Comments on: Kitchen Disasters http://www.russelnod.com/2008/11/04/kitchen-disasters/ Covering the food scene in western Massachusetts, from its farms to its kitchens to its restaurants. Thu, 02 Feb 2012 14:20:04 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Don http://www.russelnod.com/2008/11/04/kitchen-disasters/comment-page-1/#comment-830 Don Thu, 06 Nov 2008 14:35:03 +0000 http://blog.russelnod.com/2008/11/04/kitchen-disasters/#comment-830 Also, of course, Mornay type sauces and sour cream in Stroganoffs, goulashes, etc. That's what happens when you try to be funny to make a point--reality often intrudes. Thanks for the info. And for reading. Also, of course, Mornay type sauces and sour cream in Stroganoffs, goulashes, etc. That’s what happens when you try to be funny to make a point–reality often intrudes.

Thanks for the info. And for reading.

]]> By: Claire Walter http://www.russelnod.com/2008/11/04/kitchen-disasters/comment-page-1/#comment-829 Claire Walter Thu, 06 Nov 2008 13:55:07 +0000 http://blog.russelnod.com/2008/11/04/kitchen-disasters/#comment-829 The one exception I can think of to cheese not being useful as a thickener is good ole Amer'can cream cheese, an unripened, soft cheese that by law contains 33% milkfat. A jillion years ago, I co-authored a book called "Pennsylvania Historic Restaurants & Their Recipes." One restaurant provided me with three recipes, each of which was for a protein and a sauce -- and each sauce was thickened with cream cheese. The concept makes chefs gag, but the cream cheese does melt into the other liquid effectively and is a whole lot better Swiss cheese or any other hard cheese. I pass this on as informational, not as a recommendation. The one exception I can think of to cheese not being useful as a thickener is good ole Amer’can cream cheese, an unripened, soft cheese that by law contains 33% milkfat. A jillion years ago, I co-authored a book called “Pennsylvania Historic Restaurants & Their Recipes.” One restaurant provided me with three recipes, each of which was for a protein and a sauce — and each sauce was thickened with cream cheese. The concept makes chefs gag, but the cream cheese does melt into the other liquid effectively and is a whole lot better Swiss cheese or any other hard cheese. I pass this on as informational, not as a recommendation.

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