The NFC B-Day Chat Thread

[ShrekDawg]

Probably have to hide $10 bills now.


Um, aren't MOST cars driven for personal use? So they are "rewarding" people for driving older cars that use more gas, possibly pollute more since there are no inspections. Not sure I'm happy with that.


I'm going to give it a try right now!

Let me know how it turns out!

Whose birthday cake?

My brother's! Birthday was the 21st but we went out to dinner the 22nd. And had cake

@Blooie you probably don't know me. After I joined and introduced myself, I spent more than a year lurking. What did I know, I was a new chicken owner?... But I found myself drawn to your posts. And I read them frequently.. A few months ago someone invited me to join this post. I still don't have a lot to say, but read everything. And I'm thrilled to be a part of this group. Your charlie brown post brought tears to my eyes and that's not an easy thing to do. But it was so special and so familiar, it really touched a chord. BTW DW is 5' and blue eyed and I'm 6'3.



I'm too late to the party but would say BREATH! You've got this. It's not magic and you can do it.



Debby, I have ice falling from the sky right now. not a happy camper.



Please be careful. Roads can get ugly in a heart beat.





I'll bet it was delicious.



Merry Chistmas

Thank you RJ!

I thought it was but everyone left before they tried it :/

But my dad and I loved it and my mom just had some

Wolfgang needs a T-shirt: Crazy chicken man!


Hard not to be isn't it! She has a very engaging writing style.
She's gonna write a book soon. RIGHT BLOOIE??? hint hint, wink wink, nudge nudge
(sure hope I don't chase her away with that)

LOTS of us Blooie

I hope she does! She's got so much to tell and, like you said, a very engaging writing style. Would be a real page turner.

Wasn't hard at all. The thing that took the most time was waiting for the water to boil for the fusilli. Didn't have white pepper so I had to use black and make a generic "very slightly gray" sauce Family decided it needs more flavor next time. Maybe some sharper cheddar and a couple of other "more flavorful" cheeses. Oh and DD1 said garlic. I love garlic

Oops, missed this. Glad it turned out well. What is white pepper??

You should try this recipe next time!

http://www.recipetineats.com/baked-mac-and-cheese/

It's the one I made tonight.

Only difference is I made it in a sauce pan instead of a skillet cause I couldn't find one and I shredded my own cheese. It was a pain in the rear but i say worth it. I also doubled the recipe. If you click on the serving size, there is a sliding scale thing. I slid it to 12, so double, like mentioned, but you can slide it to whatever you want. Much easier than figuring it out yourself. Anyway, I just did cheddar and mozzerella cause I didn't know what the other cheese mentioned was. When I went shopping I just grabbed fresh mozzerella, the slices in the log thing, so it was really hard to shred, plus I was in a hurry at the end so just started breaking it up by hand and didn't really have time to stir it in too well or add quite the full 2 cups. Next time I would get pre shredded, at least for the mozzerella just cause it's so soft. Or I would just use another cheese. The cheddar I just went and bought a big block of sharp cheddar cause I was worried the extra sharp white I have would be too sharp. I think it would have been fine. I also added the seasonings listed as optional.

Also, it looks way too milky but it actually ends up being fine. But I do think it's milkier than they had it cause I doubled it and used a deeper pan. They have a video that is very helpful. Lets you see the right consistency etc. The one thing I would say is make sure the paste is completely dissolved before adding the rest of the milk. I THOUGHT mine was but it wasnt and slightly stuck so I had to cook the sauce a little longer than it says. I also added just a tiny bit more flour to get it a little thicker but I dont think it was necessary cause it started thickening on its own and once the cheese is added it gets thick enough

ANYWAY.

It was delicious and I love this one because it stays creamy after you cook it unlike some that all the sauce evaporates and makes it dry haha

I have never made mac and cheese or sauce before so you all are probably better at it than me.

My mom kept thinking it was too much milk but it's not at all when you make it.

But yeah.

Here's some pictures.

 

[Blooie]

Wasn't hard at all. The thing that took the most time was waiting for the water to boil for the fusilli. Didn't have white pepper so I had to use black and make a generic "very slightly gray" sauce Family decided it needs more flavor next time. Maybe some sharper cheddar and a couple of other "more flavorful" cheeses. Oh and DD1 said garlic. I love garlic

Sounds like it was a hit! When I make it, I've discovered that a couple of tablespoons of Marsarpone (and I know I spelled that wrong!) will help it get super creamy. Cheddars can be oily and even separate sometimes, but that addition seems to keep that from happening. Alone it doesn't have much flavor - to me its value is what it adds in creaminess and richness.

 

[ronott1]

Still have to read the rest of the posts but WELCOME BACK @Blooie !!!

And @ronott1 do you still have that white sauce recipe and/or a good, fairly plain mac & cheese? It's somewhat am emergency. My mom told my brother and family I had a recipe and would make it. Except I lost it cause the thread moves fast. We are having people over for the football game so i dont have much time to buy the ingredients and make it now. My own fault for waking up so late (I think 1030). But yeah. My brother also just informed me it's the only thing his girlfriend likes...... so it's important...

I am sorry to not get back to your!

For future reference:
Mac N Cheese

Ingredients

· 8 ounces Mueller's Elbows - we weigh ours, but this is about 1 3/4 cups
· 2 tablespoons cornstarch
· 1 teaspoon salt
· 1/2 teaspoon dry mustard
· 1/4 teaspoon ground black pepper
· 2 1/2 cups milk ** newer boxes show 3 cups, but 2.5 is the original and works.
· 2 tablespoons margarine or butter
· 2 cups (8 ounces) shredded American or Cheddar cheese, divided ( We use extra sharp Kraft, but guess any cheese would do)


Cooking Instructions

1. Preheat oven to 375°F.
2. Cook pasta 7 minutes. Drain.
3. In medium saucepan, combine cornstarch, salt, dry mustard & pepper in medium saucepan. Stir in milk until smooth. Add margarine, stirring constantly.
4. Bring to a boil over medium-high heat. Boil 1 minute.
5. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2-quart casserole. Sprinkle with remaining cheese.
6. Bake uncovered 25 minutes, or until lightly browned.

*** If want to add 1 cup diced ham, stir it in step 2.

 

[ronott1]

Here it is @KDOGG331

Thanks!

 

[ronott1]

And nobody tasted the macaroni after all that but that's okay, my dad and I both loved it

Amazing!
The important people ate it though!

Much better than from a box too

 

[ShrekDawg]

Sounds like it was a hit! When I make it, I've discovered that a couple of tablespoons of Marsarpone (and I know I spelled that wrong!) will help it get super creamy. Cheddars can be oily and even separate sometimes, but that addition seems to keep that from happening. Alone it doesn't have much flavor - to me its value is what it adds in creaminess and richness.

Is mascarpone sold in any grocery store? I've never seen it. From Googling, it looks a little similar to ricotta?

I am sorry to not get back to your!

For future reference:
Mac N Cheese

Ingredients

· 8 ounces Mueller's Elbows - we weigh ours, but this is about 1 3/4 cups
· 2 tablespoons cornstarch
· 1 teaspoon salt
· 1/2 teaspoon dry mustard
· 1/4 teaspoon ground black pepper
· 2 1/2 cups milk ** newer boxes show 3 cups, but 2.5 is the original and works.
· 2 tablespoons margarine or butter
· 2 cups (8 ounces) shredded American or Cheddar cheese, divided ( We use extra sharp Kraft, but guess any cheese would do)


Cooking Instructions

1. Preheat oven to 375°F.
2. Cook pasta 7 minutes. Drain.
3. In medium saucepan, combine cornstarch, salt, dry mustard & pepper in medium saucepan. Stir in milk until smooth. Add margarine, stirring constantly.
4. Bring to a boil over medium-high heat. Boil 1 minute.
5. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2-quart casserole. Sprinkle with remaining cheese.
6. Bake uncovered 25 minutes, or until lightly browned.

*** If want to add 1 cup diced ham, stir it in step 2.

That's okay!! It's Christmas Eve after all. I'm sure you were busy!

I will try that recipe next time! It sounds delicious!

And also if I ever make the other again, I think I will just make it with the 8 oz. 8 just seems so small. But i guess it expands. We used a whole box

Also, where do you get that pasta? I have never seen it.

Thanks!

Yes, thanks Bruce!

Amazing!
The not important people ate it though!

Much better than from a box too

Thanks. And very true! My mom later tried some too.

I don't think they did it intentionally, just that they had alreasy eaten cause they didn't realize we were having a big meal and alsoit took forever to make and they had been here a long time already. Plus of course the trauma making it which everyone could hear from the other room ha they had to go pick up the food for tomorrow too. Then the other one had a family party. But they could have at least had one bite... but that's okay... more for us!!

The worst part though is I thought we could bring it to Christmas tomorrow but they are making mac and cheese too and, unlike us, they already made it. Cause I was gonna say if they hadn't we could take ours instead but nope.

But oh well, not a big deal. More for us as I said

 

[Blooie]

I get it at our local podunk grocery store, and they also carry it at Walmart. There it's not with the rest of the cheeses, it's usually in the deli area in a case with other specialty cheese. It's more like cream cheese than ricotta, and sold in a little tub.

 

[ShrekDawg]

I get it at our local podunk grocery store, and they also carry it at Walmart. There it's not with the rest of the cheeses, it's usually in the deli area in a case with other specialty cheese. It's more like cream cheese than ricotta, and sold in a little tub.

Thanks Blooie! I'll have to look for that next time I go to the store. Although I might be a bit sick of mac and cheese after this week

Hmm, it sounds pretty good. I need to expand my cheese horizons so to speak. I've only ever eaten American or provolone. Didnt used to like cheddar but do lately. Hate swiss. Gouda is ehh. Used to hate provolone too but my brother likes it. Had havarti a couple times.

But mostly i eat American. At subway I get American. I also get the same exact sandwich almost every day but that's another story

 

[CapricornFarm]

Let me know how it turns out!



My brother's! Birthday was the 21st but we went out to dinner the 22nd. And had cake



Thank you RJ!

I thought it was but everyone left before they tried it :/

But my dad and I loved it and my mom just had some



I hope she does! She's got so much to tell and, like you said, a very engaging writing style. Would be a real page turner.



Oops, missed this. Glad it turned out well. What is white pepper??

You should try this recipe next time!

http://www.recipetineats.com/baked-mac-and-cheese/

It's the one I made tonight.

Only difference is I made it in a sauce pan instead of a skillet cause I couldn't find one and I shredded my own cheese. It was a pain in the rear but i say worth it. I also doubled the recipe. If you click on the serving size, there is a sliding scale thing. I slid it to 12, so double, like mentioned, but you can slide it to whatever you want. Much easier than figuring it out yourself. Anyway, I just did cheddar and mozzerella cause I didn't know what the other cheese mentioned was. When I went shopping I just grabbed fresh mozzerella, the slices in the log thing, so it was really hard to shred, plus I was in a hurry at the end so just started breaking it up by hand and didn't really have time to stir it in too well or add quite the full 2 cups. Next time I would get pre shredded, at least for the mozzerella just cause it's so soft. Or I would just use another cheese. The cheddar I just went and bought a big block of sharp cheddar cause I was worried the extra sharp white I have would be too sharp. I think it would have been fine. I also added the seasonings listed as optional.

Also, it looks way too milky but it actually ends up being fine. But I do think it's milkier than they had it cause I doubled it and used a deeper pan. They have a video that is very helpful. Lets you see the right consistency etc. The one thing I would say is make sure the paste is completely dissolved before adding the rest of the milk. I THOUGHT mine was but it wasnt and slightly stuck so I had to cook the sauce a little longer than it says. I also added just a tiny bit more flour to get it a little thicker but I dont think it was necessary cause it started thickening on its own and once the cheese is added it gets thick enough

ANYWAY.

It was delicious and I love this one because it stays creamy after you cook it unlike some that all the sauce evaporates and makes it dry haha

I have never made mac and cheese or sauce before so you all are probably better at it than me.

My mom kept thinking it was too much milk but it's not at all when you make it.

But yeah.

Here's some pictures.

View attachment 1217816 View attachment 1217817 View attachment 1217818 View attachment 1217820 View attachment 1217821

KD , it is more work to shred the cheese, but there are less additives that way . Sounds like you are working but learning.

 

[ShrekDawg]

KD , it is more work to shred the cheese, but there are less additives that way . Sounds like you are working but learning.

Yeah, I figured it would be better. Just should have shredded it first. And thanks, trying to ha