weird af, clingy not

Men want feminine and agreeable. Hope you find what you are looking for.

Be glad you got some dick being in Romania...

thanks, you tooI am living in nl idiot

Same thing, lots of weirdos there, be grateful for what yougot.I've been there, most of the sloots get pumped and dumped like yesterday's trash.

Rough

u know where to chat if u want

stfu

What hobbies do you have? Besides dildoing your butthole on cam?

Even though op is a no good Gypsy whore, I like her a teeny bit more after this quote.

Stfu female scum why don't you go **** a bear (talking about OP)

7 pages of bull****? Gfy

Well at least you didn't kill this one OP.

Possibly because she's not an attention whoring mentally deranged psychopath with a new alt every week. Kimm is just a normal entertaining forum member.

best way to get over a break up is to post noodz on the Misc


dead fkn srs

^^^^

He was the best, man

don't even bother to try to get nudes from her brah

OP doesn't deliver

God you seem annoying

hahahaha

where is the recipe vigilante when you need him please come back.

i was never pumped and dumped but i can never tell the same abour ur mom babehi5 mateeeI will dildo your mouth if you talk this way. i paint, dry flowers and make decorations, i bake for fun and i created a mini garden in my balcony.life is precious, would never kill anybodykiss my azzi will post his nudez and his hairy azzdamn right, it´s only about the face

Lol at this thread with the spammer

You didn’t earn it

I don't know you OP, but from what ive read from your posts here you strike me as quite weird and a bit immature for a relationship.

So what is it exactly that your looking for, what kind of guy is your ideal guy and what do you want your relationship to be like?

Ok srsly we need to get Wincel and Roxy together.


They'd be perfect for each other. Anyone wanna cosign this new beautiful love?

At least he and his dad didn't beat the **** out of you while you didn't hit back cause you didn't want to accidentally hurt him.

BTW I'm not a cat.

I love this recipe vigilante.

[QUOTE=SilencenoSpeak post_id=1632230053]try the female misc
[img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.giimg]

[img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.giimg]

[img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.giimg]

[img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.gmg][img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.img]
[img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.gimg]

[img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.gimg]

[img]https://giphyporn.com/wp-content/uploads/2019/12/ExternalLink_riley-reid-black-owned-5.gmg]

Alton Brown's recipe is a great starting point.
However, it does not call for enough cheese (In my opinion). I use about 50% more cheese melted in the sauce, and I usually use a Mexican blend (Cheddar, Monterey Jack, Asadero) to give it a little kick, instead of just cheddar.
I also tend to season it a bit. I just made it with some chipotle powder and oregano last time. That was good.

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PseudononymousChef
5 years ago
As a career chef, this is what I like to see - people playing with their recipes and adding their take. That's how art forms progress. You've got all the kudos I have to give today.
To add a different spin, if you'd like to kick it Italiana, sub in parmesan regiano (in the above ratios) with a bit of pecorino. It'll be add a sharp edge to an age old classic. Keep the oregano, omit the Chipotle. Add a touch of marjoram and fresh parsley, and you're off to the races, friends. I've served this very same dish to my catering clients, and even the 'upper crust' find this simply amazing.
For best result, bake in a shallow dish and allow an even crust to form along the edges.
I'd definitely suggest adding a couple egg yolks into your final mixture to add additional richness.

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Rollingprobablecause
5 years ago
oh my god...did my brain just have sex with my stomach?

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s0berage
5 years ago
I literally spat my coffee out laughing to this. Lol

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[deleted]
5 years ago
To add a different spin, if you'd like to kick it Italiana, sub in parmesan regiano (in the above ratios) with a bit of pecorino. It'll be add a sharp edge to an age old classic. Keep the oregano, omit the Chipotle. Add a touch of marjoram and fresh parsley, and you're off to the races, friends. I've served this very same dish to my catering clients, and even the 'upper crust' find this simply amazing.
Yeah. I've done it Italian style before, as well. (Mozz, Provolone, Parmesan and just a bit of Asiago). When I do it that way, I like to put some chopped sun dried tomatoes into the macaroni&cheese itself, bulk up the top crust, and move some of the seasoning to it.

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kyardio
5 years ago
Egg yolks? How do you mix those in?

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kquizz
5 years ago
I'd say whip them and them use some hot cheese to temper it in a small bowl. Then once it's tempered mix it in with your cheese sauce right before you mix it in with the Mac.

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[deleted]
5 years ago
The original recipe calls for tempering in eggs already (It helps hold everything together). Just add an extra yolk or two when you do it.

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PseudononymousChef
5 years ago
Separate the yolk from the white, and leave in a small bowl in the fridge until you're just about ready to bake the entire mixture. Drop the egg yolks into the mix, and gently fold them in with a rubber spatula. Easy peasy!

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[deleted]
5 years ago
This is the same problem I had with it -- it definitely was not cheesy enough. I upped the cheddar and added in a little bit of American to help keep it emulsified. Top it with parm as well.

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girkabob
5 years ago
Ditto. Sometimes I sub half the cheddar with smoked gouda. Soooo awesome.

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kittyjam
5 years ago
I can't get on the smoked gouda bandwagon with mac n cheese. I used 1/4 of a small wheel in my last batch and the whole batch tasted like ham. It was so overpowering! Maybe the brand I used was a bad one.

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estarion4-4
5 years ago
Sorta agree. It can be overwhelming, so I usually will do 80/20 other cheese/gouda. Just a little bit gives a really nice aroma and a nice smokiness that is pretty perfect. Add in a dry, sharp cheese like aged manchego and you are golden.

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kittyjam
5 years ago
I also used gruyere which was phenomenal and a super sharp white cheddar. The gouda was just too much I think!

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terevos2
5 years ago
I make his stove top version, which is much quicker, plus I think I prefer that to baked. Whatever floats your boat - just make it Alton Brown's.

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driscoll42
5 years ago
I will enjoy reading through these other responses later, but here's mine which I've received rave reviews from friends about and I'm constantly tweaking a bit to improve it.
Baked Macaroni and Cheese
Prep Time: 40 min
Cooking Time: 45 min
• 1 pound elbow macaroni (or shells)
• 6 ½ Tbsp. butter
• 8 Tbsp. flour
• 2 Tbsp. powdered mustard
• 3 cups of heavy cream
• 3 cups milk (room temperature)
• 2 bay leaf
• 1 teaspoon paprika
• 2 large eggs (room temperature)
• 8 oz. Sharp Cheddar, shredded
• 6 oz. Monterey Jack, shredded
• 2 oz. aged Gouda, shredded
• 2 teaspoon kosher salt
• 4 teaspoons sodium citrate
• 1 Tbsp. cayenne pepper (to taste)
Topping
• 6 tablespoons butter
• 1 ½ cup panko bread crumbs
• ¼ cup Parmesan Cheese
Relevant Good Eats: S05E11 "Use Your Noodle II” + S02E02 “For Whom the Cheese Melts” Original Recipe
It’s Mac and Cheese, who doesn’t love this? (Besides my little brother, because he’s weird and hates melted cheese) It’s just such… comfort food, really. From growing up as a kid making the basic Kraft Mac & Cheese (one of my first forays into cooking), Mac & Cheese has always been delicious. Whenever I go to restaurants, having Mac & Cheese as the side is THE way to go, I had to learn to make my own version. Of course Alton provided the base again, but I just spiced it up some and modified the cheeses, and it was AMAZING, just use a very large casserole dish (there’s a LOT of liquid, cheese, and pasta here), mine overflowed and made wayyyyy too much smoke as it overflowed in the oven. But still tasty.
Bring a large pot of water to a boil. Salt it generously so it tastes like the sea. Add the pasta and cook only 2/3 as long as the box says (you’re going to bake it later, so by undercooking it now you’re making sure it isn’t soft or mushy when it comes out of the oven!). Drain the pasta and return it to the empty pot, but do not rinse it as you want to keep the surface starches that will help thicken the cheese sauce.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, cream, bay leaf, cayenne pepper, and sodium citrate and paprika. Simmer for ten minutes and remove the bay leaf. Around now turn oven to 350°F.
Temper in the egg by adding in the simmering milk mixture one tablespoon at a time until warm, then pour egg in to full simmering milk mixture. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 9x13 (or larger) casserole dish. Top with remaining cheese.
Melt the butter in a pan and toss the bread crumbs and parmesan cheese to coat. Top the mac with the bread crumbs. Bake for 30 minutes or until edges are crispy. Remove from oven and rest for five minutes, then serve.
Variations:
• Mix in cooked cut bacon (easiest if cut BEFORE cooking bacon) before baking. Sprinkle some on top with bread crumbs. Add a bit of the bacon grease to the sauce for flavor.
• With the bread crumbs mince and cook in two to three cloves of garlic
• Also works well with Mexican flavored pre-cooked Turkey and/or Chicken sausages. Recommended 6-12 ounces
• Add a Mexican blend and parmesan cheese to the cheese mixture for another layer of flavor.

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5 years ago
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driscoll42
5 years ago
Taken from wikipedia:
Sodium citrate is sometimes used as an acidity regulator in drinks, and also as an emulsifier for oils when making cheese. It allows the cheeses to melt without becoming greasy.
Basically it lets your cheese be much smoother and cheesier with less risk of becoming gritty or clumping up.

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wharpua
5 years ago
Martha Stewart's Perfect Macaroni and Cheese
And if you can manage it, cure and smoke bacon as per Ruhlman's recipe, then dice into lardons and fry those up, and mix into the (or any) mac and cheese while serving. You will not be disappointed.

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Alton Brown's recipe is a great starting point.
However, it does not call for enough cheese (In my opinion). I use about 50% more cheese melted in the sauce, and I usually use a Mexican blend (Cheddar, Monterey Jack, Asadero) to give it a little kick, instead of just cheddar.
I also tend to season it a bit. I just made it with some chipotle powder and oregano last time. That was good.

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Rollingprobablecause
5 years ago
oh my god...did my brain just have sex with my stomach?

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s0berage
5 years ago
I literally spat my coffee out laughing to this. Lol

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[deleted]
5 years ago
To add a different spin, if you'd like to kick it Italiana, sub in parmesan regiano (in the above ratios) with a bit of pecorino. It'll be add a sharp edge to an age old classic. Keep the oregano, omit the Chipotle. Add a touch of marjoram and fresh parsley, and you're off to the races, friends. I've served this very same dish to my catering clients, and even the 'upper crust' find this simply amazing.
Yeah. I've done it Italian style before, as well. (Mozz, Provolone, Parmesan and just a bit of Asiago). When I do it that way, I like to put some chopped sun dried tomatoes into the macaroni&cheese itself, bulk up the top crust, and move some of the seasoning to it.

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kyardio
5 years ago
Egg yolks? How do you mix those in?

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kquizz
5 years ago
I'd say whip them and them use some hot cheese to temper it in a small bowl. Then once it's tempered mix it in with your cheese sauce right before you mix it in with the Mac.

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[deleted]
5 years ago
The original recipe calls for tempering in eggs already (It helps hold everything together). Just add an extra yolk or two when you do it.

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=[/QUOTE]Aw yeah mac and cheese.

Apparently it's not the same as the one who shut down the other two threads.

https://forum.obnoxiousbrutes.com/showt...hp?t=179798023