tag:blogger.com,1999:blog-7862123552092605656.post5884073360517329463..comments2023-11-30T04:20:42.147-06:00Comments on cook out of the box: Tried and True - Turkey GravyPeggy Hansonhttp://www.blogger.com/profile/17344645980391717209noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7862123552092605656.post-58461701409937012602010-12-04T13:42:30.582-06:002010-12-04T13:42:30.582-06:00Thanks Mr. Berg.
I learned all about sweet tea t...Thanks Mr. Berg. <br />I learned all about sweet tea the year I was a waitress at the Holiday Inn in Oxford, Mississippi. And that is not all I learned at that gig. <br />Anyway - Manda I am going to be working on some videos next year and I promise I will do one on roux. Do not give up yet. Roux is too important. I will be roux-ting for you!Peggy Hansonhttps://www.blogger.com/profile/17344645980391717209noreply@blogger.comtag:blogger.com,1999:blog-7862123552092605656.post-75947841739323256312010-12-03T13:09:19.130-06:002010-12-03T13:09:19.130-06:00Manda,
Sweet tea and mac and cheese? No offense, I...Manda,<br />Sweet tea and mac and cheese? No offense, I've eaten lots of Peg's food. I think I'll take my chances with her's. <br /><br />I hope you have a Merry Mac and Cheese Christmas.Gunnar Berghttps://www.blogger.com/profile/17451985764040900726noreply@blogger.comtag:blogger.com,1999:blog-7862123552092605656.post-23289361619670907122010-12-03T13:02:02.322-06:002010-12-03T13:02:02.322-06:00roux. The bane of my cooking existence. I was off-...roux. The bane of my cooking existence. I was off-duty this year cooking the turkey but I've been trying for TWO YEARS to make my favorite southern tradition, macaroni and cheese. Strike that. My favorite southern tradition is sweet tea. Gallons and gallons of terrible-for-you, thick with simple syrup sweet tea. Mac and cheese is a close second. <br /><br />Reading this post reminded me of my second failure in a row with this year's batch. It tastes fine but I can't seem to figure out the roux so it turns out all greesy-like and separated!! Is it my ingredients? My process? My luck? Who knows? I keep telling myself that I'm going to sit down and watch a million YouTube videos on making roux.mandahttps://www.blogger.com/profile/03890436941285877810noreply@blogger.comtag:blogger.com,1999:blog-7862123552092605656.post-25966346475076439492010-11-09T19:56:08.567-06:002010-11-09T19:56:08.567-06:00For 30 years my brother-in-law has been in charge ...For 30 years my brother-in-law has been in charge of The BIRD, actually plural - two birds. It's a large group (one year it took us 14 bottles of wine). There is always an adventure turkey, which is different every year - Cajun or a heritage breed, or deep fried in peanut oil, etc. Then there is ... THE BIRD, which is to be free range, freshly killed and preferably the size of a small duck boat. A rule of thumb (which I will not defend): The bigger the bird, the better it tastes. Have good Thanksgiving.Gunnar Berghttps://www.blogger.com/profile/17451985764040900726noreply@blogger.com