Text 14268, 137 rader
Skriven 2007-04-19 08:27:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: The Great Wasteland
===========================
On 04-06-07 DAVE SACERDOTE Scribbled to JIM WELLER about The Great 

DS>DD> Remember a can of cream of
DS>DD> mushroom  soup is often a bachelor's best friend.

DS>Only if your favorite foods require a gloppy casserole 
DS>preparation.

Not so, White Fang. Mushyroom Zoup makes a dandy (and non-lumpy) cheat 
gravy for those who are clewless (like the newly single) on how to make 
real gravy. And it's a decent general thickener for those who don't 
understand corn starch or arrowroot (young males out on their own for 
the first time).

DS>Anyone who can open a can and heat up processed cream of mushroom
DS>soup can as easily whip up a quick and delicious real bechamel
DS>in about the same amount of time.

Beg to differ - not all "newly single" (which was my target audience) 
has ....

Béchamel Sauce

     1/4 cup unsalted butter
     1/4 cup all-purpose flour
     2 cups milk
     1 small onion studded with 2 Or 3 cloves
     1 small bay leaf
     dash dried leaf thyme, crumbled
     salt and white pepper
     nutmeg

on hand. Nor do they want to spend the half hour or so it takes to make 
a proper Béchamel (assuming they know how). Hardly the same amount of 
time as opening and heating a can of soup.

In a medium heavy saucepan, melt butter over low heat. When butter 
starts to foam, add the flour all at once, mixing well with a wooden 
spoon. Cook over low heat 3 to 4 minutes, stirring constantly to 
incorporate and cook flour. Remove pan from heat and let stand, up to 15 
minutes.

Meanwhile, in a medium saucepan, scald milk (heating it until just below 
boiling point).

Return saucepan with roux to medium-low heat. Add all of the scalded 
milk at once (to avoid the formation of lumps). Simmer, stirring gently 
with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme 
sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and 
thickened. Strain sauce through fine-mesh strainer. Add salt, white 
pepper and nutmeg to taste. 

Makes about 2 cups.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.

DS> DD> I commend to you the TeeVee Food Network's program called
DS> DD> Semi-Homemade Cooking with Sandra Lee.

DS>JW> I've heard of her. I'm not sure I want to delve into it deeper.

DS>You should check it out at least a couple times for the trainwreck
DS>factor.

Sitting on hands and not making biting "food snob" comments.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Beef Stew
 Categories: Stews, Beef, Vegetables
      Yield: 9 Cups
 
      2 lb Beef stew meat
      2 tb Vegetable oil
      3 c  Water
      1 ts Worcestershire sauce
      1 md Onion; sliced
      1 tb Salt
      1 cl Garlic; peeled
      1    Or 2 bay leaves
      1 ts Sugar
    1/2 ts Paprika
    1/4 ts Ground black pepper
        ds Ground allspice or ground
           -cloves
      6 md Carrots; scraped and
           -quartered
      5 md Potatoes; peeled and
           -quartered
      1 lb Pearl onions; peeled
    1/4 c  Water
      2 tb All-purpose flour
 
  Everybody needs a good, reliable recipe for beef stew. This is it.
  
  Brown beef on all sides in hot oil in a Dutch oven. Add the 3 cups of
  water and the next nine ingredients. Bring to a boil, cover and reduce
  heat. Simmer 1-1/2 hours, stirring occasionally.
  
  Remove from heat and discard the garlic clove and bay leaves. Add the
  carrots and potatoes, cover and simmer 30 to 45 minutes until
  vegetables are tender.
  
  Carefully remove beef and vegetables with a slotted spoon. Cover and
  keep warm. Drain off or skim fat from drippings, reserving 1-3/4 cups
  drippings in the Dutch oven.
  
  Combine the 1/4 cup water with the flour, and stir until smooth. Stir
  a few tablespoons of the drippings into the flour mixture, and stir
  again until smooth. Add the flour mixture to the drippings in the
  Dutch oven, stirring constantly, until smooth. Cook over medium heat
  3 minutes or until thickened, stirring occasionally. Return meat and
  vegetables to Dutch oven, and stir to combine. Makes 9 cups.
  
  Texas Cooking Online
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Never trust anyone who says "trust me".  Except just this once.

LABOR UNIONS - The folks who brought you weekends!!!
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