Submitted by Stuart Broz on Thu, 01/12/2012 - 7:54pm
Yesterday, I made a pot roast.
Today, I used the leftover sauce to make a pasta risotto that formed the basis of the world's beefiest mac and cheese.
Submitted by crimfan on Tue, 05/18/2010 - 10:28pm
Given that Stuart's indicated he's "a theoretician" this leaves me(!?!) the empiricist here, I'll post an update to my previous hot cereal.
I made one change. I used soy milk for the liquid base, which I've done for breakfast couscous before. This time it was:
Submitted by Stuart Broz on Mon, 08/31/2009 - 11:11pm
Image by Andrew MagillAs we settle in to our new home, Angela and I are exploring the local cuisine. We live very near a large Latin American and Caribbean population. On one of our first days here, we stumbled into a Caribbean market on New Hampshire.
Submitted by Stuart Broz on Sat, 11/01/2008 - 7:30pm
Don't throw out your parmesan rinds. Instead, add them to all sorts of simmering foods to add a depth of flavor:
- Soups
- Sauces (particularly tomato sauces)
- Rice dishes (particularly risotto)
- Beans
- Potatoes
- Pasta
Remove the rind before serving.
This should work with other sorts of hard-rind cheeses as well.
