Just got my feet wet this weekend for the first time. I made the Mac & Cheese for the family for lunch--they liked the rich sauce (consistency, mouthfeel), but they thought the flavor was too strong (I used a aged sharp cheddar). Apparently with too much flavor release, so lesson learned . The next day, I made the Carmelized Carrot Soup and the Tuna Confit/Chick Pea Salad, which my wife and son raved about--I made the Tuna Melt today with the leftover tuna (love that melty cheese). Tonight, I am going to tackle the Chicken Noodle soup--made the stock last night--so I'll report back. [Moderator note: This topic continues in Cooking with "Modernist Cuisine at Home" (Part 2)]
