Lonelygirl15

Next time you'd better butter your bacon, boy!

So last night I made some mashed potatoes with spinach folded into it... wasn't quite like how my moms makes it, but it was pretty good.

Last Night I made Four Cheese Tortelloni Alfredo. MMM

Tonight I will probably eat going down the road.

AutoPilate wrote:So last night I made some mashed potatoes with spinach folded into it... wasn't quite like how my moms makes it, but it was pretty good.

That sounds good though. I never thought to put spinach in mashed potatoes.

Last night I baked a turkey breast and made mashed potatoes. I had enough drippings to make a rather tasty gravy. I also baked a sweet potato for the hubby. Oh...and southern biscuits.

Kasdeja wrote:Last night I baked a turkey breast and made mashed potatoes. I had enough drippings to make a rather tasty gravy. I also baked a sweet potato for the hubby. Oh...and southern biscuits.

I do lurve my sweet potatoes (no, not pervy! seriously!). I was eating sweet potato Pringles with cinnamon last night. Yum.

I have serious issues with making gravy. I just cant do it, at freaking all.

For some reason I'm good at gravy making. This was actually my best attempt at the corn starch method. I make excellent country gravy. I was actually proud of my gravy last night. I was like...LOOK! Isn't it GOOD?

ForeverMourn wrote:That sounds good though. I never thought to put spinach in mashed potatoes.

Fair warning: use chopped spinach.

I like substituting sour cream for the milk. Or..if I don't have it...french onion dip, lol.

Kasdeja wrote:For some reason I'm good at gravy making. This was actually my best attempt at the corn starch method. I make excellent country gravy. I was actually proud of my gravy last night. I was like...LOOK! Isn't it GOOD?

LOL If I could actually do it, I'd brag as well.

My BF's mom makes AWESOME gravy and she does this thing where she mixes butter and flour together and mixes it into the dripppings..I don't know how she does it, but it's freaking yummy!

I've done it that way, too. One tbsp or cornstarch equals 2 tbsp of flour...I just find the cornstarch easier to dissolve. I thicken up stews and such by making a 'roux' with flour and butter, though. You just have to be sure that you mix it well and 'cook' the flour long enough that it doesn't keep that raw, cakey taste. Man. I really want to go to cooking school...

Kasdeja wrote:I've done it that way, too. One tbsp or cornstarch equals 2 tbsp of flour...I just find the cornstarch easier to dissolve. I thicken up stews and such by making a 'roux' with flour and butter, though. You just have to be sure that you mix it well and 'cook' the flour long enough that it doesn't keep that raw, cakey taste. Man. I really want to go to cooking school...

Roux, that's it. Maybe I have issues with mixing or something, cause whenever I use cornstarch OR try to do a roux, it gets that "raw, cakey taste" you were talking about. Or maybe I'm just not cooking it long enough. How long are you supposed to do it for?

I've actually thought about going to cooking school, but it would be for just my personal stuff, not like a career or anything...I've been thinking about going back to school ANYWAYS, so if I spend all that money, it better be for more than making me and my boyfriend gourmet dinners

I am going to make Garlic Shrimp and Porkchops for dinner. I think...

I usually cook my roux until it bubbles. For cornstarch, I find it easier to mix it with a little hot water, first, and make sure what you are adding it to is very hot. I would say the roux is a light golden color, you can go darker if you want a darker sauce, but at least a golden color and the starch granulesin in the flour begin to break down.

I have always loved working in restaurants...but it sucks that they don't pay well. But cooking for me and the hubby would be enough reason for me to go to cooking school, for sure. Mmmm...

Kasdeja wrote:I usually cook my roux until it bubbles. For cornstarch, I find it easier to mix it with a little hot water, first, and make sure what you are adding it to is very hot. I would say the roux is a light golden color, you can go darker if you want a darker sauce, but at least a golden color and the starch granulesin in the flour begin to break down.

I have always loved working in restaurants...but it sucks that they don't pay well. But cooking for me and the hubby would be enough reason for me to go to cooking school, for sure. Mmmm...

Next time I make gravy I'm definately going to try it. So if the BF bitches about me screwing up dinner I'm blamming it all on you!

About the cornstarch, that might be where I messed up, cause I always heard that you mix it with COLD water before adding it to anything. So maybe that's why I'm still getting that chalky taste?