Re: [CBQ] What's for lunch?

["Nolen Null via groups.io" <NNull=aol.com@groups.io>]

You might also want to investigate "Dining on the B&O - Recipes and Sidelights From a Bygone Era", by Greco & Spence, ISBN:  978-0818-9323-0, By Johns Hopkins University press 2009. 

While I do not recall any specific CB&Q recipes the book does explain what it took to become railroad cook.  And by the time you worked your way up the seniority chain to become a cook you probably had your own twists and nuances on practically every recipe.  Little things like keeping 7-8 basic sauces in inventory (i.e. brown sauce) per the company issued cook book.  You probably had to be a pretty good cook to attain the position.  The problem with most cook books of this era - especially RR cookbooks - is that most of recipes probably wouldn't be encouraged to be on our diets.  You know:

Low Salt

Low Fat

No Sugar

Low Carb

If it tastes good:  SPIT IT OUT!!!

Nolen Null

-----Original Message-----
From: John Willis <willisjc@zebra.net>
To: CBQ@groups.io
Sent: Tue, Oct 20, 2020 11:23 pm
Subject: [CBQ] What's for lunch?

Brian,

Brown sauce is a roux ( browned flour, soy, Worcestershire, and tomato paste heated to a smooth consistency) and meat stock in classical French cuisine. Other major ingredients could include molasses, dates, tamarind and spices. most chefs have their own versions. It is served either over the meat or on the side.

John

John C. Willis

Mobile,Al

_._,_._,_

---

 Groups.io Links:

You receive all messages sent to this group.

View/Reply Online (#60582) | Reply To Group | Reply To Sender | Mute This Topic | New Topic
Your Subscription | Contact Group Owner | Unsubscribe [archives@nauer.org]

_._,_._,_