Macaroni and Cheese Off

I did get one question about the Macaroni and Cheese Off I hosted on Sunday, but otherwise, it was just a few friends. A friend of Ali's who I see around once in a while is a great local chef; every year I've mentioned having some kind of best mac-and-cheese contest with him during the winter. And every year, January, February, and March slip by before I remember to organize it. I finally got to it this year in February … just before it ended.

We had four entries including my own. Every one was significantly different: mine was a pretty by-the-book cheddar/parmesan baked number, our chef friend brought one with prosciutto, another included condensed milk, and the final entry was chilled like macaroni salad. Amusingly enough, everyone picked different shaped pasta, too. We also had a couple people bring vegetables to counteract the starch/fat/salt wonderland. As it turned out, prosciutto (and expert cooking, presumably) wins but nothing loses.

Spell check has its own opinion

Spell check has its own opinion

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Shout-Out for Cheese

I've been planning to make French onion soup sometime this week, and I finally got out to run some errands. Since The Rochester Public Market (280 Union St. N.) was open, I figured VM Giordano Import, Inc., European Cheese Shop (6 Public Market) would also be open. Alas, this is not the case.

But fortunately, the owner [or, more properly, some guy I presumed to be the owner or one of the owners] was picking up some mail at the time. Everything was packed away, but he was nice enough to grab some Gruyeres from the cooler and sell me half-a-pound. He said that they are open Saturdays during Market hours, but they are no longer open on the other days — except during the holidays when they're open more. Also, he invited me to call if I had a specific item I wanted so we could arrange a time to pick it up.

Definitely the benefit of a locally-owned small shop.

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