Knowing there was a box of Franzia out of the frame really puts a smile on my face.Quote:
Originally Posted by BobMc
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Knowing there was a box of Franzia out of the frame really puts a smile on my face.Quote:
Originally Posted by BobMc
Cooking related, I'm now a year into owning a LG induction range and have nothing but good things to say. It's a treat to cook with.
https://www.costco.com/lg-6.3-cu.-ft...000265237.html
We're 4 years in on our GE Café induction range and agree wholeheartedly. All pro's, no con's that i can think of.Quote:
Originally Posted by Dantheman
Tonight it's mac and cheese. First take a box any type of mac and cheese with powdered cheese mix and set it aside in a box with some canned goods, this will go to the food bank, and will not be any part of making real mac and cheese.
What I had on hand for cheeses was what prompted me to make mac and cheese tonight: some deli provalone, Tillamook extra sharp white cheddar, a wedge of Kingston Creamery blue cheese, and a big block of Bongard's processed American cheese. Wait! What? Yes processed American cheese makes an excellent creamy base to be flavored by other tasty cheeses which have the desired bite, kind of like having vanilla ice cream to build a sundae on.
I used to work at a group home, where mac and cheese was on the menu most weeks, and honed my skills in creating a cheese sauce during that time, and found that American had great texture, and melted into sauce exceptionally well.
So first warm milk up, slowly, up to medium temp, whatever that is, and whisk in enough flour to make a thin roux, also add some salt and granulated garlic, because garlic and salt make everything better. Once the milk is is medium/warm (if it boils, you done screwed the pooch) slowly add cheese stirring constantly, before adding more make sure what you've added has melted and combined. If you have it, put in some gobs of sour cream too, as that is the bomb. Keep adding cheese until it begins to thicken ( it's good to have it sorta liquidy because the pasta will soak in the oils and water from the sauce as it bakes), then get it off the heat.
I cooked 12 ounces of elbow macaroni, which was about the right amount for a 10" cast iron skillet. Mix the pasta and cheese sauce and pop it into a greased skillet, or casserole dish (which I don't have, but cast iron rules all anyway). I had warmed up the skillet beforehand. Cover with foil and bake at 350 degrees for a half hour. Then take it out, cover with shredded cheese, and bake for another ten minutes, or so, uncovered, to melt and brown the cheese on top. Voila! Bon appetit!
Attachment 508011
Now if it seems drier, and less saucey than you like after it comes out, you can pour in a bit of milk (or cream, sour cream, or half and half if you want to be fancy) and stir it in, but you'll lose the aesthetic of golden brown cheese on top (unless you put even more shredded cheese on it and pop it back in the over for a few). Certainly a greater variety of cheeses can have profound benefits to the finished product, think parmasean, romano, feta, ecterera.
Looks great. I make home made mac n cheese every so often in my instant pot w/ air fryer lid. Do the pasta in the pressure cooker, add cheese and crumbs then cook it in the air fryer. Quick and easy. Sometimes I put veggies like broccoli or peas/corn in it as well.
An alternative to the processed cheese base is to add a few grams of sodium citrate or potassium citrate. Both are strong emulsifiers and will keep the sauce from breaking.
Kenji’s [emoji639] ingredient / one pot mac is fun and heavy. Not a good as a full homemade mac but better than Kraft. You can do it in the microwave as well
https://www.seriouseats.com/ingredie...-cheese-recipe
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Two types of cookies: Tollhouse chocolate chip (with Girardelli semisweet morsels) The four in the foreground. And also fruit and spice cookies, which is the Tollhouse recipe with cinnamon, clove and cardamom added, plus raisins and dried cherries.
Attachment 508088
Provalone in mac. Take a lap.
Emulsify with:
I think I'm getting high off of Raspie's cookies.
The last few posts have been disturbing. But I guess the holidays does that to folks.
While the vast majority of cookies I've baked in life have been made with ganja, these ones are just tasty treats for my family. :smile:Quote:
Originally Posted by MakersTeleMark
Cannelloni
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Bagels...adding the lox tomorrow. One of my favorite things to make. Loving in a bagel desert makes this a necessity. Merry Christmas/Happy Hanukah.https://uploads.tapatalk-cdn.com/202...a9d1a7b2d6.jpghttps://uploads.tapatalk-cdn.com/202...2352f53328.jpg
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Nice!
We did a seafood Xmas eve dinner. Started off with dungy crab legs and then my wife did this Asian style black cod(sablefish). Not the greatest pic but I love how the cod just melts in your mouth.https://uploads.tapatalk-cdn.com/202...a6bc95114f.jpg
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Hasselback potato gratin, 30 hr sous vide chuck roast, 8 hr sous vide rack of pork, beans, and pomegranate molasses. Cranberry curd bars for dessert. The potatoes were stupid good.
https://uploads.tapatalk-cdn.com/202...0423b66492.jpghttps://uploads.tapatalk-cdn.com/202...777fea094f.jpghttps://uploads.tapatalk-cdn.com/202...8d72e0e599.jpghttps://uploads.tapatalk-cdn.com/202...78b5fe8045.jpg
Tenderloin trimmings
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Do you have a link to the potato recipe?Quote:
Originally Posted by Dantheman
Kind of cool how sous vide turkey breasts look before you put them in the bath:
https://uploads.tapatalk-cdn.com/202...95afb97dfa.jpg
Attachment 508338
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Arthur Wellesley salutes you.Quote:
Originally Posted by nickwm21
Punks.
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Not. Fucking. Around.Quote:
Originally Posted by nickwm21
Late to this thread, but that turkey recipe of KQs is a huge hit in our home. I have made it so many times for the 3 big holidays, I got it down.
Pre-shabu
Attachment 508892
Post-shabu
Attachment 508893
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Recreated the appetizer from our Anniversary night out dinner. The bread at the restaurant was delicious, soft yet crispy. Figured they fried it so I gave it a whirl. Sliced up some french bread and fried it in butter.
Bought the burrata, one of these days I may venture down that path. The cherry tomatoes were easy, sliced, garlic, salt, pepper, red wine vinegar, olive oil, fridge time. Pesto same thing, basil, garlic, parmesan, olive oil, fridge time.
Attachment 508894
I love me some club crackers, and I splurged on some parmesan crisps. Waste of $5, those things were ass. None of us liked them and only one dog would try a taste, the other two were a firm no.
Quiet night here at the BobMc house, just my wife, youngest and myself. Asked the youngest what was his favorite part of my attempt, “The bread.’
Score!
Does anyone here cook with a Romertopf ceramic pot? I just made a lemon-garlic herb chicken. Amazing! I've never had such a moist and juicy bird.
Do you like carrots with a kick? Here is my recipe share for today
Attachment 509589
Banana and sprinkle omelet for my flu ridden toddler Attachment 511700
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