I bet this happens to you all the time. You’re making a batch of mayo with your food processor and you have to drizzle the oil in slowly and surely. If you add it too fast, the emulsion never forms and you have a creamy sauce. Tasty perhaps, but not mayo. As you pour the oil you think, “Geez, I wish I didn’t have to stand here carefully drizzling this cup of oil into the food processor.” My Mayo Maker Hack can help. I drilled a small hole (3/32″ or something like that, it was the smallest bit I had that wasn’t broken) into the bottom of the food pusher thingamajig that, frankly, I never used. Apparently some food processors come with this feature, but since mine didn’t I thought I would try drilling my own. Now I put the oil in the food pusher and it dribbles out at just the right speed for mayo. Now I actually look forward to making my next batch.
When I was a kid, my favorite thing to eat was my mom’s macaroni and cheese. I don’t have it very often these days, since it’s pretty darn indulgent. A couple of years ago I asked her for the recipe so I could make it for my birthday. She had stopped making it years before and often opines that she’s no longer “Mother Good Cook,” though I can tell you, even though she has disowned the title, she can still cook mighty good if need be.
The recipe is one of those rote things that doesn’t come from the Food Network; I scribbled it down on a scrap of paper as she dictated it to me.
Here it is:
In a large pot capable of easily holding a pound of pasta (we both use a Le Crueset dutch oven), make a roux using 3 tbs. of butter and 3 tbs. of flour. I melt the butter over medium heat and then whisk in the flour. It shouldn’t get too dark, we’re not making gumbo here.
When it’s nice and bubbly, add a cup of milk (2% is fine) and whisk it in. Now we’ve got a nice white sauce going. Grate in a bit of nutmeg and add kosher salt and fresh ground pepper to taste.
Now comes the nostalgic kicker: drop in 8 oz. of Velveeta cheese product (yes, you have to use it for authentic Mom’s Mac and Cheese since in the 60s, cheese was Velveeta). Cut it into cubes first to facilitate uniform melting. Then add 8 oz. of shredded sharp cheddar cheese for a little zing.
When it’s all melted, fold in a pound of cooked pasta. Macaroni is traditional but ziti or penne work well also. It can be served as is or baked in a 350 oven, which is how I like it best. My hand written notes don’t say how long to bake it so I leave that up to you. When the top is nicely browned, it’s done!
I’ve put up another vid of me and my Wavedrum. I’m using a custom patch that incorporates random pitches with a koto sound. The rim has a jingle drum mapped to it. I wanted to demonstrate what I call the pandiero mirror technique that I learned years ago from an excellent conga player. The move is thumb, fingers, heel, fingers. If you play it with both hands and interlock them, you can get some very fast and clean rhythms going.
If anyone is interested, let me know and I’ll post the ‘recipe’ for this patch.