Thread: Breaking free with cheese sauce

Having been kicked out of Dill's decadent dining thread, and quite incorrectly I may add.

Originally Posted by Reg Dingle

^ Excuse me...Do you people mind using the correct thread

It's Bisto... and not on a Sunday!! How the fudge-a-rooney is that not decadent?


Anyway, hissy thread-claimers aside the said food product that was out of date by quite a few years ended up in a hunt around The North that was quite a nice full day.

Rumbling through the shelves of Tesco and Big C, which for some reason had Bisto located in no fewer than (possibly no less than) 3 different areas, resulted in no sightings of the desired 'Cheese Sauce Mix' variety.

Though did spot a wee guitar section.



Back to that later.


The search continued.

To Chiang Mai Central Festival and the more upscale 'Tops'. Don't let me down buddy, there's a wee gal waiting to make Mac and Cheese for the first time ever.


But first a feed. Being the gentleman I am I let ze GF choose.



The tempura shrimp were actually coated in crispy egg batter, the same as the crispy omelettes they do here. Very light. Would have been nice to share a beer or two, but, you know, age restrictions.

Katsudon'd into Tops with Teeny only to be greeted by the holiest of holies.




And just look at that date.




One whole year of Mac n Cheeses to come.

Possibly 2 or 3 now that I've been Mendo'd into storing it correctly.







Headed home and was passing Big C again, and decided to swing in and pickup the gee-tar for me kid. Who has aspirations of passing the YG auditions when they come to Thailand in 2028 or some shiz. K-pop stuff. She's pretty good so about time she had her own one which also opens up us jamming together. Will probably turn one room into a mini music studio in the next few years, I imagine basic 8/16 track recording desks or digital computer based ones are quite cheap and easy nowadays, a room with electric drumkit, bass, a few different guitars would help the kid's creative side when in her teens along with dad who can string a few riffs together and once sold out 20 seater venues with his punk rock band Semtex.



Stuck it in her private playroom/chill-zone area for the mo.

If anyone around the north is into a bit of jamming giz a shout.

I does a great Welcome to the jungle, but to honest I'm more Axl Pose than Axl Rose.



*swings hips*


*sees photo, goes to shave*


Back to the daily northern mission.


Just look at the difference in date food makes.






One looks like a finger dip would taste like swamp silt, the other like apple crumble.

On the day goes.

The kid got prepping.







Neither of us having the foggiest of what we were doing of course.

I read it was Kurt Cobain's favourite meal, so it can't be that bad, though he was a heroin addict with stomach ulcers that couldn't eat proper food, so there is that angle.




B0b's yer uncle Lulu's yer aunt. Both of us went back for moresies.


Topped the day off with a few riceberry faux-pas red Irish ales on the verandah while Edweena happily twanged away and the heavens opened.

A lovely wee day in the north.

FYI
It is quite quick and simple to make cheese sauce .

make a roux the "mother sauce"
A roux is a fundamental base for many sauces in French cuisine, made by cooking equal parts of butter and flour over heat until it thickens. It's a key ingredient in three of the five mother sauces: béchamel, velouté, and espagnole. The color and cooking time of the roux determine its flavor and texture.

Then very slowly add full cream milk whisking all the time to avoid lumps.
If lumpy could strain but easy with practice.Use a wooden spoon! Low heat I have an induction hob on min and thick steel pots, but can make even on gas try use a thick pan and low heat , a thin cheap pan make stick easily.

Then on a very low heat add your shredded cheese, a handful at a time stir in once smooth add more.
If bland cheese a bit of salt pepper , worcester/Soy etc may add to th Umami , I use Ponzu, some use dry Coleman's or even clery salt for flavour with "Mousetrap cheeses'!

I would not add chili Tabasco or Sri Racha in cooking, if you really need the punch add at the table after.
I use the strong NZ 24month old cheddar as readily available in Macro, you can use any cheese you like bar Edam , soft bleu cheeses are harder to crumble, but if you chill stilton roqueforte it is possible , there are many many Utube vids.

In UK I have found a brand called Cathedral something sold everywhere that is similar of cours ethere are many superior fresh cheeses while eddie Cheddar from Mendip country is good and Cheshire from Chittyshire , I like Red eleicester with a sprinkle of stilton it's all a matter of taste and here what is available.when in France there 100s. I find most American cheese while edible lack bite but then as an old smoker/toper with taste buds mangled by years of rug munching and curry I need a bit of oomph!

I would add milk and cheese slower and in small doses than the video if using cheaper pots, Kev O'Leary's chef looks like using a le Creuset skillet like mine, in a steel pot or heaven forfend toxic aluminium go slower to avoid lumps and sticking, oh and unless you have a pliable maid like me, soak in hot water /clean immediately !!