"Textured Soy Protein" (texturedsoyprotein)
05/09/2014 at 23:34 • Filed to: foodlopnik
6
10|
"Textured Soy Protein" (texturedsoyprotein)
05/09/2014 at 23:34 • Filed to: foodlopnik | 6
| 10 |
Just pulled this bad boy out the oven for a pre-mother's day get together tomorrow afternoon with my gf's family. My gf's sister is making pulled pork and slaw. I figured you gotta have some ridiculous mac 'n cheese to go with pulled pork sandwiches.
Since I'm in Wisconsin, I have access to some ridiculous cheese. This has 2-year aged sharp cheddar, gouda, fontinella, and some American (for gooiness), plus some pancetta bits mixed in, and crispy panko bread crumb topping.
There's pasta in there somewhere, I promise.
And just because I'm a dork, here it is bubbling away right after I took it out of the oven.
Frank Grimes
> Textured Soy Protein
05/09/2014 at 23:39 |
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holy crap dog! I want this in my belly.
M54B30
> Textured Soy Protein
05/09/2014 at 23:42 |
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I'm kind of a food snob and hate poor quality food. Gross stuff like Cheez Whiz, Kraft singles, etc grosses me out.
But.
Kraft Mac N Cheese, the stuff in the blue box for like $0.80¢, is my favorite. I've had gourmet Mac and Cheese, specialty Mac and Cheese, etc. but I love the hell out of the cheap one
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Textured Soy Protein
> M54B30
05/09/2014 at 23:46 |
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The emulsifiers in American cheese are what give cheap pre-packaged mac n cheese its creamy, gooey texture. Which is why I also have some good old fashioned Kraft american cheese in the mix.
RacecaR
> Textured Soy Protein
05/09/2014 at 23:52 |
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I do believe when it is a sandwich made with pulled pork , the proper pronunciation/spelling is "sammich".
tromoly
> Textured Soy Protein
05/10/2014 at 00:22 |
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My roommate and I make baked mac and cheese according to Alton Brown's recipe, it's delicious.
Stef Schrader
> Textured Soy Protein
05/10/2014 at 00:23 |
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Oh my gosh. CAN YOU SMELL MY JEALOUSY THROUGH THE SCREEN?!
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Textured Soy Protein
> tromoly
05/10/2014 at 00:42 |
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That's not too far off what I do, but I skip the egg and go to town with a whole lot more cheese, both in quantity and variety.
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tromoly
> Textured Soy Protein
05/10/2014 at 00:45 |
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I do 1/2 Cheddar and 1/2 Mozzarella, comes out really good.
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Textured Soy Protein
> Stef Schrader
05/10/2014 at 00:51 |
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I'm jealous of my tomorrow self, because I don't get to eat the cheesy deliciousness until tomorrow.
But since I despise cooking on an empty stomach, I go some takeout from a super legit Chinese joint and some high proof beers.
So tonight before cooking I had potstickers, hot garlic pork, cumin chicken, and a 4-pack of Atomium. Well, the beer was also during cooking and watching basketball.
Of course now I've got that raid the fridge for leftover Chinese food craving (the MSG makes you go back for more) and I'm going to have to fall back to Spotted Cow since I finished all the Atomium.
My life sure is rough.
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Textured Soy Protein
> tromoly
05/10/2014 at 01:12 |
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Yeah I'm spoiled in that I can get some just plain ridiculous cheese. So I do aged sharp cheddar for that classic taste, really excellent gouda for creamy meltiness, fontinella for some funky meltiness, and a little bit of American for extra gooeyness.
I also use orgasmically good hand churned butter from this farm up the road. The stuff is pure culinary gold. But if you don't live in Wisconsin like me where your local supermarket carries ridiculous hand churned butter from the farm up the road, regular butter is still pretty tasty.
My recipe is:
Render down 1/4 lb of pancetta (or bacon if you can't get pancetta) cut up into little bits,once they're crispy scoop those out into a bowl with a slotted spoon so the grease stays in your pot, add butter to the pancetta grease to total about 4 tbsp, whisk in 4 tbsp of flour to make a roux, add 1 qt of good whole milk, bring to a boil, reduce to simmer, fold in 2 cups of grated sharp cheddar, and 2 cups mix of fontinella/gouda/american. Add 2 tsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp dried mustard, 1 tsp sriracha.
Then in a well-greased baking dish, put down 1/2 lb of cooked pasta (I prefer cavatappi a.k.a. cellentani a.k.a. ridgy corkscrews), half of the pancetta bits, half the cheese sauce, more grated cheese, then repeat another layer of the same.
For the topping, I melt some butter, and mix in panko crumbs and put those over the top.
With all this extra dairy it needs a good solid bake to set up, so I do 35 mins at 400 F, and then flip on the broiler for a bit to finish browning the top.