Comments on: ‘Mag’ and Cheese

By: Julie

Julie — Sun, 09 Nov 2008 11:37:28 +0000

Guys, did you notice that within two posts you’ve referenced both coke and heroin? Easy on that rock and roll lifestyle! I can’t bear the thought of losing you to some River Pheonix-esque episode. I need your beer recommendations dammit!

By: andrenna

andrenna — Sun, 09 Nov 2008 11:01:17 +0000

porcini powder sounds amazing. your recipe sounds great, but i rarely get the time to make full-on mac (or a full meal for that matter!). in the meantime, i might toss it into my annie’s bunny shells and cheese.

By: andrenna

andrenna — Sun, 09 Nov 2008 10:59:46 +0000

By: EVAN

EVAN — Wed, 05 Nov 2008 08:12:25 +0000

It is the bomb chien.
Answer: Truffle oil, like any great, pricey olive oil really, should never be used for high-heat cooking cuz it’ll lose its edge. In this case, we would say toss a little into the sauced pasta right before baking, but reserve most of it for some splashes on top after it’s done. One could also scent the parmesan pinwheel with truffle for olfactory garnish.

By: Chris Millward

Chris Millward — Wed, 05 Nov 2008 05:13:13 +0000

Mmm. Bon Chien is the bomb! Just had an ’05 a month or so ago and it was amazing. Congrats on the new gig!
Question: If one was to use truffle oil instead of porcini powder, when would you suggest adding it to get maximum flavor?