Just me and the grandkids today so I made biscuits and chocolate gravy.
Judging from the amount of chocolate on the 7 year olds face it was a hit.
Just me and the grandkids today so I made biscuits and chocolate gravy.
Judging from the amount of chocolate on the 7 year olds face it was a hit.
my brother started making gravy using the hoity toity chef method of melting butter and adding the flour to that and making it into a paste, toasting it just a bit - then you thicken the gravy with that instead of just flour/water - tastes like bread crust instead of flour, pretty good add to the gravy method imo
It's called a roux. In true Cajun fare you would make a 2 beer roux (the cooking temp is low enough to consume 2 beers as the roux roasts to the perfect chocolate color and nutty flavor).
FBD (07-31-2020)
heh, I forget street names too. i'll have to give my bro the suggestion
my other good suggestion is that next time you are going to do a roast beef, dont get a top round, get a fkn strip roast. Its a bitch to cut the bone out (and absolute blasphemy to remove it before roasting) but it is well worth it, its such a better roast its crazy...my fam exclusively does strip roasts when we have roast beef now for the past couple years, I should stop speaking of it or my mouth will water.
PHO mfcka..!!
Spare ribs on the bone from my local Chinese takeout
3 eggs with runny yolk
and chef bruce aidell makes some damned fantastic italian sausages
Meatloaf bowl from Boston Market
Tuna and orange juice
Deep-Fried turkey
some flamin hot tacgy cheese doritos... fair play, they are up there with the spiciest crisps I've ever tasted
nah, we don't have those. I mean they are probably in some specialist shops, but I aint going to cardiff for a packet of crisps I'm sure I remember having cheetos when I was a kid tho... there were two types fluffy "wotsit" types and harder "nik nak" types... could be wrong though