Foodies BS Thread.

Sounds like it keeps things interesting!

 

Made some home made lumpia wrappers, the recipe worked, my execution of the "lumpia" needs work but it was tastey.

 

Did good Will

 

I need to make some. Lady who used to work for me bought some in when we did a potluck at the office. Very good.

 

They are a bit more difficult to learn how to make. But so good.

 

Try these works good just need to refine my wrapping technique

https://panlasangpinoy.com/filipino-lumpia-recipe/

 

Hers were excellent. I think she said her aunt made the or it was her aunts recipe. Either way most excellent.

 

I bet, people who havent had them sure are missing out

 

I don't get on the scale often, but when I do, I make a salad for lunch.

 

Iced in and bored shitless today. So for lunch....

Croque Monsieur the ultimate ham and cheese sandwich!
Sour dough toast with Dijon



Top with ham and a dollop of Morney sauce



Top with 2nd pc. of toast, smoother in Morney sauce and broil until browned.

 

Fancy...

 

Definitely worth the trouble! It was awesome, I used gruyere and parm for the sauce.

 

If you’ve never learned how to make a Morney or Mornay?? sauce. It’s super simple and everyone who enjoys cooking and eating good food should know how. It’s extremely versatile I use it for Au Gratin potatoes, broccoli and cheese, mac and cheese, lasagne, omelettes and nachos. Just pick your cheese based on what you’re putting it on or in.

It starts as a Béchamel sauce, the French call this a mother sauce. Once it’s made you can make a myriad of other sauces from it, using it as your base sauce.
It starts with making a 1:1 roux, equal parts of melted fat and flour. For the Croque Monsieur sauce I used a 1/2 T butter and 1/2 T of AP flour.
Melt the butter in a sauce pan then sprinkle the flour in and stir constantly until thoroughly incorporated. It will start foaming, smell nutty and turn a slight brown color. Like this:



When it does add a 1/2 cup of whole milk and continue stirring constantly to keep the milk from scalding. Bring it to a bubbling simmer until the bubbles start to pop and leave open spots.



Pull it off the heat and it’s done. If you’ve ever made sausage gravy for breakfast, you’ve made it.
For sausage gravy:
Brown your breakfast sausage, remove and drain grease.
Return 1T of grease to skillet and reheat
Sprinkle 1T of flour in to make the roux
Add 1 cup of whole milk (1:1:1) and constantly stir until thick
Add sausage back in and season to taste.

For Mornay sauce make the base Béchamel and add in an equal ratio of cheese 1/2 cup in this case, so it’s 1:1:1:1. Yea I know, it’s not really 1:1:1:1 but it makes it easy to remember, 1/2 T butter, 1/2 T flour, 1/2 cup milk, 1/2 cup cheese. For this one I used roughly 3/8c of Gruyere and 1/8c of Parmesan.
If it’s to thick thin it out with some more milk, if it’s to thin return it to the heat and reduce it some more. After you make it a few times it’s all intuitive, no measuring required.

Serious Eats posted a similar recipe for Nacho cheese sauce that substitutes evaporated milk for whole milk. I haven’t tried it yet, but they know their stuff.
https://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html

 

Fajita night (deer )
Last minute so no homemade tortillas

 

As I gotten older I seem to bring leftovers home. Maybe my gluttonous youth is going away. There are now leftovers.

anyways no matter how tiny, I’ll bring it home.

begs the question. What to do with a tiny piece of rare tenderloin, a chicken sausage and a fist full of roasted Brussels sprouts? There really is one answer. You chop up some (more) veg. This case Kolhrabi, butternut squash, onion and all that pea shoot greens I had.
This is my “no rules junk drawer wish I had a potato” HASH.

nutty, earthy, sweet....damn it’s good. Oh, you’ll need an egg. And hot sauce. And kinda healthy!

 

Salmon with Italian herb honey glaze and cauliflower on the grill. Served with butternut squash with goat cheese.

 

Low carb supper of champions. Bacon cheeseburger without the bun.

 

The lowest carb and highest fiber hamburger bun I could find, mayo, bread and butter pickles and Hoisin sauce.



Simple but tasty!