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Old 02-25-2019, 01:20 AM   #11
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I use a spoon for some traditional fork foods, too. Potato salad, mac & cheese, most anything saucy. I'm not one to drag a piece of bread around my plate or bowl to get all the sauce, but I don't want to miss out on any of it either. Hence, spoon.


I could be cooking friends with "Anthony", AKA Cook #2. I like pastas that collect the cheese sauce, like campanelle, cavatappi, rotini. I sometimes top ours with toasted bread crumbs. And I noticed that he was the only cook to combine his pasta and sauce together before adding it to the cooking vessel - critical in getting a good coating of sauce on all of the pasta, IMO. I start my sauce by making a bechamel, then adding as much cheese as I want. My secret blend tends to be "what do I need to use up?", however. I do try to have some smoked Gouda for the sauce, though. Like "Michael", I almost always add Colman's dry mustard to my sauce; sometimes a dash of cayenne, depending on what I might be serving with the mac-and-cheese.

Graham cracker? Brown sugar? No, no, no. Maybe one taste to find out, like cd said. But as a regular thing? Nope.
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Old 02-25-2019, 01:48 AM   #12
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Graham cracker? Brown sugar? No, no, no. Maybe one taste to find out, like cd said. But as a regular thing? Nope.
You never know, you could taste it and fall in love with it.

Never say never.

CD
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Old 02-25-2019, 01:58 AM   #13
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No, cd, my taste buds have a very good imagination. I can "taste" it just thinking of it. If you made it and offered me a spoonful, I'd try it. Then I could say "no" with absolute certainty.

I'd be down on the bacon, though. Bacon makes everything better.
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Old 02-25-2019, 06:48 AM   #14
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Larry, sometime ago you actually turned me on to eating lots of stuff with a spoon.

For example, it's a lot more efficient to eat things like a goodie loaded chopped salad with a spoon, and we have a chopped salad almost every night. I haven't convinced SC yet though.
I knew I mentioned in some thread in the past, glad someone was paying attention

Spoon is definitely my utensil of choice, second to my fingers.
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Old 02-28-2019, 05:13 PM   #15
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Has anyone tried the ATK stove top method of Mac and Cheese? The pasta is cooked in equal parts milk and water. Since there are only two of us here, I gave it a shot. Nice and creamy. I was pleasantly surprised.

Raising and feeding five kids, I often made a big pan of it and placed it in the oven to get a nice crust. I also added crumbled bacon bits. Along with the cheese, they were getting an additional dose of protein. I also used to use one can of evaporated milk along with equal parts of water for the sauce.
And when I was really broke, the canned milk got mixed with powdered milk.

So from now on, I will be using the ATK recipe for just the two of us. One pan, one meal.
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Old 03-02-2019, 07:14 PM   #16
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If you want to see the ATK version of the recipe click on the video:




I say you can't go wrong with this one.
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Old 03-06-2019, 05:14 AM   #17
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I have made this version twice. If I still had the kids at home, I might be tempted to make the oven version. But this recipe is perfect for just two folks with a good appetite. So creamy. And rather than having the whole top covered in breadcrumbs, I love finding that crunch when you least expect it.

Served with a nice salad, a great meal for a late Sunday night meal. Go for it!
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