KSUFans Archives
Fan Life => The Endzone Dive => Topic started by: ksuno1stunner on April 07, 2008, 01:10:24 PM
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:lick: :lick: :lick:
My favorite fwiw :ksu:
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McAlisters has amazing mnc
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McAlisters has amazing mnc
McAllisters has amazing everything... except the fruitcup.
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capital grill in kc has lobster baked mac and cheese. tremendous. and tremendous timing on the thread 'stuns, i've been a mac and cheese eating machine lately. 4 realz.
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great job moving this thread, retard mods.
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Ever been to a Macaroni Grill?
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I really like M&C but not the kraft blue box kind. Good restraunt Mac is incredibly good. I've found that bbq places have consistently good Mac & Cheese and I sometimes like to put bbq sauce on it (spicy only) :lick:
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Better options on a budget:
- tuna fish in can + pepper, soy sauce, jalapeņos (fresh or pickled depending on availability). eat with fork.
- Ramen noodles with tuna on top. Boil water (duh), add noodz, wait til done, strain, throw tuna on top with soy sauce.
- Burrito with cheese in with the beans. heat it up, grab a 'tilla and eat. Hot sauce pretty much needed. Add tuna to taste.
- Egg noodles with tuna. Boil water (double duh), add the egg noodles (or bowties. I like bowties, esp. if on sale) then strain, add soy, fresh ground pepp and tuna.
- Lastly, cook up some eggs. They taste good. Add salsa. Go crazy!
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great job moving this thread, retard mods.
Go blow yourself up.
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Absurd. Mac n cheese is excellent. The only problem is it's insanely hard to cook. You have to go to the pot multiple times.
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Better options on a budget:
- tuna fish in can + pepper, soy sauce, jalapeņos (fresh or pickled depending on availability). eat with fork.
- Ramen noodles with tuna on top. Boil water (duh), add noodz, wait til done, strain, throw tuna on top with soy sauce.
- Burrito with cheese in with the beans. heat it up, grab a 'tilla and eat. Hot sauce pretty much needed. Add tuna to taste.
- Egg noodles with tuna. Boil water (double duh), add the egg noodles (or bowties. I like bowties, esp. if on sale) then strain, add soy, fresh ground pepp and tuna.
- Lastly, cook up some eggs. They taste good. Add salsa. Go crazy!
:eek: Christ, how much tuna do you eat :eek:
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Tuna is healthy, good for kk. I wish i liked it.
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Tuna is healthy, good for kk. I wish i liked it.
QFT. Everything I like, you know, tastes good and stuff.
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I'm addicted to these things:
(http://tbn0.google.com/images?q=tbn:eSq6gsM0o3mi5M:http://www.theimpulsivebuy.com/images/easymac.jpg)
Easy mac, not just a creative name. :lick:
(Get the cups, the pouch version tastes crapty. And stay away from the more exotic flavors. Cheese only, in my opinionimo)
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Better options on a budget:
- tuna fish in can + pepper, soy sauce, jalapeņos (fresh or pickled depending on availability). eat with fork.
- Ramen noodles with tuna on top. Boil water (duh), add noodz, wait til done, strain, throw tuna on top with soy sauce.
- Burrito with cheese in with the beans. heat it up, grab a 'tilla and eat. Hot sauce pretty much needed. Add tuna to taste.
- Egg noodles with tuna. Boil water (double duh), add the egg noodles (or bowties. I like bowties, esp. if on sale) then strain, add soy, fresh ground pepp and tuna.
- Lastly, cook up some eggs. They taste good. Add salsa. Go crazy!
:eek: Christ, how much tuna do you eat :eek:
Why doesn't he just put tuna in the mac n cheese :confused:
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Better options on a budget:
- tuna fish in can + pepper, soy sauce, jalapeņos (fresh or pickled depending on availability). eat with fork.
- Ramen noodles with tuna on top. Boil water (duh), add noodz, wait til done, strain, throw tuna on top with soy sauce.
- Burrito with cheese in with the beans. heat it up, grab a 'tilla and eat. Hot sauce pretty much needed. Add tuna to taste.
- Egg noodles with tuna. Boil water (double duh), add the egg noodles (or bowties. I like bowties, esp. if on sale) then strain, add soy, fresh ground pepp and tuna.
- Lastly, cook up some eggs. They taste good. Add salsa. Go crazy!
:eek: Christ, how much tuna do you eat :eek:
It is a cheap, pre-cooked and tasty form of protein. I'll keep going back to that well until it dries up, and I'll put it this way, that well is tapped into Lake Baikal.
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http://www.nrdc.org/health/effects/mercury/tuna.asp :ohno:
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http://www.nrdc.org/health/effects/mercury/tuna.asp :ohno:
qft
Hotdogs, rice, chicken, stirfry veggies, tuna, potatoes.
everything you need. very cheap. not mixed all together.
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i would eat tuna never. ridiculously stupid food.
i boiled some macaroni the other day then threw in some butter, milk and every kind of cheese left in the fridge (4 difs iirc). a little salt and pepper on top. pretty good.
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i would eat tuna never. ridiculously stupid food.
i boiled some macaroni the other day then threw in some butter, milk and every kind of cheese left in the fridge (4 difs iirc). a little salt and pepper on top. pretty good.
asians live forever. can you tell me why?
I will change (it will be hard) if you tell me.
What if I eat a ton of eggs? Better?
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Eat a ton of Spaghetti O's. I do and I'm not dead yet. PS 'Sketti O's rule.
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i would eat tuna never. ridiculously stupid food.
i boiled some macaroni the other day then threw in some butter, milk and every kind of cheese left in the fridge (4 difs iirc). a little salt and pepper on top. pretty good.
Why eat the tuna when you can go to some places and get the much tastier dolphins?
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asians live forever. can you tell me why?
genes, i'm sure. i see lots of old people not eating tuna, fwiw.
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asians live forever. can you tell me why?
genes, i'm sure. i see lots of old people not eating tuna, fwiw.
can you tell me why I should stop eating it? Is it just mercury? Should I be really concerned about that? I feel like the wifi and microwaves and constant bombardment of crap on my testes/weiner/brain (in that order) is probably worse than at any time in human history, so I just kind of carry on.
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tuna tastes like cat dick. if you actually like the taste, no reason to stop eating it.
i wouldn't eat or not eat anything based on health. life's too short for that crap.
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tuna tastes like cat dick. if you actually like the taste, no reason to stop eating it.
i wouldn't eat or not eat anything based on health. life's too short for that crap.
Oh good times.
I pretty much grew up on it because my mom worked a lot.
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tuna is for flannel-clad lesbians.
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I like Velveeta(sp) shells n' cheese. Way better than Kraft or any homemade crap.
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Yeah, I think tuna is prob. healthier for you than most stuff.
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It already exists (http://www.smacnyc.com/).
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that damned gruyere cheese is the key
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Better options on a budget:
- tuna fish in can + pepper, soy sauce, jalapeņos (fresh or pickled depending on availability). eat with fork.
- Ramen noodles with tuna on top. Boil water (duh), add noodz, wait til done, strain, throw tuna on top with soy sauce.
- Burrito with cheese in with the beans. heat it up, grab a 'tilla and eat. Hot sauce pretty much needed. Add tuna to taste.
- Egg noodles with tuna. Boil water (double duh), add the egg noodles (or bowties. I like bowties, esp. if on sale) then strain, add soy, fresh ground pepp and tuna.
- Lastly, cook up some eggs. They taste good. Add salsa. Go crazy!
Great suggestions. I would add one of my favorites: Ramen + eggs.
1) Boil Water
2) right before putting in noodles, crack an egg and drop the egg (no shell) in the water.
3) add noodles
4) Chop up cooked egg w/ fork while stirring delicious MSG into noodles.
5) Enjoy!
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rusty apparently likes to throw up :flush:
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Better options on a budget:
- tuna fish in can + pepper, soy sauce, jalapeņos (fresh or pickled depending on availability). eat with fork.
- Ramen noodles with tuna on top. Boil water (duh), add noodz, wait til done, strain, throw tuna on top with soy sauce.
- Burrito with cheese in with the beans. heat it up, grab a 'tilla and eat. Hot sauce pretty much needed. Add tuna to taste.
- Egg noodles with tuna. Boil water (double duh), add the egg noodles (or bowties. I like bowties, esp. if on sale) then strain, add soy, fresh ground pepp and tuna.
- Lastly, cook up some eggs. They taste good. Add salsa. Go crazy!
Great suggestions. I would add one of my favorites: Ramen + eggs.
1) Boil Water
2) right before putting in noodles, crack an egg and drop the egg (no shell) in the water.
3) add noodles
4) Chop up cooked egg w/ fork while stirring delicious MSG into noodles.
5) Enjoy!
YOU'RE BACK!
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I hate to be the bearer of bad news, the stink in the drink, the poop in the pool etc.; but mac 'n cheez is terrible. I'd put it in there with hamburger helper, baloney, grilled cheez and ass.
Better options on a budget:
- tuna fish in can + pepper, soy sauce, jalapeņos (fresh or pickled depending on availability). eat with fork.
[/b]
- Ramen noodles with tuna on top. Boil water (duh), add noodz, wait til done, strain, throw tuna on top with soy sauce.
- Burrito with cheese in with the beans. heat it up, grab a 'tilla and eat. Hot sauce pretty much needed. Add tuna to taste.
- Egg noodles with tuna. Boil water (double duh), add the egg noodles (or bowties. I like bowties, esp. if on sale) then strain, add soy, fresh ground pepp and tuna.
- Lastly, cook up some eggs. They taste good. Add salsa. Go crazy!
Tried this one. It was ok.
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Fried Matzah.
Go to the jew section of your local grocery store. If you live in Manhattan, i'm not sure where this would be. Pick up a box of Manischewitz Matzah. A good portion for 1 person is 3 "loaves" of Matzah.
Soak 3 "loaves" in a large bowl of lukewarm water.
When soggy, drain water, crumble up matzah, and mix in 2 or 3 eggs. (2 extra large, 3 medium, w/e)
Mix together until matzah is covered with egg.
Heat up a skillet, coat skillet w/ butter (a good amount)
Fry matzah over medium high heat.
Very filling. I like to salt mine. Some people like salt+pepper. Others enjoy sugar and cinnamon, or even jelly. The possibilities are endless!
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Fried Matzah.
Go to the jew section of your local grocery store. If you live in Manhattan, i'm not sure where this would be. Pick up a box of Manischewitz Matzah. A good portion for 1 person is 3 "loaves" of Matzah.
Soak 3 "loaves" in a large bowl of lukewarm water.
When soggy, drain water, crumble up matzah, and mix in 2 or 3 eggs. (2 extra large, 3 medium, w/e)
Mix together until matzah is covered with egg.
Heat up a skillet, coat skillet w/ butter (a good amount)
Fry matzah over medium high heat.
Very filling. I like to salt mine. Some people like salt+pepper. Others enjoy sugar and cinnamon, or even jelly. The possibilities are endless!
Is there trans fat in matzah?
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Fried Matzah.
Go to the jew section of your local grocery store. If you live in Manhattan, i'm not sure where this would be. Pick up a box of Manischewitz Matzah. A good portion for 1 person is 3 "loaves" of Matzah.
Soak 3 "loaves" in a large bowl of lukewarm water.
When soggy, drain water, crumble up matzah, and mix in 2 or 3 eggs. (2 extra large, 3 medium, w/e)
Mix together until matzah is covered with egg.
Heat up a skillet, coat skillet w/ butter (a good amount)
Fry matzah over medium high heat.
Very filling. I like to salt mine. Some people like salt+pepper. Others enjoy sugar and cinnamon, or even jelly. The possibilities are endless!
Is there trans fat in matzah?
:-*
no.
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Fried Matzah.
Go to the jew section of your local grocery store. If you live in Manhattan, i'm not sure where this would be. Pick up a box of Manischewitz Matzah. A good portion for 1 person is 3 "loaves" of Matzah.
Soak 3 "loaves" in a large bowl of lukewarm water.
When soggy, drain water, crumble up matzah, and mix in 2 or 3 eggs. (2 extra large, 3 medium, w/e)
Mix together until matzah is covered with egg.
Heat up a skillet, coat skillet w/ butter (a good amount)
Fry matzah over medium high heat.
Very filling. I like to salt mine. Some people like salt+pepper. Others enjoy sugar and cinnamon, or even jelly. The possibilities are endless!
Is there trans fat in matzah?
:-*
no.
Then I'm all over this. I'll report back.
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You guys eat some seriously crapty food. I cooked some ziti with chicken, broccoli, sun-dried tomatoes and a creamy Asiago cheese sauce last night. That's mac n' cheese.
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You guys eat some seriously crapty food. I cooked some ziti with chicken, broccoli, sun-dried tomatoes and a creamy Asiago cheese sauce last night. That's mac n' cheese.
WHOA! Hey, take it easy fantsy pants. Some of us don't dine in watching Tuscan sunsets on our back porch with a vintage Cabernet.
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ever been to cheeseheads?
all they serve is grilled cheese..(kc)
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I've been to the mac & cheese restaurant in NY (that was linked) three times since last summer.
Now I know damn well that I am going to end up running through the streets looking for a restroom almost immediately after finishing the meal. But I go back.
A Mac & Chz restaurant would make a killing in Aggieville IMO. Anyplace that's any kind of a gimmick or novelty can do well in college towns.
e.g. The Cereal Barn & Peanut Cafe in Bloomington, In
Cereality in Tempe, AZ and State College, PA
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that damned gruyere cheese is the key
just bought some gruyere. mostly for fr. onion soup, but i'm saving some for some m+c. planning to blend with camembert and raclette. still trying to decide whether to toss in some blue cheese or a mild sheep cheese as well (one or the other, obviously, not both).
will be drinking with with a young grenache.
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that damned gruyere cheese is the key
just bought some gruyere. mostly for fr. onion soup, but i'm saving some for some m+c. planning to blend with camembert and raclette. still trying to decide whether to toss in some blue cheese or a mild sheep cheese as well (one or the other, obviously, not both).
will be drinking with with a young grenache.
I don't understand one damn thing you just said :confused:
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that damned gruyere cheese is the key
just bought some gruyere. mostly for fr. onion soup, but i'm saving some for some m+c. planning to blend with camembert and raclette. still trying to decide whether to toss in some blue cheese or a mild sheep cheese as well (one or the other, obviously, not both).
will be drinking with with a young grenache.
Do you like your camembert a bit runny?
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that damned gruyere cheese is the key
just bought some gruyere. mostly for fr. onion soup, but i'm saving some for some m+c. planning to blend with camembert and raclette. still trying to decide whether to toss in some blue cheese or a mild sheep cheese as well (one or the other, obviously, not both).
will be drinking with with a young grenache.
sys. i see where you're going with this. give this recipe a shot- the key when making the bechamel is to watch your heat, don't turn it up too high.
Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan
Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated
French Onion "Soup":
3 tablespoons butter
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)
Preheat oven to 350 degrees F.
Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
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Noodles:
1 Mother f*cking bag of macaroni
Sauce:
1 whole god damned brick of velveeta
Some milk
1. Cook noodles
2. Melt cheese/milk
3. Mix
4. Hot sauce to mother f*cking taste
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milk+orange powder+butter=cheese.
End of story.
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that damned gruyere cheese is the key
just bought some gruyere. mostly for fr. onion soup, but i'm saving some for some m+c. planning to blend with camembert and raclette. still trying to decide whether to toss in some blue cheese or a mild sheep cheese as well (one or the other, obviously, not both).
will be drinking with with a young grenache.
sys. i see where you're going with this. give this recipe a shot- the key when making the bechamel is to watch your heat, don't turn it up too high.
Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan
Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated
French Onion "Soup":
3 tablespoons butter
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)
Preheat oven to 350 degrees F.
Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove brpwn3d bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
That sounds good. I'm a steak and potatos guy by nature, but I'm a fan of french onion soup and good mac and cheese.
Not real fan of wine though. New Belgium products are much better, IMO.
Or Tallgrass, one of my new favorites. Can't wait for the new Tallgrass Wheat in May or Tallgrass bottles in June.
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beer's ok. wine is better.
thanks for the 'cipe 'clams. a little more work than i had planned, but :lick:.
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I like Velveeta(sp) shells n' cheese. Way better than Kraft or any homemade crap.
QFT
FWI - they dont reheat well though (microwave). but far and away the best out there.
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beer's ok. wine is better.
I think that is kind of a broad statement. I like drinking a wine with dinner sometimes, but rarely drink it by itself. Beer is the opposite. Plus wine is more expensive. My parents went to Spain last year and they said wine was redic. cheap, like a few bucks a bottle for good wine.
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Plus wine is more expensive. My parents went to Spain last year and they said wine was redic. cheap, like a few bucks a bottle for good wine.
more of a warm weather/cold thing for me than w. food or not. below 70 or so, i go wine pretty consistently.
my go to wine is 1.49 euro/bottle. domestic beer is cheap too though. around .65-1.20 (depending on brand and store) per liter.
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beer's ok. wine is better.
I think that is kind of a broad statement. I like drinking a wine with dinner sometimes, but rarely drink it by itself. Beer is the opposite. Plus wine is more expensive. My parents went to Spain last year and they said wine was redic. cheap, like a few bucks a bottle for good wine.
spanish wine is just generally inexpensive. don't read that to say that it's not good.
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They sell wine at aldi's. very good prices.
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night train.
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that damned gruyere cheese is the key
just bought some gruyere. mostly for fr. onion soup, but i'm saving some for some m+c. planning to blend with camembert and raclette. still trying to decide whether to toss in some blue cheese or a mild sheep cheese as well (one or the other, obviously, not both).
will be drinking with with a young grenache.
sys. i see where you're going with this. give this recipe a shot- the key when making the bechamel is to watch your heat, don't turn it up too high.
Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan
Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated
French Onion "Soup":
3 tablespoons butter
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)
Preheat oven to 350 degrees F.
Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove brpwn3d bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
That sounds good. I'm a steak and potatos guy by nature, but I'm a fan of french onion soup and good mac and cheese.
Not real fan of wine though. New Belgium products are much better, IMO.
Or Tallgrass, one of my new favorites. Can't wait for the new Tallgrass Wheat in May or Tallgrass bottles in June.
I've heard that the wheat is kind of different/not very good and prob won't appeal to the masses like the boulevard one does fwiw.
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Anyone know much about the investment opportunities available for tallgrass? what is a minimum buy? what are projected returns etc.?
Have heard d00d is looking for capital. It would be a ridiculous investment for the small amount of $$ I have, but an awesome one. And Awesome wins every time, especially in the financial markets!
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Anyone know much about the investment opportunities available for tallgrass? what is a minimum buy? what are projected returns etc.?
Have heard d00d is looking for capital. It would be a ridiculous investment for the small amount of $$ I have, but an awesome one. And Awesome wins every time, especially in the financial markets!
Don't know, but I can ask a few people who should the next time I come back to manhattan (1-2 weeks).
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Anyone know much about the investment opportunities available for tallgrass? what is a minimum buy? what are projected returns etc.?
Have heard d00d is looking for capital. It would be a ridiculous investment for the small amount of $$ I have, but an awesome one. And Awesome wins every time, especially in the financial markets!
Don't know, but I can ask a few people who should the next time I come back to manhattan (1-2 weeks).
Cool. post it up, pm, whatever you feel is appropriate,
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Anyone know much about the investment opportunities available for tallgrass? what is a minimum buy? what are projected returns etc.?
Have heard d00d is looking for capital. It would be a ridiculous investment for the small amount of $$ I have, but an awesome one. And Awesome wins every time, especially in the financial markets!
Don't know, but I can ask a few people who should the next time I come back to manhattan (1-2 weeks).
Cool. post it up, pm, whatever you feel is appropriate,
Is Tallgrass better than Boulevard? Boulevard is delicious IMO.
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Whoa! Young waks! Take it easy bro. The path to alcoholism is dangerous and loopy and it starts with one sip of a delightfully cold bottle of suds on a hot summer's day. You should wait until you are up at State, then I'll show you the ropes.
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:jerkoff:
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Whoa! Young waks! Take it easy bro. The path to alcoholism is dangerous and loopy and it starts with one sip of a delightfully cold bottle of suds on a hot summer's day. You should wait until you are up at State, then I'll show you the ropes.
Will you be there next year? Remember, mom's going to pay you $500.
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Anyone know much about the investment opportunities available for tallgrass? what is a minimum buy? what are projected returns etc.?
Have heard d00d is looking for capital. It would be a ridiculous investment for the small amount of $$ I have, but an awesome one. And Awesome wins every time, especially in the financial markets!
Don't know, but I can ask a few people who should the next time I come back to manhattan (1-2 weeks).
Cool. post it up, pm, whatever you feel is appropriate,
Is Tallgrass better than Boulevard? Boulevard is delicious IMO.
Depends what you like. Tallgrass is a dark ale, similar to 1554 from New Belgium. I'm not sure Boulevard has anything like it.
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Whoa! Young waks! Take it easy bro. The path to alcoholism is dangerous and loopy and it starts with one sip of a delightfully cold bottle of suds on a hot summer's day. You should wait until you are up at State, then I'll show you the ropes.
Will you be there next year? Remember, mom's going to pay you $500.
Oh please lord yes.
Well, I will kind of be there. Will be student teaching in Junction or (outside chance) Eisenhower.
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Anyone know much about the investment opportunities available for tallgrass? what is a minimum buy? what are projected returns etc.?
Have heard d00d is looking for capital. It would be a ridiculous investment for the small amount of $$ I have, but an awesome one. And Awesome wins every time, especially in the financial markets!
Don't know, but I can ask a few people who should the next time I come back to manhattan (1-2 weeks).
Cool. post it up, pm, whatever you feel is appropriate,
Is Tallgrass better than Boulevard? Boulevard is delicious IMO.
Depends what you like. Tallgrass is a dark ale, similar to 1554 from New Belgium. I'm not sure Boulevard has anything like it.
Boulevard Lunar Ale was the shiznit.
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We are taking a tour of the Boulevard brewery in May. I enjoy the new "Smokestack" series. Try the "Sixth glass" and the trippel ale.
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We are taking a tour of the Boulevard brewery in May. I enjoy the new "Smokestack" series. Try the "Sixth glass" and the trippel ale.
I'm touring Boulevard in May also. It's a fun tour and the tasting room is elite.
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reservations necessary or just show up to brew-tou?
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reservations necessary or just show up to brew-tou?
ya, you got to reserve, but you can do it through their website. they only tour on certain days/times because a lot of people wanna do it. i think it costs $10 a head but you get a lot of beers at the end.
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We are taking a tour of the Boulevard brewery in May. I enjoy the new "Smokestack" series. Try the "Sixth glass" and the trippel ale.
I'm touring Boulevard in May also. It's a fun tour and the tasting room is elite.
WHAT DAY
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when I did it two years ago it was free. You're suppose to call ahead an reserve but I bet if you just show up and say that you called ahead and reserved they won't say no.
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We are taking a tour of the Boulevard brewery in May. I enjoy the new "Smokestack" series. Try the "Sixth glass" and the trippel ale.
I'm touring Boulevard in May also. It's a fun tour and the tasting room is elite.
WHAT DAY
OMG MAY 16TH! WHAT ABOUT YOU, YOU CRAZY FRUITCAKE LIPS!
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We are taking a tour of the Boulevard brewery in May. I enjoy the new "Smokestack" series. Try the "Sixth glass" and the trippel ale.
I'm touring Boulevard in May also. It's a fun tour and the tasting room is elite.
WHAT DAY
OMG MAY 16TH! WHAT ABOUT YOU, YOU CRAZY FRUITCAKE LIPS!
17th. :(
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'Clams stay late and Saul show up early. You can "hi-five" on the way in/out and everyone in your group will be all, "WTF?" and you can just laugh.
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'Clams stay late and Saul show up early. You can "hi-five" on the way in/out and everyone in your group will be all, "WTF?" and you can just laugh.
not really gonna laugh, prolly just LMAO! :lol: :lol: