Yet another noms thread

[tRidiot 10+ year member]

I'm not bullshitting and I'm not trying to be an *******. I have been cooking since I was 6, and I make some damn good food. There have only been a few meals I've had that didn't leave me thinking I could have done it better. That's not to say that I don't have duds or that other people don't make great dishes. I just know that the only meals I have been really impressed with in the last several years were made by trained chefs. My ability as a cook is one of my defining characteristics. I am going to cullinary school after all.

You'll fit in fine there, you've already got the ego for it.

 

[natisfynest 10+ year member]

finally you eat some meat nice to see //content.invisioncic.com/y282845/emoticons/woot.gif.aaa6090e619a97b6090d16dd863c5a69.gif

 

[ngsm13 5,000+ posts]

Sweetass.

We need to have a throwdown... //content.invisioncic.com/y282845/emoticons/fyi.gif.9f1f679348da7204ce960cfc74bca8e0.gif

nG

 

[Hintzyboy 5,000+ posts]

You'll fit in fine there, you've already got the ego for it.

I am rather proud of my food. But I don't think anyone who isn't has any business trying to get other people to pay them to cook. I know I'm not being modest, but I am telling the honest to goodness truth.

 

[Hintzyboy 5,000+ posts]

finally you eat some meat nice to see //content.invisioncic.com/y282845/emoticons/woot.gif.aaa6090e619a97b6090d16dd863c5a69.gif

Lol, I eat tons of meat. One no-meat dish and I'm labled a vegitarian. Christ!!//content.invisioncic.com/y282845/emoticons/biggrin.gif.d71a5d36fcbab170f2364c9f2e3946cb.gif

 

[Hintzyboy 5,000+ posts]

Sweetass.
We need to have a throwdown... //content.invisioncic.com/y282845/emoticons/fyi.gif.9f1f679348da7204ce960cfc74bca8e0.gif

nG

Indeed. Methinks tomorrow will be Zuppa Toscana night. Might break out the tenderloin instead though.

 

[Hintzyboy 5,000+ posts]

that looks bomb. Breakdown the process. PLease. //content.invisioncic.com/y282845/emoticons/smile.gif.1ebc41e1811405b213edfc4622c41e27.gif

Ok, here goes.

Ingredients:

1.5lb sharp cheddar

1lb colby

8oz smoked gouda

8oz muenster

8oz havarti

parmesan to grate on top

1lb bacon (I used thick cut applewood smoked, but you can use anything. However, I don't recommend peppered bacon for this.)

2-3 tbsp of all-purpose flour

2 tbsp + 4 tbsp of butter

2 cups of milk

1lb medium shell pasta

saltine crackers

kosher salt

fresh cracked black pepper

Preheat oven to 375 degrees

Cut bacon into ~2 inch long pieces, and fry in a 12 in. skillet, tossing frequently. Drain fat from bacon (save the fat. It's great for cooking other stuff)

While bacon is cooking, grate cheeses (except parmesan) and place into a large mixing bowl. Toss with your hands to mix together.

Fill a large stockpot with ~gallon of water and ~2 tbsp of kosher salt. Place on high heat until water comes to a boil. Add pasta and cook until al dente ( I actually like it a little softer, but that's personal preference). Drain

While waiting for water to boil, add 2 tbsp of butter to a separate 6-qt stock pot. Melt over medium heat. Wisk in 2tbsp of flour to make a roux. If roux is too loose, add up to an additional tbsp of flour (roux should be a fairly thick paste). Wisk in 2 cups of milk and bring to a simmer, stirring frequently. When milk begins to simmer and thicken, begin wisking in cheese by handfuls save about 1/2 lb to top the mac. Once all the cheese is integrated and melted into the sauce, reduce heat to low, stirring occasionally, until pasta finishes cooking. Add salt and pepper to taste.

Stir together drained pasta, cheese sauce, and bacon, then pour mixture into a greased 13x9 baking dish. Top with crushed saltines, grated parmesan, and cracked pepper. Cut remaining 4tbsp of butter into 8 thin pads and stagger on top of dish.

Place on middle rack of oven and bake at 375 degrees for one hour (you may want to place some aluminum foil or a couple baking sheets on bottom rack to catch anything that bubbles over.

When mac is done cooking (should have a nice golden crust on top) remove from oven and let sit for 10-15 minutes so dish can set up and cool.

Dig in.

 

[PsychoTheRapist 5,000+ posts]

Szweetness. Muchos gracias.

 

[Hintzyboy 5,000+ posts]

no problem

 

[GabeC 10+ year member]

This made me lol. I've heard of people eating just mac n cheese for dinner and I never understood it

good sig would read again

 

[speedfreak28 10+ year member]

price shipped to 08049?

 

[natisfynest 10+ year member]

joo would be a good house wife are joo single??

 

[boltpride 10+ year member]

Ok, here goes.
Ingredients:

1.5lb sharp cheddar

1lb colby

8oz smoked gouda

8oz muenster

8oz havarti

parmesan to grate on top

1lb bacon (I used thick cut applewood smoked, but you can use anything. However, I don't recommend peppered bacon for this.)

2-3 tbsp of all-purpose flour

2 tbsp + 4 tbsp of butter

2 cups of milk

1lb medium shell pasta

saltine crackers

kosher salt

fresh cracked black pepper

Preheat oven to 375 degrees

Cut bacon into ~2 inch long pieces, and fry in a 12 in. skillet, tossing frequently. Drain fat from bacon (save the fat. It's great for cooking other stuff)

While bacon is cooking, grate cheeses (except parmesan) and place into a large mixing bowl. Toss with your hands to mix together.

Fill a large stockpot with ~gallon of water and ~2 tbsp of kosher salt. Place on high heat until water comes to a boil. Add pasta and cook until al dente ( I actually like it a little softer, but that's personal preference). Drain

While waiting for water to boil, add 2 tbsp of butter to a separate 6-qt stock pot. Melt over medium heat. Wisk in 2tbsp of flour to make a roux. If roux is too loose, add up to an additional tbsp of flour (roux should be a fairly thick paste). Wisk in 2 cups of milk and bring to a simmer, stirring frequently. When milk begins to simmer and thicken, begin wisking in cheese by handfuls save about 1/2 lb to top the mac. Once all the cheese is integrated and melted into the sauce, reduce heat to low, stirring occasionally, until pasta finishes cooking. Add salt and pepper to taste.

Stir together drained pasta, cheese sauce, and bacon, then pour mixture into a greased 13x9 baking dish. Top with crushed saltines, grated parmesan, and cracked pepper. Cut remaining 4tbsp of butter into 8 thin pads and stagger on top of dish.

Place on middle rack of oven and bake at 375 degrees for one hour (you may want to place some aluminum foil or a couple baking sheets on bottom rack to catch anything that bubbles over.

When mac is done cooking (should have a nice golden crust on top) remove from oven and let sit for 10-15 minutes so dish can set up and cool.

Dig in.

Thanks man. //content.invisioncic.com/y282845/emoticons/smile.gif.1ebc41e1811405b213edfc4622c41e27.gif

 

[Hintzyboy 5,000+ posts]

I try