The pepper sauce is so hot that before chowing down, diners will have to sign a waiver saying they won't sue if injuries ensue. Diners will also be outfitted with an alarm bell if they need to summon their server over for heat-reducing sour cream, milk, sugar or white bread.

Whenever I visit my mom she is out & out to see that I eat (overeat) well. I tell you nothing convinces her that I am not on a diet. She'll have cooked my favorite pizza (with lots of cheese), vegetable bake (in white sauce), ending up with ice-creams.

Seafood dish goes a long way with this creamy sauce. Best white wine and lemon juice help cut the richness of the half-and-half and heavy cream on the crab.

If you're into 'Southern', then this is the cookbook for you. It contains original recipes from appetizers like "Shrimp Butter" to main dish recipes like "Southern Fried Venison", which includes a recipe for cream gravy. It covers wild game, water fowl, seafood, even recipes for Coquilles St. Jacques and Linguine with White Clam Sauce.

I love all dishes in general but my favorite one is prawn au gratin.imagine a white cremy sauce with a slight taste of pepper and salt.and just as you take a bite of it,you find some thing crunchy in your mouth.it is the deep fried prawns.and the combination of a salty white cream sauce with a crispy prawn and all of this topped with

Béchamel sauce (pronounced /beɪʃəˈmɛl/ in English, IPA: in French), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.When it was invented, sauce Béchamel was a slow simmering of milk, veal stock and seasonings, strained, with an enrichment of cream. The sauce under its familiar name first appeared in Le Cuisinier François, (published in 1651), by François Pierre La Varenne (1615 – 1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years. The sauce was named to flatter a courtier, Louis de Béchameil, marquis de Nointel (1630 – 1703), a financier, sometime intendant of Brittany, who is sometimes mistakenly credited with having invented it. Many chefs would now regard as authoritative the recipe of Auguste Escoffier presented in Saulnier's Répertoire: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes".The sauce called velouté, in which a blond roux is whisked into a white stock, is a full hundred years older, having appeared in the cookbook of Sabina Welserin in 1553.Béchamel sauce is the base for a number of other classic sauces including:Mornay sauce (cheese)Nantua sauce (shrimp, butter and cream)Crème sauce (heavy cream)Mustard sauce (prepared mustard)Soubise sauce (finely diced onions that have been sweated in butter)Cheddar cheese sauce (cheddar cheese, dry mustard, Worcestershire sauce)