I was lucky enough to accompany my husband, one of the Serious Eats prizewinners, on Ed Levine's tour of the festivities. Hoo boy, can't remember the last time I ate 4 lunches in one day...I wrote it up on my blog, so for details and pics take a look here:
http://fingerineverypie.typepad.com/my_weblog/2008/06/serious-pig.html
Bright coals of hardwood sweet, turn to
Ash: smoke-tender meat.
Ribs and rubs and sauce, outstanding!
Brisket’s coming in for a landing.
Ending up right on my fork:
Crisp yet melting, luscious pork.
Underneath the meat’s sweet crunch
Every mouth cries out “Great lunch!”
I had a fantastic wedding party about a year ago -- mostly wine and champagne with a signature cocktail (vodka and strawberry lemonade) and a sort of light, buffet-style meal. There were about five passed apps, and then some simple buffet foods -- unusual cheeses, breads and dips, lamb meatballs with yogurt sauce, cous-cous salad both with and without chicken, poached salmon with several different sauces, new potato and green bean salad, lots of beautiful fresh veg, and fresh fruit, with a multi-flavor cupcake tower for dessert. Everyone loved it, had lots to eat, and it came in WAY under the expense of a usual wedding meal.
Wow. I can barely imagine not loving cakes, pies, tortes -- all kinds of pastry. I'm known among friends and family for the cakes I make. For my dad's last birthday I made a dark chocolate mocha fudge cake, an orange-chocolate chunk cake, and an almond torte with lime cream icing.
My last birthday brought a slew of cakes baked by friends for a party I threw for myself -- Dorie Greenspan's chocolate gingerbread (recipe posted on this site), a pistachio nougat cake and chocolate Trianon cake, as well as a lemon icebox cake I made myself, and another bakery-bought chocolate raspberry cake. I'm getting hungry just thinking of all those cakes...
A proselytizing young veg
Made her sister-in-law finally pledge:
"Give me good barbecue
Or this family is through --
I need meat just to take off the edge."
Savory Asian -- tamari soy sauce, lime juice, garlic and sesame oil -- I'm so in love with this fast and easy flavor profile that I have a hard time using anything else.
Turkish -- Garlic, cumin, smoked paprika, oregano, red (aleppo) pepper, black pepper and salt, with enough lemon juice and olive oil to make either a paste for rubbing, or more liquid to make a marinade for soaking. And actually the so-called Turkish flavor profile is very similar to Mexican, with a good chile powder swapped for the aleppo pepper. This is fantastic on lamb, but great with chicken as well.
Hebrew National or other kosher dogs, grilled or broiled till the skin is snappy and brown and crispy. I don't keep kosher, not at all, but there is nothing to compare with the flavor of a kosher dog. Serve it rolled in a slice of fresh rye bread (even better than a bun) with fine-grained Dijon mustard. Grey Poupon works.
Dee, I too thought of Alive, since that's a much more recent example of cannibalism by necessity than the Donner Party. I think they were Chileans. They had plenty of water because they were in a snow-covered region of the Andes. I'm not sure I remember correctly, but they may also have had fuel for cooking...
Mmm. Barbecue in the country last night: chicken and burgers on the grill, little new potatoes with olive oil and chives/mint/tarragon from the garden, big tossed salad, french bread. I brought dessert: World Peace Cookies and strawberry pastry cream tart (http://fingerineverypie.typepad.com/my_weblog/2008/05/sweets-dont-fail-me-now.html)
Today it's urban apartment barbecue: baby back ribs in the slow cooker, mac 'n' cheese, collard/mustard greens with ramps and green garlic, more strawberry tart and cookies, maybe some ice cream...
I also agree with mrsbao -- if the fries are good in the first place, the toaster oven can work wonders.
But the other thing I'm thinking is, since you have a deep fryer, why not re-fry them to heat them up? The reason Belgian frites are so famous and so delicious is that they've been twice-fried...
This is a great recipe. I do add a tsp on dry mustard. That's the only addition. Also, I don't know where you guys buy your cheese but for what you get, this is not expensive. It's just mac & cheese for goodness sake, go for it.
I make this recipe all the time, but I use the New York sharp white cheddar and substitute sharp yellow cheddar in place of the Gruyere. It's cheaper and the kids seem to like it better. I also don't use the bread crumbs on the top. I just put extra cheese.
Well, I'm on vacation all by myself and decided to check out a drink recipe and by accident stumbled onto your site. I discovered Martha's mac & cheese. Here's the deal, I'm a nutrition consultant and love to eat and enjoy great food. I know there are a lot of people who are allergic to cow dairy and thus milk products are not healthful for them. Has anyone tried this recipe with goat products (like goat cheese, or pecorino-sheep cheese) and rice or almond milk?
Duh! I just noticed the recipe does specify how many ounces of each cheese. As Rosanne Rosanna-Danna used to say: "Nevermind!!"
I absolutely LOVE macaroni & cheese (yes, even Kraft Deluxe Mac & Cheese), and want to try this recipe.
Can someone tell me how much (in pounds) of each kind of cheese they had to buy in order to get the necessary amount of shredded?
Thanks !!!!
i'm from north alabama and now live in nyc and the one thing i miss above all other southern things is bbq! as soon as i heard big bob gibson's was going to be in nyc i almost died and went to heaven. i've eaten their bbq since i was a child and it might be the best on the planet. waiting in line in the 90+ degreee weather and introducing my friend from Philly to her first southern bbq sandwich was totally worth it. i wish i had a bottomless pit for a stomach so i could have tried all of the vendors. the coke float i had for dessert hit the spot.
i was sad that the crawfish were in the hush puppy batter and not by themselves. i really wanted to eat crawfish! i had a s'more that was delicious - crusted with nuts, so tasty.
I used to know a vegan who was looking for a pregnant friend to give him her placenta to eat. My mind immediately went to "Placenta Helper." I don't know if that ever really panned out for him.
It's dangerous to be stranded in the dessert.
My parents warned me about it, often.
OK, so I'm picky about spelling, but...
Though this whole discussion is fascinating, I'm still chuckling at the original post...
"stranded in the dessert"
which would be lots more fun than the desert, IMO. That whole "licking" sidebar might then come into play. =)
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Favorite foods: I have a sweet tooth, a meat tooth, a fat tooth, a starch tooth -- and I love my fruit and veg as well.
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