Roux’n it Up

I’ve been cooking a lot lately. Nothing too fancy, but much much more than I usually do. Tonight I decided I wanted to try something a bit more challenging. I decided to do something that incorporates a roux as homage to the wonderful cooking of my old roommate, Abbie.

I decided upon this recipe–Cream Cheese Potatoes–as it looked relatively simple and I liked the thought of cream cheese.

Simple, yes, but I didn’t have enough hands! This could be fixed by better timing, but it wasn’t a total mess. Three out of four burners were in use: 1) simmering potatoes (that I cut into tiny pieces); 2) making the roux/sauce; and 3) browning the bacon. As the roux/sauce required constant stirring, it made it difficult to tend to the other two burners. But I made do. Fact: I can stir two pots at once!

Due to the lack of hands, there are no pictures of the process.

I made a few small changes. First, I used a small onion and only 3/4 of it. Going forward, I would go with a medium to add more flavor. Second, I kept the bacon in instead of taking it out. However, I only had four slices instead of six to eight. DEFINITELY USE MORE! Lastly, I forgot to add salt & pepper to the roux. Woops. Ok because I don’t care for salt and the bacon/bacon fat adds some, but I LOVE PEPPER. Just needs a slight bit more kick.

After baking it for 30 minutes, it looked like this:

After cooling down, it was time to test my work. It was good. Not great or to die for, but definitely good and worth doing again with some tweaks. In addition to what I mentioned above, I would recommend layering the sauce more so that all the potatoes are touched. Possibly, only four large potatoes could be used. I really think the ones I grabbed were “extra large” instead of large. And, of course, MORE BACON.

Going forward, I’d like to test out some more recipes including roux, but this time ones that don’t involve actively preparing another piece of the equation as I am stirring the roux. I mean, I didn’t roux’n it (get it?!), but it would definitely make the whole experience a lot easier.

Overall: Will cook again.

DAS BOOT

My friend Jason was in town this Thursday so a few us went out for a night on the town. I was the youngest one, and the one who went home the earliest.  I should also I add I was the only one NOT in pain the next day!

One of the places where we went was Hessen Haus to take part in DAS BOOT!!!

For those unfamiliar with “The Boot,” it is a 2L, boot-shaped glass.  Filled with the german beer of your choice.  There are rules to drinking the boot.  First, you must pass it clockwise.  You take a sip and then flick it, passing it to the person next to you.  If you mess this up, you must take a second drink.  If the boot touches the table, DRINK (AGAIN!)!  And, throughout all of this, the toe of the boot must be pointing OUT, otherwise . . . you guessed it, you are penalized with a double drink.

If the person after you finishes the boot, you have to buy the next one.  This is perhaps the only of the rules that encourages drinking more than you should.  Thursday we had originally decided to only do one boot, so I would just take little sips.  But when faced with having to pay for the next boot, you better DRINK.

Another little quirky rule is if the beer splashes you during your turn, DRINK!  At first, this seems laughable.  But once you get to a certain level, an “air bubble” forms in the toe that will, when you tip the boot to just the right level, rise to the surface and SPLAAAASH you in the face!  During this time, you have to make sure to drink super slow and steady, lest you risk THE SPLASH.  (For me, I avoid the splash because I DO NOT WANT BEER IN MY FACE.)

Some real serious players play the game where you must only USE ONE HAND when drinking and passing the boot.  I remind you: 2L and glass.  This thing is heavy when full.  I don’t like this rule . . . especially with the $50 deposit for the boot in case of destruction.

Now, I leave you with a few photos:

Ryan and Penny

Penny and Matt

Me and the Boot

Ryan and Penny