i swear i've tried this 100 times and I still can't get it right. how do you make a sauce for creamed corn, peas, potatoes etc.

11/30/2007 7:52:26 PM

semen

11/30/2007 7:52:43 PM

11/30/2007 7:54:15 PM

O U GUYZ

11/30/2007 7:58:35 PM

Cream?

Seriously though, its just a simple white sauce with cream added.

http://www.recipezaar.com/214598

Corn starch would also give you a thick, creamy-ish consistency.



[Edited on November 30, 2007 at 8:15 PM. Reason : .]

11/30/2007 8:08:22 PM

nope, too easy, ima leave it alone

11/30/2007 8:12:35 PM

with cream?

11/30/2007 9:53:13 PM

fap fap fap fap

11/30/2007 10:07:48 PM

i love cream thanks for posting that vid

11/30/2007 10:18:11 PM

uh i think all that creamed stuff comes in a can

11/30/2007 11:18:27 PM

if you want creamed corn (the real stuff) you need the tool to get it. It called something like a corn creamer - haha - sometimes corn cutter.

They have a main blade that cuts all the kernels off, and then it has either a secondary blade or little triangles that stick up to 'milk the cob' to get the cream you refer to. Add milk to get the consistency you want (usually less than a cup or so).


What you're seeing is the same model, one with the creamer (top) flipped on, the other (bottom) with it set to just cut off the kernels.

As for the rest of them I'd use heavy cream and shoot for basically an unseasoned alfredo. Salt/Pepper/Garlic depending on veggie.

[Edited on December 1, 2007 at 3:10 AM. Reason : pic]

12/1/2007 3:08:24 AM

she has gigantic boobs

12/1/2007 3:09:12 AM

again!

[Edited on December 1, 2007 at 3:09 AM. Reason : d]

12/1/2007 3:09:36 AM

I could give a serious answer

...

i could

12/1/2007 3:39:45 AM

here's a french scalloped potato recipe that i really like. slice potatoes and put them in an oven-safe dish. sprinkle each layer with salt and fresh cracked pepper. layer several bay leaves throughout the potatoes. cover potatoes with mixture of half and half and water (original recipe is for pure cream!) and dot top with butter. bake about 1 hour until the top is bubbly and browned. this is particularly good if you bake it part way in advance of serving and let it rest in the refrigerator for some period of time, then rebake it to perfection at mealtime-- sauce gets absorbed by potatoes and nicely thickened by starch.

12/1/2007 3:48:01 AM