tag:blogger.com,1999:blog-1225402062034734107.post8265689215724681081..comments2023-10-31T11:09:40.762-05:00Comments on Kitschn Calamities: Home cooked goodnessjulie k h aka jkruhttp://www.blogger.com/profile/12550086827450455448noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1225402062034734107.post-57521226153407648012007-10-21T05:19:00.000-05:002007-10-21T05:19:00.000-05:00you know what I'm going to say...add more salt (or...you know what I'm going to say...<BR/><BR/>add more salt (or some at all, rather) to the roux. 2 T flour, 2T butter, 1/2t salt, cook for a few minutes over low heat, then add 1 c milk, then cheese, then just cook till thick. More roux will add more flavor, also make it thicken faster. <BR/><BR/>Also, fungus is evil...Unknownhttps://www.blogger.com/profile/10117851075032976253noreply@blogger.comtag:blogger.com,1999:blog-1225402062034734107.post-13688277435969091142007-10-19T22:03:00.000-05:002007-10-19T22:03:00.000-05:00Have you considered something like this for the ch...Have you considered something like this for the cheese sauce?<BR/><BR/>I understand it's like way fancy, but you can cut it down to the basics if you need to.<BR/><BR/>http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26813,00.html<BR/><BR/>Anyway, the problem with sharp cheddar, is that it's more likely to separate when you melt it.Johnny Bananahttps://www.blogger.com/profile/08307437946660957145noreply@blogger.com