If you’re not familiar, Bechamel is the milk gravy from which springs many delightful daughter sauces like Mornay, Soubise, Nantua, et cetera. It starts by poaching and onion pique (onion, bay leaf, cloves) in whole milk (or half and half for you sensualists out there – you have my respect) and then adding the onionmilk to a blonde roux (fat, usually butter and flour cooked together until the flour no longer smells raw) and seasoned with salt, white pepper and nutmeg.
To be competitive is to alter what you do, not for the good of what you are doing, but to dominate others according to the standards set by others. When I compare that to the man who’s done this his whole life for the love of doing it and to pay his bills, there is no competition.
I was very happy with the “StealthFire” Pea Salad. Very cool and refreshing with a very sneaky heat level. The German Style Baked Potato Salad was as expected, as was the Caramel Banana Pudding. The brisket was outstanding. I didn’t get to add the butter to it as I had wanted, but it didn’t matter. It was juicy, it was succulent, it was really very satisfying.
Again, I don’t have a recipe for gumbo. I never have. Every time I make it, regardless of the variety, I’m forced to ponder people who have “award winning gumbo” and “secret recipes”. Those sort of concepts continue to elude me. I eat what I like. I cook what I like. Still at some point, I do need to document “my” gumbo.
Well, the second Sunday Supper is in the can, despite the technical issues.
Biscuits and Gravy were good. Chicken Pot Pie. Both versions of the pear cake were good, though only one was telegenic.
We ate, we drank, we said stupid shit on camera.
Well, here we go with yet another exciting new concept for this little culinary sideshow.
Honestly, it went very well and stands as a testament to good planning. The Offspring arrived, we shot tons of video and the food was delightful. Kinda disappointing because everything working out is just not funny.
