[Sca-cooks] white sauce?
selene at earthlink.net
Wed Jan 31 08:46:47 PST 2007
> well, estrella is on its way, and with the grey water
> disposal problem at the site, i am doing everything i can
> to avoid washing dishes. that translates into grilling
> and boiling bags this year.
> However, dear heart just scored about a dozen jars of
> hormel chipped beef for $1.20 each at walmart. (yes
> indeedy, DANG good price!) now he is wanting to know if i
> can do SOS for breakfast at war. i see huge gooey cream
> sauce pots dancing around, refusing to get clean without
> copious amounts of water.
> so the question is: can you make and freeze white cream
> sauce successfully? has any one tried? if so, i can boil
> in bag it.
If it were I, I would just make a sauce there and just paper-towel out
the saucepan before washing. Or maybe find a decent sauce or gravy in a
jar. Or else change the sauce entirely. How about sour cream? It's
already thick and tasty, not too likely to spoil en route - what's going
to happen, it's already sour innit? Kind of a "stroganoff" effect
In the same boat, Selene
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