The gravy for this one is made with broth, milk, heavy cream and buttermilk. The last two because I just had a little left of each and wanted to use them up.It’s thick – I think there is nearly 1/2 cup of flour in the roux. I managed to collect the chicken fat from the roast chicken and that is what it took to make the roux look right in the sauce pan.
I cannot imagine taking this call:
I’ve been seeing alot of reviews of these lightweight skillets and finally decided to try one out. This one is their #8 pan, measuring about 10 inches at the top with a 9 inch cooking area. It weighs 4.5 lbs. “Lightweight” is a relative term, of course.
It comes with some seasoning but they will definitely improve over time. I’ve just started the process – I caramelized the onions for last night’s mac and cheese in it.
With a side of chili oil chicken and three bean salad. This batch of one pot mac wasn’t as good as the last one we fixed. I didn’t use any broth in this one to stretch the milk and as a result the pasta was not as soft as I prefer. I didn’t have any of that gouda cheese left, either, and went with all cheddar. I think next time I make this I’ll have plenty of broth to start it and then add milk as the pasta takes on the liquid.
Does this look say:
“I’m sorry I dug up the flower pots.” Nope
“Yes, Yes, I did dig up the flower pots.” Nope
This is her, “I’m mad at you for scolding me” look.
No remorse. YOLO