Text 15260, 100 rader
Skriven 2007-05-11 10:14:00 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>>DS>Anyone who can open a can and heat up processed cream of mushroom
IH>>DS>soup can as easily whip up a quick and delicious real bechamel
IH>>DS>in about the same amount of time.

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
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.

Once again - my target audience was the "newly single". Which implies 
that they know bupkis about cookery. And Béchamel is a fairly specific 
white sauce. Certainly you and I and Sacerdote can make a white sauce 
fairly easily - but, I will be blowed if I can do as easily as dumping a 
can of "Cream of" and dumping it over whatever I am saucing. And I 
promise you that the newly single male can't do it at all without 
courting disaster.

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

Realist

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mini Cheesecakes
 Categories: Five, Desserts, Cheesecake
      Yield: 12 servings
 
     12    Vanilla wafers
    1/2 c  Sugar
     16 oz Cream cheese; softened
      1 ts Vanilla extract
      2    Eggs
 
  These are really easy and good, and they'll disappear in
  no time.
  
  Preheat oven to 325°F. Line a muffin tin with foil liners.
  
  Place one vanilla wafer in each liner.
  
  Mix the cream cheese, vanilla and sugar on medium speed of
  an electric mixer until well blended. Add the eggs, one at
  a time, mixing well.
  
  Pour mixture over the vanilla wafers, filling 3/4 full.
  Bake for 25 minutes. Remove from pan when cool. Chill.
  
  Top with fruit preserves, nuts or chocolate.
  
  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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