What did you eat today?

[Queen Victoria]

Regular oatmeal with applesauce and peanut butter (a wee bit of pantry cleaning)
An orange and 2 slices of Swiss Cheese
Chicken breast, mashed potatoes and a corn, carrot and green bean mixture.

[renaeden]

Cereal (don't know what it is called but I am trying to eat it all quickly because it doesn't taste as nice as the others and also doesn't fill me up).
Potato pie from Jester's.
Some chips.

[lutra]

Ate, half an hour ago, this homemade kroket/croquette. 

Made with a roux, herbs and from the chicken meat I used to make a broth from yesterday. 

['andersom']

Ate, half an hour ago, this homemade kroket/croquette. 

Made with a roux, herbs and from the chicken meat I used to make a broth from yesterday.

Looks good. How thick was your roux?


*now craves a kroket, and, endive in a roux *

["couldbecousin"]

Regular oatmeal with applesauce and peanut butter (a wee bit of pantry cleaning)
An orange and 2 slices of Swiss Cheese
Chicken breast, mashed potatoes and a corn, carrot and green bean mixture.

   I love to read your menus for the day!   

["couldbecousin"]

Ate, half an hour ago, this homemade kroket/croquette. 

Made with a roux, herbs and from the chicken meat I used to make a broth from yesterday.

   A homemade herbed croquette sounds quite delicious! 

["couldbecousin"]

  I had a peach yogurt, and am now eating pickled beets with pineapple! 

['andersom']

  I had a peach yogurt, and am now eating pickled beets with pineapple! 

I had yoghurt with broken flaxseed and a bit of gooseberry marmalade. Yummy.

["couldbecousin"]

  I had a peach yogurt, and am now eating pickled beets with pineapple! 

I had yoghurt with broken flaxseed and a bit of gooseberry marmalade. Yummy.

  Flaxseed is said to have health benefits.  I have never had gooseberry marmalade. 

[lutra]

How thick is your roux? Um, on the melody of the 'marvelous' song: How deep is your love? Sørry, my brain goes silly again. Nurse?

Nah, forget that..

Well, this was my third attempt making croquettes. First go, I used beef (after brothing the fuck out of it for p/m an hour) but got the balance wrong. Way too much finely chopped meat and (way) too little roux. (basically, a roux + finely chopped up meat  (and herbs) = ragoux = filling croquette).

Second go went better and the third.. I used a tadski too much broth in the roux. Well, the croquette was delicious.. but making the suckers was tougher 'cause the ragoux was just, (ietsiepietsie), not thick enough. Managed but.. ja.

Bet, fourth go.. with Dutch shrimps/really looking forward making/eating those.. will.. well, we'll see.



Cooking is one of the best hobbies I ever started.. and oh, thanks CBC. They are nice. Still got 8 (5 beef/3 chicken) of them in the freezer.

Oh, going to make a stew with veal.. um.. now..

[Parts]

A jelly doughnut

[Callaway]

A breakfast burrito.

[Queen Victoria]

oatmeal and peanut butter

@ Lutra and CBC - I have to shake my head when I read recipes that say to make a "rue." 

Lutra, when you make your roux, do you brown the flour first and then add the oil?  It makes a nuttier taste.  Local cooks here say that it should take all day to brown the flour becaus the fire should be so low.  Actually, I suppose you don't use a brown roux, although it's almost the norm here.

[lutra]

^ With the (simple) roux I make.. I use real butter. That goes into small pan with handle.. let it melt a bit.. lowish/half 'fire' heat under it.. throw in flour a tadski later. Butter : flour is 1:1.

Stir, like a mudder fopper, with wooden spoon, in my case and after 5/6/depends minutes I add the first splash of (cold) broth. Add, nutmeg, salt and pepper then.. and ja, keep stirring. I just constantly look at the thickness of the 'sauce' and add broth if I feel it becomes too thick. Usually about 3/4 times, I quess.

The whole process takes me about 15 minutes, I suppose.. and one has a (white-ish) basis for quite a variety of sauces, more complex roux', ragouts, what have you..

This afternoon I made a stew and in a way I did the same 'binding' thing there. One could see a roux as a binder between other ingredients, I suppose you could say.

[MissKitty]

Fresh naan and spicy salsa. So good!