ make better chicken stock next time.
Pinot Gris from Alsace by Jean Bicher was a good match.
Will try to find/ make better chicken stock next time.
Pinot Gris from Alsace by Jean Bicher was a good match.
Orchidea73
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Pork ribs and roasted potatoes.
twister947
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Mine will be ready in an hour or so.
Wonderer67
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Miss Conduct wanted broccoli quiche Thursday. She left the pie plate out and texted Me a recipe and she left for work.
I told her real men don’t eat quiche (book from the 80s). “Guess your not a real man after all.” She said with a glimmer in her eye and a slight smirk.
It turned out really well.
I told her real men don’t eat quiche (book from the 80s). “Guess your not a real man after all.” She said with a glimmer in her eye and a slight smirk.
It turned out really well.
twister947
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How do real men blanche broccoli?
They yell at it.
IrisAlthea
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Oh sorry, totally missed this.
Either a bit like bratwurst, but slightly more bland or like Frankfurter.
Working class male would probably buy it at the sausage stand where it is served with mash potatoes, ketchup mustard and possibly with chopped gherkin mayo or shrimp mayo.
One of my physics lab partners at university swore by just ordering mash and gherkin mayo because that’s the most calories you can get for your money.
IrisAlthea
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Classic swedish street food, at it’s best. At its worst it’s a bad case of indigestion.
Another classic you can get would be the kind of meat balls you get at IKEA serverd with mash and lingonberry jam.
gracie920101
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Pot roast was delicious but just once I would like to make brown gravy without having to strain out the lumps. I'm always so careful with the flour but...
twister947
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Gravy and dumplings. What's not to like?
IrisAlthea
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How do you make it? Do you stir the flour in butter?
gracie920101
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No I just add flour or cornstarch to the pan drippings to thicken it a bit.
Now white gravy, I can make any amount for any number of people you want, flawlessly. But brown gravy for roast beef? I fail 7 out of 10 times.
ultramarineblue
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What do you think makes the white gravy different from brown so that one clumps while the other doesn’t? I haven’t made brown gravy but a few times.No I just add flour or cornstarch to the pan drippings to thicken it a bit.
Now white gravy, I can make any amount for any number of people you want, flawlessly. But brown gravy for roast beef? I fail 7 out of 10 times.
gracie920101
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No clue. Mom made it look so damned simple.
seela
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Do you just sprinkle the cornstarch in the pan? Maybe try first dissolving it in a splash of water and then adding that to the pan. You don’t need much water for that to work because cornstarch is so fine.No I just add flour or cornstarch to the pan drippings to thicken it a bit.
Now white gravy, I can make any amount for any number of people you want, flawlessly. But brown gravy for roast beef? I fail 7 out of 10 times.
IrisAlthea
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Yes this, or in some more fat and add it after you added liquid. I do that when I make wine sauce or orange sauce because otherwise I have the same issue with starch.
Taking it off the heat helps too.
twister947
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I use a wee bit of instant potatoes to thicken anything that needs it. No lumps.
MeekMe
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The fat to starch ratio is getting bungled. With white gravy you’re likely starting with a measured amount of fat and the needed ration of starch is measured as well. With brown gravy you’re likely working with drippings and so not a measured amount of fat. It’s possible you’re adding too much flour or starch and there’s not enough fat to absorb so the starch clumps together. Try adding very small amounts of flour at a time. Less than you think is needed and only building if it’s not thickening. Seela mentioned using water for corn starch and I agree with this, the slurry needs to be mixed well and not settled when adding to the gravy.No I just add flour or cornstarch to the pan drippings to thicken it a bit.
Now white gravy, I can make any amount for any number of people you want, flawlessly. But brown gravy for roast beef? I fail 7 out of 10 times.
MeekMe
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I haven’t been able to participate for days and I really wanted to share my strawberry haul! We visited the local strawberry festival and purchased a half flat (4 quarts or 6 pounds) of fresh from farm strawberries. They were perfect 
. We ate them fresh, of course, and I made some recipes with them.
There’s a few here:
And the final few strawberries were turned into “pop-tarts.”
Not pictured I made strawberry syrup for milk and other delights.
. We ate them fresh, of course, and I made some recipes with them. There’s a few here:
And the final few strawberries were turned into “pop-tarts.”
Not pictured I made strawberry syrup for milk and other delights.
seela
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Wow, everything looks so good!I haven’t been able to participate for days and I really wanted to share my strawberry haul! We visited the local strawberry festival and purchased a half flat (4 quarts or 6 pounds) of fresh from farm strawberries. They were perfect
There’s a few here:
And the final few strawberries were turned into “pop-tarts.”
Not pictured I made strawberry syrup for milk and other delights.
Strawberry season is so far away here still, but seeing these pics already gave me ideas for when the lovelies finally come in season here in July or so.
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