Foodies BS Thread.

There is also a pasta attachment for the kitchen-aid mixer that works well…

 

You want them rough cut and tattered. The hard parts was uniform thickness.

 

Jalapeño popper white mac ‘n’ cheese


Roux




Season. From here on out, season/taste at EVERY step. I’m not joking - most cooks go awry because the person preparing does not watch how the seasoning affects the food at each different stage.



Cheese - missing the mozzarella



Sautéed jalapeños and onions



Smoked bacon



Plate and enjoy!

Congratulations, you’ve made a roux, a béchamel sauce, and a mornay sauce — all in the same recipe. Look how good you good you are, you little chef

 

Huge step I forgot

Stir in the noods! Par boil them and finish them (the last two minutes or so) in the sauce.

 

We had onions, half and half and some bell peppers to use up.

Chicken tikka masala it is!



On a bed of seasoned cauliflower rice because carbs.

 

Have you tried using a straight wooden dowel for a rolling pin with its ends resting on smaller dowels the diameter or thickness your going for?

 

Or one of

$13 Rolling Pin nonstick and Silicone Baking Pastry Mat combo kit, Adjustable Rolling Pin With Thickness Rings for Baking Fondant, Pizza, Pie, Pastry, Pasta, Dough, Cookies (red)

these .

 

Muffuletta Sandwich for lunch today.
Olive salad, hard salami, provolone, capicola ham and mortadella.
https://www.seriouseats.com/classic-new-orleans-muffuletta-recipe

 

Dang! Love me a muffaletta. It's been a hot minute since I've made one of those. Top of the list now.

 

I had my first one at the Napoleon House in NOLA 15+ yrs ago and I’ve been making them ever since.
The trick is to make the olive salad the day before to let the flavors mingle.

 

Day early is a good call!

 

Ouch! You hurt me with that bread.
Needs more olive salad (chunkier).

 

Muff Snob
I wish I had access to that bread other than mail order!

 

Today’s version of Turkey Surprise

 

“Come here often?”
“No, actually. We seem to have some chemistry and this might be a bit forward, but think olive you.”

 

Now I understand why your avatar is so cheesy.

 

Sammich makers got me thinking.
Dug some pulled pork from the freezer and came up with a bit overstuffed Cubano.

 

Now ya got me… however media noche is my favorite! Gotta LOVE egg bread!
My favorite place flies it in weekly from Miami.

 

I’m lucky to find a good French loaf locally. Also replaced Swiss with pepper jack.