Posted on 02/19/2009 1:33:26 PM PST by JoeProBono
You can be sitting in a high chair or in a high-style Italian chair, and if someone sets a bowl of mac and cheese in front of you, you're bound to be delighted. This humble bowl of mostly white ingredients is currently the most sought-after comfort food on American tables. It suits everyone: teens, vegetarians, lumberjacks, sophisticates.Mac and cheese is on many restaurant menus, partly because of the economy, mostly because customers love it and want it. The dish went from the home to the professional kitchen (dishes usually travel the opposite way: from chefs to home cooks). And because restaurant diners are expecting something considerably fancier than a good version of the famous blue box, chefs have gone to town, using top-quality imported pasta, heavy cream, farmstead cheeses, and their own flourishes: truffles and truffle oil, lobster, and secret flavorings. At Glenn's in Newburyport, chef-owner Glenn Mayers adds five cheeses to his bechamel sauce, stirs that into penne, and spoons the mixture over morsels of warm lobster in a gratin dish. Even though he changes his menu all the time, he can't take this dish off. "It's big time popular," he says.
(Excerpt) Read more at boston.com ...
Also try La Victoria Salsa Brava...
I can’t eat Mac N Cheeze without it!
That “Brava” part makes me nervous. Will I be able to feel my tongue afterwards?
Start with a small amount first.
Absolutely a great combo.
Okay. I don’t make a living by talking so I guess I can deal with a blackened tongue for awhile. My husband drinks tabasco sauce by the quart so I imagine he would love it.
It has more flavor than heat...
I’m not a heat type.
“A great crust is also critical. Breadcrumbs tossed with melted butter applied.....
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If you haven’t tried them yet, pick up some japanese ‘Panko Breadcrumbs’ - you’ll never go back to the regular bread crumbs.
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