Macaroni & Cheese - Page 3

Aliantha · 06-02-2008, 09:58 PM

Oh yeah, and I realise other people offered similar suggestions to mine.

I know you don't give a shit about me. That's pretty clear. Has been for quite some time now.

monster · 06-02-2008, 11:04 PM

Quote:

Originally Posted by Aliantha

I know you don't give a shit about me. That's pretty clear. Has been for quite some time now.

I used to, though.

Cloud · 06-03-2008, 12:04 AM

mornay is with swiss cheese. My mom used to make "eggs mornay" which is sliced hard cooked eggs over toast and ham with mornay sauce. There are very few savory things which aren't improved by a good cheese sauce. Too bad it's bad for you.

monster · 06-03-2008, 12:06 AM

Quote:

Originally Posted by Cloud

mornay is with swiss cheese. My mom used to make "eggs mornay" which is sliced hard cooked eggs over toast and ham with mornay sauce. There are very few savory things which aren't improved by a good cheese sauce. Too bad it's bad for you.

Just eat the holes

Cloud · 06-03-2008, 12:10 AM

silly girl. I only do that with mackerel.

DanaC · 06-03-2008, 09:59 AM

Quote:

I would have thought everyone would use a whisk to make a white sauce anyway. I know I do.

I don't. I use a fork.

Aliantha · 06-03-2008, 04:52 PM

Yeah, that's what my Mum used to do too, and what I did also till I tried using a whisk one day. I've never had lumpy sauce ever since I started using a whisk.

I must admit that the reason I tried using a whisk was because I saw it on a cooking show, but I'm glad I did. It just makes the whole process so much easier.

monster · 06-03-2008, 06:20 PM

I just use a wooden spoon and stir gently. beest uses a whisk, but I really don't think you need to with the corn starch and that's why I like it and recommend it. More room for distraction by evil offspring.

lumberjim · 06-03-2008, 07:06 PM

i got some white sauce for ya's

monster · 06-03-2008, 07:08 PM

does it need whisking?

Cloud · 06-03-2008, 07:16 PM

good Cellar tag line: passionate about the mac n'cheez

classicman · 06-04-2008, 10:31 AM

Quote:

Originally Posted by monster

does it need whisking?

Undertoad · 06-04-2008, 06:39 PM

Quote:

Originally Posted by Cloud

good Cellar tag line: passionate about the mac n'cheez

This is done.

Cloud · 06-09-2008, 10:45 AM

awesome!

(so, I'm a little slow on the uptake)

Urbane Guerrilla · 06-09-2008, 10:12 PM

Quote:

(so, I'm a little slow on the uptake)

Cloud, that means you're quite the inexpensive date at the drugstore "one chocolate malt and two straws" kind of thing.

06-02-2008, 09:58 PM	#31
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	Oh yeah, and I realise other people offered similar suggestions to mine. I know you don't give a shit about me. That's pretty clear. Has been for quite some time now. __________________ Kind words are the music of the world. F. W. Faber

06-03-2008, 12:04 AM	#33
Cloud ... Join Date: Feb 2007 Posts: 8,360	mornay is with swiss cheese. My mom used to make "eggs mornay" which is sliced hard cooked eggs over toast and ham with mornay sauce. There are very few savory things which aren't improved by a good cheese sauce. Too bad it's bad for you. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

06-03-2008, 12:10 AM	#35
Cloud ... Join Date: Feb 2007 Posts: 8,360	silly girl. I only do that with mackerel. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

06-03-2008, 04:52 PM	#37
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	Yeah, that's what my Mum used to do too, and what I did also till I tried using a whisk one day. I've never had lumpy sauce ever since I started using a whisk. I must admit that the reason I tried using a whisk was because I saw it on a cooking show, but I'm glad I did. It just makes the whole process so much easier. __________________ Kind words are the music of the world. F. W. Faber

06-03-2008, 06:20 PM	#38
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	I just use a wooden spoon and stir gently. beest uses a whisk, but I really don't think you need to with the corn starch and that's why I like it and recommend it. More room for distraction by evil offspring. __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

06-03-2008, 07:06 PM	#39
lumberjim I can hear my ears Join Date: Oct 2003 Posts: 25,571	i got some white sauce for ya's __________________ This body holding me reminds me of my own mortality Embrace this moment, remember We are eternal, all this pain is an illusion ~MJKeenan

06-03-2008, 07:08 PM	#40
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	does it need whisking? __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

06-03-2008, 07:16 PM	#41
Cloud ... Join Date: Feb 2007 Posts: 8,360	good Cellar tag line: passionate about the mac n'cheez __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

06-09-2008, 10:45 AM	#44
Cloud ... Join Date: Feb 2007 Posts: 8,360	awesome! (so, I'm a little slow on the uptake) __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

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