Cornbread714 wrote:It came out pretty good, but I still find frying and gravy-making a little tricky - at least with the tools and knowledge I have (electric stove, cheap frying pans, etc.).
Do you deglaze the pan with wine after frying to make your gravy? Adds super flavor and makes the gravy process a lot easier, no matter the quality of the pan. Polish it with butter after you shut off the heat. I have electric too. It's tricky
Slith wrote:Spock wrote:Shrimp and Garlic Parmesan Cheese Grits. Salad.
Shrimp stir fry last night with basmati.
Never had grits, the word.......scares me. I've had polenta, which has similar qualitities. Non?
You're a chef and never had grits? WTF!
Go get some white stone ground grits today!
2 parts water to 1 part grits (2 cups of water for 1 cup of grits)
Bring water to rolling boil, pour in grits and lower heat, stir frequently, and a dash of salt and butter, simmer until they thicken.
Then add salt, pepper and butter. Just to taste what they are like dressed down. But, After that add sharp cheddar cheese, garlic and a Splash of Texas Pete.
Fatdogmendoza wrote:Brown stew chicken with rice 'N' peas and a Bajan side salad...
Caribbean side salad? Ingredients? Also interested in your stew. Care to share?
FYI, I'm a food whore.....and a sponge for culinary knowledge.
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