Re: Boiled Green Peanuts

On Sat, 26 Oct 2024, Carol wrote:

jmcquown wrote:
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On 10/25/2024 12:05 PM, Cindy Hamilton wrote:

On 2024-10-25, jmcquown <j_mcquown@comcast.net> wrote:

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My cooking is pretty basic, actually.  You won't find me making
complex sauces.  It doesn't take much to cook good tasting food.
It doesn't take a lot of time, either.

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What's "complex" ?  Bechamel (and its derivatives)?  Hollandaise?
Chimichurri?
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Complex was the wrong word.  Carol says what I cook is "elegant".
It's not.  Sure, I make bechamel (basic white sauce) on occasion.
Gratin, if cheese is added to it for something like scalloped
potatoes and you want to call it "au gratin".  That's a rare thing.
I have never made Holladaise sauce.  I've never made Chimichurri.
Can't think why I would.

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Perception of the reader, is all it is.
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https://postimg.cc/xqpnXhrF
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That's not something I envision you making much.  I could be wrong.
I'd love to add Lima beans but Don can't stand them.  I might heat some
separately and stir them in though!
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I'm thinking of making something like this soon.
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https://cravingtasty.com/best-mulligatawny-soup-recipe/
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(you have to scroll a fair bit to get to the recipe)
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All I meant was what I cook is usually fairly quick and easy, doesn't
take a lot of time and doesn't usually involve sauces.
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Jill

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Don loves gravies so making a simple sauce/gravy is fairly common
except one.  I hate hollendaise!  Somehow, it tastes metallic to me.

This is the truth! However, there is one dish I can eat where the Hollandaise does not taste metallic and that is eggs benedict.

Tonight is baked Cod and my standard stir fry.  I'll be chopping
shortly and this one gets a lot of sweet pea pods.
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