Recent content by LongWing

mudbug, Thanks for the response. Cheese log sounds good. Basically processed cheese in a plastic tube that is gathered and clasped at the ends. Some versions even had a capped hole in the side that you could squish the stuff out of. I guess the most useful think about it was that you could...

Fixing cheese grits for a Super Bowl get together. I use an old recepie that calls for a garlic cheese roll and sharp chedar cheese. When the garlic cheese roll disapeared, I once used a plain cheese roll and garlic powder. Now it seems that even the basic cheese roll is hard to find. I...

Thanks Michael. Always prone to wishful thinking. Regards, LW

Thanks Candocook. Looks like it's fettuccine tonight. Regards, LW

Is clarfied butter healthier than normal, off the shelf butter? Particularly with respect to those with cholesterol concerns?

Hello, I just made about twice as much bechamel sauce as needed for a recipe. Can I save the remainder, or should I just toss it? Thanks!

Thanks you for the advice. I will give this a try next time. Philso: You refer to a warm plate. Are you talking about a device like a "hot plate" or just a warmed plate, maybe a plate in the oven? I would like to keep my equipment as basic as possible.

Hello, this is my first post so go easy on me. I was trying to make a meuniere sauce from the Galotoire's Cookbook. The recipe call for browning butter slowly then whisking in lemon juice and red wine vinegar. I found that the butter never mixed with the vinegar and the vinegar absorbed all...