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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 09-04-2017, 03:31 PM   #11
bigipps
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Luckily the BBQ was overshadowed by my bruin's epic comeback!
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Old 09-04-2017, 03:38 PM   #12
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I really thought the MAC was going to get a big upset
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Old 09-04-2017, 08:21 PM   #13
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Your sauce worked because they starch and milk formed a basic bechamel sauce, cheese belts well into it, any fat separation absorbs inco the milk and starch based sauce and retains the flavor and richness.

It's not always a great dip, it's usually a Mac and cheese type sauce or vegetable sauce. Doesn't always recover well the next day. A butt load of cream to bolster the fats helps everything. It has to be handled pretty gently all the way.

That's just my experience, but a heavily creamed cheese sauce with a fatty cheese without or with little of the starch, served fresh and warm, will create a cheese dip to rival anything.

Again, just what I have learned.
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Old 09-04-2017, 08:23 PM   #14
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Btw, too bad you weren't watching Notre dame.

What a game. Not exactly a cliffhanger.
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Old 09-05-2017, 07:06 AM   #15
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some cheeses make sauces some do not. Experiences like that is why I don't try recipes on guests. A great recipe that you are unfamilair with can be a real pain.
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Old 09-05-2017, 10:24 AM   #16
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I believe that it was robin who had an ancient bottle of champagne that he was going to serve to company. I suggested that he chill an understudy as well.
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Old 09-05-2017, 01:08 PM   #17
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I have fallen on my face so many times reaching out for new things to serve friends. Just learned I do better sticking with stuff I can cook without hovering over a recipe. I know others can do the read once and cook like a champ, I am not of that skill set.
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Old 09-05-2017, 08:44 PM   #18
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Yeah, I'm glad I tried it out before hand. I would have been bummed if I had to serve that to the crowd.
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Old 09-06-2017, 05:36 AM   #19
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Cooking is like carpentry without geometry. Measure twice, cut once.

Try making a basic white sauce and then adding cheese to it. French term for it is bechamel, but it's one of the mother sauces. I'd be suspicious of a recipe for a cheese sauce that doesn't start with a white sauce. Got to keep the fat and the solids emulsified. If you don't want your vinegar and oil dressing to separate, heat it up on the stove and add a pouch of liquid pectin to it. Same principle, different medium.
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Old 09-10-2017, 08:33 AM   #20
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Quote:
Originally Posted by BigO View Post
Got to keep the fat and the solids emulsified.
Not a pretty sight if you don't.
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