Master sushi chefs in Japan spend years honing their skills in making rice, selecting and slicing fish, and other techniques. Expert chefs even form the sushi pieces in a different way than a novice does, resulting in a cohesive bite that doesn’t feel all mushed together.
Not sure I dig the name, “Eggslut” but I dig the sandwich.
Ingredients for 2 large portions:
- 2 teaspoon vegetable oil
- 2 lobster tails (5-6 oz each)
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups cold milk
- cayenne to taste
- 1/4 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- pinch ground nutmeg
- few drops Worcestershire sauce
- 4 ounces grated sharp white cheddar cheese (about 1 generous packed cup)
- 1 ounce grated Gruyere cheese (about 1/3 cup)
- 1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)
- 1/2 teaspoon fresh thyme leaves
*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.
For the crumbs:
- 3 tablespoons panko breadcrumbs
1 tablespoon melted butter, or enough to moisten
2 tablespoons grated Parmigiano Reggiano
– Bake at 400 for 15-20 minutes, or until browned
What do you get when you combine grilled cheese and tomato soup with a dumpling?” asked no one ever. So welcome to this episode of You Can Do This, where the tomato-soup dumpling comes to life, spiritually combined with a dash of fried mozzarella cheese sticks for good measure. (If you’ve ever wondered if the ideas for this series come at 1 a.m.,