On Sat, 22 Oct 2016 19:02:12 -0400, Doris Night
> wrote:

>On Sat, 22 Oct 2016 11:33:59 -0700 (PDT), dsi1 >
>wrote:
>
>>On Saturday, October 22, 2016 at 12:58:37 AM UTC-10, Alan Holbrook wrote:
>>> Every once in a while, when I get the feeling that my arteries are still
>>> too flexible and my heart isn't working hard enough pumping blood, I'll
>>> make a large skillet of sawmill gravy and pour it over biscuits for
>>> breakfast. The recipe I follow says, as do all the other recipes I've seen
>>> that involve making a white sauce, that once you have the roux the color
>>> you want, you should take the pan off the heat to add the milk. I've often
>>> wondered why that is and what would happen if you added the milk directly
>>> to the pan containing the roux while it's still on the burner. Rather than
>>> risk seven years' bad luck or something similar trying it, I thought I'd
>>> ask. Can any of the RFC intelligentsia enlighten me?
>>
>>I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.
>
>For your entertainment, I will now tell you how my sister-in-law makes
>cheese sauce.
>
>For best results, get half wasted before beginning.
>
>Get the smallest saucepan you own - I think the one she uses is two
>cups - and fill it up with cold milk. Add a couple spoons of
>cornstarch and stir. This is the "bechamel" part. The only time she
>makes this is when she needs cheese sauce for broccoli. So she grates
>some cheap mild cheddar and adds this to the pot of cold milk. There
>is no salt in this, because salt is Bad For You. Then she turns the
>stove on low and waits for it to get hot, stirring a few times while
>it's warming up. When the whole thing boils over and gets all over the
>stove, it's done.
>
>Doris

Lol, love that! Bet she is happy in her way