I fried up a pound of pork breakfast sausage, and there was a lot of residue
in the pan. So in goes some milk/cornstarch slurry and some salt and black
pepper. No biscuits though.


--Bryan

On Tuesday, March 22, 2016 at 10:25:52 AM UTC-5, MisterDiddyWahDiddy wrote:
>
> I fried up a pound of pork breakfast sausage, and there was a lot of residue
> in the pan. So in goes some milk/cornstarch slurry and some salt and black
> pepper. No biscuits though.
>
>
> --Bryan
>
>
How does this taste made with cornstarch instead of
flour?

On Tuesday, March 22, 2016 at 10:49:07 AM UTC-5, wrote:
> On Tuesday, March 22, 2016 at 10:25:52 AM UTC-5, MisterDiddyWahDiddy wrote:
> >
> > I fried up a pound of pork breakfast sausage, and there was a lot of residue
> > in the pan. So in goes some milk/cornstarch slurry and some salt and black
> > pepper. No biscuits though.
> >
> >
> > --Bryan
> >
> >
> How does this taste made with cornstarch instead of
> flour?

It's missing that flour taste.

--Bryan

On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
>
> > >
> > How does this taste made with cornstarch instead of
> > flour?
>
> It's missing that flour taste.
>
> --Bryan
>
Hmmmmmm, my breakfast gravy doesn't have a 'flour'
taste. The flour is cooked a good minute or two in
the fat before adding the milk.

On Tuesday, March 22, 2016 at 11:25:08 PM UTC-6, wrote:
> On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> >
> > > >
> > > How does this taste made with cornstarch instead of
> > > flour?
> >
> > It's missing that flour taste.
> >
> > --Bryan
> >
> Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> taste. The flour is cooked a good minute or two in
> the fat before adding the milk.

Bryan is a super-taster. He has powers to taste things us mere moral human can't even perceive!

John Kuthe...

On Wednesday, March 23, 2016 at 9:15:19 AM UTC-5, John Kuthe wrote:
> On Tuesday, March 22, 2016 at 11:25:08 PM UTC-6, wrote:
> > On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> > >
> > > > >
> > > > How does this taste made with cornstarch instead of
> > > > flour?
> > >
> > > It's missing that flour taste.
> > >
> > > --Bryan
> > >
> > Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> > taste. The flour is cooked a good minute or two in
> > the fat before adding the milk.
>
> Bryan is a super-taster. He has powers to taste things us mere moral human can't even perceive!
>
John is a super-******. He has an amazing capacity to imagine that his
penis is actually inside the poopoo hole of a little girl.
>
> John Kuthe...

--Bryan

On 3/23/2016 10:15 AM, John Kuthe wrote:

>
> Bryan is a super-taster. He has powers to taste things us mere moral human can't even perceive!
>
> John Kuthe...
>

Even better than immoral humans?

" wrote:
>
> On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> >
> > > >
> > > How does this taste made with cornstarch instead of
> > > flour?
> >
> > It's missing that flour taste.
> >
> > --Bryan
> >
> Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> taste. The flour is cooked a good minute or two in
> the fat before adding the milk.

That makes all the difference. Last week, I melted the butter in a
saucepan, then stirred in the flour and rather than immediately start
mixing in the milk, I stirred and cooked the flour and butter thin
paste for a few minutes. After that, I added in a mix of 2/3 chicken
broth and 1/3 milk. Then I added in some sauteed mushrooms and onions.

Taste was fantastic. No more "Cream of xxxxxx" soup for me.

I'm mad at Betty Crocker too. She never told me to cook the
flour/butter for a bit first. I only heard it here.

G.

On Wednesday, March 23, 2016 at 9:05:44 PM UTC-6, Gary wrote:
> " wrote:
> >
> > On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> > >
> > > > >
> > > > How does this taste made with cornstarch instead of
> > > > flour?
> > >
> > > It's missing that flour taste.
> > >
> > > --Bryan
> > >
> > Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> > taste. The flour is cooked a good minute or two in
> > the fat before adding the milk.
>
> That makes all the difference. Last week, I melted the butter in a
> saucepan, then stirred in the flour and rather than immediately start
> mixing in the milk, I stirred and cooked the flour and butter thin
> paste for a few minutes. After that, I added in a mix of 2/3 chicken
> broth and 1/3 milk. Then I added in some sauteed mushrooms and onions.
>
> Taste was fantastic. No more "Cream of xxxxxx" soup for me.
>
> I'm mad at Betty Crocker too. She never told me to cook the
> flour/butter for a bit first. I only heard it here.
>
> G.

A roux is basically some type of flour and fat. Base toi mant a delicious thing!

John Kuthe...

On Wed, 23 Mar 2016 15:39:03 -0500, Gary > wrote:

> " wrote:
> >
> > On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> > >
> > > > >
> > > > How does this taste made with cornstarch instead of
> > > > flour?
> > >
> > > It's missing that flour taste.
> > >
> > > --Bryan
> > >
> > Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> > taste. The flour is cooked a good minute or two in
> > the fat before adding the milk.
>
> That makes all the difference. Last week, I melted the butter in a
> saucepan, then stirred in the flour and rather than immediately start
> mixing in the milk, I stirred and cooked the flour and butter thin
> paste for a few minutes. After that, I added in a mix of 2/3 chicken
> broth and 1/3 milk. Then I added in some sauteed mushrooms and onions.
>
> Taste was fantastic. No more "Cream of xxxxxx" soup for me.
>
> I'm mad at Betty Crocker too. She never told me to cook the
> flour/butter for a bit first. I only heard it here.
>
> G.

I think Betty did, but you ignored her like a typical "know it all"
man.

--

sf

On Wednesday, March 23, 2016 at 10:05:44 PM UTC-5, Gary wrote:
>
> " wrote:
> >
> > On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> > >
> > > > >
> > > > How does this taste made with cornstarch instead of
> > > > flour?
> > >
> > > It's missing that flour taste.
> > >
> > > --Bryan
> > >
> > Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> > taste. The flour is cooked a good minute or two in
> > the fat before adding the milk.
>
> That makes all the difference. Last week, I melted the butter in a
> saucepan, then stirred in the flour and rather than immediately start
> mixing in the milk, I stirred and cooked the flour and butter thin
> paste for a few minutes. After that, I added in a mix of 2/3 chicken
> broth and 1/3 milk. Then I added in some sauteed mushrooms and onions.
>
> Taste was fantastic. No more "Cream of xxxxxx" soup for me.
>
> I'm mad at Betty Crocker too. She never told me to cook the
> flour/butter for a bit first. I only heard it here.
>
> G.
>
Yep, that raw flour taste is pretty disgusting. A couple
minutes cooking it in the fat of your choice makes all the
difference in the world.

On 3/23/2016 10:49 AM, l not -l wrote:
> On 23-Mar-2016, " >
> wrote:
>
>> On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy
>> wrote:
>>>
>>>>>
>>>> How does this taste made with cornstarch instead of
>>>> flour?
>>>
>>> It's missing that flour taste.
>>>
>>> --Bryan
>>>
>> Hmmmmmm, my breakfast gravy doesn't have a 'flour'
>> taste. The flour is cooked a good minute or two in
>> the fat before adding the milk.
> +1. I made sausage gravy for b'fast yesterday and, as always, no flour
> taste.
>
Much as I hate to say it, +2

Jill

On Thu, 24 Mar 2016 09:34:09 -0400, jmcquown >
wrote:

> On 3/23/2016 10:49 AM, l not -l wrote:
> > On 23-Mar-2016, " >
> > wrote:
> >
> >> On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy
> >> wrote:
> >>>
> >>>>>
> >>>> How does this taste made with cornstarch instead of
> >>>> flour?
> >>>
> >>> It's missing that flour taste.
> >>>
> >>> --Bryan
> >>>
> >> Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> >> taste. The flour is cooked a good minute or two in
> >> the fat before adding the milk.
> > +1. I made sausage gravy for b'fast yesterday and, as always, no flour
> > taste.
> >
> Much as I hate to say it, +2
>

I've never understood it when people here (only here) talk about a raw
flour taste with flour based gravy. I guess they can't cook.

--

sf