What's Cooking?

[Gavin]

Food disasters do happen! Chicken Marsala is basically chicken with gravy and a hint of wine. Mac & Cheese is a bechamel sauce with cheddar cheese. Kraft from the box is the crowd pleaser. Try to top it, bet you can’t.   Both sauces require a light flour and butter roux. 50/50 proportions. Gumbo is flour and oil with same proportions, but don’t burn it. Should look like a dirty penny when that roux is done.

[snagged in outlet 3]

1 hour ago, Gavin said:

Gumbo is flour and oil with same proportions, but don’t burn it. Should look like a dirty penny when that roux is done.

Elsie down in Destrehan LA uses butter and flour...

[Johnsfolly]

I don't use flour in mac and cheese. I start with butter and some sort of shredded cheese, usually cheddar or Colby mix. Melt butter and the cheese. I add milk while stirring to incorporate the cheese. Will keep adding milk until smooth. I often will add other cheese to the mix at that time. Fresh cracked pepper then add the mac.

[rps]

Simple meal last night.

 

[Fish24/7]

Beef Stew tonight, biscuits are just about done 

Not sure why it's so hard to get pearl onions around here, when I do see them I grab several bags.

[BilletHead]

21 hours ago, Fish24/7 said:

Beef Stew tonight, biscuits are just about done 

Not sure why it's so hard to get pearl onions around here, when I do see them I grab several bags.

                      I have found the same thing in our small town. Most of the time have to sub ones from a jar. it works.

[Chief Grey Bear]

21 hours ago, Fish24/7 said:

Beef Stew tonight, biscuits are just about done 

Not sure why it's so hard to get pearl onions around here, when I do see them I grab several bags.

Love the amount of black pepper you use!! 
Me too!!

[Chief Grey Bear]

So I told you the other day about the KFC bowl and that I was going to kick it up a notch. 
So in my version I added green beans and dressing. I think the dressing really makes it. Green beans or corn or both is just a preference. 
 

Picture quality leaves a lot to be desired. But my taste buds didn’t care one iota!!

[BilletHead]

        A couple things to share both done last Fall. First was smoking and dehydrating peppers. Did three batches. Jalapenos , Habaneros, plabano and Serrano types. All peppers were deveined and deseeded. Hey i like hot but do not like lip and tongue burn. 

     When dried these were put in spice grinder and spun up to a fine powder. Caution should be taken when opening the grinder. Its like a puff of deadly smoke so get back! This all turned out well Jalepeno and plabano very mild, the serrano a bit hotter and of course the habanero hottest.

       All smoky very tasty and you don't need much. I have had it on popcorn, eggs, nachos and a dusting on tacos. No limit to uses. Much better than the dust from hell I have made before that had seeds and everything else. It worked too but it was just plain evil!

       So we also dove into the fermenting food realm too. After a post @ness made and then I cannot remember who (sorry) showed us the fermenting lids for mason jars I knew I had to try. We did peppers out of the garden like above. Jalapenos and hot banana.  Both split and seeded but left in membrane. They were good but more mild then I expected. No pictures of this but did make hot sauce. Just like in the above peppers were deseeded and deveined. Did red jalapenos, green jalapenos and habaneros. They had garlic, onion and sliced carrots in them. After the fermentation process blended up and into squeeze bottles. Options were given to add other herbs and spices but we did not just wanted to try basic sauce. Vibrant colors when done. Good stuff but mild on the jalapeno and a bit hot on the habanero. Keeps for a year like this in fridge. Green not pictured and after 4 months still vibrant colors. It is still supposed to be fermenting but at a snail pace. 

        

  There is more fermenting going on now here but more about that later if it goes as planned

[BilletHead]

 

     Sunday was something else new. French onion soup. We like this but never made it from scratch. Used a recipe out of the ball canning book. Canned three quarts and retained one in fridge to eat. Yowza! Good stuff Maynard.