Cookaholics Bulletin Board

My local stores sell raw milk - quite easy to find on this side of the pond (as is creme fraiche). But here's what miss dearly...laugh at will.

- Pickled and fresh jalapenos. The French don't eat 'em. Piment Vert's are available but they're not the same. Not even close. Funny enough I can find habenero's...just not jalapenos.

- Hellmann's mayo. French mayo, sickeningly, is like Miracle Whip. I have to admit I like that clumpy, lumpy Hellmann's. It's what I grew up on.

- Nathan's or Hebrew National hot dogs. I've got a badzillion sausages to choose from here but god help me if I want a kosher frank. And throw in hot dog buns too. A lousy frank in a hollowed out baguette just doesn't cut it.

- Really crappy mozzarella cheese. All the mozzarella here is buffalina. Sure, that's nice and dandy, but sometimes you just want Polly-O or something like that. Somehow the pizza places get it but I can't find it anywhere.

...lou

I can get mayo, crappy mozzarella and pickled jalepenos. Raw milk is also available but I don't use it. Creme fraiche I can get at the gas station.

What I would like also is good salsa live lobsters. And Velveeta, damn it.

Mary

Second that. It's the only way to make Tex-Mex enchilada's and queso.

...lou

Have you tried Kenjis nachos sauce recipe? Can you get cheddar and unsweetened condensed milk??? I put extra orange food color in when I made it and I tell you I was SERIOUSLY happy about this.


Nachos Sauce
* 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note)
* 1 tablespoon corn starch
* 1 (12-ounce) can evaporated milk
* 2 teaspoons Franks Red Hot or other hot sauce
Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

Notes:
This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste.

To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.
Ingredients

Mary

Yes Lou, but you can get Amora mustard...puts French's to shame.

Amy

So we need to send Lou a care package?

I think so, and Mary needs 20 pkgs of velveeta.

Be still my heart.

Hi,

I forgot about Chourico Sausage. I don't care if it is from Bermuda, Portugal, Massachusetts or Rhode Island. I've been looking for it for about three years. Gaspars charges about $15 per pound to ship!

and...Springfield, Il seems to think that the best cheeses are German Cabrales, Lemon Stilton and Wisconsin Gorgonzola. I want
Gogonzola Dolce, young Cabrales, Burrata, Morbier, Reblochon and Pont L'Eveque.

CC

Finally Tim...something I can get easier than you. My local supermarket actually has a really decent cheese selection.

Amy