On 8/26/2015 10:08 PM, Dave Smith wrote:
> On 2015-08-26 17:28, notbob wrote:
>> On 2015-08-26, 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.
> > 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.
>
I wouldn't bother with wine in the sauce. Bechamel and whatever
cheese(s) I'm using; stir until smooth and stir it into the cooked
macaroni. Half & half would make it thicker, for sure. Definitely top
it with breadcrumbs tossed in a little melted butter before baking until
nice and bubbly and browned on the top.

Jill

On 8/27/2015 3:02 PM, jmcquown wrote:
> On 8/26/2015 10:08 PM, Dave Smith wrote:
>> On 2015-08-26 17:28, notbob wrote:
>>> On 2015-08-26, 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.
>> > 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.
>>
> I wouldn't bother with wine in the sauce. Bechamel and whatever
> cheese(s) I'm using; stir until smooth and stir it into the cooked
> macaroni. Half & half would make it thicker, for sure. Definitely top
> it with breadcrumbs tossed in a little melted butter before baking until
> nice and bubbly and browned on the top.
>
> Jill


You would be missing the subtle umami that sherry offers then.

Your loss.

On 8/27/2015 1:43 AM, 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?
>
Apparently notbob does. I can't see it but I'm sure there are a ton
of recipes online that might.

Jill

On 8/27/2015 3:03 PM, jmcquown wrote:
> On 8/27/2015 1:43 AM, 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?
>>
> Apparently notbob does. I can't see it but I'm sure there are a ton
> of recipes online that might.
>
> Jill
http://www.williams-sonoma.com/recip...nd-cheese.html

Classic Macaroni and Cheese

Ingredients:
4 cups milk
4 Tbs. (1/2 stick) unsalted butter
1/2 cup all-purpose flour
1 whole clove
1 bay leaf
1 white onion, peeled
2 cups shredded sharp white cheddar cheese
Salt and freshly ground white pepper, to taste
Freshly grated nutmeg, to taste
2 tsp. dry sherry
1 lb. dried macaroni
1 cup bread crumbs

On 2015-08-27, jmcquown > wrote:

> On 8/27/2015 1:43 AM, sf wrote:

>> Who puts wine in mac & cheese?

> Apparently notbob does. I can't see it but I'm sure there are a ton
> of recipes online that might.

You can add all kindsa things to a béchamel to give it more flavor.
Onion, bay leaf, peppercorns, parsley, nutmeg, etc:

<https://en.wikipedia.org/wiki/Béchamel_sauce#/media/File:Béchamel_sauce.jpg>

When you add cheese, it becomes a mornay sauce and can be poured over
cooked macaroni for mac n' cheese. I don't alwayw add wht wine, but I
have in the past. I'll give the sherry thing a shot, too.

nb

In article >,
says...
>
> 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?

With a teensy tiny knife.

Janet UK

On 8/27/2015 4:32 PM, Janet wrote:
> In article >,
> says...
>>
>> 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?
>
> With a teensy tiny knife.
>
> Janet UK
>

Same size you use to inflict a million tiny wounds on Julie?

On Thu, 27 Aug 2015 17:03:54 -0400, jmcquown >
wrote:

> On 8/27/2015 1:43 AM, 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?
> >
> Apparently notbob does. I can't see it but I'm sure there are a ton
> of recipes online that might.
>
I've dreamed up combinations I've never heard of and googled. Not
only has someone already thought of it, they've blogged it.

--
Elitist Snob

On 8/27/2015 6:10 PM, sf wrote:
> On Thu, 27 Aug 2015 17:03:54 -0400, jmcquown >
> wrote:
>
>> On 8/27/2015 1:43 AM, 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?
>>>
>> Apparently notbob does. I can't see it but I'm sure there are a ton
>> of recipes online that might.
>>
> I've dreamed up combinations I've never heard of and googled. Not
> only has someone already thought of it, they've blogged it.
>

The interwebs are almost predictive!

A small amount of spicy mustard is good in mac & cheese. Toasted breadcrumbs sprinkled with a little onion powder on top. Chives or a little chopped green onion. Chopped bacon.

Denise in NH

On 8/27/2015 6:32 PM, wrote:
> A small amount of spicy mustard is good in mac & cheese. Toasted breadcrumbs sprinkled with a little onion powder on top. Chives or a little chopped green onion. Chopped bacon.
>
> Denise in NH
>

All very appropriate, yes!

"notbob" > wrote in message
...
> On 2015-08-27, jmcquown > wrote:
>
>> On 8/27/2015 1:43 AM, sf wrote:
>
>>> Who puts wine in mac & cheese?
>
>> Apparently notbob does. I can't see it but I'm sure there are a ton
>> of recipes online that might.
>
> You can add all kindsa things to a béchamel to give it more flavor.
> Onion, bay leaf, peppercorns, parsley, nutmeg, etc:
>
> <https://en.wikipedia.org/wiki/Béchamel_sauce#/media/File:Béchamel_sauce.jpg>
>

those ARE the ingredients to béchamel, which give it its flavor.

sf wrote:
>
> I would mix panko with some melted butter and
> grated parmesan cheese if I made mac & cheese today.

I've never made mac&cheese but your topping there sounds like a
winner!

I once saw a small box of panko for $5.99. (I don't think so!)
Last week though I saw one for $1.49 for about the same size.
I might buy one next week to try. I've never tried it yet.

On 2015-08-28, taxed and spent > wrote:

> "notbob" > wrote in message

>> <https://en.wikipedia.org/wiki/Béchamel_sauce#/media/File:Béchamel_sauce.jpg>

> those ARE the ingredients to béchamel, which give it its flavor.

Really!!?? Gee, thnx for pointing it out to me. (eye-roll)

Auguste Escoffier's Béchamel Sauce
roux
milk
veal
onion
nutmeg
pepper
thyme

Gasp! Veal and thyme? Where's the shallots and the parsely?

nb

Nancy Young wrote in rec.food.cooking:

> On 8/26/2015 7:35 PM, cshenk wrote:
> > Nancy Young wrote in rec.food.cooking:
> >
> > > 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.
>
> LALALALALALALALAIcan'thearyou!
>
> nancy

Snicker. Meantime, I am contemplating making a baked mac-n-cheese
today. Just gotta get off my duff and start it (grin). Having fun
reading messages first and filling my bozo bin. Gotta find where
Xananews hid that file as a few I want to take back out but havent
found where to look yet for that.

Carol

--

Je_us wrote in rec.food.cooking:

> 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...

Hey Je_us, There's an alternative classic in the south. Learned this
one in Texas. You make the sauce just like for a classic mac-n-cheese
but you put in on cooked rice. You want the sauce a bit more creamy as
the rice will soak in more but it might work well for you? You mix it
all in just like with pasta and bake it.

--

On 8/28/2015 2:31 PM, cshenk wrote:
>
> Hey Je_us, There's an alternative classic in the south. Learned this
> one in Texas. You make the sauce just like for a classic mac-n-cheese
> but you put in on cooked rice. You want the sauce a bit more creamy as
> the rice will soak in more but it might work well for you? You mix it
> all in just like with pasta and bake it.
>
Sorry, but cheesey rice (or cheese grits) casserole isn't remotely close
to the same as macaroni & cheese. He's also not overly fond of rice.

Jill

On Fri, 28 Aug 2015 13:31:26 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> 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...
>
>Hey Je_us, There's an alternative classic in the south. Learned this
>one in Texas. You make the sauce just like for a classic mac-n-cheese
>but you put in on cooked rice. You want the sauce a bit more creamy as
>the rice will soak in more but it might work well for you? You mix it
>all in just like with pasta and bake it.

That's something I would either love or hate... no way of knowing
until I try it! And I think I might try it sometime this weekend if
the wet weather keeps up - thanks for the idea.

I fully do not expect it to be anything like normal mac n' cheese
though. It doesnt need to, either... just as long as it's good

On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown >
wrote:

>On 8/28/2015 2:31 PM, cshenk wrote:
>>
>> Hey Je_us, There's an alternative classic in the south. Learned this
>> one in Texas. You make the sauce just like for a classic mac-n-cheese
>> but you put in on cooked rice. You want the sauce a bit more creamy as
>> the rice will soak in more but it might work well for you? You mix it
>> all in just like with pasta and bake it.
>>
>Sorry, but cheesey rice (or cheese grits) casserole isn't remotely close
>to the same as macaroni & cheese. He's also not overly fond of rice.

I'm not fond of rice? True, I don't eat a lot of rice compared to many
people, but I wouldn't go as far as saying I don't like rice. I'll
probably try Carol's idea, but agree it won't resemble mac n' cheese.

On Friday, August 28, 2015 at 4:47:56 PM UTC-5, los Golondrinas wrote:
>
> > Kroger has a good brand of panko, but the bag is not resealable.
>
> That's what we have rubber bands for.
>
No, that's what clothes pins are for. Or if you are really
'uptown' one of those "bag clips" will also do nicely.

On 8/28/2015 3:58 PM, wrote:
> On Friday, August 28, 2015 at 4:47:56 PM UTC-5, los Golondrinas wrote:
>>
>>> Kroger has a good brand of panko, but the bag is not resealable.
>>
>> That's what we have rubber bands for.
>>
> No, that's what clothes pins are for. Or if you are really
> 'uptown' one of those "bag clips" will also do nicely.
>

I use those too, but unless they're quite small they won't fit back in
the box the bag comes in.

I like:

http://www.amazon.com/OXO-Good-Grips.../dp/B0051T97DQ

For bread wrappers those lower ones are superb!

Might want to get a set of these too:

http://www.amazon.com/Multi-purpose-...0_SR160%2C160_

On 8/28/2015 5:58 PM, wrote:
> On Friday, August 28, 2015 at 4:47:56 PM UTC-5, los Golondrinas wrote:
>>
>>> Kroger has a good brand of panko, but the bag is not resealable.
>>
>> That's what we have rubber bands for.
>>
> No, that's what clothes pins are for. Or if you are really
> 'uptown' one of those "bag clips" will also do nicely.
>
Store it sealed however you want to, but yes, sealed. In the freezer.
That'll keep whatever type of breadcrumbs you make/use tasting fresh.

Jill

On 2015-08-28 6:06 PM, jmcquown wrote:

>> No, that's what clothes pins are for. Or if you are really
>> 'uptown' one of those "bag clips" will also do nicely.
>>
> Store it sealed however you want to, but yes, sealed. In the freezer.
> That'll keep whatever type of breadcrumbs you make/use tasting fresh.

If you ever get to an Ikea they sell packages of plastic clips of
different sizes that do a great job of sealing bags.

http://www.ikea.com/us/en/catalog/products/70083252/

My wife sweats by them. A package of 30 is only $2.99.... 10 cents
apiece. We bought a package of them a few years ago and I still have
them coming out my ears.

On 8/28/2015 4:13 PM, Dave Smith wrote:
> If you ever get to an Ikea they sell packages of plastic clips of
> different sizes that do a great job of sealing bags.
>
> http://www.ikea.com/us/en/catalog/products/70083252/
>
> My wife sweats by them.

Wow, you two must have a kinky lifestyle...I'd ask how she uses them,
but....

"Dave Smith" > wrote in message
...
> On 2015-08-28 6:06 PM, jmcquown wrote:
>
>>> No, that's what clothes pins are for. Or if you are really
>>> 'uptown' one of those "bag clips" will also do nicely.
>>>
>> Store it sealed however you want to, but yes, sealed. In the freezer.
>> That'll keep whatever type of breadcrumbs you make/use tasting fresh.
>
> If you ever get to an Ikea they sell packages of plastic clips of
> different sizes that do a great job of sealing bags.
>
> http://www.ikea.com/us/en/catalog/products/70083252/
>
> My wife sweats by them. A package of 30 is only $2.99.... 10 cents apiece.
> We bought a package of them a few years ago and I still have them coming
> out my ears.

Please do not tell us what she does with them to make her sweat.

On 8/28/2015 4:49 PM, Julie Bove wrote:
>>
>> If you ever get to an Ikea they sell packages of plastic clips of
>> different sizes that do a great job of sealing bags.
>>
>> http://www.ikea.com/us/en/catalog/products/70083252/
>>
>> My wife sweats by them. A package of 30 is only $2.99.... 10 cents
>> apiece. We bought a package of them a few years ago and I still have
>> them coming out my ears.
>
> Please do not tell us what she does with them to make her sweat.

Beats the old 80s leg warmers for size and utility...

On 8/28/2015 4:50 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 8/28/2015 2:31 PM, cshenk wrote:
>>>
>>> Hey Je_us, There's an alternative classic in the south. Learned this
>>> one in Texas. You make the sauce just like for a classic mac-n-cheese
>>> but you put in on cooked rice. You want the sauce a bit more creamy as
>>> the rice will soak in more but it might work well for you? You mix it
>>> all in just like with pasta and bake it.
>>>
>> Sorry, but cheesey rice (or cheese grits) casserole isn't remotely
>> close to the same as macaroni & cheese. He's also not overly fond of
>> rice.
>
> Nope. Not the same. But you can buy pasta made of rice, corn, quinoa,
> beans, lots of things that aren't wheat. Can use sweet rice flour to
> make the sauce.


Things like...wait for it...teff!

"jmcquown" > wrote in message
...
> On 8/28/2015 2:31 PM, cshenk wrote:
>>
>> Hey Je_us, There's an alternative classic in the south. Learned this
>> one in Texas. You make the sauce just like for a classic mac-n-cheese
>> but you put in on cooked rice. You want the sauce a bit more creamy as
>> the rice will soak in more but it might work well for you? You mix it
>> all in just like with pasta and bake it.
>>
> Sorry, but cheesey rice (or cheese grits) casserole isn't remotely close
> to the same as macaroni & cheese. He's also not overly fond of rice.

Nope. Not the same. But you can buy pasta made of rice, corn, quinoa,
beans, lots of things that aren't wheat. Can use sweet rice flour to make
the sauce.

On 8/28/2015 6:50 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 8/28/2015 2:31 PM, cshenk wrote:
>>>
>>> Hey Je_us, There's an alternative classic in the south. Learned this
>>> one in Texas. You make the sauce just like for a classic mac-n-cheese
>>> but you put in on cooked rice. You want the sauce a bit more creamy as
>>> the rice will soak in more but it might work well for you? You mix it
>>> all in just like with pasta and bake it.
>>>
>> Sorry, but cheesey rice (or cheese grits) casserole isn't remotely
>> close to the same as macaroni & cheese. He's also not overly fond of
>> rice.
>
> Nope. Not the same. But you can buy pasta made of rice, corn, quinoa,
> beans, lots of things that aren't wheat. Can use sweet rice flour to
> make the sauce.

I know nb so I know he doesn't care for rice. Hey, nb, were you looking
for pasta made from rice, corn, quinoa or beans? Hmmm, I didn't think
so.

Jill

"jmcquown" > wrote in message
...
> On 8/28/2015 6:50 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 8/28/2015 2:31 PM, cshenk wrote:
>>>>
>>>> Hey Je_us, There's an alternative classic in the south. Learned this
>>>> one in Texas. You make the sauce just like for a classic mac-n-cheese
>>>> but you put in on cooked rice. You want the sauce a bit more creamy as
>>>> the rice will soak in more but it might work well for you? You mix it
>>>> all in just like with pasta and bake it.
>>>>
>>> Sorry, but cheesey rice (or cheese grits) casserole isn't remotely
>>> close to the same as macaroni & cheese. He's also not overly fond of
>>> rice.
>>
>> Nope. Not the same. But you can buy pasta made of rice, corn, quinoa,
>> beans, lots of things that aren't wheat. Can use sweet rice flour to
>> make the sauce.
>
> I know nb so I know he doesn't care for rice. Hey, nb, were you looking
> for pasta made from rice, corn, quinoa or beans? Hmmm, I didn't think so.
>

Do try to keep up, Jill. The response was for Jebus who can't eat wheat.

On 8/28/2015 5:25 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 8/28/2015 6:50 PM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 8/28/2015 2:31 PM, cshenk wrote:
>>>>>
>>>>> Hey Je_us, There's an alternative classic in the south. Learned this
>>>>> one in Texas. You make the sauce just like for a classic mac-n-cheese
>>>>> but you put in on cooked rice. You want the sauce a bit more creamy as
>>>>> the rice will soak in more but it might work well for you? You mix it
>>>>> all in just like with pasta and bake it.
>>>>>
>>>> Sorry, but cheesey rice (or cheese grits) casserole isn't remotely
>>>> close to the same as macaroni & cheese. He's also not overly fond of
>>>> rice.
>>>
>>> Nope. Not the same. But you can buy pasta made of rice, corn, quinoa,
>>> beans, lots of things that aren't wheat. Can use sweet rice flour to
>>> make the sauce.
>>
>> I know nb so I know he doesn't care for rice. Hey, nb, were you
>> looking for pasta made from rice, corn, quinoa or beans? Hmmm, I
>> didn't think so.
>
> Do try to keep up, Jill. The response was for Jebus who can't eat wheat.


A bully sister knows only to attack you.

On 8/28/2015 7:25 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 8/28/2015 6:50 PM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 8/28/2015 2:31 PM, cshenk wrote:
>>>>>
>>>>> Hey Je_us, There's an alternative classic in the south. Learned this
>>>>> one in Texas. You make the sauce just like for a classic mac-n-cheese
>>>>> but you put in on cooked rice. You want the sauce a bit more creamy as
>>>>> the rice will soak in more but it might work well for you? You mix it
>>>>> all in just like with pasta and bake it.
>>>>>
>>>> Sorry, but cheesey rice (or cheese grits) casserole isn't remotely
>>>> close to the same as macaroni & cheese. He's also not overly fond of
>>>> rice.
>>>
>>> Nope. Not the same. But you can buy pasta made of rice, corn, quinoa,
>>> beans, lots of things that aren't wheat. Can use sweet rice flour to
>>> make the sauce.
>>
>> I know nb so I know he doesn't care for rice. Hey, nb, were you
>> looking for pasta made from rice, corn, quinoa or beans? Hmmm, I
>> didn't think so.
>
> Do try to keep up, Jill. The response was for Jebus who can't eat wheat.

I know exactly who I was replying to. Carol replied to Jebus and
mentioned rice. She often mentions rice because she seems to cook a lot
of it. The original post was from notbob who was asking about macaroni
& cheese. Pasta, not rice. You're the one who should try to keep up
with the original thread.

Jill

"jmcquown" > wrote in message
...
> On 8/28/2015 7:25 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 8/28/2015 6:50 PM, Julie Bove wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 8/28/2015 2:31 PM, cshenk wrote:
>>>>>>
>>>>>> Hey Je_us, There's an alternative classic in the south. Learned this
>>>>>> one in Texas. You make the sauce just like for a classic
>>>>>> mac-n-cheese
>>>>>> but you put in on cooked rice. You want the sauce a bit more creamy
>>>>>> as
>>>>>> the rice will soak in more but it might work well for you? You mix
>>>>>> it
>>>>>> all in just like with pasta and bake it.
>>>>>>
>>>>> Sorry, but cheesey rice (or cheese grits) casserole isn't remotely
>>>>> close to the same as macaroni & cheese. He's also not overly fond of
>>>>> rice.
>>>>
>>>> Nope. Not the same. But you can buy pasta made of rice, corn, quinoa,
>>>> beans, lots of things that aren't wheat. Can use sweet rice flour to
>>>> make the sauce.
>>>
>>> I know nb so I know he doesn't care for rice. Hey, nb, were you
>>> looking for pasta made from rice, corn, quinoa or beans? Hmmm, I
>>> didn't think so.
>>
>> Do try to keep up, Jill. The response was for Jebus who can't eat wheat.
>
> I know exactly who I was replying to. Carol replied to Jebus and
> mentioned rice. She often mentions rice because she seems to cook a lot
> of it. The original post was from notbob who was asking about macaroni &
> cheese. Pasta, not rice. You're the one who should try to keep up with
> the original thread.

Dur, Jill. Go back to bed or something. You're the one not keeping up.

On 8/28/2015 7:53 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
>> I know exactly who I was replying to. Carol replied to Jebus and
>> mentioned rice. She often mentions rice because she seems to cook a
>> lot of it. The original post was from notbob who was asking about
>> macaroni & cheese. Pasta, not rice. You're the one who should try to
>> keep up with the original thread.
>
> Dur, Jill. Go back to bed or something. You're the one not keeping up.

To quote you many times befo STFU.

On 8/28/2015 6:03 PM, jmcquown wrote:
> On 8/28/2015 7:53 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>>> I know exactly who I was replying to. Carol replied to Jebus and
>>> mentioned rice. She often mentions rice because she seems to cook a
>>> lot of it. The original post was from notbob who was asking about
>>> macaroni & cheese. Pasta, not rice. You're the one who should try to
>>> keep up with the original thread.
>>
>> Dur, Jill. Go back to bed or something. You're the one not keeping up.
>
> To quote you many times befo STFU.


**** off, biotch!

On Friday, August 28, 2015 at 5:02:34 PM UTC-5, los Golondrinas wrote:
>
> Might want to get a set of these too:
>
> http://www.amazon.com/Multi-purpose-...0_SR160%2C160_
>
>
I've got a bunch of those and they are very handy. If you
have a Dollar Tree or a Deal's store near you pick up a bag
of them there.

On Friday, August 28, 2015 at 6:54:04 PM UTC-5, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>
>> >>> I know nb so I know he doesn't care for rice. Hey, nb, were you
> >>> looking for pasta made from rice, corn, quinoa or beans? Hmmm, I
> >>> didn't think so.
> >>
> >> Do try to keep up, Jill. The response was for Jebus who can't eat wheat.
> >
> > I know exactly who I was replying to. Carol replied to Jebus and
> > mentioned rice. She often mentions rice because she seems to cook a lot
> > of it. The original post was from notbob who was asking about macaroni &
> > cheese. Pasta, not rice. You're the one who should try to keep up with
> > the original thread.
>
> Dur, Jill. Go back to bed or something. You're the one not keeping up.
>
>
Jill caught you fair and square. Try to keep Ju-ju.

On 8/28/2015 6:52 PM, wrote:
> On Friday, August 28, 2015 at 6:54:04 PM UTC-5, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>>>>> I know nb so I know he doesn't care for rice. Hey, nb, were you
>>>>> looking for pasta made from rice, corn, quinoa or beans? Hmmm, I
>>>>> didn't think so.
>>>>
>>>> Do try to keep up, Jill. The response was for Jebus who can't eat wheat.
>>>
>>> I know exactly who I was replying to. Carol replied to Jebus and
>>> mentioned rice. She often mentions rice because she seems to cook a lot
>>> of it. The original post was from notbob who was asking about macaroni &
>>> cheese. Pasta, not rice. You're the one who should try to keep up with
>>> the original thread.
>>
>> Dur, Jill. Go back to bed or something. You're the one not keeping up.
>>
>>
> Jill caught you fair and square. Try to keep Ju-ju.
>

**** off bully biotch!

itsjoannotjoann wrote:
>Golondrinas wrote:
>>
>> Might want to get a set of these too:

Very effete, limp wristed swishy faggot clips. . . .
>> http://www.amazon.com/Multi-purpose-...0_SR160%2C160_
>>
>I've got a bunch of those and they are very handy. If you
>have a Dollar Tree or a Deal's store near you pick up a bag
>of them there.

Real heman binder clips hold far better and cost a lot less than those
weakling pastel plastic phaggot clips.
http://www.staples.com/binder+clips/...binde r+clips

> wrote in message
...
> On Friday, August 28, 2015 at 6:54:04 PM UTC-5, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>> >>> I know nb so I know he doesn't care for rice. Hey, nb, were you
>> >>> looking for pasta made from rice, corn, quinoa or beans? Hmmm, I
>> >>> didn't think so.
>> >>
>> >> Do try to keep up, Jill. The response was for Jebus who can't eat
>> >> wheat.
>> >
>> > I know exactly who I was replying to. Carol replied to Jebus and
>> > mentioned rice. She often mentions rice because she seems to cook a
>> > lot
>> > of it. The original post was from notbob who was asking about macaroni
>> > &
>> > cheese. Pasta, not rice. You're the one who should try to keep up
>> > with
>> > the original thread.
>>
>> Dur, Jill. Go back to bed or something. You're the one not keeping up.
>>
>>
> Jill caught you fair and square. Try to keep Ju-ju.

Caught me? No. She is the wrong one and so are you.