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I don't have it in my freezer spice rack, and substituted Boetje's stone ground mustard. Judy, I too, looked for the recipe online to link. It only appears under PASTA, if you can believe i! Not only that, the recipe is not in the index under Classic, or Baked, or Mac and Cheese. He calls for "ground mustard." Could that be dry mustard powder, like Coleman"s? Or ground mustard seed like stone-ground mustard? He's usually so specific. I just looked up Kenji's recipe in The Food Lab. While the egg was lit, gently cooked some thighs for work lunches this week. My son, and nephews, are gonna go apesh!t over this. It was pleasant, giving a side main stage. My Birmingham buddy said it was the best Mac N Cheese he's ever had. The crunch, little bit of char, slight heat from the jonkanoo, occasional bit of turkey, and creaminess, was spot on. Went under the broiler to crisp up the panko for not even 30 seconds. Grabbed the LeCreuset stoneware, and tried it again. Tasted wonderful though, washed down with a fat squirrel.Ĭooked up some house bacon bits, and used some Panko left from me opting out of adding it on the Thanksgiving lasagna. Ripped a personal trial in the Griswold #3 to see if I could do this in serving sized skillets.ĭo not cook this in CI.
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The heat pleasantly showed up at the end. Went with a 1T of Boetje's instead of 1t? And 2T of WW Jonkanoo instead of Franks. Couldn't find this recipe online, but the Serious Eats one is similar. I think we're good, and it eliminated an extra stop.ĭad gave me about 2C of leftover white meat turkey.
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From Flumeri, the heart of the Campania region. This was bronze cut, vs teflon mold cut, which he talks about in the Food Lab. If elbow and shell hooked up, had a baybay, it would be Pipe Rigate. But stumbled upon Priano Pipe Rigate at Aldi. Was going to stop at a higher end store for the Barilla brand that he recommends. While there, I found the ingredients for a total of $12.93. Was reassuring, to hear of her love of their offerings. She is a huge Aldi fan, says the smell of the Christmas treat aisle reminds her of home. My friend moved here from Germany this year. When it's said and done, not much more work than Craft really. Soaking the pasta vs boiling, evaporated milk, American cheese, tempering the eggs, some cool stuff I could be on board with. Was intrigued stumbling upon this recipe, when Kenji said it was his most vexing, trialing it for a couple of months.
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