On Wed, 26 Aug 2015 21:32:34 -0400, Ed Pawlowski > wrote:

>On 8/26/2015 2:30 PM, Nancy Young wrote:
>> On 8/26/2015 2:25 PM, notbob wrote:
>>> OK. I love a good mac n' cheese. One person, who likes my version,
>>> even requests it. I'd like to make it better.
>>>
>>> I make it using a simple wine/Gruyère Béchamel sauce poured over med
>>> sized pre-cooked macaroni, then bake. Over the yrs, I've also added
>>> onions, garlic, and ham. S&P to my taste. I saw an episode of
>>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>>> crumble. Yes? No?
>>
>> MUST HAVE buttered bread crumbs on mac n cheese casserole.
>>
>> I won't listen to anyone who says different.
>
>Mix some grated cheese in with the crumbs.

I do that a lot with my crumb mixes, but since this is mac n'
cheese... does it really need more cheese?
I wonder how Panko would go?

On Wed, 26 Aug 2015 14:30:47 -0400, Nancy Young
> wrote:

>On 8/26/2015 2:25 PM, notbob wrote:
>> OK. I love a good mac n' cheese. One person, who likes my version,
>> even requests it. I'd like to make it better.
>>
>> I make it using a simple wine/Gruyère Béchamel sauce poured over med
>> sized pre-cooked macaroni, then bake. Over the yrs, I've also added
>> onions, garlic, and ham. S&P to my taste. I saw an episode of
>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>> crumble. Yes? No?
>
>MUST HAVE buttered bread crumbs on mac n cheese casserole.
>
>I won't listen to anyone who says different.

LOL. I'll have to try crumbs next time.

In article >,
Dave Smith > wrote:

> On 2015-08-26 2:25 PM, notbob wrote:
> > OK. I love a good mac n' cheese. One person, who likes my version,
> > even requests it. I'd like to make it better.
> >
> > I make it using a simple wine/Gruyère Béchamel sauce poured over med
> > sized pre-cooked macaroni, then bake. Over the yrs, I've also added
> > onions, garlic, and ham. S&P to my taste. I saw an episode of
> > Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
> > crumble. Yes? No?
> >
>
> Yes...a topping of melted butter, bread crumbs and some freshly grated
> Parmesan. I always add some dry mustard powder to the sauce when I make
> it. It adds a little je ne sais pas, whatever the heck that it.

+1 on the Parmigiano. I like with or without the bread crumbs.

On 2015-08-26 17:28, notbob wrote:
> On 2015-08-26, Dave Smith > wrote:
>
>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>> Parmesan. I always add some dry mustard powder to the sauce when I make
>> it. It adds a little je ne sais pas, whatever the heck that it.
>
> I've made it with Coleman's mustard pwdr, but didn't think it made
> that much differenc. Perhaps I didn't use enough. I think a good
> Gruyère is important.
>

I am not sure that you will detect the taste of the mustard. It is sort
of like adding a bay leaf to a dish. You don't necessarily taste it, but
you miss it if it is not there.
> Maybe sub half n' half or cream to ameliorate the wateriness of the
wine??


I don't see wine in macaroni and cheese, but I am sure that most people
would appreciate the addition of wine.

On 2015-08-26 21:48, wrote:

>
> Good thread... I've only started making mac n' cheese this year and am
> also interested in improving on it. Your recipe sounds good to me,
> I'll have to try bread crumble on mine next time.
>
Macaroni and cheese is comfort food at its best. It is frightening to
think that there are so many people out there who think that Krap Dinner
is even a cheap and easy substitute.

On Wed, 26 Aug 2015 22:15:33 -0400, Dave Smith
> wrote:

>On 2015-08-26 21:48, wrote:
>
>>
>> Good thread... I've only started making mac n' cheese this year and am
>> also interested in improving on it. Your recipe sounds good to me,
>> I'll have to try bread crumble on mine next time.
>>
>Macaroni and cheese is comfort food at its best. It is frightening to
>think that there are so many people out there who think that Krap Dinner
>is even a cheap and easy substitute.

Much like a lot of food items out there that are far removed from the
original dish. I know I've mentioned it many times before, but I have
a wheat intolerance, which is why things like mac n' cheese and using
breadcrumbs is still a novelty for me. But as you say, what a comfort
food, just great.

I just to need to pace myself when it comes to anything with wheat in
it, which is something I don't always succeed at. Things like bread
and pies are just too convenient when time is short...

On 2015-08-27, Ed Pawlowski > wrote:

> Mix some grated cheese in with the crumbs.

Good advice. Thnx.

nb

On 2015-08-27, Dave Smith > wrote:
>
> I am not sure that you will detect the taste of the mustard. It is sort
> of like adding a bay leaf to a dish. You don't necessarily taste it, but
> you miss it if it is not there.

Agree. I'll mess with it.


> I don't see wine in macaroni and cheese, but I am sure that most people
> would appreciate the addition of wine.

I'm thinking jes a touch, maybe Julia's fave, dry Vermouth.

nb

On 2015-08-26 22:26, wrote:
>
> Much like a lot of food items out there that are far removed from the
> original dish. I know I've mentioned it many times before, but I have
> a wheat intolerance, which is why things like mac n' cheese and using
> breadcrumbs is still a novelty for me. But as you say, what a comfort
> food, just great.
>
> I just to need to pace myself when it comes to anything with wheat in
> it, which is something I don't always succeed at. Things like bread
> and pies are just too convenient when time is short...
>
I will see your gluten issue and raise you my lactose intolerance with
the milk, the cheese and the butter. It is worth it.

On 2015-08-27, Dave Smith > wrote:

> On 2015-08-26 22:26, wrote:

>> Much like a lot of food items out there that are far removed from the
>> original dish. I know I've mentioned it many times before, but I have
>> a wheat intolerance, which is why things like mac n' cheese and using
>> breadcrumbs is still a novelty for me. But as you say, what a comfort
>> food, just great.

> I will see your gluten issue and raise you my lactose intolerance with
> the milk, the cheese and the butter. It is worth it.

Sorry, but I have no "gluten" or any other intolerance. Lactose?
Less than I had before my anal probe. but still don't drink milk.

nb

On Wed, 26 Aug 2015 22:38:21 -0400, Dave Smith
> wrote:

>On 2015-08-26 22:26, wrote:
>>
>> Much like a lot of food items out there that are far removed from the
>> original dish. I know I've mentioned it many times before, but I have
>> a wheat intolerance, which is why things like mac n' cheese and using
>> breadcrumbs is still a novelty for me. But as you say, what a comfort
>> food, just great.
>>
>> I just to need to pace myself when it comes to anything with wheat in
>> it, which is something I don't always succeed at. Things like bread
>> and pies are just too convenient when time is short...
>>
>I will see your gluten issue and raise you my lactose intolerance with
>the milk, the cheese and the butter. It is worth it.

Heh Just for clarification, my wheat intolerance is in spite of the
gluten contained therein, so the tests say.

On 8/27/2015 1:37 PM, los Golondrinas wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

Mmmm hmmm...

Ayup...

On 8/27/2015 12:08 PM, Dave Smith wrote:
> On 2015-08-26 17:28, notbob wrote:
>> On 2015-08-26, Dave Smith > wrote:
>>
>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>> it. It adds a little je ne sais pas, whatever the heck that it.
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 11:32 AM, Ed Pawlowski wrote:
> On 8/26/2015 2:30 PM, Nancy Young wrote:
>> On 8/26/2015 2:25 PM, notbob wrote:
>>> OK. I love a good mac n' cheese. One person, who likes my version,
>>> even requests it. I'd like to make it better.
>>>
>>> I make it using a simple wine/Gruyère Béchamel sauce poured over med
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 11:13 AM, graham wrote:
> On 26/08/2015 6:57 PM, taxed and spent wrote:
>> "notbob" > wrote in message
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 10:57 AM, taxed and spent wrote:
> "notbob" > wrote in message
> ...
>> OK. I love a good mac n' cheese. One person, who likes my version,
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 12:07 PM, Don Martinich wrote:
> In article >,
> Dave Smith > wrote:
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 11:17 AM, taxed and spent wrote:
> "graham" > wrote in message
> ...
>> On 26/08/2015 6:57 PM, taxed and spent wrote:
>>> "notbob" > wrote in message
>>> ...
>>>> OK. I love a good mac n' cheese. One person, who likes my version,
>>>> even requests it. I'd like to make it better.
>>>>
>>>> I make it using a simple wine/Gruyère Béchamel sauce poured over med
>>>> sized pre-cooked macaroni, then bake. Over the yrs, I've also added
>>>> onions, garlic, and ham. S&P to my taste. I saw an episode of
>>>> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
>>>> crumble. Yes? No?
>>>>
>>>> nb
>>>
>>> crumble, yes.
>>>
>>> What, no lobster?
>>>
>>>
>> Coincidentally, I had lobster M&C for dinner this evening, with a
>> burgundy.
>> Graham
>
> yes, I know.
>
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 12:36 PM, notbob wrote:
> On 2015-08-27, Dave Smith > wrote:
>>
>> I am not sure that you will detect the taste of the mustard. It is sort
>> of like adding a bay leaf to a dish. You don't necessarily taste it, but
>> you miss it if it is not there.
>
> Agree. I'll mess with it.
>
>
>> I don't see wine in macaroni and cheese, but I am sure that most people
>> would appreciate the addition of wine.
>
> I'm thinking jes a touch, maybe Julia's fave, dry Vermouth.
>
> nb
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 12:28 PM, notbob wrote:
> On 2015-08-27, Ed Pawlowski > wrote:
> . Thnx.
>
> nb
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 12:47 PM, notbob wrote:
> On 2015-08-27, Dave Smith > wrote:
>
>> On 2015-08-26 22:26, wrote:
>
>>> Much like a lot of food items out there that are far removed from the
>>> original dish. I know I've mentioned it many times before, but I have
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 12:38 PM, Dave Smith wrote:
> On 2015-08-26 22:26, wrote:
>>
>> Much like a lot of food items out there that are far removed from the
>> original dish. I know I've mentioned it many times before, but I have
>> a wheat intolerance, which is why things like mac n' cheese and using
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 12:15 PM, Dave Smith wrote:
> On 2015-08-26 21:48, wrote:
>
>>
>> Good thread... I've only started making mac n' cheese this year and am
>> also interested in improving on it. Your recipe sounds good to me,
>> I'll have to try bread crumble on mine next time.
>>
> Macaroni and cheese is comfort food at its best. It is frightening to
> think that there are so many people out there who think that Krap Dinner
> is even a cheap and easy substitute.
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 11:58 AM, Je�us wrote:
> On Wed, 26 Aug 2015 14:30:47 -0400, Nancy Young
> > wrote:
>
I have, on at least three prior occasions, written posts that delve into
the €œalleged€� lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty €“ I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment €“ but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal €“ GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimers Disease and evidence suggests he
helped plan Reagan attempted assassination by John Hinckley, whose
family were close friends of the Bush family €“ a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 11:48 AM, Je�us wrote:
> On 26 Aug 2015 18:25:22 GMT, notbob > wrote:
>
>> OK. I love a good mac n' cheese. One person, who likes my version,
>> even requests it. I'd like to make it better.
I have, on at least three prior occasions, written posts that delve into
the €œalleged€� lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty €“ I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment €“ but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal €“ GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimers Disease and evidence suggests he
helped plan Reagan attempted assassination by John Hinckley, whose
family were close friends of the Bush family €“ a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/27/2015 1:38 PM, los Golondrinas wrote:
Begone, you obese biotch!

Barbara J. Llorente FRAUD! TROLL ENABLER!

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

Your ass has more mass than Jupiter!

No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

Mmmm hmmm...

Ayup...

On 26 Aug 2015 21:29:48 GMT, notbob > wrote:

> On 2015-08-26, Nancy Young > wrote:
> >
> > MUST HAVE buttered bread crumbs on mac n cheese casserole.
> >
> > I won't listen to anyone who says different.
>
> How does one butter a crumb?
>
> I assume one drizzles melted butter over crumbs. Yes? No?
>
When making fresh bread crumbs, I've been known to butter the bread
before I gave it a whirl in the food processor.


--
Elitist Snob

On 26 Aug 2015 21:28:14 GMT, notbob > wrote:

> On 2015-08-26, Dave Smith > wrote:
>
> > Yes...a topping of melted butter, bread crumbs and some freshly grated
> > Parmesan. I always add some dry mustard powder to the sauce when I make
> > it. It adds a little je ne sais pas, whatever the heck that it.
>
> I've made it with Coleman's mustard pwdr, but didn't think it made
> that much differenc. Perhaps I didn't use enough. I think a good
> Gruyère is important.
>
> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>
Who puts wine in mac & cheese?

--
Elitist Snob

"sf" > wrote in message
...
> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>
>> On 2015-08-26, Dave Smith > wrote:
>>
>> > Yes...a topping of melted butter, bread crumbs and some freshly grated
>> > Parmesan. I always add some dry mustard powder to the sauce when I make
>> > it. It adds a little je ne sais pas, whatever the heck that it.
>>
>> I've made it with Coleman's mustard pwdr, but didn't think it made
>> that much differenc. Perhaps I didn't use enough. I think a good
>> Gruyère is important.
>>
>> Maybe sub half n' half or cream to ameliorate the wateriness of the
>> wine??
>>
> Who puts wine in mac & cheese?

I used to make a pasta dish with wine in it. The first time I made it, it
was to use up things that I had. Our landlord was always bringing wine
over. I always had leftover veggies in the fridge and I had just bought
some cheese ends at the deli. We used to be able to get meat ends and
cheese ends but I haven't seen those for years. Basically they just took
what they had left at the end of the week, cut it up and put it in a
container for sale for cheap.

The pasta I used seems to no longer be made either. I can't remember now
what it was called. I think it was an egg noodle and really thick. Not
Kluski. Anyway, I just mixed the cooked pasta with the cheese, cut in bite
sized pieces, the leftover cooked vegetables, a can of some sort of tomatoes
and dampened it all with wine. Baked until the cheese was melted. It was
really good and never the same twice!

sf wrote:
> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>
>> On 2015-08-26, Dave Smith > wrote:
>>
>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>
>> I've made it with Coleman's mustard pwdr, but didn't think it made
>> that much differenc. Perhaps I didn't use enough. I think a good
>> Gruyère is important.
>>
>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>
> Who puts wine in mac & cheese?
>

A dash of Sherry is a very good thing, but only a dash.

On Thu, 27 Aug 2015 08:47:39 -0600, el camino real >
wrote:

> sf wrote:
> > On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
> >
> >> On 2015-08-26, Dave Smith > wrote:
> >>
> >>> Yes...a topping of melted butter, bread crumbs and some freshly grated
> >>> Parmesan. I always add some dry mustard powder to the sauce when I make
> >>> it. It adds a little je ne sais pas, whatever the heck that it.
> >>
> >> I've made it with Coleman's mustard pwdr, but didn't think it made
> >> that much differenc. Perhaps I didn't use enough. I think a good
> >> Gruyère is important.
> >>
> >> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
> >>
> > Who puts wine in mac & cheese?
> >
>
> A dash of Sherry is a very good thing, but only a dash.

I'd rather put that dash in my chicken or pork gravy! Just did it
last night.

--
Elitist Snob

On 8/27/2015 9:49 AM, sf wrote:
> On Thu, 27 Aug 2015 08:47:39 -0600, el camino real >
> wrote:
>
>> sf wrote:
>>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>>
>>>> On 2015-08-26, Dave Smith > wrote:
>>>>
>>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>>
>>>> I've made it with Coleman's mustard pwdr, but didn't think it made
>>>> that much differenc. Perhaps I didn't use enough. I think a good
>>>> Gruyère is important.
>>>>
>>>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>>>
>>> Who puts wine in mac & cheese?
>>>
>>
>> A dash of Sherry is a very good thing, but only a dash.
>
> I'd rather put that dash in my chicken or pork gravy! Just did it
> last night.
>

Oh heck yes!

It really adds a mellow tang that just works for gravies and such.

I look at is this way, if a really good French onion soup benefits from
it, so can even humble mac and cheese.

Sherry has so many uses, and I've been known to take some Marsala wine
and find similar flavor cues, the umami variety, iirc.

On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:

>On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>
>> On 2015-08-26, Dave Smith > wrote:
>>
>> > Yes...a topping of melted butter, bread crumbs and some freshly grated
>> > Parmesan. I always add some dry mustard powder to the sauce when I make
>> > it. It adds a little je ne sais pas, whatever the heck that it.
>>
>> I've made it with Coleman's mustard pwdr, but didn't think it made
>> that much differenc. Perhaps I didn't use enough. I think a good
>> Gruyère is important.
>>
>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>
>Who puts wine in mac & cheese?

I do

http://www.kokoscornerblog.com/mycor...nd-cheese.html

koko

--

Food is our common ground, a universal experience
James Beard

On 8/27/2015 10:21 AM, koko wrote:
> On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:
>
>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>
>>> On 2015-08-26, Dave Smith > wrote:
>>>
>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>
>>> I've made it with Coleman's mustard pwdr, but didn't think it made
>>> that much differenc. Perhaps I didn't use enough. I think a good
>>> Gruyère is important.
>>>
>>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>>
>> Who puts wine in mac & cheese?
>
> I do
>
> http://www.kokoscornerblog.com/mycor...nd-cheese.html
>
> koko
>

I love the addition of the Dijon also.

Consider Sherry in place of that white wine, it adds a certain depth of
flavor.

I'd go with about a TBSP, not a whole lot more though.

On Thu, 27 Aug 2015 10:24:11 -0600, los Golondrinas > wrote:

>On 8/27/2015 10:21 AM, koko wrote:
>> On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:
>>
>>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>>
>>>> On 2015-08-26, Dave Smith > wrote:
>>>>
>>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>>
>>>> I've made it with Coleman's mustard pwdr, but didn't think it made
>>>> that much differenc. Perhaps I didn't use enough. I think a good
>>>> Gruyère is important.
>>>>
>>>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>>>
>>> Who puts wine in mac & cheese?
>>
>> I do
>>
>> http://www.kokoscornerblog.com/mycor...nd-cheese.html
>>
>> koko
>>
>
>I love the addition of the Dijon also.
>
>Consider Sherry in place of that white wine, it adds a certain depth of
>flavor.

>I'd go with about a TBSP, not a whole lot more though.

I will, thank you

koko


--

Food is our common ground, a universal experience
James Beard

On 8/27/2015 12:34 PM, koko wrote:
> On Thu, 27 Aug 2015 10:24:11 -0600, los Golondrinas > wrote:
>
>> On 8/27/2015 10:21 AM, koko wrote:
>>> On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:
>>>
>>>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>>>
>>>>> On 2015-08-26, Dave Smith > wrote:
>>>>>
>>>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>>>
>>>>> I've made it with Coleman's mustard pwdr, but didn't think it made
>>>>> that much differenc. Perhaps I didn't use enough. I think a good
>>>>> Gruyère is important.
>>>>>
>>>>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>>>>
>>>> Who puts wine in mac & cheese?
>>>
>>> I do
>>>
>>> http://www.kokoscornerblog.com/mycor...nd-cheese.html
>>>
>>> koko
>>>
>>
>> I love the addition of the Dijon also.
>>
>> Consider Sherry in place of that white wine, it adds a certain depth of
>> flavor.
>
>> I'd go with about a TBSP, not a whole lot more though.
>
> I will, thank you
>
> koko
>

Tastes vary of course, so I hope it works to yours.

I know when I do French onion soup it takes a far larger role.

Anyway, like or not, write back if you remember to and comment on how it
went.

I'd still like to see you do a Kiwi/lime/mint frozen bar at some point.

Who knows, maybe I'll beat you to it!

On Thu, 27 Aug 2015 12:37:04 -0600, los Golondrinas > wrote:

>On 8/27/2015 12:34 PM, koko wrote:
>> On Thu, 27 Aug 2015 10:24:11 -0600, los Golondrinas > wrote:
>>
>>> On 8/27/2015 10:21 AM, koko wrote:
>>>> On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:
>>>>
>>>>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>>>>
>>>>>> On 2015-08-26, Dave Smith > wrote:
>>>>>>
>>>>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>>>>
>>>>>> I've made it with Coleman's mustard pwdr, but didn't think it made
>>>>>> that much differenc. Perhaps I didn't use enough. I think a good
>>>>>> Gruyère is important.
>>>>>>
>>>>>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>>>>>
>>>>> Who puts wine in mac & cheese?
>>>>
>>>> I do
>>>>
>>>> http://www.kokoscornerblog.com/mycor...nd-cheese.html
>>>>
>>>> koko
>>>>
>>>
>>> I love the addition of the Dijon also.
>>>
>>> Consider Sherry in place of that white wine, it adds a certain depth of
>>> flavor.
>>
>>> I'd go with about a TBSP, not a whole lot more though.
>>
>> I will, thank you
>>
>> koko
>>
>
>Tastes vary of course, so I hope it works to yours.
>
>I know when I do French onion soup it takes a far larger role.
Yes, and also when sauteing mushrooms it's wonderful.
>
>Anyway, like or not, write back if you remember to and comment on how it
>went.
I will.

>I'd still like to see you do a Kiwi/lime/mint frozen bar at some point.
>
>Who knows, maybe I'll beat you to it!
Dang, you just might. I had my eye on some when I went to my produce
purveyor but forgot to pick them up before I left. Drat!

koko

--

Food is our common ground, a universal experience
James Beard

On 8/27/2015 12:58 PM, koko wrote:
> On Thu, 27 Aug 2015 12:37:04 -0600, los Golondrinas > wrote:
>
>> On 8/27/2015 12:34 PM, koko wrote:
>>> On Thu, 27 Aug 2015 10:24:11 -0600, los Golondrinas > wrote:
>>>
>>>> On 8/27/2015 10:21 AM, koko wrote:
>>>>> On Wed, 26 Aug 2015 22:43:18 -0700, sf > wrote:
>>>>>
>>>>>> On 26 Aug 2015 21:28:14 GMT, notbob > wrote:
>>>>>>
>>>>>>> On 2015-08-26, Dave Smith > wrote:
>>>>>>>
>>>>>>>> Yes...a topping of melted butter, bread crumbs and some freshly grated
>>>>>>>> Parmesan. I always add some dry mustard powder to the sauce when I make
>>>>>>>> it. It adds a little je ne sais pas, whatever the heck that it.
>>>>>>>
>>>>>>> I've made it with Coleman's mustard pwdr, but didn't think it made
>>>>>>> that much differenc. Perhaps I didn't use enough. I think a good
>>>>>>> Gruyère is important.
>>>>>>>
>>>>>>> Maybe sub half n' half or cream to ameliorate the wateriness of the wine??
>>>>>>>
>>>>>> Who puts wine in mac & cheese?
>>>>>
>>>>> I do
>>>>>
>>>>> http://www.kokoscornerblog.com/mycor...nd-cheese.html
>>>>>
>>>>> koko
>>>>>
>>>>
>>>> I love the addition of the Dijon also.
>>>>
>>>> Consider Sherry in place of that white wine, it adds a certain depth of
>>>> flavor.
>>>
>>>> I'd go with about a TBSP, not a whole lot more though.
>>>
>>> I will, thank you
>>>
>>> koko
>>>
>>
>> Tastes vary of course, so I hope it works to yours.
>>
>> I know when I do French onion soup it takes a far larger role.
> Yes, and also when sauteing mushrooms it's wonderful.

Indeed.

I alternate between that and a good red wine vinegar with a sprinkle of
sugar.

>>
>> Anyway, like or not, write back if you remember to and comment on how it
>> went.
> I will.
>
>> I'd still like to see you do a Kiwi/lime/mint frozen bar at some point.
>>
>> Who knows, maybe I'll beat you to it!
> Dang, you just might. I had my eye on some when I went to my produce
> purveyor but forgot to pick them up before I left. Drat!
>
> koko
>

No worries, summer has a fee innings left in her before the el nino
moves upon us!

On Wednesday, August 26, 2015 at 2:25:27 PM UTC-4, notbob wrote:
> OK. I love a good mac n' cheese. One person, who likes my version,
> even requests it. I'd like to make it better.
>
> I make it using a simple wine/Gruyère Béchamel sauce poured over med
> sized pre-cooked macaroni, then bake. Over the yrs, I've also added
> onions, garlic, and ham. S&P to my taste. I saw an episode of
> Kitchen Nightmare where Gordon topped it off w/ some sorta bread crumb
> crumble. Yes? No?
>
> nb


I love a very thinly sliced tomato on top, then top those with buttery crumbs.

On 8/26/2015 3:36 PM, tert in seattle wrote:
> wrote:
>> I just cook and drain the mac, put in a greased pie plate, put about 6 oz of shred sharp cheedar on it, put it in the oven until the cheese melt, about 6 min at 400 degrees.
>
>
> sounds like mac n cheese nachos
>
Sounds the same as what Jeff Smith (The Frugal Gourmet) called Thomas
Jefferson's Macaroni Pie. Cooked macaroni topped with sharp cheddar
(way more than 6 oz.), then baked. I tried it once. It was incredibly
greasy.

Jill