***Official what are you eating thread***

[Mr Janny]

Making a roux is such an underrated cooking process.

Yeah, and I like how not every roux is created equal, either. Despite having the same ingredients, a dark roux is a very different beast than a light one, as far as what they add to a recipe

 

[Mr Janny]

My cheese sauce recipe for 8 oz pasta:

3 cups shredded cheese (typically 2 cups cheddar and 1 cup Gouda)
2 cups whole milk
8 oz dry pasta
8 oz velveeta
2 TBS butter
2 TBS flour
1 tsp yellow mustard (optional)
Salt and pepper to taste
Approximately 1.5 cups cubed leftover brisket

On medium to low heat, melt butter. Add flour and cook till bubbly. Add milk slowly to avoid lumps in roux. Add velveeta until melted. Add cheese until melted. Add salt and pepper til taste. Pan fry brisket fry cubed brisket for a little browning.

Mix cheese, brisket, and slightly undercooked pasta. Then put into greased baking dish and bake at 350 degrees Fahrenheit for 25 minutes. I like to add panko bread crumbs mixed with melted butter and paprika for a crunchy topping.

I bought a bag of sodium citrate a couple years ago, and use it for cheese sauces. Never have to worry about it getting clumpy or gritty or having the sauce break. Works with almost any cheese. I think it cost me 8 bucks for a bag that will last me a decade.

 

[MLawrence]

I bought a bag of sodium citrate a couple years ago, and use it for cheese sauces. Never have to worry about it getting clumpy or gritty or having the sauce break. Works with almost any cheese. I think it cost me 8 bucks for a bag that will last me a decade.

Good to know. I am not a fan of using Velveeta, but it does stabilize the cheese sauce. A YouTube pitmaster I watch uses sodium citrate, and I just haven’t pulled the trigger yet to see if it would work better.

 

[Cyientist]

I put off grilling my t-bones last night because we just weren’t hungry enough for that kind of meal. They are going on the grill in 40 minutes!

 

[Farnsworth]

I'm about to put a boatload of chicken hindquarters (was $.89/lb in Fareway) in the smoker, so probably figure something else with go to it.

 

[pourcyne]

If I were in DSM, in honor of Bastille Day, I'd go have a salade niçoise at the Royal Mile. Theirs is outstanding.

Too bad, mine will be homemade tonight.

 

[KnappShack]

Fish tacos

No corn. I ain't paying 69 cents an ear!

 

[qwerty]

What . . . or Who?

 

[demoncore1031]

I just had a breakfast burrito from Stripes. Damn was it good.

 

[JP4CY]

 

[demoncore1031]

View attachment 131351

Yeeeeeeah! That looks good.

 

[JP4CY]

No sauce needed

 

[IASTATE07]

I have a similar style of plates. Very nice.

 

[cymac2408]

Eating a hot sausage sandwich from Norwoodville Bar and Grill.

 

[snowcraig2.0]

Eating a hot sausage sandwich from Norwoodville Bar and Grill.

@CoachHines3 's mom loves hot sausage...

 

[BCClone]

No sauce needed

View attachment 131621

Wusses need those thingys for the end of sweet corn.

 

[cymac2408]

@CoachHines3 's mom loves hot sausage...

Does she go for the full or half?

 

[snowcraig2.0]

Does she go for the full or half?

actually a lot of the time she prefers the double.....

 

[CoachHines3]

@CoachHines3 's mom loves hot sausage...

well no one wants it cold!

 

[Cyforce]

Eating a hot sausage sandwich from Norwoodville Bar and Grill.

Sauce or KMPO
Hot or mild peppers