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Post by StormyPinkness on Oct 5, 2012 13:17:50 GMT -5
Those look and sound delish. I've never done a roux with oil instead of butter. Does it work and taste as good for thickening? Yeah it worked great. The roux for that was not that thick as I didn't want a super thick sauce. Last night I made chicken fried steak with kale mashed potatoes and country gravy. I fried the steak in canola oil and at the end saved about 1/4 cup of it to make the roux for the gravy. It tasted good, although it had the meat drippings in it and the flour was partly the seasoned flour I used to dredge the meat. (I made a roux, added about 1 1/2 cups milk and 1/2 cup beef broth, salt, pepper) |
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Post by StormyPinkness on Oct 5, 2012 13:18:21 GMT -5
I think butter will always reign supreme, though.
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Post by Shaxspear III Esq. on Oct 5, 2012 14:32:33 GMT -5
That is likely to be my epitaph.
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Post by saranater on Oct 5, 2012 16:38:44 GMT -5
Shax can you please go away on another vacation, so I can watch your dogs, so you can cook me pulled pork again? I fantasize about that shit.
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Post by Shaxspear III Esq. on Oct 6, 2012 0:16:06 GMT -5
Sure. We're going to Maui at the end of the month.
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Post by Shaxspear III Esq. on Oct 6, 2012 0:27:57 GMT -5
Whole chicken stuffed with lemons and herbs (sage, rosemary and thyyyyyyyyyyyme), and rubbed with spices (salt, pepper, mustard seed, smoked paprika, and coriander seed). Thrown on the rotisserie. Served with a lemon, pepper, thyme gravy from the drippings. Garlic and brie mashed potatoes. Carrots and brussel sprouts sauteed with bacon.  |
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Post by J-Dawg on Oct 6, 2012 12:33:04 GMT -5
Whole chicken stuffed with lemons and herbs (sage, rosemary and thyyyyyyyyyyyme), and rubbed with spices (salt, pepper, mustard seed, smoked paprika, and coriander seed). Thrown on the rotisserie. Served with a lemon, pepper, thyme gravy from the drippings. Garlic and brie mashed potatoes. Carrots and brussel sprouts sauteed with bacon. Jeezus that looks good. |
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Post by Souly on Oct 7, 2012 20:48:07 GMT -5
I meant to post this earlier, but if anyone checks this and has any valuable turkey dinner advice for me that would be awesome! It's my first time cooking this year and I don't have anyone around to ask. I think I know the basic idea but if you have any tips or tricks please share them with me!
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Post by kymess_jr on Oct 7, 2012 22:35:23 GMT -5
I meant to post this earlier, but if anyone checks this and has any valuable turkey dinner advice for me that would be awesome! It's my first time cooking this year and I don't have anyone around to ask. I think I know the basic idea but if you have any tips or tricks please share them with me! Tip #1: hopefully you're eating your thanksgiving dinner tomorrow 'cause otherwise this was waaaay too late to be asking for turkey cooking tips. Pretty sure those things take a few hours at least. Anyway, good luck with it Souly and post some pics to show us of creations! |
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Post by Shaxspear III Esq. on Oct 7, 2012 22:42:02 GMT -5
Digital meat thermometer. It's honestly the best kitchen device I own. Yeah I can tell when meat is cooked, but when it's cooked absolutely perfect, it's on a whole other level. You can get one at superstore for under $30. They have a probe that you can leave in the meat while in the oven or BBQ and it will transmit the temp wirelessly to a meter you can keep on your belt. It has different meat settings and will beep when it's close to done.
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Post by DREW OF THE RUSHES on Oct 8, 2012 10:41:41 GMT -5
So a meat beeper? Do you walk around with a meat beeper on your belt most of the time, Shax? Can someone confirm this for me?
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Post by Shaxspear III Esq. on Oct 8, 2012 13:33:57 GMT -5
No just the meat probe
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Post by saranater on Oct 8, 2012 18:17:03 GMT -5
I feel like you and M-tron would use this meat thermometer beeper system for all kinds of weird dirty things.
I'll still eat any meat you cook though.
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Post by J-Dawg on Oct 9, 2012 1:11:49 GMT -5
Digital meat thermometer. It's honestly the best kitchen device I own. Yeah I can tell when meat is cooked, but when it's cooked absolutely perfect, it's on a whole other level. You can get one at superstore for under $30. They have a probe that you can leave in the meat while in the oven or BBQ and it will transmit the temp wirelessly to a meter you can keep on your belt. It has different meat settings and will beep when it's close to done. Shax, don't give away the secret! Now all of my friends will make their own roast beef and prime rib instead of coming over to my place. On second thought, that will leave more for me... |
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Post by Souly on Oct 10, 2012 0:48:33 GMT -5
My Thanksgiving dinner was a success! I complied information from a lot of sources and used it all to make a pretty fantastic meal. I originally thought I would be cooking for 6 people but there were 12 there for supper! I only had a 12 pound turkey so there were almost no leftovers, and what was left made this amazing soup. I'm pretty proud of my soup because I didn't use a single pre mixed ingredient, which I don't think my family has ever experienced with the soups my mom comes up with. Here are some pictures!! I hope the rest of the Canadians had a great Thanksgiving!  My brother's plate. Broccoli with cheese sauce, turkey, crock pot stuffing, BBQ carrots, garlic mashed potatoes, turkey and homemade gravy!  We had to bring in the table from outside and eat in the living room to fit everyone!  Stuffing! |
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