Topic: What's Cookin'? (Read 94961 times)

Lady Duke · « **Reply #120 on:** January 21, 2009, 04:43:24 PM »

I tried Alton Brown's recipe for baked macaroni and cheese, and it was good, but it was...not very cheesy. I think the bay leaf was overwhelming to the flavor, and I'm sure it didn't call for enough cheese, and there was a little too much onion in it (even after I read comments and decided to half the onion content). It was tasty, but not what I hungered for, so I decided some day I'd make his other recipe and see how that went. Because...he's Alton Brown and I love him and trust that perhaps that first recipe was just...a miss. I've made other things from his recipes and they were great.

So today I made his stovetop Macaroni and Cheese. I made it with Fiori 'cause they looked cooler than elbow macaroni. Much simpler than the baked recipe.

Start with a mixture of:
-2 eggs
-6 oz can of evaporated mik
-3/4 tsp hot sauce (if you don't want it spicy, cut it down from there, because I put that all in and it was too much)
-3/4 tsp dry mustard
-1 tsp salt
-fresh ground pepper (thanks for not telling me how much, AB)

Then you cook half a box of whatever noodles in salted water. After it's done cooking, drain it (don't rinse), and put in 4 tbsp of butter. After that's all melted you add the above mixture to it. Then you mix in 10 oz (I added more like...2 cups or so) of whatever cheese you want, and then voila! Macaroni and Cheese. It was a success. Not a food failure like the baked mac'n'cheese. I recommend it if you <3 Macaroni and Cheese.

Arc · « **Reply #121 on:** January 21, 2009, 05:13:14 PM »

Baked a fatass dish of mac 'n cheese over the holidays. Alton Brown's recipe was the first result on the googles, and many hearty laughs were had upon clicking. Slathering mayonnaise on velveeta would produce the same results as that abomination.

Lady Duke · « **Reply #122 on:** January 21, 2009, 05:18:11 PM »

Which of his recipes? The baked macaroni or the stovetop? Because God Damn It, Arc, the stovetop is really good. I never said it was a dish for those who watch their diets, but it is good.....and it doesn't ......mayo? What?

TA · « **Reply #123 on:** January 21, 2009, 05:21:33 PM »

Quote from: Lady Duke on January 21, 2009, 05:18:11 PM

Which of his recipes? The baked macaroni or the stovetop?

Quote from: Arc on January 21, 2009, 05:13:14 PM

Baked

Lady Duke · « **Reply #124 on:** January 21, 2009, 05:23:21 PM »

Ohhhhhhhhhh my reading skillllllllllllllllllls.

Edit to say: yes, the baked mac'n'cheese is laughworthy. Because it ...couldn't possibly ever taste like mac'n'cheese ever. But...it sounded so good I had to try it anyway ;-;

Brentai · « **Reply #125 on:** January 21, 2009, 08:32:04 PM »

It's essentially just a macaroni casserole, isn't it?

Lady Duke · « **Reply #126 on:** January 21, 2009, 08:40:34 PM »

The baked kind? Yeah, it's just not macaroni and cheese at all. It has a lot of onion in it and not very much cheese and is mostly just a cream sauce over noodles with breadcrumbs on top. And too much bay leaf flavor. Oh the epic food failure that was

Brentai · « **Reply #127 on:** January 21, 2009, 08:42:13 PM »

Because you were trying to make a stew out of a casserole.

Lady Duke · « **Reply #128 on:** January 21, 2009, 08:47:18 PM »

WHY ALTON BROWN WHY

Arc · « **Reply #129 on:** January 22, 2009, 12:12:46 AM »

Tuna Eyeball, fattening.

Lady Duke · « **Reply #130 on:** January 22, 2009, 12:33:36 PM »

That's the worst and most scary part of fishies
D: D: D:

Arc · « **Reply #131 on:** January 22, 2009, 12:41:26 PM »

It's selling for under 100 yen. Even comes wrapped with a paper towel from the wash room.

Quality.

Büge · « **Reply #132 on:** January 22, 2009, 07:02:35 PM »

I better not be the only person having Haggis this Sunday.

Lady Duke · « **Reply #133 on:** January 22, 2009, 07:07:14 PM »

....Robbie Burns Night or something?

Cait · « **Reply #134 on:** January 23, 2009, 04:33:18 AM »

Chinese New Year.

Lady Duke · « **Reply #135 on:** January 25, 2009, 03:01:51 PM »

Weeeeelllllll. I tried again to make cheese sauce. But I wanted to wing it. I did not add enough liquid and I prolly could've added another handful of cheese and called it a day and it would have been fine. Buuuuut, I didn't do those things. I was going to add chicken stock, but I didn't find any in the house and I'd already grated all the cheese so I figured I'd just go ahead and do it without it. And then I didn't substitute more liquid. Silly Von. Not a terrible failure, but it's very thick and only somewhat cheesy. D+

François · « **Reply #136 on:** January 31, 2009, 04:28:39 PM »

I bought a small amount of smoked mackerel in an attempt to broaden my extremely limited fish horizons, but it turns out I don't know if it's been cold-smoked or hot-smoked. You guys know if the difference matters in case I want to eat it as-is? (Yes I googled "smoked mackerel" but it's all recipes that put the stuff in the oven.)

I'll probably end up putting some heat on that sucker just to be safe, but if it's anything like smoked cod it might lose some flavor. Hmm.

Mongrel · « **Reply #137 on:** January 31, 2009, 05:07:36 PM »

Depends on where you bought it. Most things sold in North America as 'smoked' like that have been made safe for immediate consumption, since too many idiots would just see 'smoked' and eat it otherwise anyway.

Unless it has a big label on it saying COOK BEFORE EATING or somesuch.

François · « **Reply #138 on:** January 31, 2009, 05:51:22 PM »

Okay yeah it was at the seafood section of a local supermarket, which is basically some refrigerated shelves, and the package just says "maquereau fumé au poivre". So I should be clear I guess.

I just wanted to make sure it's not something so obvious that no one even bothers to write it down anywhere, like something that in retrospect people would tell me "oh my god are you retarded everyone knows that the smoking process does not entirely eliminate all traces of fish AIDS it was nice knowing you".

Mongrel · « **Reply #139 on:** January 31, 2009, 06:06:03 PM »

Remember, we live in the same age where coffee cups have "CAUTION: HOLY SHIT THIS STUFF IS HOT. WHOA MOTHERFUCKER!" on it.

Except for the 'motherfucker'. Because then they'd be sued for profanity.

...Well, except in Québec, seeing as how english swearwords are like punctuation there.

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Author Topic: What's Cookin'? (Read 94961 times)