Giles ,'Never Leave Me'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Yeah, but this means I have to try making a roux. Which is something I've been too wimpy to attempt. I fear the scorching! I am not an attentive or organized cook!
It's super easy. Really. I'm not super attentive either, but roux are simple--- just stir constantly until it smells like toast (for our stove that's about 5 minutes for 4 tablespoons of butter and equalish flour). It's no problem at all.
Wait, if people don't make a roux, how do you make mac and cheese?
Nora, have you ever tried Steen's on fried trout? My great-grandfather used to do that.
I don't know about this feta idea. Does it melt?
Not really, but it softens.
Wait, if people don't make a roux, how do you make mac and cheese?
You just add the milk and butter to the orange powder?
I've seen a recipe for mac and cheese that used cottage cheese.
Come visit me, Jen! I will put it on your plate!
Re: roux. I need to do it in a pan that's not a cast iron pan, because I can't monitor the subtleties of the roux color and end up pulling it early. Oh! Roux wars: whisk or wooden spoon?
Dana, no but I'm gonna!
Vortex, with buttermilk and shredded sharp cheese? And then baked?
Wooden spoon! Charismatic wooden spoon, even.
Nora, I use either, depending on what's clean. The whisk does work an iota better with less gloppy sticking. I end up making the roux in le creuset pot which is easier to see because of the white enamel.