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re: What Goes Best with Leftover Turkey?
Posted on 11/21/17 at 7:02 am to weremoose
Posted on 11/21/17 at 7:02 am to weremoose
It’s actually utterly spelled bechamel.
I’m not a Cajun, I’m born and raised in New Orlens.
I worked for many years in one of the finest restaurants in the world.
I’m very familiar with classical French cooking.
Bechamel is a starter sauce meant to create other sauces.
Slapping “white gravy” on a plate has nothing to do with classic French cooking.
I’m not a Cajun, I’m born and raised in New Orlens.
I worked for many years in one of the finest restaurants in the world.
I’m very familiar with classical French cooking.
Bechamel is a starter sauce meant to create other sauces.
Slapping “white gravy” on a plate has nothing to do with classic French cooking.
1
Posted on 11/21/17 at 7:38 am to Rohan Gravy
quote:
It’s actually utterly spelled bechamel.
I’m not a Cajun, I’m born and raised in New Orlens.
I worked for many years in one of the finest restaurants in the world.
I’m very familiar with classical French cooking.
Bechamel is a starter sauce meant to create other sauces.
Slapping “white gravy” on a plate has nothing to do with classic French cooking.
And the McRib is back.
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