I just wanted to say thank you for the recipe if I haven’t already. Hoping to try it out next weekendHey... I'm from the south. We fry almost everything. Where else can you get fried butter (as in battered and deep fried)? No... I've never had it and have no desire to but you can get it...
I hope it turns out OK. Making gravy is somewhat an art but easy once you get it down. Getting the roux the right color is the key. Once you learn how to do the roux it can be applied to Cajun recipes. Several use roux for thickeners and a few need/want it really dark - almost burnt looking. If you've made a bechamel then you know what to do for the roux - but you cook it more to get that light brown color and it's oil/pan drippings instead of butter.I just wanted to say thank you for the recipe if I haven’t already. Hoping to try it out next weekend
When I was 18 I ate at Emeril Lagasse’s steakhouse in Vegas and he served a “country fried ribeye steak” with a brown gravy and a really intense but perfect blend of savory seasonings. It was a special that night and not his normal menu recipe version and it’s been nearly twenty years and I still want a second portion.
It's definitely more involved getting out the InstantPot and then having to hand wash its pot, versus grabbing my plastic microwave cookers which then go in the dishwasher.The box says "Quick 3-minute oats" but it lies. I like steel cut just a bit softer than they think they should be.
Steel cut are a pain to cook on the stove, requiring almost constant attention, which is why I usually cook them in the microwave, but I don't know that I'd want to get out the Instant-Pot for oats. I don't like them left over/reheated (fresh cooked only) so would be going through all that for a single bowl.
I’ve never had a well seasoned one. Worse, my experience is they degrade and get really gross over the years. My previous one, I finally gave up, threw it out, and bought a new, cheap lodge skillet.So true - and if properly seasoned they're vastly superior to "non stick" cookware.