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Kasdeja
Hymn of One
Joined: 15 Sep 2006
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 Posted: Wed Jan 24, 2007 9:59 am Post subject: |
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Next time you'd better butter your bacon, boy!
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AutoPilate
The Order of Denderah
Joined: 18 Oct 2006
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Location: Vatican City State (Holy See)
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| Posted: Thu Jan 25, 2007 10:04 am Post subject: |
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So last night I made some mashed potatoes with spinach folded into it... wasn't quite like how my moms makes it, but it was pretty good.
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Why was there BACON IN THE SOAP?! |
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ForeverMourn
Owen's Helper
Joined: 10 Oct 2006
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Location: Oxford
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| Posted: Thu Jan 25, 2007 10:09 am Post subject: |
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Last Night I made Four Cheese Tortelloni Alfredo. MMM
Tonight I will probably eat going down the road.
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ForeverMourn
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| Posted: Thu Jan 25, 2007 10:10 am Post subject: |
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| AutoPilate wrote: | | So last night I made some mashed potatoes with spinach folded into it... wasn't quite like how my moms makes it, but it was pretty good. |
That sounds good though. I never thought to put spinach in mashed potatoes.
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Kasdeja
Hymn of One
Joined: 15 Sep 2006
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| Posted: Tue Jan 30, 2007 9:29 am Post subject: |
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Last night I baked a turkey breast and made mashed potatoes. I had enough drippings to make a rather tasty gravy. I also baked a sweet potato for the hubby. Oh...and southern biscuits.
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Mirage
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Joined: 15 Sep 2006
Posts: 8655
Location: I say! I'm going to crush your city!
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| Posted: Tue Jan 30, 2007 9:31 am Post subject: |
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| Kasdeja wrote: | | Last night I baked a turkey breast and made mashed potatoes. I had enough drippings to make a rather tasty gravy. I also baked a sweet potato for the hubby. Oh...and southern biscuits. |
I do lurve my sweet potatoes (no, not pervy! seriously!). I was eating sweet potato Pringles with cinnamon last night. Yum.
I have serious issues with making gravy. I just cant do it, at freaking all.  |
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Kasdeja
Hymn of One
Joined: 15 Sep 2006
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Location: Back...and to the left.
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| Posted: Tue Jan 30, 2007 9:40 am Post subject: |
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For some reason I'm good at gravy making. This was actually my best attempt at the corn starch method. I make excellent country gravy. I was actually proud of my gravy last night. I was like...LOOK! Isn't it GOOD?   
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AutoPilate
The Order of Denderah
Joined: 18 Oct 2006
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Location: Vatican City State (Holy See)
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| Posted: Tue Jan 30, 2007 9:41 am Post subject: |
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| ForeverMourn wrote: | | That sounds good though. I never thought to put spinach in mashed potatoes. |
Fair warning: use chopped spinach. 
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Kasdeja
Hymn of One
Joined: 15 Sep 2006
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| Posted: Tue Jan 30, 2007 9:45 am Post subject: |
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I like substituting sour cream for the milk. Or..if I don't have it...french onion dip, lol.
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Mirage
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Joined: 15 Sep 2006
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Location: I say! I'm going to crush your city!
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| Posted: Tue Jan 30, 2007 9:55 am Post subject: |
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| Kasdeja wrote: | | For some reason I'm good at gravy making. This was actually my best attempt at the corn starch method. I make excellent country gravy. I was actually proud of my gravy last night. I was like...LOOK! Isn't it GOOD? |
LOL If I could actually do it, I'd brag as well.
My BF's mom makes AWESOME gravy and she does this thing where she mixes butter and flour together and mixes it into the dripppings..I don't know how she does it, but it's freaking yummy! |
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Kasdeja
Hymn of One
Joined: 15 Sep 2006
Posts: 7754
Location: Back...and to the left.
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| Posted: Tue Jan 30, 2007 9:59 am Post subject: |
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I've done it that way, too. One tbsp or cornstarch equals 2 tbsp of flour...I just find the cornstarch easier to dissolve. I thicken up stews and such by making a 'roux' with flour and butter, though. You just have to be sure that you mix it well and 'cook' the flour long enough that it doesn't keep that raw, cakey taste. Man. I really want to go to cooking school...
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Mirage
Hymn of One
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Location: I say! I'm going to crush your city!
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| Posted: Tue Jan 30, 2007 10:05 am Post subject: |
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| Kasdeja wrote: | | I've done it that way, too. One tbsp or cornstarch equals 2 tbsp of flour...I just find the cornstarch easier to dissolve. I thicken up stews and such by making a 'roux' with flour and butter, though. You just have to be sure that you mix it well and 'cook' the flour long enough that it doesn't keep that raw, cakey taste. Man. I really want to go to cooking school... |
Roux, that's it. Maybe I have issues with mixing or something, cause whenever I use cornstarch OR try to do a roux, it gets that "raw, cakey taste" you were talking about. Or maybe I'm just not cooking it long enough. How long are you supposed to do it for?
I've actually thought about going to cooking school, but it would be for just my personal stuff, not like a career or anything...I've been thinking about going back to school ANYWAYS, so if I spend all that money, it better be for more than making me and my boyfriend gourmet dinners |
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ForeverMourn
Owen's Helper
Joined: 10 Oct 2006
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Location: Oxford
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| Posted: Tue Jan 30, 2007 11:01 am Post subject: |
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I am going to make Garlic Shrimp and Porkchops for dinner. I think...
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Kasdeja
Hymn of One
Joined: 15 Sep 2006
Posts: 7754
Location: Back...and to the left.
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| Posted: Tue Jan 30, 2007 12:00 pm Post subject: |
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I usually cook my roux until it bubbles. For cornstarch, I find it easier to mix it with a little hot water, first, and make sure what you are adding it to is very hot. I would say the roux is a light golden color, you can go darker if you want a darker sauce, but at least a golden color and the starch granulesin in the flour begin to break down.
I have always loved working in restaurants...but it sucks that they don't pay well. But cooking for me and the hubby would be enough reason for me to go to cooking school, for sure. Mmmm...
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Mirage
Hymn of One
Joined: 15 Sep 2006
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Location: I say! I'm going to crush your city!
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| Posted: Tue Jan 30, 2007 12:42 pm Post subject: |
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| Kasdeja wrote: | I usually cook my roux until it bubbles. For cornstarch, I find it easier to mix it with a little hot water, first, and make sure what you are adding it to is very hot. I would say the roux is a light golden color, you can go darker if you want a darker sauce, but at least a golden color and the starch granulesin in the flour begin to break down.
I have always loved working in restaurants...but it sucks that they don't pay well. But cooking for me and the hubby would be enough reason for me to go to cooking school, for sure. Mmmm... |
Next time I make gravy I'm definately going to try it. So if the BF bitches about me screwing up dinner I'm blamming it all on you!
About the cornstarch, that might be where I messed up, cause I always heard that you mix it with COLD water before adding it to anything. So maybe that's why I'm still getting that chalky taste? |
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