Gribbie
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That's my treat shorty!
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« on: Thursday 27 November 2008, 2013 » |
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I love cauliflower cheese! I hope even Wils and Trefs can manage this!  1 cauliflower 25g butter 25g plain flour 1 pint of milk 150g grated cheddar 1 tbsp Dijon mustard, or a little less of English mustard Nutmeg Salt and pepper Cut the cauliflower into florettes. Boil in salted water for about 10 minutes or until just tender. Drain and leave it until it has stopped steaming. Put in ovenproof dish. Preheat the oven to 200°C, gas mark 6. Melt the butter in a saucepan. Add the flour and cook for a couple of minutes. Add the milk little by little stirring continuously until the sauce thickens, boils and is smooth. Stir in half the cheese and all the mustard. Season with nutmeg, salt and pepper. Pour the sauce over the cauliflower. Scatter with the remaining cheese and bake for 25-30 minutes, or until browned and bubbling. Scoff  |
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Wils
There Is No Plan B
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Rod Hull & Emu yesterday
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« Reply #1 on: Thursday 27 November 2008, 2216 » |
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With all due respect, you call it Cauliflower Cheese and you direct a throwaway jibe at Tref and myself as if to say it's easy and even us thickies can manage it, but there are SEVEN yes SEVEN additional ingredients, and you give no indication whatsoever about how to boil the salted water, or indeed where to get this so-called salted water from in the first place.
If you can't be bothered to write proper instructions you shouldn't write any at all., or at least leave it to the people who care about their food and the people they call their friends.
And another thing - "Stir in half the cheese and all the mustard" - Stir what in half the cheese and all the mustard? Are you meant to be standing in the stuff? Don't you think these unneccessarily complicated and ambiguous instructions are rather dangerous? No wonder 75% of all kitchen accidents occurr in the home.
I hope you can sleep at night.
Disappointed,
Peterborough.
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TreFFS
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They're mucking me about again.
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« Reply #2 on: Friday 28 November 2008, 0145 » |
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And another thing -- if we boil the florets (what size are they?) "until just tender" and then bake at gas mark 6 for another 25 minutes what we will end up with is mush.
And another thing -- you try to confuse the issue by not telling which half of the cheese we are expected (according to you) to "stir in".
And you expect us to be taken in by all this?
No way.
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Never knowingly oversold.
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Wils
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« Reply #3 on: Friday 28 November 2008, 0839 » |
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And another thing - no mention of how much salt and pepper you're meant to put in.
I wholeheartedly agree with Tref when he says that Gribbie is just mean and nasty for the sake of it.
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Llaingoch
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« Reply #4 on: Friday 28 November 2008, 0850 » |
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What the hell's a floret anyway ?
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Carnedyr
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« Reply #5 on: Friday 28 November 2008, 0855 » |
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Floret margerine
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Gribbie
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That's my treat shorty!
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« Reply #6 on: Friday 28 November 2008, 0941 » |
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I try to help out and this is what I get - I hope your florets are mushy and you do get covered in cheese and mustard. Humph!
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TreFFS
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They're mucking me about again.
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« Reply #7 on: Friday 28 November 2008, 1113 » |
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I suppose we are off your sws list then?
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Never knowingly oversold.
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Gribbie
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That's my treat shorty!
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« Reply #8 on: Friday 28 November 2008, 1122 » |
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No! You don't get away that easily! |
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Wils
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« Reply #9 on: Friday 28 November 2008, 1149 » |
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I'm sorry that you've been subjected to such abuse and mean-spirited behaviour Gribbie; I for one found your recipe to be clear, easy to follow and informative, and I thoroughly enjoyed it.
Please keep the good work up, and ignore these spiteful gainsayers!
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Gribbie
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That's my treat shorty!
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« Reply #10 on: Friday 28 November 2008, 1158 » |
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Oh fab - we've got nice Wils back today! |
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brown eyes
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« Reply #11 on: Sunday 13 December 2009, 0850 » |
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that cauliflower cheese sounds absoulutely lush will have a go at doing it thanks
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Delilah
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« Reply #12 on: Sunday 13 December 2009, 0908 » |
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I mix my cauli with broccoli, a whole head of each to bump it out if i got a lot of people to cook for. Sometimes i throw in a tin of sweetcorn too and hide all the veg under the cheese sauce so the kids will eat it! mwhahahahaaa |
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Douche bag!
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Mab y Mynydd
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« Reply #13 on: Sunday 13 December 2009, 1108 » |
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I'm very fond of Gribbie and think that all nasty basduds who spite her should be cooked in the biggest cauliflower cheese that the world has ever seen. Basduds au gratin.
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TreFFS
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They're mucking me about again.
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« Reply #14 on: Sunday 13 December 2009, 2225 » |
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What's "grating"?
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Never knowingly oversold.
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REEnie
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please dial 1. for the Complaints About Wils dept.
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« Reply #15 on: Monday 14 December 2009, 1137 » |
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Oooh yummety yum yums. I for one will be cooking this pdq  |
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Gribbie
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That's my treat shorty!
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« Reply #16 on: Monday 14 December 2009, 1649 » |
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Thanks Uncle Mabs x |
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Delilah
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« Reply #17 on: Monday 14 December 2009, 1702 » |
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I made mine with a packet mix of cheese sauce over the weekend and it was lushy
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Porty
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« Reply #18 on: Monday 14 December 2009, 2030 » |
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I made mine with a packet mix of cheese sauce over the weekend and it was lushy
The only things that should be mix is a pint. |
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Tecsyn
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« Reply #19 on: Monday 14 December 2009, 2313 » |
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I made mine with a packet mix of cheese sauce over the weekend and it was lushy
The only things that should be mix is a pint. A pint of cauliflower cheese.. mmmmmmmmmmmmmm! |
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Llaingoch
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« Reply #20 on: Tuesday 15 December 2009, 0940 » |
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I decided to do my own version of cauliflower cheese, even though I'm not keen on cauliflower and it's much easier than Gribbie's.
Buy a cauliflower from a shop.
Get some cheese slices from another shop.
Take the green things off the cauliflower.
Unwrap 4 cheese slices and put them over the cauliflower.
Shove it under the grill until the cheese is melting or something.
Hey- presto..... done.
It wasn't very nice though.
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Anchee
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« Reply #21 on: Tuesday 15 December 2009, 1109 » |
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Ann some salmon chunks and you're in heaven!
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Shell
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« Reply #22 on: Tuesday 15 December 2009, 2230 » |
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I decided to do my own version of cauliflower cheese, even though I'm not keen on cauliflower and it's much easier than Gribbie's.
Buy a cauliflower from a shop.
Get some cheese slices from another shop.
Take the green things off the cauliflower.
Unwrap 4 cheese slices and put them over the cauliflower.
Shove it under the grill until the cheese is melting or something.
Hey- presto..... done.
It wasn't very nice though.
I'd imagine the cauliflower was still hard? |
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Llaingoch
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« Reply #23 on: Wednesday 16 December 2009, 0806 » |
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Yes.
And cold.
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Accountant / Receptionist / Housewife botherering world champion.
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