Sunday brekkie thread.

[DC]

Sounds great. For the mornay do you always use a roux? I used to but now I go with grated cheese, beer, and sodium citrate, it's a lot easier, faster, less expensive, and more healthy, as if healthy is something we all look for in a cheese sauce.

Let this homo explain.

[video=youtube;gOLgLi5ZJOY]https://www.youtube.com/watch?v=gOLgLi5ZJOY[/video]

Holy shit yes! Where do you get that chemical? Regular grocery store?

 

[Tater]

Happy Birthday Lou.

 

[ChadKelly]

leftover pizza.

 

[Fatman LOU]

Happy Birthday Lou.

Thank you Tater

 

[Slim Cognito]

Thank you Tater

Congrats on being born on a particular day LMAO. ****ing nerd.

 

[Fatman LOU]

Congrats on being born on a particular day LMAO. ****ing nerd.

Thank you Slim, Merry Christmas to you

 

[Hawkeye OG]

I got a brekkie sammie from Dunkin'

 

[DrGonzo]

Rheated red chili chicken tamale for me. It's gonna be a good day.

Sent from my Pixel 3 using Tapatalk

 

[Gustavus Adolphus]

I always throw some vitiriol on my food. Awesome heat from it.

 

[HeHateMe]

I always throw some vitiriol on my food. Awesome heat from it.

More of a bitter taste imo

@truthbedamned

 

[SilenceS]

Eggs scrambled in pot with remoulade all over with a side of sriracha

 

[Sculpt]

Slow cook leftover garlic spiced russet and sweet potatoes cubes with ham steak in skillet, and then drop in two eggs over easy.

 

[Sculpt]

Eggs scrambled in pot with remoulade all over with a side of sriracha

What's in your remoulade? mayo, curry and pickles?

 

[Burque]

You all make me sick... #triggered

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[number51]

First off happy birthday LOU!

I have not tried the sodium citrate yet. Only read about it a month ago and u are the first person I'm having a convo about it with. I will order some if it isnt wierd. It sounds like magic.

It is amazing, beer, a pinch of the magic dust and any cheese melts like velveeta, except it still tastes like actual cheese. It's not going to be as rich as a real mornay sauce due to lack of butter and cream/milk, but I have been know to **** up a roux, but even I can't **** this up.

Holy shit yes! Where do you get that chemical? Regular grocery store?

I've never seen it in a store, this is the exact package I got from amazon. I have made dozens of sauces and I'm still on the first package, I bought it about 3 or 4 years ago and it expires in March of 2019, so unless I go on a nacho/fondue/mac and cheese bender I will not be able to finish it. On the package it says, "Food Grade" a number of times, implying there is a "non- food grade" version, which I would avoid, some industrial grade shit or something.

https://www.amazon.com/dp/B00PKHAQDY/ref=sspa_dk_detail_1?psc=1&pd_rd_i=B00PKHAQDY&pd_rd_w=ydQfX&pf_rd_p=f0dedbe2-13c8-4136-a746-4398ed93cf0f&pd_rd_wg=vFmvb&pf_rd_r=C8WRSQGSA81ZQAV8HD9F&pd_rd_r=ad8b29d9-fbde-11e8-87bf-151422111fdf

I have done some experimenting with multiple types of cheese and other ingredients. Very sharp cheddar and pepper jack was great, for fondue swiss with some blue was very good. The best one I made had chorizo, jalapenos, roast garlic, hot sauce, I used to get requests for my guac, now it's all about the nachos.

There are a million youtube vids showing how to use it and recipe variations.