Culinary, Arts, Thread.

#276
#276
I'm not much of a coffee drinker, but my favorite is the Dunkin Donut brand.

It's good stuff.
 
#277
#277
I buy Krispy Kreme coffee at Sam's Club. It's very mild and smooth. Maxwell House Master Blend is my 2nd choice.
 
#278
#278
Cheese sauce vs cheese dip

Lynne Rossetto Kasper always advised callers to begin a cheese sauce with a bechamel. The past two times that I've made cheese sauce, I've done so with only milk, cream, and a variety of cheeses. Yes, it required patience and consistent stirring, but the result made the missus happy. What say you, Behr? Best way to make a cheese sauce?

Cheese sauce is one thing, but cheese dip is another. I've made cheese dip at home with bird bone stock, seasoning, and Mexican melting cheese. What say you, Behr? Best way to make a cheese dip?
 
#279
#279
Tin Man said:
Cheese sauce vs cheese dip

Lynne Rossetto Kasper always advised callers to begin a cheese sauce with a bechamel. The past two times that I've made cheese sauce, I've done so with only milk, cream, and a variety of cheeses. Yes, it required patience and consistent stirring, but the result made the missus happy. What say you, Behr? Best way to make a cheese sauce?



Cheese sauce is one thing, but cheese dip is another. I've made cheese dip at home with bird bone stock, seasoning, and Mexican melting cheese. What say you, Behr? Best way to make a cheese dip?
Click to expand...

Yes.

Let the sauce cool.
 
#280
#280
Behr - why is fresh boneless chicken breast with the skin on, impossible to find ?
 
#281
#281
Its 118.35 % more profitable to raise chickens with skinless breast. They eat less, attract more more roosters, whick obviously means more mating, which leads to more eggs and BOON!!! More skinless breasted chickens.
 
  • Like
Reactions: 2 people
#282
#282
Behr, do you make chicken and dumplings?

I've got the chicken part, but I'm looking for the dumpling bit.

No fluffies, please, I like the old-style flat dumplings.

My grandmother used to make them, and she gave me the scraps of (yes folks, raw) unused dough. I remember it as being kind a sweet, almost like pie dough. Could that be right?

All the recipes seem to center around 2 c or so of flour, not quite a cup of liquid (generally milk), maybe 1/3 cup of butter or shortening, and don't stir the dumplings while they're cooking.

I can also see substituting chicken broth +/- herbs for the milk; don't know if the butter/shortening would then be skipped or reduced.

Any thoughts?
 
#283
#283
VolNExile said:
Behr, do you make chicken and dumplings?

I've got the chicken part, but I'm looking for the dumpling bit.

No fluffies, please, I like the old-style flat dumplings.

My grandmother used to make them, and she gave me the scraps of (yes folks, raw) unused dough. I remember it as being kind a sweet, almost like pie dough. Could that be right?

All the recipes seem to center around 2 c or so of flour, not quite a cup of liquid (generally milk), maybe 1/3 cup of butter or shortening, and don't stir the dumplings while they're cooking.

I can also see substituting chicken broth +/- herbs for the milk; don't know if the butter/shortening would then be skipped or reduced.

Any thoughts?
Click to expand...

I finally got my wife away from the fluffies to the flats. Way better, imo.
 
  • Like
Reactions: 1 person
#284
#284
Behr said:
I'm not a coffee connoisseur or snob. I used to drink Folger's until I had a Starbucks. I've only been to Starbucks once, but that was the best cup of coffee I've ever had. Found out they sell it at Wally world, now its all I drink. Its Starbucks Italian Dark Roast.

Its 7.73 for a 12oz. Package. Publix has it often on sale for 6.99. It lasts me 2 weeks. Its a little expensive, but worth it to me.
Click to expand...

Peet's coffee - French Roast whole bean, grind it each morning. We drink it black, although the sugar-and-cream crowd in our family raves. My morning jumpstart.

Available at Earth Fare, Fresh Market, Target, apparently Wally World per google.

Worth every penny...
 
#285
#285
VolNExile said:
Behr, do you make chicken and dumplings?

I've got the chicken part, but I'm looking for the dumpling bit.

No fluffies, please, I like the old-style flat dumplings.

My grandmother used to make them, and she gave me the scraps of (yes folks, raw) unused dough. I remember it as being kind a sweet, almost like pie dough. Could that be right?

All the recipes seem to center around 2 c or so of flour, not quite a cup of liquid (generally milk), maybe 1/3 cup of butter or shortening, and don't stir the dumplings while they're cooking.

I can also see substituting chicken broth +/- herbs for the milk; don't know if the butter/shortening would then be skipped or reduced.

Any thoughts?
Click to expand...

My mother in law used to make them. Don't know what her secret was, but it ranks among the best things I've ever eaten.
 
  • Like
Reactions: 1 person
#286
#286
VolNExile said:
Behr, do you make chicken and dumplings?

I've got the chicken part, but I'm looking for the dumpling bit.

No fluffies, please, I like the old-style flat dumplings.

My grandmother used to make them, and she gave me the scraps of (yes folks, raw) unused dough. I remember it as being kind a sweet, almost like pie dough. Could that be right?

All the recipes seem to center around 2 c or so of flour, not quite a cup of liquid (generally milk), maybe 1/3 cup of butter or shortening, and don't stir the dumplings while they're cooking.

I can also see substituting chicken broth +/- herbs for the milk; don't know if the butter/shortening would then be skipped or reduced.

Any thoughts?
Click to expand...

I refuse to let this repeat the chow chow discussion.

Try a little butter and whatever liquid you use, milk, heavy cream, buttermilk, water or any combination, make sure they are cold. Colder the better. Same with the butter.
 
  • Like
Reactions: 1 person
#288
#288
VolNExile said:
Peet's coffee - French Roast whole bean, grind it each morning. We drink it black, although the sugar-and-cream crowd in our family raves. My morning jumpstart.

Available at Earth Fare, Fresh Market, Target, apparently Wally World per google.

Worth every penny...
Click to expand...

Publix has it, I've tried it and its good. Have you tried the Starbucks Italian Dark roast? No? Then stfu. Lol.
 
#292
#292
Boojee should never be grilled. Too small and delicate, would fall apart and slide through the grates.

Yore velcome.
 
#295
#295
Behr said:
I refuse to let this repeat the chow chow discussion.

Try a little butter and whatever liquid you use, milk, heavy cream, buttermilk, water or any combination, make sure they are cold. Colder the better. Same with the butter.
Click to expand...

Don’t know (remember) the chow chow discussion, but thanks.
 
#296
#296
Behr said:
Publix has it, I've tried it and its good. Have you tried the Starbucks Italian Dark roast? No? Then stfu. Lol.
Click to expand...

I will find a clothespin for my nose and give the Starbucks a try. :hi:

(If they sell it ready to go at the stores, I appreciate the tip. I now am making 8 1/2+ hour drives each way, once a month, to take care of my mom, and legal drugs are now a mainstay.)
 
#297
#297
Haha, wasn't directed towards you.

I spent too much time on that is all I meant. I could easily do the same on dumplings.
 
  • Like
Reactions: 1 person
#298
#298
Behr said:
Haha, wasn't directed towards you.

I spent too much time on that is all I meant. I could easily do the same on dumplings.
Click to expand...

I can imagine. :)

I’ve never had chow chow, but I have seen the passion in discussions.

My latest fun is reading the insults posted on dumplings blogs by the fluffies-vs-flatties warriors. Otherwise well-behaved southern ladies get down and dirty on that one.

Edit to add: only surpassed by the dressing-vs-stuffing debates.

—cornbread dressing ftw :rock:
 
Last edited:
  • Like
Reactions: 1 person
#299
#299
Yea, I was already gonna tell you and Mal to kiss my ass before the discussion even got started.
 
New posts
You must log in or register to reply here.

VN Store



Back
Top