“The only real stumbling block is fear of failure. In cooking you’ve got to have a ‘What the hell?’ attitude.” – Julia Child
Several weeks ago, I went to Pinch & S’Mac , a place in NYC specializing in pizza and mac and cheese with a twist. Offering a variety of cheeses, veggies and meats paired with my favorite comfort food made the whole experience seem inexpensively gourmet. But still not cheap enough to eat as much as I crave.
So with a craving and a what the hell attitude, I attempted to jazz up things with my mac and cheese. Rather than devouring it immediately as usual, I decided to try something different, but not drastic. I merely transferred the dish into the oven. I set the broiler and anticipated how good my version would be.
Despite how good this looks, I can still taste it now and I’m dry heaving a little. Yes, it was that bad. The sauce became globs of rubber, buried beneath pasta as crispy as the bacon on top. I couldn’t even cut the damn thing with a steak knife and I made a butt load of it too. So I was stuck with an unsatisfied craving and a bunch of pasta I would not want to eat again.
So in the words of Ms. Child, what the hell? And, how do I not do that again?
Perhaps, by doing layer(s) of pasta, sauce, milk and shredded cheese; adding more pasta after the shredded cheese? My theory is the extra liquid may help keep the pasta from drying out and the added cheese could make tht ooey-gooey effect when cutting into it.
Or, perhaps by simply broiling the pasta for less time?
…ideas? suggestions? failures of your own?