Lets talk turkey (food discussion)

[Icon]

I dont think I can get a kebab within 200 miles of where I live, but I heard it was similar to a gyro which is one of my favorite foods on this planet

[saltmummy]

I think theirs a guy opens up a kebab/gyro stall it the local farmers market every summer. With the rotating meat spike and the decorative ceramic grate covering the cooking fire.

[Paradoxyc]

I dont think I can get a kebab within 200 miles of where I live, but I heard it was similar to a gyro which is one of my favorite foods on this planet

I am so lucky to live 20 min from NYC..

[saltmummy]

Something simple, Macaroni and cheese

What you will need.
Macaroni noodles
Bacon or ham, 8 ounces or more.
several hand fulls of shredded of cheese
milk
butter
flour
salt
pepper
smoked paprika

Boil your noodles and cook your bacon/ham normally and set them aside after draining your noodles. In the pot you boiled the noodles in, put your butter, about half a stick should do. Get a cup of flour (you won't be using all of it) and slowly integrate a little flour at a time. The flour will turn the butter into clumps, to counter that, slowly pour a bit of milk a little at a time into the butter and flour. Alternate putting milk and butter in until you have a sauce. REMEMBER, the more milk you add, the thinner the sauce will be. The more flour you add, the thicker it will be. Once you have this basic sauce, you need to flavor it up. Add the salt and pepper and begin sprinkling your cheese into the sauce. It's gonna take about three or four handfuls. Add your noodles and bacon/ham and stir well.

You can stop there if you want, but in this recipe, we aren't quiet done yet. Continue stirring in more cheese with the noodles and sauce. Two more handfuls should be enough. Add the paprika as you do so. Not too much, just to taste. Once the sauce has become so thick that the cheese makes threads as you stir it, you are done. If you want to take it a tiny bit further, spread your macaroni and cheese in a baking dish and coat the top in cooked bacon strips or ham slices, even more cheese, breadcrumbs, and allow it to bake at 350 until the cheese on top is melted through.

There is a ton of cheese in this recipe, if you desire less then use less.

[kitty629]

Was my birthday today so I convinced the husband to drive to rhode island to dig some steamer clams to shuck and fry. Lol well it didnt go so well. We got the shellfish permits and went to the beach first. When we got to the pond where the clams are high tide was coming in. We did not have the best tools for the job. A pitchfork tines are too wide. In 2 hours or so we were lucky to find maybe one dozen quahogs, but those are not for frying. We ended up stopping at a clam shack to order whole bellies and took some quahogs home to make linguine. Was fun though and next time we know. Also fried whole belly clams are the sweetest treat in the world.

[TotalyMeow]

In the pot you boiled the noodles in, put your butter, about half a stick should do. Get a cup of flour (you won't be using all of it) and slowly integrate a little flour at a time. The flour will turn the butter into clumps,

This is actually called a rue and is an excellent basis for sauces, and if you do it right, you'll get a nice smooth sauce with no lumps (which can happen if you add flour wrong and it clumps into little dough balls instead of dispersing). Best way to do this, melt all your butter at once and then add all the flour and whisk to form a thin paste. When you have a thin paste, you have enough flour. Cook this and stir occasionally for like 5 minutes. The flour should start smelling cooked about halfway though and it will be bubbly, that's when you add the milk or drippings or whatever. I make almost all my gravies and cream/cheese sauces starting this way.

[kitty629]

rue or roux?

[saltmummy]

Was my birthday today so I convinced the husband to drive to rhode island to dig some steamer clams to shuck and fry. Lol well it didnt go so well. We got the shellfish permits and went to the beach first. When we got to the pond where the clams are high tide was coming in. We did not have the best tools for the job. A pitchfork tines are too wide. In 2 hours or so we were lucky to find maybe one dozen quahogs, but those are not for frying. We ended up stopping at a clam shack to order whole bellies and took some quahogs home to make linguine. Was fun though and next time we know. Also fried whole belly clams are the sweetest treat in the world.

Hey, at least you had a great time. I think any time a person goes to do something like this, it should be a good time.

This is actually called a rue and is an excellent basis for sauces, and if you do it right, you'll get a nice smooth sauce with no lumps (which can happen if you add flour wrong and it clumps into little dough balls instead of dispersing). Best way to do this, melt all your butter at once and then add all the flour and whisk to form a thin paste. When you have a thin paste, you have enough flour. Cook this and stir occasionally for like 5 minutes. The flour should start smelling cooked about halfway though and it will be bubbly, that's when you add the milk or drippings or whatever. I make almost all my gravies and cream/cheese sauces starting this way.

rue or roux?

Roux. My mother used to tell me to stir constantly to keep the lumps from staying together and so that the roux doesn't burn. I think roux is the basis for most sauces isn't it? The first time I ever tried cooking this macaroni and cheese, I forgot the milk. It's not a mistake you make twice.

Cream cheese sauce. I know that's not what you said meow, but I wonder if such a sauce would be good for something?

[TotalyMeow]

Cream cheese sauce. I know that's not what you said meow, but I wonder if such a sauce would be good for something?

Cream cheese sauce is all kinds of awesome. I made some yesterday. Then I put it in the oven and it became cheesecake.

[JamesBonham]

I want pics ..