Food

[whatmeworry]

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*

[whatmeworry]

Snack of the Gods

[Der Amf]

Snack of the Gods

You must not have had Foie Gras Doritos?

[bu11itt]

Birthday dinner at Vic and Anthony's.

I'd describe it more but I'm hardcore buzzing right now from too much wine...

[geoffbot]

Happy birthday to you?

Looks like a massive steak with some dauphinois potatoes and mushrooms? Nom.

[geoffbot]

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.

[Der Amf]

I love the use of the word "congealed" in a positive context

[CanadianStraps]

How I will break my fast today.



Not pictured: delicious, delicious rye bread from a local bakery for toast.

[geoffbot]

No likes for the intentional dig, kc!

[bu11itt]

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.

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.