Re: Boiled Green Peanuts

jmcquown wrote:

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

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

 
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.

 
What's "complex" ?  Bechamel (and its derivatives)?  Hollandaise?
Chimichurri?
 

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.

Perception of the reader, is all it is.

https://postimg.cc/xqpnXhrF

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!

I'm thinking of making something like this soon.

https://cravingtasty.com/best-mulligatawny-soup-recipe/

(you have to scroll a fair bit to get to the recipe)

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.
 
Jill

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

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