Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 The difference between a professional and a novice, is the professional receives cash for being creative, the novice receives pleasure. DelVickieG wrote: I've never been a professional cook, Del. Thank you for the tips. VickieG Dick Southern <southernlodelink> wrote: Cool food stuff.....one day I will share my Phoney Abalone with you all, but first...shorten the emails...Please!!DickAt 10:20 PM 8/6/2007, you wrote: Hi Ladies.just a couple of things I gig when I was cooking for folks.for the consistency of the gravy, premix some baking powder and water, 1 tblsp. Calumet or equal brand, and 2 tblsp of water. Stir it uo, and add it to the gravy stirring over heat, until desired consistency is fearched. Or... make roux, with butter (whole) and flour. OK.. then I got in the habit doublre dipping the meat in the egg, stirred with milk (whole) then the flour, and repeating.and let it get good and wet, then dip into (and for me, this is the cool part)... anything you want to!! with flour as a base. I believe Elvis had a favorite named the HEARTBREAKER, that was dipped in crushed up potato chips and fritoes, and that will clog your arteries!! I like to use different flavored crackers, like wheat thins, cheese nips, garlic flavored, or spicy crackers, or what ever you like, just to put a variation on it. Even your own spices like chili, marjoram,garlic powder(not garlic salt), but no italian stuff, No Italians allowed here, Thats tomorrow. Del Shape Yahoo! in your own image. Join our Network Research Panel today! Park yourself in front of a world of choices in alternative vehicles.Visit the Yahoo! Auto Green Center. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 Ok, sooooo I get pleasure. Hugs, VGDel Compton wrote: The difference between a professional and a novice, is the professional receives cash for being creative, the novice receives pleasure. DelVickieG <onelildeltagirl> wrote: I've never been a professional cook, Del. Thank you for the tips. VickieG Dick Southern <southernlodelink> wrote: Cool food stuff.....one day I will share my Phoney Abalone with you all, but first...shorten the emails...Please!!DickAt 10:20 PM 8/6/2007, you wrote: Hi Ladies.just a couple of things I gig when I was cooking for folks.for the consistency of the gravy, premix some baking powder and water, 1 tblsp. Calumet or equal brand, and 2 tblsp of water. Stir it uo, and add it to the gravy stirring over heat, until desired consistency is fearched. Or... make roux, with butter (whole) and flour. OK.. then I got in the habit doublre dipping the meat in the egg, stirred with milk (whole) then the flour, and repeating.and let it get good and wet, then dip into (and for me, this is the cool part)... anything you want to!! with flour as a base. I believe Elvis had a favorite named the HEARTBREAKER, that was dipped in crushed up potato chips and fritoes, and that will clog your arteries!! I like to use different flavored crackers, like wheat thins, cheese nips, garlic flavored, or spicy crackers, or what ever you like, just to put a variation on it. Even your own spices like chili, marjoram,garlic powder(not garlic salt), but no italian stuff, No Italians allowed here, Thats tomorrow. Del Shape Yahoo! in your own image. Join our Network Research Panel today! Park yourself in front of a world of choices in alternative vehicles.Visit the Yahoo! Auto Green Center. Be a better Globetrotter. Get better travel answers from someone who knows.Yahoo! Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
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