Okay, I get the message, I promise not to hurt you anymore, I mean when I'm not trying to hurt you that is. I promise to only try and hurt you in the right way, with cartoonish physical violence and elabrate traps purchased over the internet. So what do you say, will you be my nemesis again?
I cooked there and managed the kitchen for 10 years. The one on Lake Austin Blvd, not the South Congress location.
Mairkurion {tm}(Pathfinder Adventure Path, Tales, Battles Case Subscriber)
Years please...you may be one of the very few people on these boards who has ever been responsible for my breakfast! And likely, the most awesome of breakfasts.
I was there between '96 and '06, but I worked dinner and overnight shifts, so it's doubtful I was responsible for your breakfast, unless it was before 7am.
Mairkurion {tm}(Pathfinder Adventure Path, Tales, Battles Case Subscriber)
Aw, shoot. So close. Right time period, wrong time.
I was there between '96 and '06, but I worked dinner and overnight shifts, so it's doubtful I was responsible for your breakfast, unless it was before 7am.
Note to self: When making cookie run to Lilith's, stop at Daigle's for breakfast along the way.
TriOmegaZero(Pathfinder Roleplaying Game Subscriber)
Black and Tan Mac and Cheese
6 cups water
24 ounces lager beer
16 ounces rustic shaped pasta (Ziti)
1 cup whole milk
1 cup half-and-half
12 ounces evaporated milk
5 tablespoons lightly salted quality Irish butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1/3 cup stout beer
3 ounces shredded smoked Gruyere
8 ounces shredded Irish Cheddar
1/2 cup bread crumbs, Japanese panko, or fresh country white
1/2 cup crisp cooked apple wood or maple bacon crumbles
2 tablespoons fresh cilantro leaves or several sage leaves for garnish
Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.
Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.
Recent Posts
