|
Phanatic posted:This is the saltiest thing I've ever tasted, and I once ate a big heaping bowl of salt: I do this for my family twice a month, or more. It's... less nutty than it sounds off the bat. We tend to use Buddig packaged beef, and the "beef" not corned beef. But ~all~ the salt for the recipe comes from that meat. Oh, and fresh milk. The "cook for 5 minutes" step, is building a roux. But how the heck are you going to teach every goon with a spoon how to build a roux? Then you put it over toast, which does a lot for cutting the saltiness. sleepy.eyes posted:That sounds so much better than creamy BS that is most of what I've seen. Is it sort of like sauerkraut? There's "vinegar base" and "cream base" Coleslaw. The creamy stuff is what you'll find on sandwiches. Vinegar base is what you find at KFC, Popeye's, and Long John Silvers. It's closer to a pickle salad than over-chopped side salad. I've learned to ask before I order it as a side. The disappointment, and disgust of find mayo based coleslaw has left many plates of mine, still decorated with that ick.
|
#
¿
Jul 16, 2018 21:01
|
|
|
|
| # ¿ Apr 24, 2024 05:16 |
|
|
Manuel Calavera posted:All slaws are good slaws. Where did the bad cook touch you? Here, show me on this eggplant.
|
|
#
¿
Jul 17, 2018 00:24
|
|