It was not greasy in the sense of separation of components / emulsion failing at all. Maybe I don't have the correct wording for this. It had texture but lacked tasted maybe? Just too cheesy not in a good way?
Maybe I should try balancing the plate with an acidic side as you recomment. On top of the 100000 tweaks I got on cheese & ratio from the 100 of offended passionate americans I hurt with this attempt xD
We also have cheese heavy recipes and we're top on the cheese production just this recipe didn't click... I refuse to get beaten by this cheesy failure...
Your base is also a béchamel right? Butter / flour / milk? If so can you share your cheese to milk ratio as well?
hoooo now we talk neighboor :)
I used "non descript" cheddar. The sort that did not advertise country of origin :( About 180g of it. With 120g of Comté and 60g of parmesan. No sodium citrate ; that's a new one for me. that with 375g of small pasta so not quite in the ratio you mention.
I was trying to get some OG taste honestly otherwise I could do a mornay sauce and call it a day ,-) That's how we do ham & cheese oven backed pasta dishes usually.
I'll double down on finding something closer to what we see in movies - eventually I'll land something tastfull. The linked recipe looks waaaaaaaaaaay more elaborate and too far from what I want. I'm aiming at mac and cheese, coleslaw and brisket.
From all the comment I'm suspecting that the cheeses were what caused the blandness. I'm going to hunt real american cheddar. Monterey jack is something I see more so maybe I'll try with that one.
It was quite flat. We are used to cheese fondue; melted cheeses you dip bread in it. So basically the same idea but bread instead of pasta I figured. I was expecting the same level of "tongue tingling" we get from a good fondue. But this was waaaaaaaaaay more "round" and greasy than that.
Mhhh so regular American is going to be tricky to find here in Belgium. Cheddar to start with isn’t popular - the supermarket only carried the one variety I got. I mean beside the Kraft singles but that is hardly cheese it seems.
I’ll investigate if I can find some « American cheddar » in cheese shops around. Munster I can find no problem. Gouda as well but it would not have occurred to use that.
Kids have absolutely loved the thing though.
Thanks for the detailed feedback ; I’ll use it for the v2 :)
I'm not sure how to position myself when a court orders a company to adapt their software in such specific ways. At the very least that should be a matter of a legislation with a broader analysis and considerations applied to the whole sector. Plus, maybe, consider parenting in the picture... Teenagers should maybe not be looking a notifications during the night.
Am so jealous. So well organised and all. I tried to put up a rack but failed to get it large enough so it’s a rack and a drawer and way too many oils / vinegars…
It's a local brand of cookware; https://demeyere-cookware.net/fr/
There's a dealer 5 mins from where I live so it was an easy choice when I decided to get a nice pan.
It's on the expensive side (especially compared to my previous IKEA nn stick) but it giving much better results with less pfas :)
Thanks :)
A lot of my drive to get nicer plating (and generally nicer food) comes from what I hope were constructive critics from this sub a while ago when I started to learn how to cook. It's been quite the journey so far.
The Kraft singles?? That's easy to find. Though it would not have occured to me to use those.