Cheesy pasta with peas ‘n’ tom-toms
Cheese cheers and peas please. Tomatoes are a bit of a red herring.
For reasons that aren’t worth recording here I was recently gifted a large block of itchy cheddar.
Some of it has been added to biscuits, some hewn brutally from the slab and inserted in face, but it had to undergo the litmus test of cheddar. Does it make a good cheese sauce?
I had my doubts. I’ve long asserted that you can make a properly curative cheese sauce only with hospital cheddar. It must be incipid, slightly soapy, inexpensive, but strong. As soon as any other attribute is afforded cheddar, such as a geographical one (this was from Cornwall), or a qualifier about being found in a cave or some such, then, though it may be very tasty as cheese, it won’t work as well in a sauce.
What I’m saying is that posh cheese isn’t right for this job. You want Sainsbury’s can’t taste the difference.
Forth I sallied anyway, usual process, added a bit of mustard (again, industrial spec), but I wasn’t wrong. You can see in the picture that the sauce exhibits an unwanted granularity, when this type of sauce should be more like the texture of Mr Whippy ice cream, but tasting of cheeeeeese.
The evening petered out, devoid of the anticipated cheesegasm. Disappointing.