I've got the makings for slow cooker beef stroganoff.

Why not just fry it? Done in minutes. Tastes great.

Some day, my Sauce Francese crusade will win one convert I swear.

White wine, lemon, butter, chicken over angel hair. What's not to adore?

Sautee in a pan with olive oil, then deglaze with a little white wine, or water/broth. Depends on if you keep skin on.

Add cream or half-n-half, add Dijon mustard to taste (at least a tablespoon), some salt and pepper (white is okay), a touch of garlic and onion, but not too much onion. But do that to taste. If you have time to sautee a bunch of mushrooms in a separate pan you can add that to it if you want. Steam broccoli, carrots or green beans and you have a creamy Dijon chicken. My kid loved it.

You can go light on the Dijon for a whiter sauce or darker. I make mine whiter but with enough Dijon for flavor.

Oh yeah, you can serve rice, pasta or potatoes with the cream sauce —whatever you like. I like to use rice with this.

Mine looks like this—tho' it's a different recipe that uses white wine and tarragon.
http://www.meghannandrew.com/2014/08...amy-dijon.html

Or your sauce can be more like this color depending on the amount of Dijon.
http://www.marthastewart.com/318298/...rd-cream-sauce

It's a real fast meal to make.

Needed some fresh parsley...

http://tapatalk.imageshack.com/v2/14...3894a61cdb.jpg

Looks good. Just run a tad bit of Levels on that photo though.

Straight from the iPhone. Didn't do anything fancy even a little.

Well that's not fancy—it just makes it look more like it does in real life. Unplugs shadows etc. It's just dealing with light.
It's no different than using that tent to control the lighting. Your choice tho.'

I know what it is. I work the pics I take from my 6D, I don't from my iPhone. Just quick work, didn't want to get involved other than posting a quick pic.

I got that.

Then why are you seemingly not understanding someone not wanting to do any "work" on it?

If I'm doing something for the blog, I do the work. Sometimes, though, I just want to eat and still provide CP with a photo. That's when the iPhone comes out.

Frigging pigged out like a chow hound today with BBQ for lunch and Mexican for dinner. Skipped exercise on top of it.

I'll pay for this tomorrow on the scale.

Hey, FMB,(or anyone else) I have a question about your salting steaks thing. If I'm saying it right.

I am planning to start a whole brisket on the smoker Saturday aft/eve. I am wondering if it would be a good idea to season and bag it overnight in the Frigidaire on Friday. I like to let the brisket room temperature-ize before it goes in the heat.

I prefer just kosher salt, ground white pepper and the occasional garlic powder on my beef for the grill/smoker.

I guess what I am asking is, should I salt and pepper my brisket, bag and marinate in the Frigidaire for (x) amount of time the day before?

Or just salt and pepper during the room temperature-izing time?

TIA

Dinny