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I've got a gallon of grated cheese, a white sauce that's got so many chili peppers in it it's eating through the tupperware, and a crockpot. Let's see what happens - the challenge is going to be to get a relatively smooth, chippable consistancy, WITHOUT USING %#$@ VELVEETA.

Let's see what happens.

American cheese = the foul.

[edit--turned out okay, not perfectly smooth but certainly good enough for an office potluck. Little bit of seperation, but nothing to worry about. I could have done a better job, but this was totally acceptable.]

Comments

( 7 comments — Leave a comment )
herefox
Sep. 5th, 2008 03:45 pm (UTC)
It isn't pregrated cheese is it? You won't get a smooth sauce using that; they coat it in cornstarch to keep it from sticking together.
spottylogic
Sep. 5th, 2008 03:47 pm (UTC)
(expletive deleted)

Well...we'll see what happens. Worth knowing for future reference, at least. I knew it was a shortcut and shortcuts don't always pay off. *sigh*
spottylogic
Sep. 5th, 2008 03:53 pm (UTC)
Hmm. Maybe since I'm starting with a roux for a base instead of just directly mixing the stuff, that'll lift the curse a bit. We'll see :(
herefox
Sep. 5th, 2008 03:57 pm (UTC)
*nod* Well, it's easy enough to get a chip-able cheese sauce if you start with ungrated cheese, it's just bechamel really. Although I suspect that the chilis are all going to sink to the bottom and make it need a good stirring now and then.
mercuryisme
Sep. 5th, 2008 07:21 pm (UTC)
According to writer and food lover Jen Lancaster, nothing melts smoother than fontina, so work that into your cheese dips and macaroni and cheese.
nightfolf
Sep. 5th, 2008 10:21 pm (UTC)
OMG. I want Queso now. Dang it! Some cheese,peppers and good ole hamburger (tiny pieces) all mixed together. Yuuuuuuum <3 Make me some :( lol
lhexa
Sep. 24th, 2008 05:13 am (UTC)
I applaud your icon. :)
( 7 comments — Leave a comment )