June 2000 culture shock. No more restaurants to run and back in New York after a year in Manila and Singapore. Instead of cold turkey, I decided I need a bit more of the hospitality world, and accepted an invitation to an important wine tasting of worldwide cabernet sauvignons with some industry giants.
One of the funniest posts I’ve read in a long while. The courtesan comment alone is comedy gold. How does ANYONE fine with you and avoid a dozen “spit takes”?!
It took a few weeks but finally! It’s brilliant. And, to make the compliment more thorough, my family Macaroni & Cheese enthusiast just said, “Wow!” after her first bite. I’ll never revert to old ways. Soaking in cream and that extra milk in my Bechamel is meaningful too. Thank you.
Hello Jeremiah, It is an honor to have the opportunity to engage with you. I have admired your talent for 40 years, since I began my professional cooking life. So glad you are here on Substack.
I have questions about the mac and cheese as I made it yesterday. I was enchanted by the recipe.
I did not have great success with it however, so I am wondering what I did incorrectly. Is this a good forum to ask about it?
What fun wine tasting notes! But…the mac and cheese omg…never thought of soaking the macaroni overnight in cream. Sounds like decadence personified (and yes, you frequently do sound like decadence personified, and I love that).
One of the funniest posts I’ve read in a long while. The courtesan comment alone is comedy gold. How does ANYONE fine with you and avoid a dozen “spit takes”?!
Dine not fine. “I’m fine, I’m fine.” 🙄
Thaqnk you, Mao, you are the best. Again.
Can't wait to make our Macaroni & Cheese. A favorite.
It's that soaking in cream that does it!
It took a few weeks but finally! It’s brilliant. And, to make the compliment more thorough, my family Macaroni & Cheese enthusiast just said, “Wow!” after her first bite. I’ll never revert to old ways. Soaking in cream and that extra milk in my Bechamel is meaningful too. Thank you.
"Wow" is the best comment always!
Hello Jeremiah, It is an honor to have the opportunity to engage with you. I have admired your talent for 40 years, since I began my professional cooking life. So glad you are here on Substack.
I have questions about the mac and cheese as I made it yesterday. I was enchanted by the recipe.
I did not have great success with it however, so I am wondering what I did incorrectly. Is this a good forum to ask about it?
Many thanks for the compliments, and sorry the recipe did not work out. Such a simple one, but the cream, pasta, and cheeses all vary so much.
Good Lord, you charm our souls.
As you do ours.
I need to make this!!!
I hope you love it. Soaking the pasta in cream is the success.
What fun wine tasting notes! But…the mac and cheese omg…never thought of soaking the macaroni overnight in cream. Sounds like decadence personified (and yes, you frequently do sound like decadence personified, and I love that).
Thank you Jen, and yes, the cream is the only way to go!