Text 17082, 64 rader
Skriven 2007-06-21 13:39:13 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: PICNIC TRIP 697
=======================
Hi Michael,

 ML> I must admit that in such a dish as mac and cheese, cheese is
 ML> really the raison d'etre, and I'll look the other way even if
 ML> you melt the whole stick of Cracker Barrel in your own serving.
 RH> As long as it's the extra sharp, I don't mind adding extra.

 ML> But with the extra sharp, you don't need the extra, which comes


We like the extra cheesieness. I did the same Tuesday for lunch, then
yesterday I had the left overs. Before I heated them, I cut up some deli
ham into it, after heating, added some slices of Swiss and nuked it a
few more seconds, then stirred it into one big mess of cheesiness. It
was good. (G)

 ML> with the sharpness. Interesting fact: I occasionally buy a stick
 ML> of Cracker Barrel and leave it in the bottom of the fridge until
 ML> I need it. Usually I get extra sharp, and I figure with a year's
 ML> aging, the lactose factor kind of goes away. Well, this time, I
 ML> found myself with some dried mushrooms, sprouted onions, 2005
 ML> sharp (not extra sharp Cracker Barrel, and frozen pork chili. I
 ML> opened the cheese and discovered that despite aging for a couple
 ML> years, it was still not extra sharp and still had the bland


Probably a change in their formulation.


 ML> overtone of the sharp (I will not tell you what I think of the
 ML> medium).


Probably about what we think of it--not worth the money it cost.


 RH> Sounds good.  BTW, this place called itself an Oriental Market, not
 RH> Asian.

 ML> It's a less politically correct part of the world. And perhaps
 ML> it's influenced by the current British usage, in which "Asian"
 ML> now means South Asian (i.e., Pakistani, Indian, Bangladeshi).
 ML> Still, I don't see the term Oriental used around here in the
 ML> northeast.

It's alive and well in the city of Savannah.  Picked up a Bobby and
Jaimie Deen cook book at Kroger the other day; it's based on their Road
tasted series on the Food Network.  The triple berry muffins have
already become favorites here.  I made a double batch yesterday and
another dozen for Steve to take to work tomorrow, today. The recipe
calls for self rising corn meal; I just used regular corn meal with a
teaspoon of baking powder and a dash of salt.  The muffins are really
tender too.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

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 * Origin: Sew! That's My Point (1:396/45.28)