Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Tell me about this Macnchee. Does it have Fontina in it? What glorious company does the Manchego keep in this esteemed organisation of flavors?
I made brownies, and I substituted applesauce for butter, and instead of three entire eggs, I used one entire egg, and two egg whites. I added a pinch of ground ginger to brighten the chocolate. Very good. I may add a pinch of ground ginger to all chocolate stuff. It's not enough for a ginger flavor, but it brightens the dense chocolateness.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Awesome! I have a macnchee I call my Under a Hundred Mac N Cheese. The 7-8 cheeses makes the cost really pile up. Made the mistake of cooking for my Brother in Law's family in San Diego years ago. Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it. While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked? Took some working out. May have made it one time since moving back east 5 years ago. Shit is sooo good, though.
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Awesome! I have a macnchee I call my Under a Hundred Mac N Cheese. The 7-8 cheeses makes the cost really pile up. Made the mistake of cooking for my Brother in Law's family in San Diego years ago. Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it. While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked? Took some working out. May have made it one time since moving back east 5 years ago. Shit is sooo good, though.
Dude, a few years ago I made Cioppino for my wife's family on Christmas Eve which is a huge to-do with a ton of people. I am stuck making it forever for like 20 people. Soooooo expensive and yes, a pain in the ass to cook and transport given you want the broth simmering and different types of seafood need to go in at different times.
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Tell me about this Macnchee. Does it have Fontina in it? What glorious company does the Manchego keep in this esteemed organisation of flavors?
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Awesome! I have a macnchee I call my Under a Hundred Mac N Cheese. The 7-8 cheeses makes the cost really pile up. Made the mistake of cooking for my Brother in Law's family in San Diego years ago. Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it. While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked? Took some working out. May have made it one time since moving back east 5 years ago. Shit is sooo good, though.
All hand-grated of course and start with a standard bechamel sauce. And I always use campanelle pasta as its shape is intended for thick sauces and casseroles.
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Awesome! I have a macnchee I call my Under a Hundred Mac N Cheese. The 7-8 cheeses makes the cost really pile up. Made the mistake of cooking for my Brother in Law's family in San Diego years ago. Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it. While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked? Took some working out. May have made it one time since moving back east 5 years ago. Shit is sooo good, though.
Dude, a few years ago I made Cioppino for my wife's family on Christmas Eve which is a huge to-do with a ton of people. I am stuck making it forever for like 20 people. Soooooo expensive and yes, a pain in the ass to cook and transport given you want the broth simmering and different types of seafood need to go in at different times.
You need to come up with a reason not to make it one year, and make something else that is badass but much cheaper/easier. Claim it as your new tradition.
Mac & Cheese sounds good, Dyer. Mine has: Yellow cheddar Extra sharp white cheddar Mozzarella Asiago Monterey Jack Muenster And...some Velveeta. (Only time I use the stuff, it works well for this.) High quality on the cheeses. (Except the Velveeta -- it is what it is)
I use Fusilli, for the same reason you use campanelle --- it has lots of surface area to pick up the cheese. And, because of Cosmo. Lots of eggs (a dozen for the base)
Doesn't get much easier and it is fucking grinding. Cook a head of broccoli, some beans, and make a salad.
Question for The Food Thread: What are some of the most basic, yet delicious, things you like to eat?
Well, that chicken sounds like the perfect answer to your question.
Me - being the culinary artiste that I am - simple scrambled eggs are always a go-to. Salt, pepper, maybe a little cream cheese. And, fettuccine alfredo with shrimp and asparagus. Good old comfort food.
Doesn't get much easier and it is fucking grinding. Cook a head of broccoli, some beans, and make a salad.
Question for The Food Thread: What are some of the most basic, yet delicious, things you like to eat?
Well, that chicken sounds like the perfect answer to your question.
Me - being the culinary artiste that I am - simple scrambled eggs are always a go-to. Salt, pepper, maybe a little cream cheese. And, fettuccine alfredo with shrimp and asparagus. Good old comfort food.
cream cheese in scrambled eggs?! How does that taste?
Salad Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago. I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Manchego is one of my favorites. I usually use it in my Fifty Dollar Mac & Cheese.
Awesome! I have a macnchee I call my Under a Hundred Mac N Cheese. The 7-8 cheeses makes the cost really pile up. Made the mistake of cooking for my Brother in Law's family in San Diego years ago. Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it. While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked? Took some working out. May have made it one time since moving back east 5 years ago. Shit is sooo good, though.
Dude, a few years ago I made Cioppino for my wife's family on Christmas Eve which is a huge to-do with a ton of people. I am stuck making it forever for like 20 people. Soooooo expensive and yes, a pain in the ass to cook and transport given you want the broth simmering and different types of seafood need to go in at different times.
You need to come up with a reason not to make it one year, and make something else that is badass but much cheaper/easier. Claim it as your new tradition.
Mac & Cheese sounds good, Dyer. Mine has: Yellow cheddar Extra sharp white cheddar Mozzarella Asiago Monterey Jack Muenster And...some Velveeta. (Only time I use the stuff, it works well for this.) High quality on the cheeses. (Except the Velveeta -- it is what it is)
I use Fusilli, for the same reason you use campanelle --- it has lots of surface area to pick up the cheese. And, because of Cosmo. Lots of eggs (a dozen for the base)
Saw it years ago on TV and jumped all over it.
I'm thinking we should open a Mac & Cheese restaurant!
There are mac n cheese food trucks out here. Haven't partaken, yet - but have heard good things about some.
F Me, hell yeah! I do mine on low-ish heat, stir them around a bit with a wood spatula, then remove from heat. They end up non-runny (yuck) yet nice and soft.
I eat whipped eggs literally every day! Sometimes scrambled, sometimes omeletted, usually more frittata style. I "overcook" them often, because I like a nice firm egg to bite into. I grew up eating a ton of powdered eggs on camping trips and it tainted my taste preference. What most people consider to be the perfect fluffy consistency reminds me of powdered eggs and I steer clear. The day fresh eggs more than make up for the flavor lost in the last bit of cooking. Sometimes I make them fluffy for the old lady, but she likes firm too.
I eat whipped eggs literally every day! Sometimes scrambled, sometimes omeletted, usually more frittata style. I "overcook" them often, because I like a nice firm egg to bite into. I grew up eating a ton of powdered eggs on camping trips and it tainted my taste preference. What most people consider to be the perfect fluffy consistency reminds me of powdered eggs and I steer clear. The day fresh eggs more than make up for the flavor lost in the last bit of cooking. Sometimes I make them fluffy for the old lady, but she likes firm too.
Doesn't get much easier and it is fucking grinding. Cook a head of broccoli, some beans, and make a salad.
Question for The Food Thread: What are some of the most basic, yet delicious, things you like to eat?
The wife and I do a ton of seafood during the week. Needs so little and is super quick. A good piece of fish, anything from halibut to salmon and some garlic, lemon, salt and pepper. So easy and delicious.
Some good greens and fresh veggies to go along with it
I also wish my husband liked seafood as much as I.
Have you ever cooked fish with the parchment paper method? I keep meaning to try that.
I can't stand mushrooms. I'll eat them in fancy (or otherwise delicious aside from the mushroom) dishes when I am out but hate them so much. I. Fucking. Love. Truffles. Though.
I have not. I have had it out but have not done it myself. Interested in fish in the sous vide as well.
Comments
Romaine hearts, onion, sweet pepper, yellow cherry tomatoes, some of that Manchego cheese, and good old Hidden Valley ranch dressing with a Bertie double yolk fried egg chopped on top.
That Manchego is going to be a new favorite for sure. Reminds me of Asiago.
I'll pair it with Jack or quesa fresca to add some sharpness to their creamy meltygooeyness the same way I pair Asiago or Romano with mozzarella.
Horseradish sauce too. Some of that on a beef dip sandwich? Get outta here.
And crispy salmon skin!
Does it have Fontina in it?
What glorious company does the Manchego keep in this esteemed organisation of flavors?
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
The 7-8 cheeses makes the cost really pile up.
Made the mistake of cooking for my Brother in Law's family in San Diego years ago. Every Thanksgiving thereafter (when we still lived in SoCal) I would be asked to make it. While flattering, the logistics of cooking and transporting 2 hours/heating up in a kitchen where the whole meal is being cooked? Took some working out.
May have made it one time since moving back east 5 years ago.
Shit is sooo good, though.
The usual suspects are:
Manchego - rich & piquant
Fontina - earthy & nutty
Muenster - sweet
Smoked Gruyere - smokey & salty
6-8 year aged cheddar - bitter
All hand-grated of course and start with a standard bechamel sauce. And I always use campanelle pasta as its shape is intended for thick sauces and casseroles.
Mac & Cheese sounds good, Dyer.
Mine has:
Yellow cheddar
Extra sharp white cheddar
Mozzarella
Asiago
Monterey Jack
Muenster
And...some Velveeta. (Only time I use the stuff, it works well for this.)
High quality on the cheeses. (Except the Velveeta -- it is what it is)
I use Fusilli, for the same reason you use campanelle --- it has lots of surface area to pick up the cheese. And, because of Cosmo.
Lots of eggs (a dozen for the base)
Saw it years ago on TV and jumped all over it.
Doesn't get much easier and it is fucking grinding. Cook a head of broccoli, some beans, and make a salad.
Question for The Food Thread:
What are some of the most basic, yet delicious, things you like to eat?
Me - being the culinary artiste that I am
F Me, hell yeah! I do mine on low-ish heat, stir them around a bit with a wood spatula, then remove from heat. They end up non-runny (yuck) yet nice and soft.
I "overcook" them often, because I like a nice firm egg to bite into.
I grew up eating a ton of powdered eggs on camping trips and it tainted my taste preference. What most people consider to be the perfect fluffy consistency reminds me of powdered eggs and I steer clear.
The day fresh eggs more than make up for the flavor lost in the last bit of cooking.
Sometimes I make them fluffy for the old lady, but she likes firm too.
No milk, no water.
I "overcook" them often, because I like a nice firm egg to bite into.
I grew up eating a ton of powdered eggs on camping trips and it tainted my taste preference. What most people consider to be the perfect fluffy consistency reminds me of powdered eggs and I steer clear.
The day fresh eggs more than make up for the flavor lost in the last bit of cooking.
Sometimes I make them fluffy for the old lady, but she likes firm too.
No milk, no water.
Are they baked/fried first, or cooked in the sauce?
Kids had meatball parm sandwiches and I had meatballs, sauce and locatelli in a bowl.
Some good greens and fresh veggies to go along with it
Also. Cacio e Pepe. Lots and lots of Cacio e Pepe
I also wish my husband liked seafood as much as I.
Have you ever cooked fish with the parchment paper method? I keep meaning to try that.
I have not. I have had it out but have not done it myself. Interested in fish in the sous vide as well.