Joined Dec 2007
~~~~~VVILES~~~~~~
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RETIRED The LLama and VViles Thread <3 Doi!!!!!!!!!
December 28, 2009 at
10:57 AM










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click me, i dare you....go on, give it a click, you know you want to [sparkpeople.com]
We got a ham'n'cheese calzone and a sausage/pepperoni/mushroom stromboli, and swapped halves.
Damn, but that was some FINE i-talian food.
Butter and flour = roux
roux and milk = Bechamel sauce
Bechamel sauce and cheddar = Mornay sauce
Mornay sauce and mustard (and a little ground nutmeg, honestly) = Delicious!!
Butter and flour = roux
roux and milk = Bechamel sauce
Bechamel sauce and cheddar = Mornay sauce
Mornay sauce and mustard (and a little ground nutmeg, honestly) = Delicious!!
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Blending it into the warm cheese sauce without making scrambled eggs is a trick, though.
Beat the egg well with a few ounces of cold water before blending it into the cheese sauce.
This thins out the egg enough to keep it from cooking into little tiny egg bits in your sauce.
Blending it into the warm cheese sauce without making scrambled eggs is a trick, though.
Beat the egg well with a few ounces of cold water before blending it into the cheese sauce.
This thins out the egg enough to keep it from cooking into little tiny egg bits in your sauce.
I hope I have time to Make it tomorrow
Maybe tomorrow...
i really think i'm supposed to be a chef
i believe i missed my calling
I might be tempted to sign up when the house is paid off.
the desire to chuck it all and go to culinary school gets stronger every day
hey VF
can i tell you my idea
huh
huh
can i tell ya
i haven't googled it yet
i'm too afraid that it has been done before
i'm afraid there's already 200 recipes out there for it
wanna hear my idea
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