Re: Boiled Green Peanuts

Dave Smith wrote:

On 2024-10-26 3:03 p.m., Carol wrote:

Dave Smith wrote:

 

Recipes for dishes that include sauces can be daunting. Take
macaroni and cheese as an example.  There are a number of steps
and if you are making the traditional baked version they have the
instructions for making a sauce. You have to melt butter in a
pan, add the flour, stir it around, add the milk, stir it, add
the cheese etc, stir. When I make macaroni and cheese I just fake
a white sauce and add a little hot mustard powder and grated or
diced cheese.  The basic sauces are all pretty simple.

 
Don't be silly Dave.

 
Don't be silly?  What is silly about that? What is silly is your lame
criticism.  Recipes that involve making a sauce can be daunting.  I
gave an example of a dish that involves making a white sauce and it
is something that any experienced chef should be able to make easily.
For some reason you see fit to simply dismiss that as silly.

Dave, I doubt there is anyone in the group who can't make a basic white
sauce and add cheese.  Jill makes them often.  The other example of
chimchuuri might be more complex and there's several Asian types, if
done completely from scratch (excepting making soy sauce level with all
the fermentation involved) that aren't that easy.  I'm sure there are
others.  Some of my curry based ones are relatively complex as they
combine multiple curry blends to a special result.