Favorite Food

[azgold]

Scary!

One of the five original mother sauces. It's starts out as a light white sauce upon which chefs build other more specific sauces appropriate for a dish. An onion clout is either a whole onion, or more commonly half an onion, on which you use whole cloves, a bay leaf (sometimes), and mace (the shell of a nutmeg). You stick the pointy end of the clove (about five or six for half an onion ) into the mace and then into the bay leaf and then you stick the clove with these into the onion which you then place in the bechamel's milk for a long soak at a very low simmer. When complete, you remove the onion, mace, and bay leaf. Then what remains is a very flavorful milk upon which you build the rest of your bechamel.

Why aren't you teaching cooking classes? Better yet, why don't you have your own syndicated TV cooking show?

It's most definitely gastronomic sometimes. We have many simple meals as well. It's hard for me to not dress up a dish, especially given I usually have loads of options available in my kitchen.

Same here! I sometimes throw a bit of broccoli in with my KD.

Tonight we are having fried shrimp heads with a wasabi ponzu sauce and kimchi infused sticky rice topped with a wasabi furikake seasoning.

I know what rice is.

I grew up in a diner, very simple but yummy food cooked by my farm-raised parents and grandparents. My grandma made the best battered fish, hot beef, pies, etc. around. I didn't have pizza for the first time until I was grown with two kids, never mind spicy or exotic food.

Friends were over two nights ago, I tried chicken Marsala for the first time, it was tasty. Ordered in, we didn't make it.

Am I being mean again?

I'm going to go eat my cornflakes now.

 

[T J Tutor]

Friends were over two nights ago, I tried chicken Marsala for the first time, it was tasty. Ordered in, we didn't make it.

Great dish. It is one of many variations of traditional Italian scaloppina dishes. It is so versatile with many variations available.

Why aren't you teaching cooking classes?

I'm too cranky sometimes. The students would likely end up binding me and stuffing me in a closet.

Better yet, why don't you have your own syndicated TV cooking show?

There are enough of them already. Mine would likely be about fine dining and most of the TV crowds wouldn't be interested. After all, how many cooking shows would feature an original Beef Wellington or a fine Veal Cordon Bleu?

I know what rice is.

I guarantee you would love fried shrimp heads. Every time, dozens of times, I introduced guests to try these and they always say something like; "Where have these been all of my life?".

I grew up in a diner, very simple but yummy food cooked by my farm-raised parents and grandparents.

I love a good diner, but they are hard o find these days. So many have moved to usiing pre-prepared foods that they heat up, fry up, or stick in an over while following instructions from the packaging. Good diners were once measured by their great foods made from scratch. Not any more. I'll bet your family never served anything but home cooked style foods made from scratch.