pt. 2

[Brian Dahl]

Arg, crap, got it backwards. Please read pt. 1 first. Dang computers...

What's this coming at me through the fog?





Whew, close one, there. Broc'o'gus bundles on



And dished up with a smile



I used a tomato/chicken bullion in the roux for the gratin. Between that and the ham slices: not the most appetizing lookin' dish. Tasted OK, I shoulda stayed with the traditional milk in the roux. The cheese I used, (I don't know what is was - something from the back of the cheese drawer) also separated, adding to the ho-hum'ness of that portion of the meal. When dishing up, Cindy commented that I managed to incorporate meat in each items. Well, looky there... The PSB turned out great, IMO; definitely something I'll make again. Thanks for stopping by.

 

[Wolgast]

delicious! An Killer plate mate!

 

[Mike Willis]

Looks great Brian!

 

[S Riddell]

Looks great!

 

[Tony R]

Well done Brian...
PSB looks delicious.

 

[Mike Coffman]

delicious! An Killer plate mate!

Could not have said it better Brian!

 

[Lee Thomas]

WOW and DOUBLE WOW.... Love the plate..... AWESOME job

 

[Paul Kastner]

Brian very solid final product.

 

[Mike Cosgrove]

Nicely done Brian

 

[Dave Russell]

Looks really good to me!

 

[John Solak]

Very nice looking PSB!! Your sides look fantastic too!!

 

[Tim McCann]

Looks awesome.

 

[JimmyE]

Super looking plate of goodness right there.

 

[Chris Lynch]

I was afraid something horrible was coming through the fog. Whew! It was just an awesome looking PSB. Love it.

 

[Bob Correll]

Super looking PSB Brian!

 

[Rolf Jacobsen]

This sir is happiness. Great job!

 

[Bob Mann]

Yummy Brian!

 

[Matt Gard]

Pepper stout is still hi on my list of MUST do cooks. Looks great.

 

[Brian Dahl]

Pepper stout is still hi on my list of MUST do cooks. Looks great.

Since joining this community, my list of "to do cooks" keeps growing faster than I can cook Thanks everyone for the kudos.

 

[Andy Beers]

Looks great