Text 14320, 120 rader
Skriven 2007-04-20 07:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Re: The Great Wasteland
===============================
On 04-19-07 IAN HOARE Scribbled to DAVE DRUM about Re: The Great 

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

IH>>Béchamel Sauce
IH>>
IH>>     1/4 cup unsalted butter
IH>>     1/4 cup all-purpose flour
IH>>     2 cups milk
IH>>     1 small onion studded with 2 Or 3 cloves
IH>>     1 small bay leaf
IH>>     dash dried leaf thyme, crumbled
IH>>     salt and white pepper
IH>>     nutmeg
IH>>
IH>>on hand. Nor do they want to spend the half hour or so it takes to
IH>make  >a proper Béchamel (assuming they know how). Hardly the same
IH>amount of  >time as opening and heating a can of soup.

IH>With respect, Dave, although this IS the correct classic Béchamel,
IH>(although from previous discussions of various classic recipes, I'm
IH>astonished to see YOU taking such care to find a truly authentic
IH>recipe) I've found it's by no means the only way to make an excellent

I have the classics on tap - and use them ... sometimes. And I _DO_ know 
what they are and where I can cheat on them. Besides this wasn't about 
gulyas, etc. My point to Dave S was in rebuttal to this comment:

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.

IH>B sauce. Make a white roux (1 min max) add little by little enough
IH>cold milk to slake it (1 min max) add remaining milk. While heating
IH>stirring, add salt, pepper and vegetable stock powder (best is
IH>Marigold, but you probably don't have that in the States, so Vegeta
IH>will do). Bring to the boil, stirring the while, and when boiling,
IH>simmer 1 minute. Total making time, literally <10 mins start to 
finish. 
IH>I do this very often to make a cheese sauce for lasagne al forno, and
IH>it's really fast.

And my reply to you is that you cannot do this in the same amount of 
time as heating a can of soup. As I pointed out to M. Sacerdote - had he 
chosen buerre blanc or Hollandaise as the sauce(s) I would have been 
forced to agree with him

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

IH>What's the opposite of a food snob? A food slob?

That would be me. However, unlike some, I try not to make derogatory and 
sweeping generalizations about people of obvious talent with whom I do 
not agree.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marta's Red Chile Sauce
 Categories: Five, Chilies, Sauces, Tex-mex
      Yield: 3 servings
 
      5    Dried chile Anchos
     15    Dried mild New Mexico
           -chilies
      4 sm Tomatillos
 
  Remove stems and seeds from the dried chiles. Rinse in
  cold water. Place chilies in a saucepan and cover generously
  with water. Bring pan to boil, remove from heat, cover and
  let stand about 30 minutes or until the chilies are tender.
  Meanwhile, place the husked tomatillos in a small saucepan
  with just enough water to cover. Bring to boil, reduce heat,
  cover and simmer gently for 5 to 10 minutes or until very
  tender.
  
  Place half the chilies with half the tomatillos in a blender
  with about 1/2 cup of the water the tomatillos were simmered
  in. Blend until pureed. Repeat with the remaining chilies and
  tomatillos. Process the chili sauce through a food mill to
  remove seeds and bits of the chile peel.
  
  This version of Salsa Roja is the basis for chile con carne,
  enchiladas, tamales, menudo, posole and chilaquiles. Double
  or triple the quantities, depending on how much you need.
  
  For making enchiladas or tamales the sauce is modified as
  follows:
  
  Mince 2 cloves of garlic and sauté in 2 tablespoons of lard
  (or shortening, but lard is better) until tender. Don't brown
  it. Add the red chile sauce and season with 1/2 teaspoon Mexican
  oregano and 1 teaspoon ground comino (cumin). Mix and simmer
  until heated through. If the sauce is too thick, you can add
  chicken broth to get the desired consistency. Add salt to
  taste.
  
  Recipe by Marta Pearce of Pearce Ranch
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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