Cooking with the Drunken Chef

Welcome to Cooking with the Drunken Chef. Today, we're going to be creating a lovely cheese sauce. We start with the items that we'll be blending to create a base for the cheese to melt into. The flavor will be coming from the spices in the (really really) aged couscous and the sauce from the funky chicken thing. The liquid will be coming from the extra-squishy tomatoes from the vine. Actually, they used to be from the vine. By now they've fallen off and are pleasantly shrivelly.



As you can tell, the cheese is exceptionally aged. Here we have a lovely Sage Gouda on the left, and a Cream Haverty on the right.



Blending will help liquefy the base and assist in keeping the cheese from burning on the heat.



See? Doesn't that look better than all that nasty solid food?



Using a non-stick pan and a medium heat, we put the cheese chunks on top of the liquidy base.



Stir frequently as the cheese melts.



Here is the finished product. This is probably the first thing we've made for the mix that hasn't smelled bad. This actually smells rather fragrant. Because of this, we'll have to make it rot before we add it to the jar.



Notice the consistency isn't pefectly smooth. Don't feel like a failure if yours turns out this way. It will get way more chunky in the following few weeks.



Here's where the sauce will be resting. It's starting to get not-so-hot during the day and cool at night, so I'm leaving our creation inside for now.