Roseyland

Awhile ago, like a year ago, I had all these posts planned. I had the pictures all organized, resized, and ready to upload to my blog. Then I never got around to writing the posts. The baked bean post was one of these, and so was the bird nest post. Today is the last of these post. I’m going to show you how I make a tuna fish sandwich. I’m always looking for easy, quick, and reasonably healthy meals. This isn’t meant to be the world’s greatest tuna fish sandwich. I don’t include hard boiled eggs or fancy spices. It’s just quick and tasty enough for me.

Here are the ingredients. Dill pickles, because sweet pickles make me gag. Whole wheat bread, I could write a whole post about how I picked the bread I buy. Of course it has to be whole wheat, but I read somewhere that the bread you eat should have at least 4 grams of fiber per slice. I’ve tried every brand of bread with 4 grams of fiber per slice, and they all suck. I like the bread you see here because it is whole wheat and doesn’t contain any high fructose corn syrup. I don’t believe that HFCS is inherently bad, but it does get added to way to many foods that don’t need it, and bread is one of those foods. Wow, we are really off topic here, why did you let me do that? Mayonnaise, I would go with light Mayonnaise. I like the brand in this picture because it says it contains decent amounts of omega-3 fats. Maybe all mayonnaise does, but this one brags about it, so I buy it. Finally, one can of tuna packed in water. Why you would buy tuna packed in anything other than water, I don’t know. Also, I don’t like the newer tuna in a pouch for tuna fish sandwiches. It’s probably better tuna on it’s own, but it’s too dry to mix well with the mayonnaise.Yeah, I forgot to put the tuna in the picture of ingredients for a tuna fish sandwich. I’m awesome.

These are the tools you will need to make the tuna fish sandwich. Two plates, one bowl, and a fork. The bowl is for mixing the tuna and mayonnaise together with the fork. The first plate is for eating the sandwich off of. I’ll explain the second plate in a second.

Open the can of tuna, but leave the top of the can on so that you can use it to squeeze the excess water out of the tuna. Don’t use a strainer, because then you will have dirtied another dish, and that would be inefficient, thus violating Roseyland’s best practice #17: Thou shall not unnecessarily dirty a dish. If you are reading this blog, Roseyland’s best practices do in fact apply to you.

If you have a cat, yes I’m mentioning the cat AGAIN, deal with it. If you have a cat, once you open the can of tuna, you have about 5 seconds before all hell breaks lose. My advice, don’t fight the cat, just give him what he wants. Take that second plate, put some tuna on it, and provide it to the cat as an offering on the other side of the kitchen. Like so.

Now take the remaining tuna, put it in the bowl and mix with 1 or 2 spoonfuls of mayonnaise.

Put the mixture on top of one slice of the toasted bread. Oh yeah, I forgot, toast two slices of bread, and do it like 3 steps ago. Okay, put the tuna mixture onto a slice of the toasted bread and top with dill pickles.

Finish the sandwich with the remaining slice of toasted bread. Then serve like so.

That’s funny, when I made this, I was in this phase where I had a piece of dark chocolate every night with dinner. I always want something sweet after I eat, and that piece of dark chocolate was perfect. I should start that again. Also, iced tea. I love iced tea. There you have it, now you can safely make a Roseyland brand tuna fish sandwich.

Today I’m going to share with you one of my favorite recipes. My Grandma’s baked beans. These are the greatest baked beans ever. They are a little bit sweet and pasty. I know pasty doesn’t sound like a good word for describing food, but I can’t think of a better one. These baked beans are cooked long and slow, and it causes the beans to break down. You can still see the individual beans, but you don’t feel the individual beans in your mouth, it all mushes together. Plus, they develop this caramelization on top that is delicious. Kind of like the blackened cheese on top of macaroni and cheese, but different. Here are the ingredients:

• 4 pounds canned baked beans, drained
• 1 cup dark brown sugar
• 1/2 cup light molasses
• 2 tablespoons dried minced onion
• 2 tablespoons dry mustard
• 1 cup ketchup
• 1 jar bacon bits

This is what the ingredients look like on my counter.

This next step is complicated, make sure you pay attention. Combine all the ingredients like so:

Mix together well, and put into a greased casserole dish. I prefer a large shallow dish, because it maximizes the top layer of caramelization.

Now bake in an oven at 300 degrees for 2-3 hours. I lean towards the 3 hour side, again because I like a nice gooey caramelized top layer. This is what it looks like when it’s done.

Notice the dark crustiness on top. That’s the good stuff. Here is what it looks like served on a plate.

My mouth waters just looking at these baked beans. They are great on their own, or as a cold baked bean sandwich the next day. I know the idea of cold baked beans sounds gross, but it’s actually really good. I was kind of disappointed in this recipe once I knew what it was. I wish it wasn’t made from so many pre-processed ingredients. I’d like to try it without using canned beans and with cooked fresh onions and real bacon. That would be a lot more work though, and it probably wouldn’t taste as good. I think I’ll leave a good thing alone. Here is a pdf of the recipe.

One of the hardest parts of writing this blog is the guilt that comes from knowing how jealous it must make others of my life. I’m constantly torn between wanting to share the exciting activities of my day to day existance, and yet not wanting to make everyone realize how boring their lives are in comparison. Today, I’ve decided to throw caution to the wind and let you in on one of my recent endeavors. You might want to sit down for this. Ready? Okay here we go. Recently, I had the opportunity to try the Target Wine Cube. I was fortunate enough receive this opportunity when I visited my local Target and purchased a Target Wine Cube. In case you haven’t guessed, the red box in the picture above is the Target Wine Cube. It’s a cube shaped box filled with wine.

I’ve been trying to drink more wine lately for a few reasons. The biggest reason is that red wine has numerous health benefits, or at least the news keeps saying so. I also love buying bottles of wine. If you are ever bored, and you live in the St. Louis area, you should go to Provisions Market and browse the massive selection of wine. I don’t know why, but bottles of wine just look so cool to me. I also like holding them and running my fingers over the labels, but let’s not go there. Other good places to browse wine include, World Market, Whole Foods, and St. Louis Cellars.

When I first started drinking wine, I liked dryer white wines. Sweet wines are good, but I can only have a few sips before the sweetness gets to be too much. Dry white wines are nice because they are not overly sweet, but they still taste like they have a little sweetness in the background, which I found preferable to the bone dry nature of most red wines I had tried. I have grown to like red wines though, and now I pretty much drink red wines exclusively.

The best glass of wine I have ever had was at Les Chefs de France in Epcot. It was a 2003 Bordeaux from Chateau Haut Mondain. You can’t really find this wine in the U.S. (other than Epcot), I’ve looked. The first thing I thought when I tasted this wine was that it was like drinking air. Which doesn’t sound that great, but what I was trying to say is that it was smooth. So smooth. Usually when there is a liquid in your mouth, you know it’s there. There is a boundary of separation between your mouth and the liquid, because they are two different things. With this wine though, it felt like it was a part of my mouth, and when I swallowed, it went down easily, almost too easily. I also bought another Bordeaux when I was in London, and it was almost as good as the Epcot wine. It has the same smoothness to it. I think the technical wine term would be “silky smooth tannins”. What I don’t know though, is if this silky smooth quality is a feature of Bordeaux wines or of the age of the wine. The Epcot and London wines were both Bordeauxs, but they were also aged longer than the wines I usually drink. Hmm…

I seem to have gotten a little off track. Here is a picture of the Target Wine Cube in my wine cooler. Did I mention I have a wine cooler? I got it because I found out that the drinking temperature for most red wines is between 60 and 65 degrees fahrenheit. Before the wine cooler, I had been drinking red wine straight out of the refrigerator at 34 degrees. Oh the travesty!

So what’s the big deal about the wine cube? The recommend amount of red wine to drink for the health benefits is 4 to 8 ounces a day. This means it will take one person 3 to 6 days to finish a bottle of wine, but wine starts to oxidize the second you open the bottle. A little Google research suggest that you probably don’t want to drink a bottle of wine more than 3 or 4 days after it has been opened. For me this is a problem, because once I open a bottle of wine, I feel this pressure to finish it before it goes bad, but I also don’t want to exceed the recommended amount of wine per day. Yes, I really am this anal.

Fortunately, for people like me, Target invented the Wine Cube. Or more accurately, one day, somebody invented boxed wine. Boxed wine has bad rap here in the U.S., but according to the internets, boxed wine is very popular in Europe and Australia. The benefit of boxed wine is that the wine is stored in a plastic bag. When wine is “poured” from the bag, the bag collapses rather than let air in that would oxidize the wine. This lets wine stay fresh for 4 weeks once the cube is first opened. No more pressure to finish off the bottle before it goes bad. Hurray!

Here is the wine cube wine in a glass next to a candle. The candle is there because the wine glass looked lonely by itself. Don’t you love my stemless wine glass? It’s so sexy and fun to hold. It’s also less likely to be knocked over by a cat. You can get your own at Crate & Barrel.

The wine was good. Nothing amazing, but as good as most of the wine I usually drink. I’m not a wine expert, but it probably had hints of some type of berry and oak notes, or something like that. I love the idea of boxed wine, but it does take the fun away from browsing bottles of wine. Still it is nice to be able to have a glass of wine without having to deal with the hassle of opening a bottle. I think the Wine Cube could make a nice complement to the wine drinking experience. The Wine Cube is nice for casual day to day drinking, and then bottles can be used for more special occasions. Then again, what the hell do I know? Salut!

I got things I want to say. Here they are:

• Look! It’s a picture of a cat being all cute! This will probably be your favorite part of this post.

This is one of my favorite recipes. Scotch-a-roos. They are sort of like rice crispy treats, but denser and richer and better. Instead of marshmallow holding the rice crispies together, scotch-a-roos use corn syrup, sugar, and peanut butter. They are topped with melted chocolate and butterscotch. I love butterscotch. Not many people have heard of scotch-a-roos, which is a great tragedy. Fortunately, my blog is here to save the World. Here are the ingredients: (continue reading…)

Today I am going share with you one of my favorite recipes. Pumpkin cookies. I pretty much love pumpkin anything, but these cookies are the best pumpkin food I know. I’ve heard that pumpkin doesn’t actually have much taste, and that what most people think is pumpkin is really just the spices. Whatever, it still taste good. Here are the ingredients:

• 1 cup butter
• 1 cup dark brown sugar
• 1 cup sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 3 cups flour
• 1 15-ounce can pumpkin

Here are the ingredients in graphical form. The wine isn’t an ingredient, I just find that it helps the cooking process go a little smoother. In case you are wondering, the wine is a Chambourcin from the Stone Hill Winery in Hermann, Missouri. I thought the wine was great, but I know nothing about wine. Also, note the new KitchenAid mixer. The mixer is my Christmas present from my Mom and Stepdad. They are coming St. Louis for Thanksgiving, so we are doing Christmas then. They had the mixer sent directly to me, and my Mom told me not to open the package until Thanksgiving. Sure thing Mom.

First step: cream together the butter and sugars. This goes much better if you let the butter soften up first.

This is a picture of the first time I have ever used a mixer. Actually, this is the second time. The first time I didn’t realize that the mixing bowl needed to be locked into place. The mixer was so mad at me that it nearly threw the bowl of butter and sugar across the room, which in turn sent the cat running for his life and knocking over my neatly stacked spices in the process. This is why I drink wine when I cook.

Once the butter and sugar are combined, add the eggs and vanilla extract. Then combine the dry ingredients and add them to the mixture. When you are done, it should look something like this.

Now add the can of pumpkin and let the mixer do its thing. If you wanted to, you could also add some chopped walnuts at this stage. Again, I have deep seated political and religious objections to nuts in my dessert food, so we won’t be adding walnuts today. When you are done, it will look like the picture below. The batter is wetter than most cookie batters, and it is delicious. Of course it does contain raw eggs, but if that scares you away, you shouldn’t be cooking anything.

Drop the batter by the spoonful onto a cookie sheet. Then bake at 350 degrees for 10 to 11 minutes. The cookies below are probably a little too big, but I like big cookies.

The difficult part about baking these cookies is that it is hard to know when they are done. They come out as a soft cookie, which is great, but the whole toothpick test just doesn’t work on them. The toothpick doesn’t come out clean unless the cookies are well over cooked. Do you see the wispy tips on top of the cookie? When those tips just start to turn golden brown, the cookies are done. You can also break one open and see if it looks like a cookie on the inside. Then eat the broken cookie so that nobody knows you broke it.

Be careful with the cookies when you remove them from the cookie sheet. They are soft and smoosh easily. Note the color of the bottom of the cookie below. If it was any darker than this, I would consider the cookie over cooked, and I am the pumpkin cookie professional here.

Here is a picture of the cookies on a plate. I have this new recipe software for organizing my recipes, and you can include a picture with each recipe. It’s so cool. I had to take this picture to put in the program. Now that I look at it, I probably should have used a flash. Oh well.

I like these cookies plain, but you can also frost them with a Maple Butter Cream Frosting. You can download a pdf version of this recipe along with the Maple Butter Cream Frosting recipe here. Did you know a Mac can print pretty much anything to a .pdf file? Nice. Let me know if you make these cookies, they are perfect for Thanksgiving. Oh, and one more thing. Sometimes the tops of these cookies become a little sticky after a day or so. It’s kind of like the cookie part of an ice cream sandwich and the way it can stick to your fingers a little. These cookies can do the same thing. No big deal, I just thought I should mention it.

I wanted to blog about my trip back to college last weekend, but there are several pictures I need to organize, and I ended up watching a lot of college football yesterday, and I just haven’t had time yet. If you want, you can see the pictures in my Flickr set here. There is a lot I want to say about those pictures, so hopefully by next weekend I’ll have a post up.

Today I’m going to do something I’ve wanted to do for a long time. I’m going to show you the contents of my kitchen. I seem to blog about my kitchen a lot, but your kitchen says a lot about you. And I know you want to know more about me. Why wouldn’t you? I’m fascinating. I took these picture right after grocery shopping, so this is about as full as my kitchen gets. You can click on any of the pictures in this post to see a larger version. The first picture is the inside of my refrigerator. Yeah, you probably figured that out didn’t you?

So much food, where do I begin? In the freezer there are a few lean cuisines. This is what I eat when I’m lazy and desperate. Below that are Spinach Munchies and a few related items. I have to thank CosmosGirl for introducing me to Spinach Munchies in her blog. They are like pizza rolls filled with spinach and some type of cheese. I also like the Broccoli Cheese Munchies. Below the munchies are frozen vegetables. I’m trying to eat more vegetables, but those vegetables have been in my freezer for a few months. Do frozen vegetables ever go bad?

In the top of the refrigerator, I have iced tea, mixed berries, and soy milk. I drink soy milk because soy is supposed to be healthy or something. Iced tea is my great addiction. I love unsweetened black iced tea. Those berries are from Whole Foods, and they are ridiculously expensive when you buy them all cut up like that. This does not seem to stop me from buying them. For snacks I have Sargento Chipotle Cheddar cheese sticks. These are amazing, just the right amount of spicy. I also have hard boiled eggs. I love hard boiled eggs, and aren’t the brown eggs pretty? They look so nice, I can’t imagine ever buying plain old white eggs again. In the beverage department, I have a bottle of wine, Sam Adam’s October Fest, pomegranate juice, and lemon flavored sparkling water. I have sparkling water instead of pop because I drink too much pop at work. (That’s right, I said pop, deal!). I like to mix a little of the pomegranate juice and sparkling water together for a healthy bubbly drink. It’s tasty, try it.

The picture above is the only cabinet I have filled with food. I have lots of cans of beans. Beans are very good for you, they have fiber, vitamins, minerals, and antioxidants. Eat more beans. Right now you are probably thinking that I fart a lot. Not really, if you eat beans regularly, your body adjust. Seriously. TMI? You can also see my tea and coffee. The coffee is only for guest, I never make my own coffee, too much work. Below that are my granola bars and nuts. I have a granola bar and soy milk for breakfast everyday, and a handful of nuts every night. Nuts are also very healthy. Eat more nuts. Oh, and on the top shelf is brown rice, sugar, and baking soda.

Finally, here is a small cabinet with some spices and other baking needs. I used to have a lot more spices, but I threw them out when I had my kitchen remodeled. So what do you think? You probably think I’m a little bit of a health nut. Kind of, but not really. A while ago I read the book SuperFoods RX by Steven Pratt. It changed they way I look at food. Instead of trying not too eat too much, now I try to focus more on eating healthy less processed foods. Things like nuts and berries and whole grains. That being said, I still eat out a lot and go to Ted Drew’s almost every week. I’m hoping the good foods will cancel out the bad foods You might also notice that I get a lot of my food at Whole Foods. This is mostly a matter of convenience. I do like Whole Foods, but I mainly go there because I live right behind it. Okay, that is all. If you have a blog, you should blog about what’s in your kitchen. I want to see it

So I’ve had a new kitchen for over a month now and I figured that I should cook something. Something that requires more than the microwave. Also, I have this work thing that requires me to bring food. I have a love/hate relationship with those work things that require bringing food. On one hand there is lots of free tasty food, and on the other there is the requirement to bring food. I like cooking though. Mostly I like watching The Food Channel, but real life cooking is fun too. I love taking raw ingredients and turning them into some completely new and hopefully delicious. I also like algorithms, and recipes are algorithms. Today we are making oatmeal fudge bars, the ingredients are:

• 2 cups brown sugar
• 3/4 cup + 2 tablespoons butter
• 2 eggs
• 4 teaspoons vanilla extract
• 2 and 1/2 cups biscuit mix
• 3 cups oatmeal
• One 12 ounce bag of semi-sweet chocolate chips
• One 14 ounce can of sweetened condensed milk
• 1/2 teaspoon salt

Here are the ingredients as they would appear if they were sitting on the counter in my kitchen.

First, mix the brown sugar, 3/4 cup butter, eggs, and 2 teaspoons of vanilla extract. This goes better if you let the butter soften up first. In a separate bowl, mix together the biscuit mix and oatmeal. Then stir the oatmeal mixture into the eggs and sugar mixture. Do not try to mix everything together all at once. If you do, the oatmeal might soak up the vanilla extract and prevent it from being properly distributed. Don’t do it. This is what is should look like when you are done.

A little diversion here. This is what my workspace looks like when I am cooking. Note that I have one mixing bowl just for trash and a plate for setting things on. This is as messy as I get. I do not like messes. I am just a tad anal. This is odd, because I’m not a clean freak, just a neat freak. Go figure.

Now press approximately two thirds of the oatmeal mixture into the bottom of a greased 9 x 13 inch pan. This will be the base of the bars, and it should look like this.

Now for the fudge. Add the chocolate chips, condensed milk, 2 tablespoons butter, and salt to a sauce pan and heat over low heat. I had to use medium low heat, just don’t get too hot, or you will burn the chocolate. Stir continuously until the chips are melted and the mixture is smooth. Then stir in 2 teaspoons of vanilla extract. You could also stir in 1 cup of chopped walnuts at this point, but I have deep philosophical objections to nuts in my dessert food.

Now spread the chocolate on top of the oatmeal in the 9 x 13 inch pan. You need to be a little quick here, because as the chocolate cools, it becomes less spreadable. This is what it should look like.

Now crumble the remaining oatmeal mixture on top of the chocolate. Like so.

Bake at 350 degrees for 20-30 minutes. When the oatmeal turns golden brown, they are done. Mine took 25 minutes give or take 17 seconds. See the picture below? This is why I don’t cook more often. Just looking at a picture of a mess like this gives me anxiety. I had this all cleaned up with everything washed, dried, and put away before the oatmeal fudge bars were finished baking.

Here is what they looked like when I took them out of the oven.

This is what they look like if you cut into them while they are still warm. They are fricken delicious at this point. It’s like some type of warm chocolate fudge cobbler.

You have to let them cool for a couple hours before you can cut them into bar form. This is what a cooled oatmeal fudge bar looks like.

This is one of my favorite recipes ever. In fact, I resist making them, because I know that I will eat far to many of them. The pictures make it look like there is much more oatmeal than fudge, but it is a good mixture, I promise. The chocolate stays gooey and it is very sweet. So sweet that by itself it would be too much, but the oatmeal balances it all out. Okay, that is all. Soon I will be baking pumpkin cookies. You will love them too, unless you don’t like pumpkin, then less love.

Being a single guy, I’m not big on cooking. Actually I love cooking, I just don’t like the time required or the cleaning up. This has led me to create a few super quick and reasonably healthy recipes. I’m not talking 30-minute meals here, I’m talking 2 minutes or less and you eat out of the bowl you made it in. Are you judging me? Stop that. I created this recipe when I was looking for a way to eat more beans. Beans have a ton of health benefits. They are high in vitamins, minerals, antioxidants, and soluble fiber. Go beans. You might be thinking that peas are a vegetable, but you’re wrong, they are a legume, and legumes are actually fruits. That would make this a fruit salad. Here are the ingredients:

As you can see, I do a lot of my shopping at Whole Foods. You are probably thinking that I’m some sort of only eats organic health food hippie. Well, no, not really. Please note the bacon bits. I do like Whole Foods, but I mostly shop there because it is convenient. Whole Foods does have good produce and the only healthy bread I like, but I’m not sure I’d drive more than two miles to shop there. Anyways, the ingredients are: 1 can of peas, shredded cheese, bacon bits, and ranch dressing. I’d make sure to get low sodium peas. Sometimes canned foods contain insane levels of sodium, and I hear that’s bad. First step: put the peas in bowl and heat in the microwave for 45 seconds. You don’t have to heat the peas, but I find it feels more like cooking if you heat something up. Once the peas are heated, add 1 or two handfuls of the shredded cheese and a couple tablespoons each of the bacon bits and ranch dressing. It will look like this:

Now mix it all up. This is another step that feels like real cooking. After mixing it will look like this:

Mmm… Pea Salad. I have this about once a week and it makes a good dinner. It is filling and reasonably healthy. Here is an in depth nutritional analysis: 470 calories, 38g of carbohydrates, 24g of fat, 27g of protein, 18g of sugar, and 10g of fiber. You could use light dressing if you wanted less calories, and it would be great with a little chopped red onion. I never have a red onion laying around though, and chopping an onion might require a little too much effort. Some people use mayonnaise instead of ranch dressing, but mayonnaise is gross, don’t do it. There you have it, a two minute meal. You can now look forward to future two minute meal post such as: tuna fish sandwiches and spicy cheesy black beans.

For a while now, I have been attempting to create a beer cheese spaghetti sauce similar to the beer cheese sauce at one of my favorite restaurants (Spaghetti Works in Nebraska and Iowa). I documented my last attempt at beer cheese sauce in this post. It made a tasty beer cheese soup, but it still didn’t have the taste I was looking for. Then I received an anonymous comment to my blog post suggesting that I try Gouda cheese, Blue Moon beer, and a can of cream of mushroom soup. The can of cream of mushroom soup intrigued me, because that very well could have been the taste I was looking for. I love sautéed mushrooms (like you get at outback steakhouse), and sometimes sautéed mushrooms are made with beer (usually burgundy I think, but sometimes beer). I never realized it before, but sautéed mushrooms and the beer cheese sauce from Spaghetti Works have a strangely similar flavor. This new recipe was fairly simple, so I gave it a try. Here are my ingredients:

I didn’t know much about Gouda cheese before this, so I looked it up on Wikipedia. Gouda cheese is named after the city of Gouda in the Netherlands. It comes in young and old varieties. The young variety is a softer creamier cheese and the old variety is a harder brittle cheese. You can read the Wikipedia article here. The younger variety seems to be the only one you can easily find, and I figured it would melt better anyways, so I went with the most straight forward looking Gouda cheese I saw. I was going to shred it, but it was pretty soft and I thought it would melt easily, so I just cut it into pieces like this:

I didn’t have any instructions, so I just put the soup, beer, and half the cheese into a sauce pot on medium heat and stirred. The cheese seemed to be melting fairly well, but it looked like it needed more cheese to reach the right thickness, so I put in the rest of the cheese. After about 10 minutes, it looked like everything was going okay. Like this:

It needed to thicken up a bit if it had any hope of becoming a spaghetti sauce, so I kept stirring. I tried not to let it boil, but I failed. Pretty soon I started to notice that the cheese hadn’t melted quite right. I think somehow I turned it into cheese curd or something. The sauce was watery with a big glob of rubbery cheese like material in it. This is what it looked like:

Here is another picture:

I was about to consider this attempt a complete failure, but I tasted the watery part of the sauce and it wasn’t bad. Actually, it was very good. I’m not sure if it is the same as the Spaghetti Works sauce, but it’s definitely the best tasting beer cheese sauce I have made so far. I also tasted the rubbery cheese like material. I know you are thinking that’s gross, but I figured it couldn’t hurt me, and it was for science. The rubbery stuff tasted good too, rubbery, but good. I poured the watery portion of the sauce into a bowl. This is the big mass of rubbery stuff that was left in the sauce pot:

Gross huh? Here’s the watery stuff in a bowl:

I actually ate this with the saltine crackers, and it was very tasty. Thank you anonymous commenter. If you are still out there, could you tell me how to make it look like spaghetti sauce? I think next time I will mix the soup and an equal amount of cheese together first. I’ll slowly melt them over low heat and then add the beer a little bit at a time. It would probably help to shred the cheese too, rather than just cutting it into pieces. This recipe might work well in a crock pot, since I think melting the cheese slowly would help prevent the rubbery cheese curd effect. I’d also like to try this recipe with Michelobe Amber Bock, which is what I used in my previous attempt. Does anybody out there have any other suggestions? You know, somebody who unlike me knows something about cooking? I wonder if that cupcake blogger would help me?