Originally posted by: silverpig
Originally posted by: Bryophyte
Originally posted by: silverpig
I made french onion soup last night (the real way... it took about 4 hours to just do the onions), so I'll probably have some of that. I also made some cabbage rolls with ground lamb that I have left over as well.
It was the searing of the beef that left the fond (isn't that what Alton Brown calls the brown, tasty bits in the pan?), not the onions. Though the sugary onions added to the flavoring of the deglazing sauce.
Right. I re-read your post and edited mine.
I do that all the time too. I put a little oil in a cast iron skillet, get it nice and hot, put salt and pepper all over the roast, then sear it on all sides. I then remove the roast, add a little more oil, some thyme and garlic, then some butter. I then put the roast back in, baste it a few times, put it in the oven, basting one more time. I then pull the roast out to rest, then pour off the oil from the pan, deglaze with some wine and water, let all the little caramelized bits dissolve, then strain the liquid into a pan, and add a little flour/water to thicken it up![]()
Originally posted by: Bryophyte
Originally posted by: silverpig
Originally posted by: Bryophyte
Originally posted by: silverpig
I made french onion soup last night (the real way... it took about 4 hours to just do the onions), so I'll probably have some of that. I also made some cabbage rolls with ground lamb that I have left over as well.
It was the searing of the beef that left the fond (isn't that what Alton Brown calls the brown, tasty bits in the pan?), not the onions. Though the sugary onions added to the flavoring of the deglazing sauce.
Right. I re-read your post and edited mine.
I do that all the time too. I put a little oil in a cast iron skillet, get it nice and hot, put salt and pepper all over the roast, then sear it on all sides. I then remove the roast, add a little more oil, some thyme and garlic, then some butter. I then put the roast back in, baste it a few times, put it in the oven, basting one more time. I then pull the roast out to rest, then pour off the oil from the pan, deglaze with some wine and water, let all the little caramelized bits dissolve, then strain the liquid into a pan, and add a little flour/water to thicken it up![]()
I'm on dialup, so it takes me forever to reply to posts. Heh. I didn't even notice that when I hit quote, that you had already edited your post. :laugh:
As for your sauces, you don't just buy gravy in a can??:laugh:
Originally posted by: KeithTalent
I think I'll make roasted wild salmon with jasmine rice and an orange butter sauce, with some thyme-grilled zucchini on the side.
KT
Originally posted by: Wag
Fried onions+beer=angioplasty.![]()
Originally posted by: silverpig
Originally posted by: Bryophyte
I'm on dialup, so it takes me forever to reply to posts. Heh. I didn't even notice that when I hit quote, that you had already edited your post. :laugh:
As for your sauces, you don't just buy gravy in a can??:laugh:
Gah, my wife likes the powdered stuff. It's alright, but when you have all of those good bits sitting in the pan, and it takes the same amount of time to do as that powdered stuff, why wouldn't you just use the free bits?![]()
Originally posted by: Atheus
Originally posted by: KeithTalent
I think I'll make roasted wild salmon with jasmine rice and an orange butter sauce, with some thyme-grilled zucchini on the side.
KT
win
Originally posted by: KeithTalent
Originally posted by: obscenethistle
Originally posted by: KeithTalent
I think I'll make roasted wild salmon with jasmine rice and an orange butter sauce, with some thyme-grilled zucchini on the side.
KT
On another note, why do people feel the need to "extravaganza" their meal?
This happens to be a perfect example. Why couldn't you have said "I think I'll make salmon with rice and sauce, and with some zucchini on the side."?
Why wouldn't I add it, I know exactly what I am making. Better I leave it vague so people can ask what kind of sauce or how I prepare my salmon?
Just because you're a lazy motherfucker with no culinary imagination doesn't mean I need to be. If you have a problem with it, don't quote/and or read the post dumbass.
KT