Rouxbe

You use grams and milliliters, then you use cups in the recipe. Can you please use a consistent measuring system and not switch? Also, providing the recipe in metric units and also in the American units would be very nice---for all recipes. Do you know how hard it is to find a measuring cup in milliliters in the states? Right now I have to print out the recipe and then do all the conversions and write them down by hand on the printed recipe. I guess I also have to buy a scale so I can do the weight measurements...is it possible to measure the flour by volume instead weight?

Keep up the good work and fantastic cooking school! I realize it's more about cooking than recipes, but this dual measuring system is a real problem.

Since you make a lot of this at one time, how long can they be stored in the refrigerator? Can they be frozen?

I'm just curious, but I was surprised that the use of a stand mixer wasn't addressed in making the dough. Are there reasons when to use one and when not to use one? It sure seems like it'd save quite a bit of time, but perhaps there is the danger of over-mixing the dough. Hmm... I just don't know... but that's why I'm here. :)

Thanks Rouxbe for changing the measurements. Also, thanks for the info on the use of a scale; I now have one on order.

Oh, and I just wanted to add that as an American, I became enlightened about the metric system when I was a teenager. Clearly it IS the better system, but why we don't use it, I have no idea. Perhaps tonight I'll go to McDonalds and get myself a quarter-pounder to pay homage to our antiquated ways.

I'm going to make this just so I have a reason to buy a torch. I read one recommendation about using it on meat in a wok; can anyone recommend other uses for a torch in a kitchen?

It would have been sweet if y'all could have used a real molcajete. They say that when one is used, they become seasoned to what you've prepared in it. Is this true? If so, it seems like it could add another layer of flavor to the salsa based on what you had previously prepared in it.

This looks fantastic and I know I'll love it, but there is SO much cream and whole milk. Is it possible to use a lighter cream and perhaps milk and still get a decent sauce that isn't runny? Just looking for a lower calorie version where taste and texture won't be completely compromised. Thanks!

I have been looking to get a roasting pan and I have some questions. I believe that you used a non-stick pan in this recipe. Are there going to be times when I will want a stainless steel roasting pan instead, assuming that I can only afford one roasting pan? Also, what are the dimensions of the pan you used. It seems that most pans come in small and large, and I'm not quite sure what size would work best for a "normal" size turkey. Lastly, racks... Flat racks, v-racks, and no-rack are the options out there. Can you school me on the different types and benefits/disadvantages? I lot of questions I know, but I've never found anything online that can give me good answers to these questions.

I have probably made this dish hundreds of times, but I've never made it like this before. I've always put the al dente pasta into a pan with just the oil (garlic, and red pepper,) tossed a bit with the heat on, then served. It is a family favorite, and indeed, my Italian friends refer to this as their "mac and cheese" dish, and yes, they ALL know how to make it.

The addition of the reserved liquid to the pan of oil is really interesting, and I'm just wondering, why is that important to do? It seems like an unnecessary step that adds a level of complexity, and it also increases the chance of over-cooking your pasta. I'm all for the step if it improves the recipe, but I just don't understand the benefits of using that method.

Thanks,
Tom