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ronott1 said:
It is very high in anything that uses the cheese powder:

https://www.nytimes.com/2017/07/12/well/eat/the-chemicals-in-your-mac-and-cheese.html

Basic White Sauce Recipe

For years, Lois Gelzer of Standish, Maine has used this smooth sauce to make many dishes, including the two shared here. "The recipe can easily be doubled or tripled," she says.

TOTAL TIME: Prep/Total Time: 10 min.YIELD:8 servings

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper

1 cup 2% milk

Directions

1. In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Yield: 1 cup.

Nutritional Facts

2 tablespoons: 51 calories, 4g fat (2g saturated fat), 12mg cholesterol, 81mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.

Add a cup or so of good cheddar cheese to the white sauce after it thickens. Play around with other spices to taste.

You can double the sauce if you want more. Pour over cooked pasta--we like small shells
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Thanks! That sounds delicious! And that is gross about the mac and cheese!
 
KDOGG331 said:
Oh and Ron is the cheddar cheese shredded or like blocks? Slices?
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Good question!
I buy blocks and shred myself. Pre Shredded cheese from stores is coated to prevent sticking in the bag. Sadly, this makes them not melt well.

It is very easy to shred cheese and it is more economical to buy blocks
 
Yeah, the stuff they put in "prepared" things like shredded cheese you probably don't want to think about. And Ron is right, barring putting your fingers where they shouldn't be, there aren't many things you can do in the kitchen that are easier than shredding cheese.

My 2 Welsummers are fairly friendly birds, also very pretty. Their eggs made it to the high end of USDA Medium to mid range Large. Hopefully they will start back up soon as we start getting more light. Won't be making any eggnog for Christmas though.
 
bruceha2000 said:
Yeah, the stuff they put in "prepared" things like shredded cheese you probably don't want to think about. And Ron is right, barring putting your fingers where they shouldn't be, there aren't many things you can do in the kitchen that are easier than shredding cheese.

My 2 Welsummers are fairly friendly birds, also very pretty. Their eggs made it to the high end of USDA Medium to mid range Large. Hopefully they will start back up soon as we start getting more light. Won't be making any eggnog for Christmas though.
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they are very pretty Chickens!
 
ronott1 said:
Good question!
I buy blocks and shred myself. Pre Shredded cheese from stores is coated to prevent sticking in the bag. Sadly, this makes them not melt well.

It is very easy to shred cheese and it is more economical to buy blocks
Click to expand...

Thanks!!

bruceha2000 said:
Yeah, the stuff they put in "prepared" things like shredded cheese you probably don't want to think about. And Ron is right, barring putting your fingers where they shouldn't be, there aren't many things you can do in the kitchen that are easier than shredding cheese.

My 2 Welsummers are fairly friendly birds, also very pretty. Their eggs made it to the high end of USDA Medium to mid range Large. Hopefully they will start back up soon as we start getting more light. Won't be making any eggnog for Christmas though.
Click to expand...

Yeah, wonder what they are coated with..... It's funny, I never really thought about this stuff before. I mean, I knew that processed foods in general were bad and boxes and stuff but I always kind of thought it was just that. The boxed stuff. The Oreos. The cereal. The microwave meals. Microwave popcorn (which btw has a lot of carcinogens in it and is one of the worst things). Never would have thought of something as innocent as cheese.....

Or like, for instance, I thought kraft american slices were gross but the rest was okay... surely the sargento or cracker barrel or cabot must be okay... guess not...

Wonder what other chemicals I am eating.

Anyway, sorry for rambling haha

Thanks for the info on the Welsummers Bruce! I've been thinking of adding one but not sure yet. I don't know of I have enough room in my coop.

But I have finally narrowed it down. I have A LOT of breeds I want to try and could try them all but I managed to narrow it down to ones I definitely want and somewhat have a next order already. If I order more. But again, probably won't.

But I think my next order would be Speckled Sussex, Gold Laced Wyandotte, Partridge Rock or Cochin, and then either a Welsummer or Golden Buff/red sex link or leghorn for eggs. And maybe another Easter Egger.

I really want the Silver Laced Wyandotte too but I heard they are slightly more mean than Gold so since i have limited space i chose.

And I would love to have more color Orpingtons and Australorps.

And I would love to try Brahma or Cochin but they're not as good layers and the feathered feet I've heard are a pain.

Also would try Delaware, Dominique, Buckeye, every Rock, and some others but limited space ha

Would LOVE a silver pencilled rock too but they're pretty rare and sell out :(
 

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