Kosher Dosher...“I am a culinary Heretic"

There's almost nothing that Says Comfort Food Like Mac n' Cheese, and with dark skies and constant rain, this fills my mind and gut with joy!!  Granted, I make a lot of comfort food, and they're all good, but there is something special about cheese and pasta that elevates my soul. Why green chili? I just had Mexican food, and it inspired me to add this to Mac'n cheese. This is a super simple recipe and is very similar to my other one called Doshers Mac & Cheese with Pimentos.  I love Pimentos for their taste and color. I used them in all my Mac & Cheese Dishes.  This Mac'n Cheese does not use a Roux but instead uses Sodium Citrate to emulsify the fat and protein. Click on the link above to buy and learn more about it. If you do not want to use SC, go ahead and make a roux. More on this later.  This recipe is not an end-all but a beginning to something amazing. Go ahead and play around with the ratios and percentages of ingredients. When I made this, I eyeb

  With the Authors permission...His Website can be found HERE.   I found this in the food group on Facebook which I admin called Cook with Joule. Please do yourself a favor and check out his Website.  Based on many of the postings and comments recently, I’d like to discuss a few aspects food safety as it relates to temperature-limited cooking. The Danger Zone: At some point in history, the federal government introduced the term to indicate a temperature range in which food could only sit for a maximum amount of time. The actual range has varied over time and enforcement agency, but usually in the range of about 40°F on the low end to 135 or 140°F on the high end. Exposure time is the sum of total time in the zone. This is usually stated as 4 hours for everything except raw seafood and 2 hours for raw seafood. Thus, if it takes you an hour from when you lift a piece of meat from the meat case in the market until you place it in your refrigerator, two more hours while you temper the mea

Surrounded by the Holidays comes Turkeys and Standing Rib Roasts. Thus far, I've made 6-Turkeys and now a Roast.  This is a standing Rib Roast, aka Prime Rib, but this is a Choice grade, not a Prime grade. What's the difference between a Prime Rib and a Standing Rib Roast? It's often called a Prime Rib because it's cut from the Primal. The word Prime is a legal designation that refers to the grade and is assigned by the USDA. Are you confused yet? How can you tell the difference? The labeling will be distinct, and the price will be double if not triple. For the last few years, I've been deconstructing the standing rib roast and gluing it back together using Transglutaminase, which makes for a better roast, more convenient to process, and the presentation looks better too.  This year will be different for several reasons. As a Mod/Admin in many Sous-Vide groups, especially this year, I've seen many newbies asking questions about the processing times for Prime-Rib