tag:blogger.com,1999:blog-7173052990851751381.post2884691328867445514..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade Nacho Cheese Sauce – Sure it’s Harder, But at Least it’s More Expensive!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-7173052990851751381.post-92099869504146341672016-01-31T19:11:18.740-05:002016-01-31T19:11:18.740-05:00mine come out a lil chaulking tasting what do you ...mine come out a lil chaulking tasting what do you think i did wrong????Anonymoushttps://www.blogger.com/profile/08294191251494097694noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64047129539348587482015-01-21T06:13:37.427-05:002015-01-21T06:13:37.427-05:00You don't need to go through all of this. Roas...You don't need to go through all of this. Roast 2 jalapeños over a gas flame until blackened. Then scrape off the black skin. Finely chop them either manually or using a food processor. Place these in a microwavable bowl. Add 2 cups of your favorite shredded cheese plus 1/4 cup heavy cream or milk. Microwave on high until blended. The queso will be quite spicy since you roasted the jalapeños. Added chopped tomato if desired. Enjoy.Anonymoushttps://www.blogger.com/profile/08399480395233649396noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66857249016631026502013-11-06T00:52:19.663-05:002013-11-06T00:52:19.663-05:00Can you add beer to this for a variation?Can you add beer to this for a variation?Anonymoushttps://www.blogger.com/profile/09085981642916334790noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78602850702102471532013-11-06T00:51:22.092-05:002013-11-06T00:51:22.092-05:00Can you add beer to this? Like something hoppy?Can you add beer to this? Like something hoppy?Anonymoushttps://www.blogger.com/profile/09085981642916334790noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35346758981486173102013-10-31T02:02:25.309-04:002013-10-31T02:02:25.309-04:00How would one go about making a thicker version? M...How would one go about making a thicker version? More flour? Less milk?Anonymoushttps://www.blogger.com/profile/04892123621474217422noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21093453983748529432013-10-31T01:59:56.520-04:002013-10-31T01:59:56.520-04:00How would one make a thicker version? More flour? ...How would one make a thicker version? More flour? less milk?Anonymoushttps://www.blogger.com/profile/04892123621474217422noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19961171773965543612012-12-20T11:43:29.710-05:002012-12-20T11:43:29.710-05:00Cheddar and Gouda would work great!!Cheddar and Gouda would work great!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43822219928808112822012-12-20T06:36:40.790-05:002012-12-20T06:36:40.790-05:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/16452355707682342944noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74132750304249156512012-09-12T11:02:30.472-04:002012-09-12T11:02:30.472-04:00Not sure why the sauce did not come out as your vi...Not sure why the sauce did not come out as your video (it was quite thin). Only sub I made was pepper jack for the muenster, added fresh cayenne (plus dried), fresh jalapenos and subbed chipoltes in adobo for the chipolte powder. But I can tell you it made one heck of a mac and cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12912495149142748142012-07-04T15:58:57.549-04:002012-07-04T15:58:57.549-04:00this warms up well the next day if you add a touch...this warms up well the next day if you add a touch of cream cheese. keeps it smooth without altering the flavor. we enjoyed this for the 4th of July. ThxAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77008270526253634392012-06-02T19:09:56.680-04:002012-06-02T19:09:56.680-04:00it was the flour! thanks! :)it was the flour! thanks! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83449585508517814782012-06-02T18:33:23.507-04:002012-06-02T18:33:23.507-04:00So not sure if I did anything wrong but my cheese ...So not sure if I did anything wrong but my cheese was thin. Like too thin! I used a gluten free flour and butter oil. Not sure if those 2 things made it not happen but it worked out! My husband put it in rice and ate with chips and said it was very yummy. He even had some leftovers he'd poured into the rest of the rice and heated it up today and it was good! Thanks for a great recipe!Wendi and Matthttps://www.blogger.com/profile/16540770992546138825noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21501864044639995092012-03-27T16:25:02.908-04:002012-03-27T16:25:02.908-04:00Put in blender and blend smooth.Put in blender and blend smooth.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85717664706507895712012-03-27T16:23:22.779-04:002012-03-27T16:23:22.779-04:00Milk Shouldn't matter!Milk Shouldn't matter!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49363089540567497582012-03-27T15:59:46.484-04:002012-03-27T15:59:46.484-04:00Me again!
Could it be because I used 1% milk and f...Me again!<br />Could it be because I used 1% milk and full-fat cheese? I know combining two dairy products with different fat contents can cause trouble when making yogurt, but I didn't think it would matter in something made so quickly.Melhttps://www.blogger.com/profile/18219247104176859482noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38283552269059570482012-03-27T15:51:48.505-04:002012-03-27T15:51:48.505-04:00Hey chef! I was so excited to make this sauce and ...Hey chef! I was so excited to make this sauce and it seemed to be coming along really well; everything was going perfectly until the cheese melted. It didn't incorporate with the white sauce at all; it's not gritty or curdled, it just won't mix no matter how I stir it. The cheese sits at the bottom while the sauce rests on top, making it basically unusable. Any tips on how to fix it?Melhttps://www.blogger.com/profile/18219247104176859482noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31713676288513029262012-03-19T19:46:36.800-04:002012-03-19T19:46:36.800-04:00Usually means it was too hot and the cheese separa...Usually means it was too hot and the cheese separated. Also more likely if it's a inferior brand of cheese.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87456699124317121612012-03-19T19:37:08.812-04:002012-03-19T19:37:08.812-04:00I made this last night...but there is a grit/powde...I made this last night...but there is a grit/powdery texture that I cannot figure out. What may have happened. I live a remote area...and the only spice I cannot get is the Ancho Chili Powder.Alaskan Girlhttps://www.blogger.com/profile/04578241885116488688noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50488566662987577292012-03-19T19:35:39.135-04:002012-03-19T19:35:39.135-04:00I made this last night. There is a little bit of ...I made this last night. There is a little bit of grit/powder like texture to the sauce that I cannot figure out. I followed the instructions. Hmmm..can you help me out?Alaskan Girlhttps://www.blogger.com/profile/04578241885116488688noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23148171718675346732012-03-11T19:46:17.423-04:002012-03-11T19:46:17.423-04:00This came out great! Perfect consistentcy for nac...This came out great! Perfect consistentcy for nachos. My husband said he 'tasted' the flour. Have you ever had this issue and/or should I use some other type of flour or maybe corn starch?BuffaloWingWear.comhttps://www.blogger.com/profile/17597484111437614485noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38675625479262119812012-03-05T06:42:55.883-05:002012-03-05T06:42:55.883-05:00A local pub/microbrewery in my area has a very sim...A local pub/microbrewery in my area has a very similar cheese sauce. I have tried to replicate it with no success. They claim to use some of their beer in the recipe. (It's a red beer similar to Killians.) While your recipe is close, I believe it would be right on with the beer. How and, at what stage would you incorporate beer into this recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77058394844319202612012-02-26T06:33:19.988-05:002012-02-26T06:33:19.988-05:00Chef at this point ive made about four of your rec...Chef at this point ive made about four of your recipes and my family and friends still dont believe i made them. its kind of annoying. Where can i get a foodwishes recipe certification?i want authenticity. too bad i cant brand my plates with your logo. haha!!Minehhttps://www.blogger.com/profile/11551753463922200824noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71392548863197516232012-02-16T00:46:22.921-05:002012-02-16T00:46:22.921-05:00Hello chef John!
I tried this sauce as a mac and ...Hello chef John!<br /><br />I tried this sauce as a mac and cheese sauce and it curdled! I know I had the heat too high (turns out on an electric stove turning it to low doesn't mean the temperature comes down right away). Is there any way to fix the texture? Or maybe another application for the sauce that this texture wouldn't be so bad in?<br /><br />Many thanks!Bethnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14323464615585763012012-02-06T18:34:49.049-05:002012-02-06T18:34:49.049-05:00I'm going to give this a try tomorrow night.
...I'm going to give this a try tomorrow night. <br />Oddly enough, I live in Münster (Germany) but I can't find the cheese of the same name ^^Christophhttps://www.blogger.com/profile/12380146456074936181noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67305851327158095542012-02-06T18:13:54.359-05:002012-02-06T18:13:54.359-05:00Hi Chef,
Greetings from Barcelona! Longtime viewe...Hi Chef,<br /><br />Greetings from Barcelona! Longtime viewer here. Can you please tell me what brand/type/size pot you used in your nacho cheese episode? I'm looking for a decent cast iron pot and that looks just about right. I only seem to find Le Creuset but am also wondering if there are other brands worth recommending? Thanks for all your recipes!Violetnoreply@blogger.com