i know that's a question and there a thread for that but i'm silly like that
because not scribbling between the lines
maybe
as bad as it was, i guess 2020 could have been a lot worse. what is bad is that that pandemic created more isolation, and further strengthened the bubbles of social media. feud between radical left and radical right are in a feedback loop that needs to be broken.
what is good is keeping hope alive. a certain amount distancing from our situation, put it in historical context, and it aint so bad.
Kind of fun but not as good as the real thing IMO. You can go wild with the kind of cheese you use.
In the ongoing saga, I make this quite often... once a month probably. I normally wind up with extra, which becomes cheese dip for nachos the next day... add salsa, some Sambal Oelek for zing... it's awesome. I recently made some starting with pepper jack and I got to tell you that's some good stuff. That suspiciously perfect creaminess is concerning for people who don't know, but it's great.
Augusta made some mac & cheese for a group potluck and people were moaning about it being fake. I said it's a 2-pound block of Tillamook Extra Sharp Cheddar that I grated myself and they all went for seconds. So you have to tell people it's real.
I'll have to do this again. Our normal is roux-based with a little Dijon, fresh bay leaves and smoked salmon, baked.
It's odd that the recipe calls for sodium citrate as an emulsifier - mustard powder has been used as an emulsifier probably for centuries, especially in roux-based sauces like bechamel and in oil & vinegar dressings. I guess the sodium citrate is a better emulsifier?
I didn't know that about mustard. You get a more intense flavour in the modernist recipe without the flour. They also have instructions for making melty American cheese out of any other kind of cheese. And there's a way of extracting all the flavour out of a shit-ton of cheese into milk for the sauce, but I was like, ok, pretty good but a lot of expense and effort for not much food.
Kind of fun but not as good as the real thing IMO. You can go wild with the kind of cheese you use.
In the ongoing saga, I make this quite often... once a month probably. I normally wind up with extra, which becomes cheese dip for nachos the next day... add salsa, some Sambal Oelek for zing... it's awesome. I recently made some starting with pepper jack and I got to tell you that's some good stuff. That suspiciously perfect creaminess is concerning for people who don't know, but it's great.
Augusta made some mac & cheese for a group potluck and people were moaning about it being fake. I said it's a 2-pound block of Tillamook Extra Sharp Cheddar that I grated myself and they all went for seconds. So you have to tell people it's real.
I'll have to do this again. Our normal is roux-based with a little Dijon, fresh bay leaves and smoked salmon, baked.
It's odd that the recipe calls for sodium citrate as an emulsifier - mustard powder has been used as an emulsifier probably for centuries, especially in roux-based sauces like bechamel and in oil & vinegar dressings. I guess the sodium citrate is a better emulsifier?
Kind of fun but not as good as the real thing IMO. You can go wild with the kind of cheese you use.
In the ongoing saga, I make this quite often... once a month probably. I normally wind up with extra, which becomes cheese dip for nachos the next day... add salsa, some Sambal Oelek for zing... it's awesome. I recently made some starting with pepper jack and I got to tell you that's some good stuff. That suspiciously perfect creaminess is concerning for people who don't know, but it's great.
Augusta made some mac & cheese for a group potluck and people were moaning about it being fake. I said it's a 2-pound block of Tillamook Extra Sharp Cheddar that I grated myself and they all went for seconds. So you have to tell people it's real.
I'll have to do this again. Our normal is roux-based with a little Dijon, fresh bay leaves and smoked salmon, baked.
Kind of fun but not as good as the real thing IMO. You can go wild with the kind of cheese you use.
In the ongoing saga, I make this quite often... once a month probably. I normally wind up with extra, which becomes cheese dip for nachos the next day... add salsa, some Sambal Oelek for zing... it's awesome. I recently made some starting with pepper jack and I got to tell you that's some good stuff. That suspiciously perfect creaminess is concerning for people who don't know, but it's great.
Augusta made some mac & cheese for a group potluck and people were moaning about it being fake. I said it's a 2-pound block of Tillamook Extra Sharp Cheddar that I grated myself and they all went for seconds. So you have to tell people it's real.
Fettuccine Alfrankfurter with Parmesan and butter is a favorite at my house, even with people who say they won't eat cured meats (more than once a month).
Count me in. 
