Mac and Cheese

I will be honest, I just started listening to the food podcast after listening to some old X3F podcasts. I was wondering if any of these recipes you have received have inspired you to develop your own recipes, perhaps something which could be used to appease our future overlords, dropbears. Also, I see the foodcast is a subsidiary of the dropbear business venture and I was curious, are drop bears segmented in groups like space marines in warhammer?

Having it a few days in advance is even better, of course!

http://dnafoodcast.com/ceviche-on-next-weeks-dna-foodcast/

Our next episode’s ingredients can be found here:

http://dnafoodcast.com/potato-salad-bjorkman-style-on-next-weeks-dna-foodcast/

Love the podcast! (But you already knew that ;-) )

Torben

Have fun and enjoy. I can’t wait to hear next week’s episode.

For the milk tart, I would guess that the skim milk made a difference for Dave. I made mine with whole milk, and it gelled in hours, and Alexander used 2%, right? If you want to make the custard again with skim milk, I suggest adding a scoop of non-fat dry milk to thicken it up (that’s a yogurt making trick) or adding a tsp or two of arrowroot powder (I use that to make pudding).

Funny note: my husband always listened to the Fancast, and now that it no longer exists, I think I currently listen to you two more than him!

I wanna say I heard that from Alton Brown on Good Eats.

For Dave: if you want to know the science of cooking, the best book I have found is Cooking for Geeks and I have a doctorate in biology, so I like the science on things. I don’t know creaming butter/sugar off the top of my head, but I do know it makes better pie crusts and sugar cookies.

Trey

BTW – part of the reason I have marmite is because my husband heard you – Xander talking about it on either twitter or the 360 fancast and insisted we buy some and try it.

first of all, i really like your podcast since i’m a hobby cook myself! Here in germany meatloaf is a very common dish, easy and fast to make. Only the onion soup would be no go for me since i try to cook with fresh ingredients only.

greetings from hamburg

Basti

You can fold up the remaining chipotle packet and clip/tape it closed for future use.

* Taco Bell and Ortega each make a Chipotle flavor packet. If you can’t find one at your local grocery, try Amazon.

oh side note … episodes 1 through 3 are listed on one icon in my podcast folder in itunes, but episodes 4 and 5 are in a totally different folder. I am probably not using the correct term when I say folder, but in itunes, podcasts, lists all the podcasts I subscribe to … and you have two listed. Just try to help :)

I listened to the podcast today and was surprised that Alexander used chorizo…may have to try that some time. As for the amount of ingredients, its intended purpose is more for the person that wants to only cook once and microwave it the remaining times. It keeps well in the fridge (freeze it? can you freeze scrambled eggs? I ask because I’ve never heard of it…if only there were a search engine well-equipped enough to handle this query!) and you can take it to work. And yes, Dave, you should really heat up the tortilla, on the pan, just til it’s a little golden. If the tortilla swells or is black, you’re doing it wrong.

Thanks for the quotes and for cooking it. I’m actually gonna be making it this weekend. A batch “big enough for an army,” and I may incorporate some chorizo.

Keep up the good work guys!

Will

Thanks for the comment, but the whole point of the experience is to “evolve” the recipe, both for us and for listeners. We get the recipe, we follow it and we change things here and there to make it our own. We appreciate your comment, but feel there isn’t just one road that leads to Tastytown. There are many, many ways to get there. :)

Thanks for the feedback!

1 lb of ground Bob Evans Sausage
1 package of Ore-Ida Potatoes O’Brien
1/2 lb of shredded medium cheddar cheese
1 package of 8″ or 10″ tortillas
1 jar of Tostidos medium salsa
4-6 large eggs

Why are you cutting up potatoes? Why are you using cased sausage or chorizo?

Put the potatoes o’brien in a large pot on medium-high and cover, stir occasionally. While thats coking, throw the sausage in a frying pan over medium-high and cook until browned.

Drain the sausage grease and set the meat aside. Check on the potatoes, if they’re still firm, stir and re-lid.

Scramble and cook 4-6 eggs in the same pan you browned the sausage in. The sausage grease will keep the eggs from sticking, and the grease is like liquid bacon that soaks into the eggs. If you like hot sauce, put it directly on the eggs after they’re cooked.

Check the potatoes again. If they’re done, throw in the eggs and sausage, mix it up.

Put 3-5 tortillas on a plate that has a dry paper towel covering it. Soak and wring-out another paper towel and put it on top of the tortilla stack. Microwave for 45 sec.

Lay down a bed of cheddar cheese on a tortilla then cover with the burrito mix, add some salsa, wrap it up and eat the shit.

Thanks lots.
Kelii Hakau HanoHano Armstrong

*slams screen door*

Hahaha, it was just a joke, dude!

<_ <
>_>

Thanks for the feedback! We’re still a baby operation here, looking to grow a few teeth and start walking soon! As we go along, we’ll improve the process, but your feedback is welcome and appreciated. :)

That being said my cobbler came out great!! I used 2 cups of frozen berries (my fault- i misread and thought it said 1 pint!) with blueberries, blackberries, and raspberries (thanks to Costco’s 3 berry blend!) and although it took an hour to cook with the extra liquid on top, it tastes amazing! Thanks and love the show guys!

Also, Xander, this needs to be remade in August with farm fresh Massachusetts raspberries or Quabbin blueberries! I’m just West in Amherst and obsessed with berry season in Mass. I’m thinking about trying a strawberry-rhubarb version tomorrow for my DnD group.

I have a request/bone to pick with you. I was horrified to see that, despite officially being a West Coaster now, your first photograph prominently featured a Colorado beer. Microbreweries like Lagunitas and Anchor are practically in your backyard and up north you’ve got Ninkasi, Deschutes, and Rogue among others. Represent your new home, man! You did redeem yourself with the Bear Republic brew later on, though, so points for that. But seriously, would you and Alexander consider doing a suggested beer and/or wine pairing with the recipes you post? I’m particularly interested to hear what sort of microbrews are coming out of the East Coast since we don’t see much of that here on the Pacific.

I do have to say that New Belgium is significantly better than water out of a used wonton soup container, though, so you’re definitely headed in the right direction.

Good luck with the new endeavor!

-Trevor
(do I sign of with my gamertag?)

http://yfrog.com/h0fbnobj

It is currently cooling as we speak. My own changes to the recipe was that I added some sesame oil to the ground beef and bacon, bad for you yes, but my word, the aroma of sesame oil is something else, and I recommend using a teensy bit whenever you cook meat.

dna@dnafoodcast.com

Also, any interest in venturing into the land of vegetarian/vegan/raw dishes in the future?

It’s a Mac and Cheese recipe that I heard about from E from Major Nelson’s podcast. Not much more to say than, here’s the link…

Mac and cheese, cheese, cheese

Should be good for Dave’s next #bromageddon get together.