What are You cooking?
#41
As for the gravy itself, I'm not gonna push flour around in some grease for 10 minutes to get a certain color. I always mix the flour and water in a bowl with a whisk, then pour it into the grease. It will simmer long enough to cook on its own.
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#42
(09-02-2021, 09:40 AM)Devastatia Wrote: If it were me, I'd put the steaks back in the pan with the gravy and onions, cover it, and simmer until done.

My skillet is uuuh, directionally challenged?? [It's not very big] *waits for it* lol
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#43
(09-02-2021, 09:45 AM)Devastatia Wrote: As for the gravy itself, I'm not gonna push flour around in some grease for 10 minutes to get a certain color. I always mix the flour and water in a bowl with a whisk, then pour it into the grease. It will simmer long enough to cook on its own.

I hear ya but ooooh how I do love to make a roux!! It's just one of those things, at least for
me, that once I learned how to do it - I want to always do it whenever it's called for.

I'm kinda perverse in that way - taking great pleasure in scenic routes. : )
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#44
The things I tend to cook have enough hands-on steps and take long enough to cook that I'm not inclined to spend a great deal of time on any one step. I'd probably pay the neighbor's kid a few bucks to stand there and stir the roux if it came to that. lol
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#45
Long as dey ain't got no nasteh hands!! lol
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#46
Alrighty, because I suck so bad at multi-tasking, I didn't get a pre-oven picture but that's
OK cuz it didn't really look like much. But once it's done [approx. 4:48 - 5:00pm CT] I will post
the finished producterino here! A little rundown on the goods:

So I had 1/2 the pack of those cube steaks left from the other day. Eight in total, cooked four
got four left. What I did THIS time was put them in the pyrex casserole dish naked, them not me,
and dusted them with salt, pepper, garlic and onion granules. Next, I dumped on maybe a cup of
frozen broccoli pieces along with 1/2 a green bell pepper diced into medium chunks and 1/2 a large
white onion diced the same. Finally, I poured over a can of cream of mushroom soup - mixed with
one can's worth of water. Covered it in foil [the same piece I used last time because RECYCLING BITCH!]
and slid that into a 275'F oven. I figure 2 hours ought to get it there.

Probably do up some more smashed taters and open a can of corn. I'm looking forward to it.
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#47
Bout to hit it!!

https://imgur.com/DviFAoe
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#48
Confirming: It was good.
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#49
The classic cream of mushroom casserole is very versatile. You can use practically any meat, any veggies, or any cream of whatever soup. I used to make one with chicken thighs, a can of Veg-All, and a lot of red pepper.
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#50
It's a solid go-to anytime! I need more cream-of-whatever's! Chicken, potato, celery.
Probably gonna make a pan of cornpone tomorrow! Mmmmm, can't wait!
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#51
Today, I made a chicken sausage and couscous soup from an EveryPlate kit. I feel it's really more of a winter dish and not particularly suited to the Louisiana summer swelter, so I want to make a variation of it with regular groceries in a few months when the weather is cooler. Here's how I plan to do it.

Boil two or three chicken thighs with a bouillon cube and debone them.

Finely chop three cloves of garlic and a loud yellow onion, and cook them in a little bit of olive oil with salt and pepper.

Add the chicken meat and broth to the garlic and onions, along with a diced tomato, tomato paste, and a lot of oregano.

Add the couscous once the tomato cooks down a bit.
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#52
We will seriously need pics of THAT!! Sounds delish!!
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#53
Brando Eyeroll
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#54
Today, I made meatloaves stuffed with pepper jack, but the cheese oozed out of them while they were cooking.
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#55
Now you're just trying to make me touch myself, aren't ya?

((((((((((((Meatloaf))))))))))))
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#56
Today, I made pork stir fried rice. The thing I like about making this dish is that I can wash all the dishes used in cooking as I go, and have only the dinner plates and a skillet left to wash after we eat.
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#57
AND stealin' muh moves! lol

It's a solid plan. CAYG - Clean. As. You. Go. Thanks, Mom!!

And I never made that fucking pan of cornbread, lawlz, but tomorrow - I swurr!!
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#58
Also, I need to start doing more _______ fried rice dishes. They're always so good.
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#59
The ground pork wasn't interesting at all, as you might imagine. Shrimp or GTFO.
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#60
Shrimp gotsta be fried to get in THIS mouth! lol, idk why that just cracked me up!!

Damn silly fool.
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