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Re: rant: fine dining
Posted: December 7 15, 11:53 am
by Cheddar Tom
Hard to find good mac and cheese in STL....most of it I've had lacks saltiness or any other herb to better bring out the cheesy flavor. That's why I like to use gruyere (sharper) and thyme (pairs well with cheese) when I make it at home. Also like to use parmesan for the crust.
Re: rant: fine dining
Posted: December 10 15, 3:09 pm
by wart57
I think the Authentic Cajun crawfish etouffee I had at lunch may be one of the 10 best dishes I have ever eaten in my life.
Place called Flavors of Louisiana in Avondale Az. It would be worth the trip to Az.
http://www.yelp.com/biz/flavors-of-louisiana-avondale
Re: rant: fine dining
Posted: December 10 15, 3:43 pm
by Molly
Cheddar Tom wrote:Hard to find good mac and cheese in STL....most of it I've had lacks saltiness or any other herb to better bring out the cheesy flavor. That's why I like to use gruyere (sharper) and thyme (pairs well with cheese) when I make it at home. Also like to use parmesan for the crust.
Hubby makes good mac & cheese. He uses Panko for the crust.
Re: rant: fine dining
Posted: December 10 15, 3:53 pm
by redbirdjazzz
Molly wrote:Cheddar Tom wrote:Hard to find good mac and cheese in STL....most of it I've had lacks saltiness or any other herb to better bring out the cheesy flavor. That's why I like to use gruyere (sharper) and thyme (pairs well with cheese) when I make it at home. Also like to use parmesan for the crust.
Hubby makes good mac & cheese. He uses Panko for the crust.
Toasted wheat germ and additional grated cheese is where it's at for mac & cheese crust.
Re: rant: fine dining
Posted: December 10 15, 4:02 pm
by haltz
Ritz crackers
Re: rant: fine dining
Posted: December 10 15, 4:53 pm
by lukethedrifter
haltz wrote:Ritz crackers
I wonder if anyone ever made that mock apple pie recipe that was on the back of the Ritz crackers. Maybe it still is.
Re: rant: fine dining
Posted: December 10 15, 4:55 pm
by jim
I'm fine with Kraft if you put enough butter in it. I don't really care for restaurant mac and cheese. I love Ritz crackers, if there is a pie you can make out of Ritz crackers I want to eat it.
What is Panko? And I'm not sure what toasted wheat germ is either.
Re: rant: fine dining
Posted: December 11 15, 8:50 am
by Molly
jim wrote:I'm fine with Kraft if you put enough butter in it. I don't really care for restaurant mac and cheese. I love Ritz crackers, if there is a pie you can make out of Ritz crackers I want to eat it.
What is Panko? And I'm not sure what toasted wheat germ is either.
Re: rant: fine dining
Posted: December 11 15, 10:15 am
by jim
I'm so used to Kraft I would try to pick that stuff off.
Re: rant: fine dining
Posted: December 11 15, 10:49 am
by letsgocards89
Velveeta is the best box Mac & Cheese and it's not even close.