I'm glad you asked. Now, I'm not a real chef or gourmetdude like Brian. Hell, I don't even have orgasms in my buns like the Burfday Boy. But I do alright, I guess.
Anyway, on the menu tonight, courtesy of the Frug*, are a couple of all-American dishes:
Chicken-fried pork chops**
Shrimp and corn chowder
There will be another vegetable sidedish but I haven't yet decided what it will be. I had strongly considered taking my first try at making scrapple, or at least fried cornmeal mush, but just don't have the time for it this week. Maybe another time.
*Yeah, I know. Don't give me no shit about it.
**Heh. Reminded me of a blast from the past. Mamas, don't let your cowboys grow up to be babies.
Posted by Ken S at January 20, 2008 02:24 PM | TrackBack (0) |MMmm.... fried pig...
Speaking of which, what happened to the scrapple idea?
Posted by: Boy Named Sous at January 20, 2008 06:31 PMEh, didn't have any corn meal on hand and didn't have time to get to the store. But another time.
BTW, somehow I messed up on the chowder, it was pretty thin. I'll have to add some corn starch or roux when I reheat the 50 gallons or so left over. And for the veggie side dish, I ended up making some creamed peas. Yum. I haven't had them since I was a little shaver.
Posted by: Ken S, Fifth String on the Banjo of Life at January 20, 2008 07:12 PMTapioca makes a pretty good thickener as well.
Posted by: Val Prieto at January 21, 2008 08:21 AMGo with the roux, and add a little bacon grease to the butter when you do.
Posted by: Boy Named Sous at January 21, 2008 09:30 PMOh, and go to blonde, not a white roux.
Posted by: Boy Named Sous at January 21, 2008 09:32 PMSo does Bailey's, Val.
Posted by: Mr. Bingley at January 22, 2008 04:21 AMWell, I went ahead and used cornstarch last night but I'll keep both the roux and tapioca (didn't know this one) for future reference.
BTW Brian, I assume by "blonde" you mean cooked a little more than "white"?
Posted by: Ken S, Fifth String on the Banjo of Life at January 22, 2008 05:35 AM