Inmate Central, where civil and family-friendly discourse about off-audio topics (other than religion and politics) is welcome.
My last two recipes.
First comes how to make a roast.
Heat the oven to at least 500 degrees. Take a pan and make like a bed of onions under your piece of meat. Cook it at least until it has turned black. After that you add water. Lots of water. Then you are steaming it, but that is part of the process. You have already put a bunch of salt and spices on it I assume.
After that you cook it for hours. Maybe like four or five hours. Then you put in the carrots and celery. As the water evaporates, that is when thoe veggies cook.
After that you take all of that out and just use the juice to make black gravy. Black gravy is not an easy thing to make. First of all you need meat that has been blackened, I don't mean the Cajun way, but it still needs to be black. This is where that 500 degrees came in.
When you make mashed potatoes, only give them a little bit because that black gray is not cheap. But speaking of those, might as well.
Mashed spuds should be so thick that a spoon will stand up in them.
And if you happen to like corn, it goes on the spuds before the gravy. And remember that is black gravy. It is not easy to make and it is not easy to get.
You need a hot hot oven to do it. And I do not mean blackened like those people in Louisiana or whatever. Though I do like it.
Next coming is the spaghetti sauce, and I think that will tweak your peak. It is another thing that takes hours, but I am getting tired and don't feel like posting it right now. I will add it later.
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Topic - Well BH Here It Is - JURB 20:56:27 07/11/17 (10)
- RE: Well BH Here It Is - pictureguy 11:40:14 07/20/17 (1)
- RE: Well BH Here It Is - JURB 20:49:56 07/21/17 (0)
- This is easier. - srdavis2000 10:33:09 07/14/17 (1)
- RE: This is easier. - bullethead 17:53:13 07/14/17 (0)
- Just made this for the first time - G Squared 19:06:58 07/13/17 (0)
- thank you - bullethead 05:11:05 07/12/17 (4)