s

sandbarhappy's Profile

Title Last Reply

Mac 'n cheese help

Sour cream is a good idea... I have one of her books - need to see if it is in there! Thanks!

Sep 06, 2014
sandbarhappy in Home Cooking

Mac 'n cheese help

OK, this is touching on what I was wondering. So, you think oven time makes it lose flavor... Why?

This would trend towards using the Modernist method. I'm going to have to dig that sodium citrate out.

Sep 06, 2014
sandbarhappy in Home Cooking

Mac 'n cheese help

Outside the box ; )

Sep 06, 2014
sandbarhappy in Home Cooking

Mac 'n cheese help

I'm really looking for more bite; even though I use sharp cheese, it doesn't taste like sharp cheese once it is out of the oven. The last time, I used some Leicester mixed with some 1-yr cheddar.

Of course, I've never had what I wanted... I was considering buying sharp cheddar powder from KAF and seeing if that helped. Also have the magic substance for Modernist mac 'n cheese and was wondering if it was a heat-involved process that changed sharp cheddar to not so sharp?

I've added some yogurt in, as well, and can't say as how it made much difference (seeing as how that's what I have on hand vs. buttermilk).

And yes, I use tons of cheese. By weight, quite a bit more than the dry pasta. And I'm kind of prone to salt use, so I don't think I stint.

Was just hoping to suss out if anyone had any special tricks.

Sep 06, 2014
sandbarhappy in Home Cooking

Mac 'n cheese help

So, I regularly make semi-classic macaroni and cheese - a bechamel (touch of mustard and cayenne) version with panko on top. I'm content with the texture, but I have yet to be happy with the cheese aspect.

I've tried just about everything, and it never seems sharp enough. I've bought expensive cheddars, both domestic, Canadian and English/UK, added Parm, added Bleu (interesting, but not right), mixed a big variety, etc.

Any thoughts?

Sep 06, 2014
sandbarhappy in Home Cooking

Traditional Southern cooking - cookbooks?

Hey there - I was just cleaning out my loose recipes and ran across my mother's copy of this cookbook and ran across this thread trying to see what the differences were between the editions. My mother's copy is the paperback and is pretty much unusable...

Went in search of a replacement because I still, at 52, remember the few things she cooked from it.

You indicate BOTH editions? There are actually 3 or 4... which editions are you referring to?

How much difference is there between the 2 you are talking about? (hopefully you are watching this discussion and will reply...)

May 12, 2014
sandbarhappy in Home Cooking

What Holiday Food Gifts Are You Making?

How much sugar do you put in your jam? A friend gave me a jar of Spanish tomato jam that I'm not sure exactly what to do with...

Dec 19, 2013
sandbarhappy in Home Cooking

What Holiday Food Gifts Are You Making?

Nah, it's not so bad... chop and soak. zzz. Cook and strain. zzz. Chop and soak. zzz. Cook and jar. Much easier to work into a busy schedule than if all done directly - that would take 2.5-3 hours or so of dedicated time!

Dec 19, 2013
sandbarhappy in Home Cooking

What Holiday Food Gifts Are You Making?

The marmalade is excellent on roasting chicken. And I eat it on English muffins. I suppose it could do for pork, as well.

Dec 19, 2013
sandbarhappy in Home Cooking

What Holiday Food Gifts Are You Making?

It's a bit convoluted, and I even held the lemon wedge liquid an extra day because I simply had no time to get to it.

Oh! and I used all Meyer lemons, even though the first part calls for "regular" lemons. I did add lemon juice not from Meyers, though, and it was still acidic enough. Quite yummy!

http://www.foodandwine.com/recipes/me...

Dec 19, 2013
sandbarhappy in Home Cooking

What Holiday Food Gifts Are You Making?

I just canned about 2 gallons of Meyer lemon marmalade. 'Tis the season here off the Texas Coast and it has been a good crop year. Tasty stuff and used a new recipe that jelled spectacularly!

Dec 19, 2013
sandbarhappy in Home Cooking

What's your favorite apple?

Oh, I had to jump in here.

Living in South TX these days, missing the apples in upstate NY where we lived for 10 years.

Pink Lady is about all I eat around here, but back in Ithaca, I loved a good Winesap, Cox'x Orange Pippin and Chestnut Crab. All wonderful.

I'm drooling.

Oct 26, 2013
sandbarhappy in General Topics

Curry: red, green, yellow. What's the difference?

Yellow curry with tofu, onions and red pepper is a nice combination. And if you fry the tofu first, it holds together better and absorbs sauce nicely.

Aug 09, 2013
sandbarhappy in General Topics

What's for Dinner #168 (10/20/12)

I know how you feel. I made what I thought was going to be a great dinner tonight and it was only... meh. Gnocchi w/red pepper sauce, fresh steamed broccoli and a nice baguette. Meh.

Oct 15, 2012
sandbarhappy in Home Cooking

What's for Dinner #168 (10/20/12)

Bleu cheese popovers? When do you add the cheese? I bought a popover pan this week and this may encourage me to use it!

Oct 14, 2012
sandbarhappy in Home Cooking

What's for Dinner #168 (10/20/12)

I've got homegrown baby Dutch eggplant roasted and marinating. Will serve with
single-bite-sized roasted stuffed tomatoes and pan-seared scallops with a wine/herb sauce.

Oct 14, 2012
sandbarhappy in Home Cooking

What's For Dinner? #167 [old]

Negimaki, sticky rice and tumbled butternut squash. Husband loves the negimaki and it gives me an excuse to break out the sushi plates that my friend made for me!

Oct 06, 2012
sandbarhappy in Home Cooking

What's For Dinner? #167 [old]

Use the Napa cabbage to make some kim chee!

Oct 05, 2012
sandbarhappy in Home Cooking

La Cotta, My Beautiful Mystery

http://livinghealthyfrom25to100.blogs...

"La Cotta (or La Bisquera) is a cooking implement from Italy made from volcanic rocks that promises to remove fats and harsh acids. It claims to transform economic cuts of meat to create a tenderness and flavour that would only be achieved through slow cooking. This is good news since slow cooked meat is supposed to be a healthier alternative to barbequed. Additionally the instructions sold it as ‘one of the world’s best cooking utensils’ that our cooking would ‘rival anything prepared in the haute cuisine kitchens of the world’ and we would be cooking on a ‘natural material’ that is ‘compounded from a secret formula of five volcanic rocks’. Sounds interesting doesn’t it?"

Feb 17, 2012
sandbarhappy in Features