Text 3603, 93 rader
Skriven 2006-07-20 18:59:00 av Dave Drum (1:275/311)
     Kommentar till en text av hap newsom
Ärende: RE: Cook Books
======================
On 07-18-06 hap newsom Scribbled to Dave Drum about RE: Cook Books

hn>-> I seldom use cook books - mostly I will read through new
hn>-> acquisitions to  see what is new and different. Then they go on
hn>-> the shelf to be used in  emergencies as a reference. Or if I am
hn>-> looking to read some food porn.  Mostly, I am like a jass
hn>-> musician, playing head arrangements.  Bv)= 

hn>-> I'd think as good as you are you'd probably not need a cook book,
hn>-> as  such. Dang. It took me a long time to get to the point, didn't
hn>-> it? 

hn>I don't think it's much of a NEED situation as a variety issue...I
hn>have over 400  cookbooks and I use them often...not because I
hn>particularly NEED to but I like  finding something different than I
hn>already make. From Kosher to Asian, French  to BBQ, Creole to Penn
hn>Dutch...there is a different slant on every ingredient! I  (and I
hn>think most of us do as well) tend to fall into a routine of about
hn>10-15  standard dishes that I prepare regularly...but it's fun to dig 
hn>rough the books  and find something I've never made before and give
hn>it a whirl!

Oh, I do that. And I have a fairish selection of cooking books. I just 
thought it odd enough that an experienced (and expert) cook like Ruth 
(Hawaii) would hold out a cook book for the last little bit they will be 
in the islands.

And I have to slap my hand away from those temptations to re-join the 
Cookbook of the Month Club. I still pounce on the church lady and junior 
league volumes when I find them, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream Gravy For Chicken
 Categories: Five, Classic, Sauces
      Yield: 2 servings
 
  1 1/2 c  Milk
           -=OR=-
      1 c  Milk
           -=AND=-
    1/2 c  Beef broth
      2 tb Pan drippings from chicken
           -frying
      2 tb Left-over flour mixture from
           -chicken flouring
           Salt & fresh ground pepper
 
  It is not mandatory that you make Cream Gravy every time you fry
  chicken, but it really completes a meal. Once you've fried the
  chicken, half the work is done, so it's not that much more trouble to
  go ahead and make it.
  
  After frying the chicken, drain the drippings from the skillet,
  leaving in the crusted and browned bits and reserving 2 tablespoons
  of the drippings.
  
  Return the 2 tablespoons of drippings to the skillet, and turn heat to
  medium. Sprinkle the left-over flour mixture that you used to flour
  the chicken into the drippings and, over medium-low heat, stir
  vigorously for about 2 minutes to "cook" the flour. Then, stirring
  constantly, slowly add the milk (OR milk and beef broth), and bring
  to a boil.
  
  Cook, stirring constantly, for 2 to 3 minutes until gravy thickens.
  (If it gets too thick, thin it with a little milk.)
  
  Taste and correct seasonings, if necessary.
  
  Serve hot.
  
  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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better example!!!


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