ECN Forum Forums Off Topic Discussion Off Topic Discussion Your favourite food?

All Right,
It's high time we had one of these threads...........
I'm going to start it off, with Oven Roasted Chicken Thigh Fillets (skin on), Marmalade/Spicy coating.
Guttered potatoes with cream corn/bacon filling.
Roast pumpkin and yams.
Washed down with a cold pint of pulpy orange juice.

Please, no fast food in this thread, just stuff you'd cook at home.

Hard to beat "been smoked all day" ribs.

My wifes lasagna !

I can't cook to save my life.
!

Burgers on the Grill
Scrambled Eggs w/Cheese Sauce & a pile of crispy Bacon on the side
Belgian Waffles with Butter & Maple Syrup.

I can't make it right, but one of my all time favorites is Mac n Cheese the way some places make it with Bread Crumbs (I think), etc.
(Mac n Cheese @ Golden Corral is pretty Good from what I remember)

The biggest trick with mac and cheese is not to skimp on the cheese. I usually do it with potatoes but it is a very similar process. If you don't mind an unhealthy indulgence, use heavy cream instead of milk. A little onion in there is good too, shaved thin enough that it just cooks away. If you are not that handy with a knife, a mandolin is a great tool. The bread crumbs is just adding them before you bake it. Some fresh ground pepper is good but be careful with the salt if you are using an aged cheddar cheese since it already has some salt that will show up when it cooks. I still add a little, depending on how much was in the water for the pasta or potatoes.
You do need to pre cook those, no matter what the "lazy" cook book says. It gets some of the excess starch out. The chef at my wife's club used to parboil french fries before they hit the fryer. Not long, just enough to soften them a little.

If I could figure out how to make that to my liking I'd be a real happy camper.

Trader Joes has an Excellent frozen Mac n Cheese that's about the best I've ever had. It says it's made from 4 different cheeses. That might be the secret I'm missing.

You certainly want to mix up the cheese. I usually use mild cheddar, sharp cheddar and some kind of white cheese, whatever I have.

I'm now thinking that the different cheeses is what gives it the texture that I thought might be from Bread Crumbs.

I'll have to investigate this further...

Now I have to go to Trader Joes to try that!

Thanks Bill.

You definitely get different textures from different cheese. The sharp cheddar gives it a grainier texture and the mild is smoother, White cheeses like Provolone will add smoky flavor, Parmesan a little "bite". Some folks also throw in some velveeta to make it smoother.
It is all just what you like I suppose.