tag:blogger.com,1999:blog-7977529359956146477.post3457813206596462558..comments2024-03-24T17:24:36.669-07:00Comments on A Book Of Cookrye: Chicken Charleroi: or, Burying one's meat in gravyS. S.http://www.blogger.com/profile/17922340554746740866noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7977529359956146477.post-4021898773585119132017-07-05T05:33:14.357-07:002017-07-05T05:33:14.357-07:00I will have to try that.
And cheese does indeed so...I will have to try that.<br />And cheese does indeed solve a lot of problems, doesn't it?S. S.https://www.blogger.com/profile/17922340554746740866noreply@blogger.comtag:blogger.com,1999:blog-7977529359956146477.post-88203059271024400972017-07-04T22:47:21.209-07:002017-07-04T22:47:21.209-07:00I have no idea about your particular white sauce, ...I have no idea about your particular white sauce, but in my experience something that causes it to go a bit funny-tasting is not letting the flour fry in the fat long enough. It causes things to taste like flour instead of like creaminess. For whatever that means if you don't even like the stuff in the first place! <br /><br />Me, I only make white sauce as a path to making homemade mac 'n' cheese. Stick in enough melted cheese and you can hide the taste of anything. ;P Freezynoreply@blogger.com