At some point while preparing Tim Walz’s Turkey Trot Tater Tot Hotdish, I was struck by the self-effacing nature of the Minnesota governor’s recipe. The instructions call for you to make a roux, but they don’t call it a roux. They ask you to add milk and half-and-half to the roux to create a béchamel, but they don’t call it a béchamel. They ask you to add cheese to the (admittedly enhanced) béchamel to turn it into a mornay sauce, but they don’t call it mornay sauce.