It ain't easy bein' cheesy.

At Pitch everyones favorite special is the comte mac and cheese, Comte is a hard cheese with a nutty and sweet flavor. Jillian loves it. So I made my own fancy-mac. Any noodle with any kind of pocket of such is the best for mac-n-cheese for maximum cheesiness, I used spirals. After the noodles are done, strain the remaining water and put them back in the pot. Add about a cup of milk a few Tbsp. of butter and as much cheese as you would like. Process cheeses works the best when you need to melt them down. I used half a block of Velveta, some habanero process cheese, and a bunch of smoked gouda. The creamy, spicy, smokiness was awesome. A few choice spices. Viola!

Another thing Jillian loves, Fried pickles. When ever we go eat at a bar if they have fried pickles, we must get them. Jimi D's has great fried pickles. I used the same Tempura batter that I fried the fish in. We just got a jar of Vlasic pickles, they kinda sucked, I'm sure you could find some better brand pickles to make these even more delicious. An important part of making anything taste great is seasoning every step of the way. Salt n pepper in the flour. Spices in the batter. Quality oil to fry it in. You'll have a more well rounded bite. So you dust the pickles with some flour, dip them in the batter, and fry them until golden brown. For the dipping sauce I made a chipotle aioli kinda like Jimi D's, if you had it. Aioli is just a mayonnaise based sauce. So, a little Mayo, some chipotle flavored tobassco, salt, pepper, crushed red pepper and a few other spicy seasonings. Oh yeah and I threw in a little bit of the schezwan sauce from the chinese food to give it a little bite. Another successful meal. Thanks for checkin it out!! DNGR!