Text 22652, 119 rader
Skriven 2015-01-06 17:14:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Mac & Cheese was:odditie
================================
-=> Quoting Michael Loo to Nancy Backus on 01-03-15  07:09 <=-

 NB>> I'd go for the sweet potato fries or onion rings substitutes
 NB>> myself... chips or beans being not so much better in my book
 NB>> than the fries themselves...  :)
 ML> Last night we went out with friends to this place that, as
 ML> Mike gleefully said, was serving a prime rib special. I was
 ML> in a mood and asked for mac & cheese as my side. Turned out
 ML> the mac & cheese was, aside from the pitcher of Yuengling,
 ML> the best part of the meal. 

 NB> Now that's sad.  Unless the mac & cheese was especially wonderful...

Mac & Cheese can be delightful .... although, I'm not sure that all the dairy
would treat MLoo kindly.
 
 ML> The waitress had assured us that
 ML> all donenesses were available, even extra rare, so we got
 ML> one blue rare, one rare, and one medium-rare. Mike's wife
 ML> cleverly got a grilled cheese sandwich and their daughter
 ML> cleverly got chicken fingers. The meals took an incredibly
 ML> long time to come out, and all the prime ribs appeared as
 ML> medium to medium-well, the meat having the texture of
 ML> cotton batting. I ate most of the mac & cheese and the
 ML> beef fat and left most of the beef. Peculiar.

 NB> Oh, dear...

 ML> The waitress apologized and said that they'd just had
 ML> the cook quit, and "she" (meaning I believe the owner)
 ML> was doing her best.

 NB> So did the cook quit before or after the order...??

Or maybe because of it ........ bada boom, bada bing!

My favourite way of eating prime rib is to have it grilled to no more than
medium rare (leaning waaaay over toward rare) and served with a baked potato.
In which case most folks would call it a rib-eye steak.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Broccoli Cheddar Mac & Cheese
 Categories: Pasta, Vegetables, Dairy, Cheese
      Yield: 5 servings

      1 bn Broccoli; cut in florets
           Salt
      2 c  Dry elbow macaroni
      4 tb Butter
      3 tb All purpose flour
      3 c  Milk
    1/2 ts Dry mustard
    1/8 ts Fresh nutmeg
  1 1/2 ts Fresh grated black pepper
    1/4 ts Paprika
    1/2 ts Worcestershire sauce
      2 c  (packed) grated sharp
           - cheddar cheese; divided
           - 1 1/2 cups and 1/2 cup
    1/2 c  Grated Parmesan cheese

  Heat 4 quarts of water with 2 Tbsp salt in a large pot on
  high heat (for pasta). When the water comes to a boil, add
  the pasta and cook uncovered at a rolling boil for 2
  minutes less than the time given on the pasta package
  instructions. (You want to cook the pasta al dente because
  it will continue to cook with the cheese mixture.) Rinse
  quickly in cold water to stop the cooking, drain and set
  aside.

  While the pasta water is coming to a boil, steam the
  broccoli. Put a steamer rack in a pot with an inch of
  water. Bring to a boil. Add the broccoli florets, sprinkle
  with a little salt, and cover. Steam for 4 minutes. Then
  remove the broccoli from the pot to a bowl.

  In a microwave or in a small pot on the stovetop, heat the
  milk until steamy. (Preheating the milk saves time in the
  next step when you are making the bechamel sauce.)

  Preheat oven broiler at 500oF/260oC.

  Melt 4 Tbsp butter in a thick-bottomed oven-safe pot on
  medium high heat. When the butter is melted and starts to
  foam sprinkle with 3 Tbsp of flour. Whisk to combine.
  Lower the heat to medium and cook for 1 to 2 minutes.
 
  Pour in the hot milk and whisk vigorously to combine,
  breaking up any clumps of flour. Lower the heat to medium
  low and let cook, whisking frequently, until the sauce is
  smooth and thick enough to coat the back of a spoon. Stir
  in the dry mustard, paprika, nutmeg, black pepper,
  Worcestershire sauce, and 1 teaspoon of salt.

  Whisk in 1 1/2 cups grated cheddar and the 1/2 cup of
  Parmesan cheese. Stir until the cheese is melted and the
  sauce is smooth.

  Stir in the broccoli and the pasta until well combined.
  Sprinkle the remaining 1/2 cup grated cheddar cheese on
  top and place under preheated broiler for 5 to 7 minutes
  until bubbly and lightly browned.

  Add more salt and pepper to taste.

  Yield: Serves 4 to 6

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Poets have been mysteriously silent on the subject of cheese-G.K.Chesterton
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