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Joined: Jul 2001
Posts: 6,714
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Joined: Jul 2001
Posts: 6,714 |
So, essentially you're subsituting bacon fat for the butter in the mornay sausce.
Divorced.
2 Girls
Remarried 10/11/08
Widowed 11/5/08
Remarrying 12/17/15
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Joined: Apr 2007
Posts: 1,638
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Joined: Apr 2007
Posts: 1,638 |
Yes! You are right Anne. At first I said, "Actually, it's more of a bechamel.".
I wasn't paying attention and read your post as 'bernaise'. Anyway, it -is- like a Mornay with bacon fat instead of butter.
Last edited by Seabird; 02/03/09 11:21 AM. Reason: Cuz I'm a le idiot sometimes.
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Joined: Sep 2003
Posts: 27,069
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Joined: Sep 2003
Posts: 27,069 |
Wow, wonder how much cholesterol is in it? YUMMY.
I love a dish that a guy at worked cooked. He is from Louisiana, and it was basically, cabbage, carrots, onions/vegetables cooked in bacon. It was DELICIOUS.
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Joined: Apr 2007
Posts: 1,638
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Joined: Apr 2007
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I once saw a color coded diagram of a pig. All the pink parts are labeled "tasty". All the white parts are labeled "not tasty". The whole pig was pink except for the eye which was white. I know it's not a real accurate diagram. I think a pig's eye would be pretty tasty. 
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Joined: Nov 2008
Posts: 3,772
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Joined: Nov 2008
Posts: 3,772 |
Being Italian, I have to comment on the reference to spaghetti a few pages back.
It's "gravy" not "sauce". I know you didn't mention either, but I thought I'd let ya know...
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