http://slog.thestranger.com/2008/07/more_macaroni_please Mr. Constant, here's another recipe for you to try in your quest for the perfect macaroni and cheese. This is one I've always meant to make, from a cookbook I've always meant to acquire (such a lovely cover, were one to judge that way, and from a Manhattan brasserie of fine repute); it is roux-based and it also contains bacon. Macaroni Gratin by Keith McNally, Riad Nasr, Lee Hanson from The Balthazar Cookbook (Clarkson Potter, 2003) Serves 6 to 8 This delicious gratin is flavored with sharp Gruyère and smoky lardons. It's served at the restaurant in individual casseroles,... Copyright 2008 Mon, 28 Jul 2008 12:59:48 -0800 Wed, 30 Jul 2008 04:37:34 -0800 http://www.movabletype.org/?v=3.34 http://blogs.law.harvard.edu/tech/rss Thanks for the tip on the greasy gratin. I've been on the losing side of that demon more than once.

]]> It's Mark Mitchell http://slog.thestranger.com/2008/07/more_macaroni_please#c1084168 http://slog.thestranger.com/2008/07/more_macaroni_please#c1084168 Chow Mon, 28 Jul 2008 13:30:23 -0800 oh my god I want that now.

]]> boxofbirds http://slog.thestranger.com/2008/07/more_macaroni_please#c1084232 http://slog.thestranger.com/2008/07/more_macaroni_please#c1084232 Chow Mon, 28 Jul 2008 13:49:34 -0800 I can attest to the fact that bacon in mac and cheese is pretty amazing. We made a variation of the monogrammed mac and cheese at Vermillion this weekend and I gave people the option of adding salami or pepperoni too. Still experimenting and might try this one next! thanks!

]]> Diana http://slog.thestranger.com/2008/07/more_macaroni_please#c1084772 http://slog.thestranger.com/2008/07/more_macaroni_please#c1084772 Chow Mon, 28 Jul 2008 16:35:23 -0800 I think the olive oil would give a competing flavor to the dish...and look at at all that beautiful bacon grease going to waste! Why not fry the bacon first, then use a bit of the bacon grease in place of the olive oil? Is there a scientific reason for this?

]]> roboti http://slog.thestranger.com/2008/07/more_macaroni_please#c1084847 http://slog.thestranger.com/2008/07/more_macaroni_please#c1084847 Chow Mon, 28 Jul 2008 17:06:37 -0800 @4, the only reason i can think of:
bacon fat becomes solid as it cools. you are trying to prevent pasta from sticking together as you make the bechamel, etc., so it might cool & congeal with bacon fat while you're doing the rest of the cooking? 2T of olive oil wouldn't change the flavor profile that much. most of it will dribble off the pasta.

]]> d http://slog.thestranger.com/2008/07/more_macaroni_please#c1085133 http://slog.thestranger.com/2008/07/more_macaroni_please#c1085133 Chow Mon, 28 Jul 2008 19:20:03 -0800 That cookbook RAWKS - check out the recipe for the chocolate puddings: fucking divine!

]]> zil http://slog.thestranger.com/2008/07/more_macaroni_please#c1087683 http://slog.thestranger.com/2008/07/more_macaroni_please#c1087683 Chow Wed, 30 Jul 2008 04:35:00 -0800 Oh - and the chicken liver mousse served w- pickled red onions and toast points - nomnomnom

]]> zil http://slog.thestranger.com/2008/07/more_macaroni_please#c1087684 http://slog.thestranger.com/2008/07/more_macaroni_please#c1087684 Chow Wed, 30 Jul 2008 04:37:34 -0800