no sorry i’ll stop posting
don’t yell at me i give into your demands
oh you young cyber-hooligans <img src = “http://hell.oddwebsite.com/images/smiles/emot-rolleyes.gif”>
Ren presents a very good point about tomato sauces. Cheese plays a big role. I like melting cheese like you mentioned, but I also like mixing parmesan into my sauce. Get some of that Kraft pre-grated parmesan plastic bottles for a few bucks, sprinkle some into your pasta and sauce and mix the whole together. It really helps with the taste.
Ok, time to re-rail this thread, more of Shalcar’s awesome cooking skills!
The super secret cheese sauce:
2-3 heaped tablespoons of margarine/butter
1 rounded tablespoon of plain flour
freshly ground black pepper
Optional : Cayenne pepper, 1/4 teaspoon mustard/ mustard powder
1 cup milk
3 tablespoons grated cheese
First thing you do is melt the butter/marg over a low heat in a pot. Remember to keep stirring, you dont want to burn it. Once it is melted, bring the heat up until it bubbles but doesn’t boil, stirring all the while.
Now you add the flour, most recepies state that you should add it a bit at a time, I just shove it in, it doesnt really matter. The key to this is stirring, keep stirring until you have a reliable consistency and texture. Once you are at this stage, give it a bit of a taste. If it tastes floury, keep cooking it until it loses the flour flavour. If its thicker than treacle, you should add more butter, otherwise its probably fine, it should be quite thick at this stage. Remeber to KEEP STIRRING, this is vital.
Now you add in the milk and stir until it reaches a uniform consistency.
Add super secret item Mark 32.1 (see footnote)
Add in your cheese and pepper, keep stirring. You guessed it, uniform consistency.
Once its super smooth, you can add super secret Item Mark 33.8 (See footnote)
Footnote:
Mark 32.1 - Optional items listed above would go in now.
Mark 33.8 - This is the super secret elite flavour step. If you are cooking a fish based dish, you would add a teaspoon of lemon juice. For tuna, add some of the can juices here. Corn based pasta dishes with this sauce you might add the corn juice from the can. You get the idea 
A thick sauce is preferable to a thin one. The amount of milk you need will vary according to other factors, so just keep addind milk until it is the consistency you want. If for some ungodly reason its too thin (It shouldn’t be). Add a teaspoon of corn flour and stir vigerously. Yes, CORN FLOUR, its far too late for normal flour at the end 
Edit: Forgot to mention the pepper, go me!
Hades, what does seaweed taste like?
This would be like trying to tell a blind person what red looks like.
It’s a plant, so I guess it’s kind of planty… I don’t know >_>;;; I’ve only had it once anyway, but I remember it being pleasant.
hell if I know… I made it up 
d^.^b thumbs up for mac and cheese!
that sounds awesome, minus the vegetables. if the pepperoncini used for flavour? I wouldn’t put that in. If it is, then what is something else I could use? I’m sure it would taste good with just the cheese and chicken…
Yeah, it’s for flavor. I’m not sure what you could substitute for it. I suppose you could just not add it, although that’s part of what makes the dish unique. Just a little bit of a kick.
What, and starve to death?
Way to go Eva! And maybe you should get in touch with Sir Percival - a master chef. His specialty is French and Italian cuisine (and i think that he likes cats).
Way to be original Seifer, Wish I had thought of that >.>
That would be fine. When I finally get my own place, I’m going to do all my grilling on one of those. If you have the recipe book that comes with it, I’m sure you’ll fnd a whole bunch of ideas.
I’ve never really pan fried a lot of meat, I always grill it. Again look for a simple cookbook or check out the Food Network and just type what you’re looking for and you’re bound to find a simple recipe to build on.
I’ve tried Slim Fast for a while at breakfast because I find it really hard to eat anything when I first get up. I tried the Chocolate Royale flavor and they’re not bad. However, they didn’t fill me up enough. They’d be good if you’re just looking for a quick health snack though. Oh, stay away from Ensure, those things make me want to hurl.
I don’t know a whole lot about meal substitute drinks, but I used to take the huge Yoplait yogurt high protein smoothies. Peach and banana-strawberry were good. They taste a little weird at first, but they get the jobdone. I haven’t seen em in Canada much to my dismay, so you might not have any handy.
The mentionings and recipe of cheese sauce really sound good…I’m weary of tomato sauces, though, seeing as how the sight of it makes me gag. Maybe I will grow a pair and trying something with it though…
Damnit, i did forget to buy the meal replacement drinks today. And I am going to be brave and try…cooking rice in a microwave before buying a rice cooker, although this is my last ditch effort. Apparently I need to rouse Percy from his hiatus too
But since I am in a cheese mood, let us discuss what we can do with it. What are some cool, easy things I could do with cheese? Nachoes are a must have, and sometimes I melt it over sliced meat and fillets…oh oh oh has anyone ever eaten Velveeta before? That stuff is orgasmic and makes a good dip too.
Ok, I started with help from Blue Peter before I left Primary…
BBC’s Blue Peter - they are famous for doing bakes and Makes. Bake Page: http://www.bbc.co.uk/cbbc/bluepeter/active/bakes/archive.shtml
Jamie Oliver - The UK Cooking super star (If you’ve both of us cooking you see I copy him a bit) http://www.bbc.co.uk/apps/ifl/food/showrecord?templatestyle=chef&config=chef&page=1&pagesize=15&Id=Jamie+Oliver
It is a required part of the current UK education system to be able to cook. And I am the one that cooks for the house.
First, Make sure the room is ventalated. Frying get your pan… (I use a Wok myself) a splash of oil… Heat it up… (usually full flame/power) get your meat/poltrey/Fish Produce and lob it in… move it so it doesn’t stick and let it brown or turn white dependant on produce. I leave it in on a lower heat after it had browned all over, or I pour in A sourse, like “instant” baolagenase or “instant chinese Sweet and sour”… and I leave it on for a bit.
If I lived near you… I’d be happy to cook for you…
I cant cook either. I’m fucked
My grandmother only uses Velveeta for cheese. It is extremely good. I totally suggest, you get the courage Eva to make grilled cheese sandwiches with it.
If you really don’t want to try it, do the cheater’s method: Toast the bread (yeah, in a toaster) then add a little butter spread and cheese and microwave it. It’s no the same, but it’s not bad. Better yet, add a slice of ham to it.
eden, you’re bonkers, mayo is like the worst thing for you in the universe.
not if it’s the salad dressing kind!
I like macaroni and cheese with hamburger and ketchup added, its like goulash.
You could brown some hamburger meat and throw it into some mac and cheese. Voila, hamburger helper. Maybe you can add some spices to it, I don’t normally.