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Apr 24, 2015, 09:13 PM
#1521
Originally Posted by
Henry Krinkle
I wrote this elsewhere this morning:
"Just about everything is better with a runny egg on top."
*imagines an alternative version of the Kama Sutra*
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Apr 24, 2015, 09:13 PM
#1522
Snack of the Gods
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Post Thanks / Like - 2 Likes
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Apr 24, 2015, 09:24 PM
#1523
Originally Posted by
whatmeworry
Snack of the Gods
You must not have had Foie Gras Doritos?
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Post Thanks / Like - 1 Likes
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Apr 25, 2015, 05:18 AM
#1524
Birthday dinner at Vic and Anthony's.
I'd describe it more but I'm hardcore buzzing right now from too much wine...
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Post Thanks / Like - 3 Likes
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Apr 25, 2015, 06:50 AM
#1525
Happy birthday to you?
Looks like a massive steak with some dauphinois potatoes and mushrooms? Nom.
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Apr 25, 2015, 07:13 AM
#1526
Originally Posted by
Jeannie
Yummy. Are you going to give me your mac and cheese recipe?
Jeannie
Of course my dear
350g macaroni or other pasta
1 garlic clove, finely chopped
1 tsp English mustard (2 if using Dijon)
2 tbsp butter
3 tbsp plain flour
500ml whole or semi milk
300g extra mature cheddar, grated (320 if using just mature)
Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in most of the cheddar (leave 2 handfuls or enough to top the dish with).
Pour the sauce over the pasta into an oven dish, then top with cheese. Crumble some toast on top for a nice crunch. Chuck in 200℃ oven for 15 minutes so it's not so brown on top because:
Absolutely key: cook in advance (and hour is fine), leave to cool then reheat in oven again until golden on top. That way the sauce congeals and you get a nice firm bake, not slop as it is when it comes out first time.
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Post Thanks / Like - 3 Likes
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Apr 25, 2015, 07:51 AM
#1527
I love the use of the word "congealed" in a positive context
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Apr 25, 2015, 01:35 PM
#1528
How I will break my fast today.
Not pictured: delicious, delicious rye bread from a local bakery for toast.
It is now my duty to completely drain you.
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Post Thanks / Like - 2 Likes
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Apr 25, 2015, 02:23 PM
#1529
No likes for the intentional dig, kc!
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Apr 25, 2015, 02:30 PM
#1530
Originally Posted by
geoffbot
Happy birthday to you?
Looks like a massive steak with some dauphinois potatoes and mushrooms? Nom.
Yes to me. Thanks.
It was a massive ribeye with au gratin potatoes, duck fat potatoes and asparagus that didn't show up I that picture.
Originally Posted by
geoffbot
Of course my dear
350g macaroni or other pasta
1 garlic clove, finely chopped
1 tsp English mustard (2 if using Dijon)
2 tbsp butter
3 tbsp plain flour
500ml whole or semi milk
300g extra mature cheddar, grated (320 if using just mature)
Boil the pasta... (snipped)
That sounds really good, I will be trying that.