Recent content by tacticaltal

You're a great detective, pepperhead! :smile: I am, indeed, a chess player, alas, poor Misha (as he was often called) rolls in his grave from my dreadful forays. :lol:

Hi all, Everyone just calls me tal. I'm 61 years old, and from southwestern Indiana, and all of my cooking education comes from my mother and maternal grandmother and aunts. They were wonderful cooks, and, of course, nobody could beat my mom's cooking 'cept my grandma. :chef: They came from...

Hi all, I made some cornbread last night, and have quite a bit of batter leftover, which I stored in the refrigerator in a bowl with a lid on it. I'm thinking it should still be good, but wanted to ask for advice. I'm not too experienced with cornmeal. I did add eggs to the mix.

I don't know what the problem was. I bought some new flour and milk, made more gravy and it turned out fine. Thanks for the try.

I've had an odd occurrence this morning. Using ground beef to make milk gravy (SOS), I noticed some reddish/brown/golden coloring in the gravy. I have NEVER seen this happen before, and I've made a lot of this. I use Gold Medal flour, 100% Homogenized milk, and the grease from the hamburger -...

Thank you for the replies. I had read differing opinions, but I believe they were generally related to prolonged periods of storing the used flour, which I am not doing. It sounded reasonable that as long as I actually cooked the flour to a dark brown (I like scorch milk gravy), that it should...

Is it safe to use the flour that was used to coat pork products for the milk gravy that's going with it after the pork is done? Making the gravy in same pan as the pork.