More… Food…

Click for huuuuuge…

So for the last while, I’ve been wanting to make the Baked Macaroni and Cheese recipe from the Good Eats episode For Whom the Cheese Melts 2. Well, today I went and picked up the ingredients, and said she’d stop by to eat (some of) it with me, so I made it. That picture up above? That’s some of it…

I took the recipe, substitued Clancy’s Fancy Hot Sauce for the paprika, and made it. I really do think it came out good, even if I didn’t brown the bread crumbs enough. In addition, the aforementioned recipe seemed to vary slightly from my memories of that particular episode of the TV show, so I ended up reading a transcript of it to fill in the details.

I’ve also got two other pictures of it, one of the whole dish and another looking down into the dish after a scoop had been taken out.

Beyond the macaroni and cheese, it seems that the krausen has mostly fallen away, so tonight was also supposed to be the time for racking the Rochefort 10-ish Clone that I’ve been brewing. After moving the carboy to the counter and propping it to facility racking, it seemed to be releasing a bit of CO₂. One can even see the trails of bubbles in the full res shot of the carboy from behind. To be certain it’s not from yeast, I’m going to let it sit until tomorrow and rack then. After that point, the secondary fermenter will be relegated to the basement for at least a month and a half of aging and clarifying before being bottled and allowed to age for a further ten weeks.

Hopefully it’ll be good… I’ll also check the density tomorrow so I can see how far along the fermentation has gotten, how alcoholic it is, etc. That will also require me to take a taste. < crosses fingers >