Do we have a forum?
We need one...
Do we have a forum?
We need one...
Let's just use this thread
Chickie is about to put me back on weight watchers.
I don't laugh.
You idiot!!!Originally Posted by coastal
You stupidly did the missionary position?
She would never have know if you had stayed behind her.
Food and Beer is the Cooking forum.
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About 1/2gram of quality cocaine, a small pinch of baking soda, enough water to fill halfway, a dinner spoon. combine. Heat bottom of spoon with lighter till mixture bubbles, remove from heat, skim off oily looking gunk floating on top with an ice cold spoon. Allow to dry, 5mins.
Break out your favorite stem and smoke your fresh free base cocaine. Yummmmers!
Now thats cooking!!!!!
Happiness is like pissing your pants. Everyone can see it but only you can feel the warmth.
Just elavate your knees a little, the ol'lady will think its a saddle.
Happiness is like pissing your pants. Everyone can see it but only you can feel the warmth.
Brining fresh trout over night to smoke tomorrow in the Big Green Egg.
Dinner just for me and Chickie tonight... Simple but delicious.
Foiled some seasoned julienned bell pepper and onion with a drizzle of olive oil... Onto the weber kettle with real hardwood charcoa.
Grilled kielbasa with some whole grain mustard on a grill crisped hoagie.
Here's the thing... Went to a new Mac and cheese recipe with more of a creamy sauce that has a base of parm reg. when putting together in the baking dish some cheddar is layered in.
The sauce has nutmeg, onion and garlic in it.
Initial thoughts... Richer than my regular Mac... Need to back off on garlic next time and shred the cheddar instead of thin slices.. Other than that... It ain't no kids Mac and cheese.
Here's my Mac and cheese. Render chopped bacon or lardons, add onion, then garlic. Add flour and make a roux. Add milk to make the bechamel. Add grated gruyere, fontina, and Velvetta. Boil da pasta, I use elbows or sometimes penne, drain well and put in deep baking dish. Pour sauce over and grate parmesano reggiono over the top. Sprinkle Panko bread crumbs and bake until golden.
You can season as you like, sometimes I use cayenne or herbs depending on what we feel like.
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Pretty damn close to mine...
The cool thing is the sauce is versatile. It's not technically a Mornay, but it can be used as just a dip or cheese component to something like a layered dip. Even as a taco or hot dog topping. You can just change the cheeses to Monterey Jack and Queso Fresco or really what ever you like.
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Just knowing the cooking skill of making a roux and a bechamel sauce is really the key. The ingredients and applications are interchangeable from there.
Funny.. Had this discussion with my oldest son last week as I was teaching him to make the Mac and cheese. He had eaten Emeril's spinach and artichoke dip for years. That has a bechamel base. Drew the parallel for him and you could see it click in his head.
Velvetta though? Smooths out the sauce?
Yeah, I know. It seems unsophisticated, but it melts and blends better than cheddar. Ya need the yellow color and it also cuts down on the cost. Gruyere and Fontina aren't cheap. I stopped telling people I put it in there. I just let them judge the final product. I've been told by more than one that it is the best M&C they ever had. Could be they were just being nice and they are gapped toothed rednecks, but it's nice to hear your food is appreciated.
P.S. I posted this recipe before. Spike dubbed it "Cardiac Mac and Cheese" and that's what I call it. Thanks to the reprobate.
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Velveeta?!?!?!?! I thought your hunted and gathered all the stuff you ate?
22 point Velveeta.Velveeta?!?!?!?! I thought your hunted and gathered all the stuff you ate?
Yah, shot it from 400 yards with a 306.
wasnt being critical of the velvetta... just asking for your opinion on it.Yeah, I know. It seems unsophisticated, but it melts and blends better than cheddar. Ya need the yellow color and it also cuts down on the cost. Gruyere and Fontina aren't cheap. I stopped telling people I put it in there. I just let them judge the final product. I've been told by more than one that it is the best M&C they ever had. Could be they were just being nice and they are gapped toothed rednecks, but it's nice to hear your food is appreciated.
P.S. I posted this recipe before. Spike dubbed it "Cardiac Mac and Cheese" and that's what I call it. Thanks to the reprobate.
And yes... if your not careful, you can make an $80 batch of mac and cheese without blinking. my stock mac and cheese is a three basic cheese blend of pepper jack, swiss and cheddar. I use just regular supermarket brand blocks and it keeps it reasonable and cheap. I can get two decent sized batches out of 3 16 oz blocks.
No offense taken. I continue to experiment. I pretty much make it different everytime. Like I said, different spices and herds, and different cheeses. It's just a basic idea which is done by eye and no set recipe. It's also a great way to incorporate cheeses and stuff that are getting to the due date. Kinda like chili. You can toss veggies and other shit in there, even ...gulp...wild game and no one knows the difference.
And we don't need any stinkin' measuring cups.
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The facist American government doesn't allow it, at least with meat. King's deer.Velveeta?!?!?!?! I thought your hunted and gathered all the stuff you ate?
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Ahmen. Down with measuring cups. I ended up with a Sriracha Chicken Stir-fry tonight based on the waste not want not cooking principle.
Last edited by danamal85; 05-07-12 at 06:28 PM.
do tell...
Smoked 20 lbs of trout and no one came so I have 18 lbs left.
I think I am going to take all the skin, bones, etc. off and make pasta sauce out of it and freeze it.
I can't let it go to waste.
Mudpout should be biting in the next few days, can't wait for a feed.
Certainly when we look at the great prime ministers of the 20th century, those that really stood the test of time, they were MPs from Quebec. … This country — Canada — it belongs to us.”
Justin Trudeau.
You talking about eating asshole again?
So made pasta carbonara tonight... Never made it before tonight. Whipped four eggs into a couple of cups of shredded parm.
Render some bacon, remove from heat, add garlic and then cooked pasta. Temper in the egg/parm mixture. Add some pasta water if it thickens too much... Chopped parsley and serve.
Very different than the cream/butter carbonaras I'm used to but liked it.
The other new thing I did tonight was make fresh pasta. Two words... Buy a ****ing pasta maker unless you want to eat julienned lasagna noodles.
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