>>14 I missed something! To use flour as a thickener, you need to make it into a roux first. This involves slowly adding flour to heated oil, stirring constantly, then leaving shortly to thicken. It needs to reach a caramel color. It can then be added to the gravy as a thickener (probably let it cool first). It's easy to burn, so be careful.
>>15 Nah. The food board's just slow.
I've just discovered the world's most hidden secret... you can easily make chips & onion dip totally at home (plus a few ingredients every actively used kitchen has on hand) if you have a dehydrator. No spooky deep frying or shitty baking required!
Onion Dip:
1) Peel, slice, and dehydrate some tasty onions.
2) Grind some dehydrated bits into powder, and break some into granules.
3) Mix the above with salt, beef bullion, garlic power (make it the same way), and whatever other flavors you want included.
4) Mix this into sour cream (you can make this at home too, but it's annoying.) Plain greek yogurt can also work but has a slightly different flavor.
Chips:
1) Peel and slice some tasty potats.
2) Blanche those fuckers (this is when you throw something in boiling water for just a few seconds, then remove and pat dry.)
3) Season tasty blanched potats with salt, pepper, and whatever other flavoring you want them to have.
4) Throw tasty blanched potats in the dehydrator.
5) Remove when crispy enough to snap with one hand.
6) Put out to eat shortly, or store in an air-tight container. Keep them in a dark, cool, moisture-free environment (like a cabinet that tends to stay cool/dry).
& there you have it. My favorite snack made in a cheap, minimal-effort way. It's may not be fast, but you can do it in bulk; dehydrated food lasts pretty much forever if it's kept dry owo
