Adding bacon to things is just common sense. I wouldn’t consider that a disruption.
One thing I learned from a cooking website was improving the texture of reheated frozen mac and cheese by adding milk into the pot as it reheated.
I do a basic bechamel mac and then add two packets of KD cheese powder. If you’re not out of control you’re not in control.
I was stunned how on the TV show “Two Broke Girls” they would talk about maple-bacon cupcakes. It took me a bit to realize it was a real thing and not a goof.
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Do any of you ever mix Velveeta into your cheddar sauce?
I bought 3 cans of Cougar Gold and 1 can of smoked cheddar. I don’t know how it compares to other quality cheeses, but the mac and cheese was described as crack infused delicious. I made it three or 4 times and it goes away fast. Very good stuff. Highly recommended, but they are now requiring cold pack shipping for everywhere but OR, WA, ID, AK, and part of MT, so shipping is a bit expensive.
Yeah, wait to fall to reorder and it should be cool enough to avoid the cold pack.
Glad you like it. I make a mac n cheese with cougar gold and smoked gouda that’s really good.
I checked back and was able to get another 2 cans for $8 shipping, one cougar gold and one smoked cheddar. I might try mixing some smoked cheddar in the next time I make it.
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This all day long. Also for the bacon fans, a carbonara is simpler and doesn’t take any longer. Instead of bechamel + cheese, its egg + cheese (whatever hard italian like pecorino, etc) .
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Looks so good. I’ve never tried making sourdough. It scares me.
So my wife and I both grew up to super religious families in Kansas. And so lots of family vacations were to Branson/Silver Dollar City which is basically a theme park that celebrates hillbillies in the late 1800s. Onw of the few redeeming things about it was this food they served called the Family Feud. It is basically veggies and chicken. Okra, onions, peppers, jalapenos, squash, zucchini bread crumbs and a lot of seasoning. We have tried making it a few ways but finally unlocked the cheat code last night in a cast iron skillet on the charcoal grill:
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Okra is to America like Vegemite is to Australia. Inedible foods that somehow became popular in a specific region. 
Okra is common in the Middle East
Ok well they be nuts too 
Slimy and food are not a good match!
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You can cook okra without it being slimy. High heat is needed though which is why the cast iron pan over maxed out lump charcoal heat was key in what I posted. The last time we tried it, it did end up slimy but higher heat seems to have fixed that.
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Is that pan glowing hot or really rusty?
It’s a red bowl I was eating out of. The cast iron pan i got hot enough that even with gloves on it was too hot to handle for very long.
I have eaten both okra and Vegemite in the last 24 hours.
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Now just have some kale and you will know the end days are here.
indian okra elite too
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