Having a little trouble here at Jack's this afternoon.
Seahawks are down by 7 and the M's down to A's by a touchdown (6) too.
I won my bets on the Vikes and Colts today...some consolation. Got the Bills +3 over Miami, Dodgers/Giants > 7 and Angels over Texas on the moneyline.
I guess I'll have to make up a recipe...to take my mind off these games.
Something any cook has to know is how to make a sauce. You use the same technique to make a white sauce, cheese sauce or gravy.
Start with some fat. Where you get the fat depends on what type of sauce you are making. For gravy...the drippings from a beef roast or wildebeeste flank or whatver you are cooking are a good source. For a white sauce or cheese sauce I'd melt some butter.
The thing you are making first is called a roux but you don't have to let anyone else know that's what it's called (we'll just keep this between ourselves okay?). Add flour (or cornstarch if you want a clear sauce) to the hot fat. The idea is to add enough flour so the grease is absorbed and you end up with pea sized pieces of flour/fat.
So far so good. The next step is the tricky part. Some people think you should have the liquid warm/hot. I don't buy into that theory. What you need to do is add the liquid to your roux and stir like a maniac (or like a cool cat) before lumps form.
I may have to change channels the Seahawks are getting womped on by the Rams :-(
Anyway for you beginners I'd let the roux cool off a little (you can even keep it in the refrigerator in a covered contained and get some out when you need it...that's what we do here at Cafe Jack's).
Add your liquid to the roux...usually water, might be milk or cream, maybe some beef or chicken stock (made from boullion if you like)...or make the real thing if you are a cooking animal with lots of time and big stock pots.
Stir the roux/liquid mixture while slowly heating to a bubble. Once the mixture bubbles it won't get any thicker and it's done. If you try adding flour alone or don't cook it to a bubbly state you will end up with a flour taste in your sauce.
After it bubbles add cheese, more water, milk, cream, peas, chipped beef or whatever you like.
First Down Seahawks at the 23 yard line. YES!
Happy Cooking
