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Author Topic: What Did You Cook/Eat Today?  (Read 14638 times)

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Offline Skhilled (OP)

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Re: What Did You Cook/Eat Today?
« Reply #195 on: July 04, 2020, 08:35:28 PM »
Sausage gravy and biscuits...with slow cooker BBQ ribs on the side!  :2funny:

Offline Ken

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Re: What Did You Cook/Eat Today?
« Reply #196 on: July 04, 2020, 08:38:42 PM »
 :eat:
" If everything seems under control, you’re not going fast enough." - Mario Andretti
Yesterday When I was Young.

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Re: What Did You Cook/Eat Today?
« Reply #197 on: July 04, 2020, 08:39:47 PM »
I may die from it but I'll die happy! LOL

Offline Ken

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Re: What Did You Cook/Eat Today?
« Reply #198 on: August 01, 2020, 05:01:41 PM »
Kay is picking up some take-out for us!  :hah!:



Me having the Carne Asada from the Tlaquepaque Mexican restaurant & Grill in King NC
 :eat: :eat: :eat:
" If everything seems under control, you’re not going fast enough." - Mario Andretti
Yesterday When I was Young.

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Re: What Did You Cook/Eat Today?
« Reply #199 on: August 02, 2020, 09:21:14 AM »
Is it me or do they pt shrimp on almost everything? LOL Otherwise sounds good! I'm just not into shrimp.

I made sauteed diced chicken thighs in a modified mornay sauce, seasoned buttered noodles, and roasted cauliflower with shredded parmesan cheese.

Offline Ken

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Re: What Did You Cook/Eat Today?
« Reply #200 on: August 02, 2020, 10:56:57 AM »
Yeah, they do seem to be serious about their shrimp!

And... I need to come and stay with you for a week or two!  :hah!:
" If everything seems under control, you’re not going fast enough." - Mario Andretti
Yesterday When I was Young.

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Re: What Did You Cook/Eat Today?
« Reply #201 on: August 02, 2020, 05:39:22 PM »
Mornay sauce (a classic French cheese sauce) is easy but sooooo satisfying! You make a bechamel sauce (white sauce, same as a regular brown gravy but with warmed milk or cream) and then add gruyere and parm cheeses...or add your own mix of cheeses! But sorry...you just can't beat gruyere!!!  :eat:

Me...I modify it by adding a bay leaf or a sprig or two of rosemary when adding the milk/cream (I remove it when the sauce is almost finished) and then add the following after the dairy is added. A pinch of nutmeg, up to a tablespoon of dijon mustard (start with a teaspoon and up it if needed), white pepper (so you don't see the black pepper flakes). Trust me! ou'll LOVE it!!!

If the sauce is too thick, do not add water! Add more milk or cream. If it is too thin, make a slurry using a tablespoon of cornstarch (not flour or you'll get a floury taste) and about 1-2 tablespoons of milk, stir and pour it into the sauce and let it come to a boil. It will thicken it nicely! :)