tag:blogger.com,1999:blog-683629829321293491.post2164086757957296616..comments2024-03-04T03:41:22.931-05:00Comments on The Joy of the Joy of Cooking: Stovetop macaroni and cheese (p. 325)Unknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-683629829321293491.post-10356320807454158642010-12-09T09:15:41.957-05:002010-12-09T09:15:41.957-05:00I've made this stovetop macaroni before and I ...I've made this stovetop macaroni before and I had the same issue. It felt like I was stirring for an eternity before it all melted and actually resembled creamy macaroni and cheese. I think JOY was very off in how long they claim this recipe takes. Still yummy though! And I thought the dry mustard gave it a great bite!Katiehttps://www.blogger.com/profile/01587635003832864461noreply@blogger.comtag:blogger.com,1999:blog-683629829321293491.post-60021463776823272292010-03-12T14:08:50.582-05:002010-03-12T14:08:50.582-05:00Like the previous poster, I found your site lookin...Like the previous poster, I found your site looking for this recipe.<br />I think adding the pasta last is the way to go. Much more control, and the macaroni is less likely to get "banged up" during all that mixing. <br /><br />I usually don't use eggs in my version, but I think tempering is a good idea.<br /><br />Thank you for these recipes. This site is a real treasure.Rob Lhttps://www.blogger.com/profile/05212835223732864719noreply@blogger.comtag:blogger.com,1999:blog-683629829321293491.post-25231329345977183862010-02-15T15:26:22.612-05:002010-02-15T15:26:22.612-05:00I found this post because I googled JOC mac and ch...I found this post because I googled JOC mac and cheese stovetop recipe - it's my favorite and I'm just craving some (but, alas, out of cheddar and the grocery stores here are closed for the night). I've made this a zillion times and it's by far my favorite way to eat it. <br /><br />It does take a while to shred the cheddar but I've never had to wait more than a minute or two for it to melt. I use my skillet for it actually - very wide base and just barely deep enough. I've sometimes melted the cheese before adding the noodles, which perhaps makes it faster, but I've also done it the *official* way too, no trouble. Perhaps my heat is higher? I also never add all of the ingredients at once - never prepared enough;-) And I always let it cool once the cheese has melted - just a tad - before adding the eggs. I suppose I could try tempering them too, to prevent them from hardening in the sauce. But then, perhaps it isn't necessary. <br /><br />Warming up leftovers is a cinch too. With a little extra milk (real, not condensed) in a little sauce pan over low-medium heat for a few minutes and a few jostles with a spoon; I savor every bite.<br /><br />SO tasty!!Anahttps://www.blogger.com/profile/17649107445190440593noreply@blogger.comtag:blogger.com,1999:blog-683629829321293491.post-45328862552990080912009-11-08T09:53:56.160-05:002009-11-08T09:53:56.160-05:00A good story
GK Chesterton: “The poets have bee...A good story <br /> <br />GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”<br /><br />Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.<br /><br />From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain: <br /><br />“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” <br /><br />I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published. <br /><br />I believe cheese and wine lovers should be told about this publication. <br /><br />EnjoyAnonymousnoreply@blogger.com