tag:blogger.com,1999:blog-5732224038883472327.post8143668458507102279..comments2024-03-20T02:20:10.982-07:00Comments on Zoomie Station: MacPuzzleZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5732224038883472327.post-2750661208512049072012-02-10T08:30:10.749-08:002012-02-10T08:30:10.749-08:00Evil Empress, thanks for the research and the two-...Evil Empress, thanks for the research and the two-cheese option. I'll try that next time.<br /><br />Ms Mouse, somewhere long ago I read that adding Parm to just about any cheese dish improves the flavor, so that's a good reminder. Thanks!<br /><br />Greg, now the melting factor. And I thought mac and cheese was a simple dish! Turns out, there are many possible factors at work. Good idea.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-82238712802783004472012-02-10T07:54:03.225-08:002012-02-10T07:54:03.225-08:00Hmmm... I do know that older sharper cheeses melt ...Hmmm... I do know that older sharper cheeses melt differently. Maybe a combo of both would work better.Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-24349644018702868672012-02-09T22:39:23.582-08:002012-02-09T22:39:23.582-08:00How about adding some Parmesan into the mix next t...How about adding some Parmesan into the mix next time, for that cheesy tang?Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-27015757629748069672012-02-09T22:32:58.022-08:002012-02-09T22:32:58.022-08:00So I checked Cooks Illustrated, and I couldn't...So I checked Cooks Illustrated, and I couldn't find the answer. However, I did find a class mac & cheese recipe on the CI site, that suggested you add sharp cheddar for flavor, and jack cheese for creaminess. I wonder if your M&C was just missing the creaminess... sort of along the lines of what cookiecrumb suggested.Evil Empressnoreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-42292071840695464692012-02-09T15:52:53.536-08:002012-02-09T15:52:53.536-08:00Nancy, good idea, but they want $$ before showing ...Nancy, good idea, but they want $$ before showing one anything on the website.<br /><br />Cookiecrumb, that's an interesting theory and that might be it. But it's not that there's too much bite in the mac, it's that there is simply no flavor of cheese whatever. I do like aged cheese and was hoping for something peppy. I'm still buffaloed.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-77614364883846622492012-02-09T14:09:43.666-08:002012-02-09T14:09:43.666-08:00I don't know if I can help you either, but ste...I don't know if I can help you either, but step into my lab...<br />Mature cheeses and younger cheeses are presumably made from the same amount of milk. As the mature cheese ages, the tart and tang flavors come to predominate. But the young cheese will still have some flavors of milk (close your eyes and it's there), albeit fermented.<br />I posit that it is the taste of dairy that reminds you of cheese.<br />Or, you don't like aged cheese.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-25861108536824469532012-02-09T13:19:30.598-08:002012-02-09T13:19:30.598-08:00I can't help you because I don't know but ...I can't help you because I don't know but I'll be that Cooks Illustrated has done an article on it. That's just the kind of thing they like to do.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.com