|
Post by imec on Jun 5, 2010 22:09:11 GMT
don't start me on dipping!!!! now my colleagues complain if "dipping sauce" isn't delivered with the Pizza Hut pizza! Since when is it desireable to dip pizza, for heaven's sake! I love to dip - but I DO NOT dip pizza.
|
|
|
Post by bixaorellana on Jun 5, 2010 22:09:16 GMT
If France is anything like the rest of the world, it all starts well before adulthood. Kids are bulking up on convenience foods full of corn syrup, chemically altered ingredients, and fats. They're never going to learn to appreciate wine, not when they've learned to "wash down" their food with pop.
|
|
|
Post by auntieannie on Jun 7, 2010 18:43:51 GMT
bixa... that thought makes me
|
|
|
Post by lagatta on Jun 9, 2010 14:05:39 GMT
Well, I've made a cheese sauce based on béchamel - I had some goat's milk in the fridge that had gone a bit sour. Emphasis on "a bit" and "sour", not off or bad. Added both fresh and dried onion, a bit of finely-minced garlic and a tsp of dry mustard - very good in that sort of thing. Dunno yet if this will become an old-fashioned macaroni cheese, the basis of an onion tart or what.
And red wine (in reasonable moderation) is far better for the digestion and health than all that sweet crap. I read all labels at supermarkets and there are so many things I simply refuse to buy because they contain hidden sugar or worse, that HFCS. It is so hard to find mayo without sugar. Bixa, there is a popular brand in the southern US that is sugar-free, forget the name but you must know it.
|
|
|
Post by Deleted on Jun 10, 2010 16:43:23 GMT
So,here's a couple of pics of my old fashioned favorites from Monday evening at a neighbors. The macaroni and cheese and baked beans were some of the best I've ever had. (one of the hostesses is a chef,but,regardless,superb food). I would have browned it more but,really, didn't make that much difference.
|
|
|
Post by hwinpp on Jun 11, 2010 3:53:25 GMT
The maccaronis look delicious! The baked bean... um, also look delicious...
|
|
|
Post by lagatta on Jun 11, 2010 23:09:13 GMT
What is topping the macaroni cheese? Some breadcrumbs?
|
|
|
Post by Deleted on Jun 12, 2010 1:34:15 GMT
You would have enjoyed HW!
I believe it is simply breadcrumbs Lagatta.
|
|
|
Post by Don Cuevas on Jun 12, 2010 10:21:35 GMT
I like to top macaroni and cheese casseroles with bread crumbs and Parm cheese, then dot with butter before baking. Sometimes a light sprinkle of Pimentón de La Vera. (Smokey)
|
|
|
Post by lagatta on Jun 12, 2010 13:13:19 GMT
That sounds lovely, Don C, and I have all those things on hand - though actually I have pecorino romano, not parm. It is cool and drizzly today so I could make my mac cheese - mac will probably be "sedani". Will be a MUCH smaller dish than at casimira's buffet - one of those small oval oven dishes in enamelled cast iron, like Le Creuset, but another brand (probably disappeared) from Belgium.
|
|
|
Post by bixaorellana on Jun 12, 2010 17:08:34 GMT
I'd always use romano in preference to parmesan, given a choice. Don C's topping is the classic, in my opinion. You can also mix some of the cheddar (or whatever cheese is inside) into the topping.
It seems the very slight "off" milk would make even better, cheesier sauce.
|
|
|
Post by imec on Jun 12, 2010 17:29:27 GMT
A few ground or finely chopped nuts (almonds, pecans, walnuts... ) can be a nice addition to the topping also. On a repeat edition of Diners Drive-Inns and Dives last night I saw a creative chef using broken up cheddar flavoured Goldfish crackers... upload.wikimedia.org/wikipedia/en/8/8c/Goldfish_crackers.jpgA recipe for this over the top version of M&C can be found here.
|
|
|
Post by bixaorellana on Jun 12, 2010 17:45:14 GMT
Holy cholesterol! That recipe has twelve (12) cups of cheese, plus 2 cups of milk, 1 1/2 cup cream, & a cup of sour cream to boot, plus one egg. And that is for -- get this -- eight servings. ;D
Thank goodness it has all that garlic to help clear a pinhole space through the arteries.
I believe crumbled potato chips can also be used to top casseroles.
|
|
|
Post by lagatta on Jun 12, 2010 23:15:45 GMT
They will find my version very, very dry. I have used very good cheese though; some years' old farmhouse cheddar on sale for a good price, as well as some leftover mozzarella. And some of the romano, as well as a spoonfull of dry mustard.
Plastic Wrap? Are they trying to kill someone? Bixa, my uncle said the same thing about a particularly rich recipe for
And I do suggest the mustard (Coleman's, Keens, that sort of thing). It really adds something to that type of cheese dishes.
|
|
|
Post by lagatta on Jun 12, 2010 23:22:48 GMT
They will find my version very, very dry. I have used very good cheese though; some years' old farmhouse cheddar on sale for a good price, as well as some leftover mozzarella. And some of the romano, as well as a spoonfull of dry mustard.
Plastic Wrap? Are they trying to kill someone? Bixa, my uncle said the same thing about a particularly rich recipe for alfredo sauce - which included a bit of parsley as the green vegetable.
And I do suggest the mustard (Coleman's, Keens, that sort of thing). It really adds something to that type of cheese dishes. Old-fashioned "savouries"...
|
|
|
Post by kerouac2 on Feb 23, 2018 13:49:46 GMT
I have always liked fish fingers, I suppose because they are sort of a form of fish. I bought some today for the first time in about two years and had them for lunch. They have definitely increased the thickness of the breading and reduced the thickness of the fish.
|
|
|
Post by bixaorellana on Feb 23, 2018 18:29:22 GMT
I like fish sticks occasionally, too. They're sold in the fish counters of supermarkets here, either as several in the usual styrofoam pack, or individually. (for when you only want one fish stick, I suppose)
I was happy to see them them the first couple of times, but soon learned that they're composed of some teensy proportion of finely ground fish mixed with breadcrumbs and then breaded. They have the advantage of zero taste, so nothing to compete with the tartar sauce or ketchup or whatever people try to liven fish sticks up with.
|
|
|
Post by lagatta on Feb 23, 2018 23:57:51 GMT
|
|
|
Post by rikita on Mar 8, 2018 9:53:52 GMT
we have fish fingers every now and then, it is one of those typical "kids" foods ... agnes eats other forms of fish sometimes, and sometimes she doesn't, if it is in form of a fish finger, she usually does (well, i suppose it is the breading that is attractive). don't think there is zero taste though, we usually have it them with mashed potatoes and green beans (please don't mention having them with ketchup to agnes, else she will insist on that) ... oh, very occasionally i also do a vegetable stir fry that has fish fingers cut into small pieces mixed into it ...
|
|
|
Post by lagatta on Mar 8, 2018 12:39:07 GMT
There are different quality fish fingers/sticks. Some contain a higher percentage of fish than others.
Still trying to find a fish pie recipe I like; I mean the kind with potato over the fish and vegetable mixture. I want it a bit spicy, but not overwhelmingly so.
|
|
|
Post by Deleted on Mar 8, 2018 13:46:58 GMT
Still trying to find a fish pie recipe I like; I mean the kind with potato over the fish and vegetable mixture. I want it a bit spicy, but not overwhelmingly so. Lagatta, I believe I have one that my mother used and it was everything you would desire in a fish pie. I will rustle around in my recipe folder and try to find it for you.
|
|
|
Post by lagatta on Mar 8, 2018 19:41:23 GMT
Thanks!
|
|