What you having for dinner tonight?

[Walsingham]

Up betimes and gnawing on my now World famous cake jerky.

[BruceVC]

 

Tonight I'm having Steak and Potato wedges with my famous homemade Cheese sauce, I have got the Cheese sauce recipe down to a fine art so it will be delicious

 

Would you dare to share the art, please. A delicious cheese sauce could have infinite uses. 

 

 

Absolutely and you a right a good cheese sauce can be very versatile and can enhance most meals. You will have to experiment a little to get the right consistency that suits you. I generally use a good mature Cheddar and I sometimes mix in a Swiss Cheese like Gruyere. You can use any Cheese that suitably melts but you obviously can't use Cheese like Halloumi as it won't melt. Make sure all the Cheese you will use is grated

 

The recipe is based on the standard white sauce recipe and once you have made  it a few times it will become easy

 

• Heat a small pot on medium heat
• Use 1 Tablespoon of Butter and let Butter melt but don't burn it
• Add 1 Tablespoon of flour to pot
• Whisk the flour and butter for about 2-3 minutes. You want to allow the flour to be properly integrated into the butter
• Start pouring in milk slowly and whisking. Don't pour all the milk in one go, pour and whisk.,,,pour and whisk You'll notice the sauce almost immediately starts thickening as the milk is added. This is fine. Just add the mild slowly until the sauce is not liquid but slightly thick
• Then start adding the Cheese in batches and whisk
• The sauce should thicken nicely
• I add Mustard Powder, Paprika and White Pepper to flavour but you can add any spice that suits you

[Monte Carlo]

I'm making a pasta bake with pork, red pesto, cheese, cream and green beans.

 

We are polishing it off with a bottle of Grenache.

[Gromnir]

 

 

Tonight I'm having Steak and Potato wedges with my famous homemade Cheese sauce, I have got the Cheese sauce recipe down to a fine art so it will be delicious

 

Would you dare to share the art, please. A delicious cheese sauce could have infinite uses. 

 

 

Absolutely and you a right a good cheese sauce can be very versatile and can enhance most meals. You will have to experiment a little to get the right consistency that suits you. I generally use a good mature Cheddar and I sometimes mix in a Swiss Cheese like Gruyere. You can use any Cheese that suitably melts but you obviously can't use Cheese like Halloumi as it won't melt. Make sure all the Cheese you will use is grated

 

The recipe is based on the standard white sauce recipe and once you have made  it a few times it will become easy

 

• Heat a small pot on medium heat
• Use 1 Tablespoon of Butter and let Butter melt but don't burn it
• Add 1 Tablespoon of flour to pot
• Whisk the flour and butter for about 2-3 minutes. You want to allow the flour to be properly integrated into the butter
• Start pouring in milk slowly and whisking. Don't pour all the milk in one go, pour and whisk.,,,pour and whisk You'll notice the sauce almost immediately starts thickening as the milk is added. This is fine. Just add the mild slowly until the sauce is not liquid but slightly thick
• Then start adding the Cheese in batches and whisk
• The sauce should thicken nicely
• I add Mustard Powder, Paprika and White Pepper to flavour but you can add any spice that suits you

 

what you got there is pretty much the classic welsh rarebit cheese mix... save that dark beer is used instead o' whiskey. add dollop o' dijon mustard and worcestershire.  we would also recommend cream or half & half 'stead of milk... if you got it. 

 

HA! Good Fun!

[Walsingham]

Melted a knob of butter, and cooked up onions, garlic, and thyme. Thin sliced potato, salt, and a beef stock cube. Ample water.

 

Eaten with brown bread spread thinly with gentleman's relish.

 

Filling. Cheap.

[BruceVC]

 

 

 

Tonight I'm having Steak and Potato wedges with my famous homemade Cheese sauce, I have got the Cheese sauce recipe down to a fine art so it will be delicious

 

Would you dare to share the art, please. A delicious cheese sauce could have infinite uses. 

 

 

Absolutely and you a right a good cheese sauce can be very versatile and can enhance most meals. You will have to experiment a little to get the right consistency that suits you. I generally use a good mature Cheddar and I sometimes mix in a Swiss Cheese like Gruyere. You can use any Cheese that suitably melts but you obviously can't use Cheese like Halloumi as it won't melt. Make sure all the Cheese you will use is grated

 

The recipe is based on the standard white sauce recipe and once you have made  it a few times it will become easy

 

• Heat a small pot on medium heat
• Use 1 Tablespoon of Butter and let Butter melt but don't burn it
• Add 1 Tablespoon of flour to pot
• Whisk the flour and butter for about 2-3 minutes. You want to allow the flour to be properly integrated into the butter
• Start pouring in milk slowly and whisking. Don't pour all the milk in one go, pour and whisk.,,,pour and whisk You'll notice the sauce almost immediately starts thickening as the milk is added. This is fine. Just add the mild slowly until the sauce is not liquid but slightly thick
• Then start adding the Cheese in batches and whisk
• The sauce should thicken nicely
• I add Mustard Powder, Paprika and White Pepper to flavour but you can add any spice that suits you

 

what you got there is pretty much the classic welsh rarebit cheese mix... save that dark beer is used instead o' whiskey. add dollop o' dijon mustard and worcestershire.  we would also recommend cream or half & half 'stead of milk... if you got it. 

 

HA! Good Fun!

 

 

I love Welsh Rarebit...absolutely delicious

[Labadal]

Was lazy so I bought a pizza. Couldn't even finish it like the previous 30 times.

 

#idontwanttoliveonthisplanetanymore

[ManifestedISO]

 

 

 

Tonight I'm having Steak and Potato wedges with my famous homemade Cheese sauce, I have got the Cheese sauce recipe down to a fine art so it will be delicious

 

Would you dare to share the art, please. A delicious cheese sauce could have infinite uses. 

 

 

Absolutely and you a right a good cheese sauce can be very versatile and can enhance most meals. You will have to experiment a little to get the right consistency that suits you. I generally use a good mature Cheddar and I sometimes mix in a Swiss Cheese like Gruyere. You can use any Cheese that suitably melts but you obviously can't use Cheese like Halloumi as it won't melt. Make sure all the Cheese you will use is grated

 

The recipe is based on the standard white sauce recipe and once you have made  it a few times it will become easy

 

• Heat a small pot on medium heat
• Use 1 Tablespoon of Butter and let Butter melt but don't burn it
• Add 1 Tablespoon of flour to pot
• Whisk the flour and butter for about 2-3 minutes. You want to allow the flour to be properly integrated into the butter
• Start pouring in milk slowly and whisking. Don't pour all the milk in one go, pour and whisk.,,,pour and whisk You'll notice the sauce almost immediately starts thickening as the milk is added. This is fine. Just add the mild slowly until the sauce is not liquid but slightly thick
• Then start adding the Cheese in batches and whisk
• The sauce should thicken nicely
• I add Mustard Powder, Paprika and White Pepper to flavour but you can add any spice that suits you

 

what you got there is pretty much the classic welsh rarebit cheese mix... save that dark beer is used instead o' whiskey. add dollop o' dijon mustard and worcestershire.  we would also recommend cream or half & half 'stead of milk... if you got it. 

 

HA! Good Fun!

 

 

Wait, I don't think whiskey is the same thing as whisking.   Although I do have a fantastic dark ale that was brewed with pecans, wheat and rye, with one quarter aged in bourbon barrels. I love the idea of using half & half, too, even though I already drink gallons of whole milk all the time. I love dairy, which is why I'm curious about a versatile cheese sauce, thank you for sharing.

[ShadySands]

Just got back from taking my wife out to her favorite sushi place in town

 

It is 4 years to the day since our first date

 

We had about 5 different rolls, some toro sashimi, miso black cod, and a yellowtail jalapeno appetizer ...oh and a whole bottle of sake

Edited September 13, 2013 by ShadySands

[BruceVC]

 

 

 

 

Tonight I'm having Steak and Potato wedges with my famous homemade Cheese sauce, I have got the Cheese sauce recipe down to a fine art so it will be delicious

 

Would you dare to share the art, please. A delicious cheese sauce could have infinite uses. 

 

 

Absolutely and you a right a good cheese sauce can be very versatile and can enhance most meals. You will have to experiment a little to get the right consistency that suits you. I generally use a good mature Cheddar and I sometimes mix in a Swiss Cheese like Gruyere. You can use any Cheese that suitably melts but you obviously can't use Cheese like Halloumi as it won't melt. Make sure all the Cheese you will use is grated

 

The recipe is based on the standard white sauce recipe and once you have made  it a few times it will become easy

 

• Heat a small pot on medium heat
• Use 1 Tablespoon of Butter and let Butter melt but don't burn it
• Add 1 Tablespoon of flour to pot
• Whisk the flour and butter for about 2-3 minutes. You want to allow the flour to be properly integrated into the butter
• Start pouring in milk slowly and whisking. Don't pour all the milk in one go, pour and whisk.,,,pour and whisk You'll notice the sauce almost immediately starts thickening as the milk is added. This is fine. Just add the mild slowly until the sauce is not liquid but slightly thick
• Then start adding the Cheese in batches and whisk
• The sauce should thicken nicely
• I add Mustard Powder, Paprika and White Pepper to flavour but you can add any spice that suits you

 

what you got there is pretty much the classic welsh rarebit cheese mix... save that dark beer is used instead o' whiskey. add dollop o' dijon mustard and worcestershire.  we would also recommend cream or half & half 'stead of milk... if you got it. 

 

HA! Good Fun!

 

 

Wait, I don't think whiskey is the same thing as whisking.   Although I do have a fantastic dark ale that was brewed with pecans, wheat and rye, with one quarter aged in bourbon barrels. I love the idea of using half & half, too, even though I already drink gallons of whole milk all the time. I love dairy, which is why I'm curious about a versatile cheese sauce, thank you for sharing.

 

 

Yes you are correct, I did mean whisking as in the movement with the hand and not the alcoholic beverage

[ShadySands]

a bag of kettle corn popcorn and a bottle of taylor fladgate. classy

[Leferd]

Bolognese style ragout with pappardelle. Technically they're leftovers from last night.

 

...If I'm taking the time to do a proper ragout, damn straight I'm gonna make a lot of it.

[Leferd]

a bag of kettle corn popcorn and a bottle of taylor fladgate. classy

Can't beat a good port!

[BruceVC]

Tonight I'm having Smoked Kassler Chops with a nice green crunchy salad

[Hurlshort]

I forgot to mention that I bought this infused broth the other day:

 

 

I cooked some peppers, carrots, and shrimp with it, and it was delicious.  Very easy way to throw a soup together.

[ShadySands]

Rare steak pho for lunch

 

My mouth is watering just thinking back on the good times we had

 

EDIT: If I may, what are some of the best meals you guys have ever had? It doesn't even have to be a complete meal just the best food or item on a menu in a restaurant or something

Edited September 17, 2013 by ShadySands

[BruceVC]

I forgot to mention that I bought this infused broth the other day:

 

 

I cooked some peppers, carrots, and shrimp with it, and it was delicious.  Very easy way to throw a soup together.

 

Good tip

[kgambit]

I forgot to mention that I bought this infused broth the other day:

 

 

I cooked some peppers, carrots, and shrimp with it, and it was delicious.  Very easy way to throw a soup together.

 

Have you tried using it as a liquid base for rice?   That flavor seems ideal for that.

[BruceVC]

 

I forgot to mention that I bought this infused broth the other day:

 

 

I cooked some peppers, carrots, and shrimp with it, and it was delicious.  Very easy way to throw a soup together.

 

Have you tried using it as a liquid base for rice?   That flavor seems ideal for that.

 

 

Wow, good idea. And I was just asking ways to spice up my rice

[Enoch]

Why not just buy regular broth and toss a hunk of ginger in with it, to simmer for awhile? 

 

I regularly do this with more standard ingredients.  Store-bought broth/stock isn't great (although some brands are better than others, and, in my experience, Swanson isn't one of the better ones), but you can make it better, if you've got 20 minutes, a few kitchen/pantry staples, and the willingness to wash an extra pot.  Just simmer it with a halved onion, a carrot or two (cut lengthwise in half, for surface area), a celery stalk, a clove or two of peeled and slightly-crushed garlic, any fresh herbs you've got handy (or even just the leftover stems), and any appropriate whole spices (peppercorns, allspice berries, etc.).  Let it bubble for a bit, then strain all that stuff out and use as you will.  The flavor improvement is dramatic. 

 

Were I tailoring some generic stock for Thai-style use, I'd simmer with fresh ginger, garlic, lemongrass, and maybe some coriander seed, red peppercorns, and/or cardamom pods if I had any.  And if I were planning on cooking shrimp in it, the shells I just pulled off those shrimp are getting blanched in this stock before I toss them in the trash. 

 

(Also, buy the low-sodium kind and add salt to taste if needed.  Salt is cheap, and this gives you more control of the dish.)

Edited September 17, 2013 by Enoch

[Labadal]

I love these little beauties. They might not look appetizing, but it's my favorite food without a doubt. Tastes even better with salad and Cola.

[ShadySands]

What are they called and what is in them?

[Labadal]

Don't know what they're called and don't even know all the ingredients. 

 

My mother makes them. The ingredients I do know are meat, onion, parsley. These are used in the filling. The outside consists of bulgur and some other stuff that I don't know the name of. These things are so freaking good. Makes my day when she makes them.

[Hurlshort]

I do use the low sodium fat free broths most of the time, but I found this to a be pretty simple way to make a quick soup without needing to worry about things like fresh ginger and seasonings.  It's probably too high in salt though, I don't imagine doing it regularly.

[Gorgon]

I've had a cup of coco powder with milk. It was delicious.