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

Mac & Cheese Burgers are the quintessential definition of comfort food. Comfort food to me is nostalgic and sentimental. Comfort food can be characterized by high calories, high carbohydrates and contributes to cardiologists' wealth.  This is not my first Mac and Cheese Burger. I made a stuffed version that can be found HERE . I've been asked which one is better and to be perfectly honest, they are very different from each other. But if I had to choose, it has to be the Waffized one. The crunch of the cheese, macaroni, and panko make this one the winner by far.  I used my own Mac and Cheese Recipe , but you can use whichever floats your boat. As far as Waffle Irons, you have some options. I have three of them, but I chose the Belgium round one because it produces a thicker waffle.  Here is a link to my Sous-Vide Burgers . Note: The burger in the picture is 5" x 1". The Burgers were processed at 131.5f for 02:45:00, which means they were pasteurized too. Note:   ...

When asked why, and did it taste good? I am reminded of  the Brooklynese way of saying Fuhgeddaboudit . In other words, what the hell are ya talking about. Why? I am a freaking Genius. Did it taste Good? Fuhgeddaboudit!!! Combining Meat, Cheese, and Macaroni is the Quintessential Comfort Food that sums up Life and Contentment. I've left Brooklyn, but Brooklyn has not left me. Wafflized Mac & Cheese Sous-Vide Burger Version I've wanted to make this burger for a while now but had to find the perfect molds. Are molds necessary? No, they are not, but that's not how I roll. The mold allows easy, flawless replication.  A Mac and Cheese Burger needs to start with a good Mac and Cheese, so I wanted to create one that would suit this burger. You can use any recipe you want, but here is My Recipe . Note: If you are making the M & C specifically for the Burger, it's a good idea to undercook your pasta a bit. During SV-Processing, the Macaroni will continue to cook and migh...

One of my favorite comfort foods as a kid was Mac and Cheese. Even as an adult, this is my go-to when I want something filling and rich. To me, it epitomizes luxury in one bowl .   This dish represents who I am, meaning the recipe is exact and can be replicated using almost any cheese. Adjust the seasoning any way you want to make it yours, but I suggest giving this one try before experimenting.  Before I continue with the recipe, I wanted to discuss the ingredients a bit. First and foremost,  the ratios of Roux, Milk/Half & Half & Cheese are ideal. The combination and proportions make for a fool-proof Mac & Cheese. Generally speaking, Swapping out cheeses will not alter the texture. Essentially this is my Mac & Cheese base, which I use to make a plethora of M & C Combos. Mis-en-Place First and foremost, do not use pre-shredded cheese!! Pre-shredded cheese is coated with starches to prevent clumping and will not melt properly. Use Block Cheese and grat...

(OP- 2017) Kenneth Wortley "Beautiful. A classic combination. There's something that seems to be so hard-wired to our DNA with the golden browned meat, mushrooms, and Creamy Polenta. It warms not just you but your soul. Nicely done"  Kind words by a friend in a food group I belong to. I was thinking of ways to start this post, and he summed it up in just a few words. Thanks, Kenneth.  You're looking at almost 7 lbs of Oxtail. When you buy Oxtail, you must be cognizant of the Bone to Meat Ratio. You might need to adjust your purchase based on your needs.  I've Sous-Vide-Processed Oxtail several times and have finally nailed down the Time & Temperature. This T/T is specific to this dish, as are the techniques. If I were going to make Oxtail Ravioli or something different, I would tweak just a bit.  First things first...  I sprinkled some salt (I did not measure) on the Oxtail to dry-brine. As some of you know, I am a massive fan of Dry-Brining all pr...