Text 15613, 90 rader
Skriven 2014-08-07 20:22:00 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15547 av Dave Drum (1:261/38)
Ärende: Gummint Cheese
======================
Hi Dave,

 DD> I probably should have noted that if the instructions tell you to
 DD> rinse the pasta *before* cooking it's dreck. A number of recipes will

 RH> OK, I've not seen that. Some rices I do rinse, but not pasta.

 DD> Well, you don't buy the nasty kinds of el-cheapo pasta that would have
 DD> that sort of caution, do you?

No, I buy a decent whole wheat pasta.


 DD> call for the pasta to be rinsed. But, I usually recognise that that
 DD> call is akin the the call-out for "Kosher" salt or Canola in the
 DD> ingredients. Farce of habit and it often makes no difference - unless
 DD> reason is given in the directions part of the recipe. Often any salt

 RH> Usually given as a different one will affect the taste in a way not
 RH> intended by the recipe originator. A very fruity olive oil will have a
 RH> much different effect on the taste of something than a light canola
 RH> oil.

 DD> True enough. And often I will see an ingredient listing calling out
 DD> canola oil with a parenthetical comment "or other neutral light oil".

Canola is my oil of preference, has been for so many years I really
don't remember when I started using it.

 DD> will work. And, while there is sometimes a good reason to use a
 DD> specific oil, more often any oil, animal or vegetable will work just
 DD> fine. The trick is knowing the difference.

 RH> Agreed, and various salts weigh differently for the same amount. Thus,
 RH> one teaspoon of kosher salt may weigh more or less than the same amount
 RH> of sea salt. The recipe was written with a specific taste in mind.

 DD> Or not. One of my favourite cooking magazines - now that Gourmet has
 DD> been in the mausoleum these many years - is Saveur. And each and every
 DD> one of their recipes, if it lists salt, calls out Kosher salt. Give me
 DD> a break. It's a meaningless automatic for them. I stock Kosher,
 DD> iodised, non-iodised, and coarse (rock) salt. And I use them where
 DD> needed. But, that's me. I am NOT one of the sheeple.

We have kosher, sea and NaKCl salts, plus red salt and ono seasoning (a
mix of sea salt, garlic and other spices).

 DD> Most "macaroni" is white or very pale yellow (from the eggs and the

 RH> The mac that goes into the boxed stuff is not a high quality type,
 RH> especially if you get the non name brand stuff.

 DD> Who cares? Certainly not me. I'm not paying for high quality, am I?

 RH> I don't buy the boxed; it's just as quick and easy to make my own.

 RH> macaroni and usually add a shot of spicy brown mustard to the "white"
 RH> (made with whole wheat flour) sauce. There's rarely any left over. (G)

 DD> I thought nearly everyone added mustard to their M&C. Many also add
 DD> milk/cream.

 RH> Both Steve and I were brought up without mustard in mac & cheese.
 RH> Nobody we know does it unless they learned from me. As for
 RH> milk/cream--I'll use milk in the cheese sauce most of the time but have
 RH> also used home made chicken stock with good results.

 DD> Whereas I was taught mustard in M&C by my mother. When I was first
 DD> married I was making dinner one evening and my wife saw me adding a
 DD> tablespoon of Boetje's Mustard and nearly went off the rails. Until
 DD> she tasted it. Then she evangelised her sister and her mother, aunts
 DD> and anyone else she could button-hole.

Might be a regional thing or just something some families have done for
years, others try initially as an experiment and end up doing it all the
time. A few years ago I did it at my parents house--Mom was horrified at
first but ended up liking it. (Doubt she ever put any in when she made
it after that tho.) Our girls were there visiting also and they liked
it. They'd been raised on my doing it. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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