We also made the Best Vegan Nacho Cheese Sauce from Serious Eats.* We also made their Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs** instead of the pork belly I mentioned yesterday, as I realized shortly after I posted that the pork belly recipe calls for seasoning it and letting it sit 8-24 hours. So we prepared it, and Toby emailed me that he'd put ti in a little after 3, so we'll be eating it around 6:30-7.
On Saturday we made this vegan mushroom bolognese*** from Serious Eats. All the vegan stuff we've been making lately is not because we're thinking of going vegan, it's because February is Vegan Month at Serious Eats and they've been posting some seriously tasty-sounding recipes!
* Verdict: too spicy for my taste. Toby liked it, but said it wasn't really a "cheese" sauce, although it made a fine dip. If you had elaborate nachos with lots of other ingredients (*cough*), it would be just fine, but by itself, it didn't substitute for nacho cheese. We'd make it and serve it to friends as a dip, just not call it "'cheese' sauce."
** Verdict: not too bad, but not quite there yet. We're thinking of increasing the brown sugar in the rub--there was a lot of rub and a lot didn't get used and either decreasing the coffee or using a light roast. (Toby found espresso beans that claimed they were medium-roast, so we used those!)
*** Verdict: Pretty good, although we'd cook the carrots longer, as the texture they added is a bit weird. I'd also use diced tomatoes instead of the whole ones, as there were weird tomato lumps in it, even though I'd crushed them as instructed.
Arg, why did I decide to post this now? I'm now hungry! (And, oddly, craving Fritos.)
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