I forgot to post this but I made a really good thin crust pizza about a week ago.
Here’s a little science experiment, but better because it involves cheese. Using sodium citrate, you can make any cheese melty and silky smooth that doesn’t taste processed like Velveeta and won’t be chalky because you had to make a roux in order to use cheese you like. Here is the basic formula:
265g cold water (or beer if making queso)
11g sodium citrate
285g cheese of choice-shred your own!
Bring the water and salt to a simmer over medium heat and slowly add in the shredded cheese. If you have an immersion blender, use that, but I didn’t feel like cleaning mine so I stirred the cheese in with a rubber spatula. Keep stirring over medium until it comes together, adding more water or sodium citrate as needed to thin or thicken. If you use pre-shredded cheese it will take longer to come together, but start to finish you can be eating this in 15-20 minutes. The sauce keeps for a week in the fridge and won’t separate, and this is a great way to make your cheese sauce for mac & cheese. I felt like queso tonight, so I used white cheddar and added in a minced jalapeno
edit: it won’t let me upload the video for some reason. Take my word for it: it was cheesy and melty
Edit 2: Pic from the video because I can’t upload mp4s?
Made a bowl off ham and bacon ramen last night. It’s was good but the spice blend was a bit to hot for my preference. Otherwise it was delicious.
It’s hard for me to find seasoning packets that are spicy enough, but I like heat. I’m starting to see more authentic Japanese brands in my supermarket, but when i was growing up the spice packets in the US were little more than chicken bouillon and freeze dried carrots
I think its the emmulsifiers in american cheese and velveeta that make it melt. If youre making a grilled cheese amd dont want to use american its usually worth it to put a little but of it on there to help the other cheeses get gooey.
Yep, sodium citrate acts as the emulsifier here and usually what binds American cheese and Velveeta-type cheeses. Usually when you melt cheddar the fats separate from the solids into pretty greasy globules. I wish I could link the video because it literally is a cheese sauce vs. a bechamel. I’m with the hippies most of the time in that I prefer the eat local, farm-to-table movement, but to dismiss food science is also a mistake. Sodium Citrate or a similar emulsifier is on any ingredient label of any store bought sauce, gravy, and is what makes American cheese melty. The difference is there would be a ton of other chemicals I couldn’t account for in the store bought versions that I can do without
Oh for sure. I am not a fan of american outside the odd BEC or just when the craving hits for a simple ham and cheese on bread. Both situations a cheddar or muenster ia still my go to. Sodium citrate isnt something that i think is too common (at least not in my house hold) so a slice of american suffices. But next time i shop ill keep an eye out because there are so many melty bois i want to make and not have american involved at all.
Open sandwich…toasted sourdough bread, 2 x 1/4 lb Aberdeen Angus burgers, onion, tomato, lettuce and mayo 
Steamy…juicy…piping hot takes.
Hold the mayo and ill take two. So simple but that would hit the spot right now
I put it in another thread but i got the old rusted cast iron reseasoned. No pics of food but the inauggeral meal was bacon and eggs. Later my sister used it for steak and my mom for a pork chop.
well…not on a grill / skillet, but I’ve got a pork butt in the oven @ 250F for 8 hours today. it’ll be joined with dinner rolls and roasted root veggies. 
That’s a new one to me, you piqued my interest. Looking forward to picking up some ingredients for a fish pie on the next shopping trip👍 Awesome and good eating.
Here’s the recipe I used it even comes with a video of them making it on one of the BBC’s food shows…
I tweaked it a bit…made the mash how I like it, didn’t bother with the parsley or lemon zest (didn’t think it was needed) and instead of more butter on top I used some grated Cheddar cheese, cheese works so well with this kind of dish
It’s a really tasty dish which is a rich and filling treat on a cold day 
I didn’t think I would like this until I read the recipe. I like seafood, but I’m not crazy about anything overly fishy. I can handle smoked haddock, cod, and prawns though. Some Americans get weird about cheese mixed with seafood, but I am not one of those Americans. I may try this, but I think I would go with a pie crust/puff pastry topping vs. mashed potatoes
I’ve mainly just made stir-fry related stuff so far, udon with jalapeños, green onions, carrots, mushrooms, tofu, and chicken in it. If I had sesame seeds I would of added that too. Next time I’m adding more of the toppings in it as it was a bit unproportionate to me with too many noodles compared to everything else. I’m big on Japanese and Chinese food, that’s a lot of what I eat.
3 min fillet steak, olive oil oven roasted vine tomatoes, butter fried field mushroom and homemade chips boom 
How do you tell someone’s not from the US? What do they call their fries?
