Saturday, August 3, 2019

Cooking With LSP



Ah well, it's down to this, yet another implausible "cooking" episode with LSP. So what's the score, you gonna shoot the sauce with the Glock? 

Not so fast, epicures, the pistol's optional. You can make macaroni cheese with a CZ, a Sig, a mighty wheel gun or nothing at all. Go ahead, be defenseless in the face of the culinary threat, your call, there's no rule.

Now that we've cleared the #2A air let's get down to business. Melt 4 tbls of butter in some kind of pot, use Le Crueset if you want to ape the ways of our transnational, Illuminati elite overlords. Next up, whisk 4 tbls of flour into the melted butter. Easy as bleachbitting your hard drives with FBI help. Whisk it about on medium heat for a minute or two then add 3 cups of whole milk.


Use Shells

Stir it around for a while 'til it starts to thicken; don't worry, it will. Then grate a rectangle of cheese into the sauce and stir that, more milk if needed. Sauce in hand, add salt and pepper, some dry English mustard, Worcestershire sauce and Cayenne pepper. Who likes a bland dish, right?

In the meanwhile you've boiled up some water and pasta shells are merrily cooking away. By the way, use shells, readers,  they're better than the globalist, macaroni alternative. Add the happy natpop shells to the sauce, stir, grate some cheese, crack some pepper over the thing and...


A Typical Glass of Wine


Sling it all in the oven at 375/400 before kicking back for a glass or two of the right stuff. Hey, you've earned a break so take it. R&R over, pull the dish out of the oven and let it rest, it should be sizzling and golden brown to boot.



One I Took Earlier, Note Heavy Metal

And there it is, a delicious unity of cheese and pasta. Well done, mission accomplished. With that in mind, behold the dish and fall upon your scoff like...


Grounded

A warrior. 

#KAG

LSP

15 comments:

drjim said...

Well done, Parson!

Looks delicious.....

RHT447 said...

+1 on the heavy metal.

The topic of fresh salmon came up on another blog a bit ago, and I added my 2 cents--

"We cook salmon steaks in Lodge cast iron with a self basting lid. Low to medium heat (electric burner).

Melt butter (we use unsalted) in pan. Sprinkle some Dean’s Natural Grill brand ‘Lemon Seafood’ seasoning in the butter. Lay in steaks and sprinkle on a bit more Dean’s. Cook for 7 minutes a side. Done.

We make Jasmine white rice to go with. I put some Teriyaki sauce on my rice, and a dab of this —

https://www.mccormick.com/spices-and-flavors/seafood/sauces-and-marinades/lemon-butter-dill-seafood-sauce

on my salmon. Oh, my. Some may say that I am drowning perfectly good salmon in all those flavors. I’m not. It is just one of my absolute favorite flavor combinations."

LindaG said...

Glad to see you're still cooking, Parson.
I've made note of your recipe. May have to give it a try. :)

God bless and heal you quickly, Parson.

Jim said...

Ordinarily I'm not a mac and cheese fan, but I may have to try your version. It'll have to be in the future since the better half is on a diet, which means that I am too. Oh well, I need to drop about 20 anyhow.

Old NFO said...

Drooling over here...

Kid said...

I like it.

Brig said...

Mac and cheese recipe looks yummy, will give it a go...

LSP said...

It was tasty, drjim, thanks!

LSP said...

That sounds delicious, RHT. Might have to give it a go.

And for sure, lot of value in those Lodge pots/skillets.

LSP said...

I hobble about, Linda! Leg's getting better though, thank God.

LSP said...

Give it a go, Jim. Tasty, if not very, ahem, diet...

LSP said...

It was delicious, NFO!

LSP said...

NFO, it may be a stand by, but it's a good one.

LSP said...

Thanks, Kid. Easy, tasy and quick.

LSP said...

Still full, Brig...