![]() Gilbert may recommend chicken with mac and cheese, but ask him for other options and his mind started working. More: Popeyes, born in Louisiana, comes to Paris, mon dieu! "I like things that are very, very flavorful, but where it's not overpowering," he said. ![]() His creative combos include a mole sauced chicken with charred corn and jalapeño mac and cheese, Korean bulgogi-style grilled chicken with asparagus-spinach mac and cheese and even port-glazed chicken with Saint André-white truffle mac and cheese. The lean meat works well with the rich side dish. In "Southern Cooking, Global Flavors," Gilbert pairs mac and cheese with chicken. His mother's recipe was closer to macaroni pie and included bell peppers, celery and onions. In Gilbert's family, like many Black families, mac and cheese was a staple of family gatherings. So often, the first solid food that children eat are noodles in cheese. Gilbert believes that for most of us, our love for mac and cheese goes back to when we were babies. And when Oprah's regular personal chef is out or she needs help with a big event, Gilbert is on call with the famous talk show host. He runs the company Chef Kenny's Spice Blends. Today Gilbert runs Silkie's restaurant in Jacksonville, Florida. Those two sides come together in "Southern Cooking, Global Flavors," where Gilbert takes classic Southern dishes, like meatloaf, collard greens or mashed potatoes and recreates them with spices and ingredients from China, Italy, Mexico and Korea. His parents also liked to travel, and he discovered other cuisines at an early age. Gilbert grew up in Ohio, but his mother is from Florida. More: Our favorite actually useful kitchen tools you didn't know you needed ![]() His mother liked to buy different cheeses from the deli, like colby or smoked Gouda, and Gilbert would add those into his mac and cheese. His dad liked spice, so pepper jack often went in Gilbert's version. He was 6 years old.Įven as a precocious cook, Gilbert was creative with his mac and cheese. ![]() But Gilbert, who cooks for Oprah Winfrey and competed on Bravo's "Top Chef," first had mac and cheese from the familiar blue box. In his new cookbook, "Southern Cooking, Global Flavors," he takes mac and cheese on a trip around the world, adding pancetta and taleggio cheese for an Italian take or charred corn and jalapeño for a version that embraces Mexican flavors. He might add Gruyere or even Pont-l'Évêque cheese from France. You can follow any responses to this entry through the RSS 2.0 feed.īoth comments and pings are currently closed.These days, chef Kenny Gilbert goes for fancy mac and cheese. On Wednesday, February 18th, 2015 at 7:10 am and is filed under Everything Else, Open Source Software. It really is amazing what these tools can do, and they continue to bring a smile to my face. Warning: Source 'vin' has no DC value specified, 0V assumed. I can start with this very simple LPF circuit: Four double-pole, low-pass, LC-filtersĪnd then in the MacSpice console: MacSpice 1 -> source lpf.cktĬircuit: Four double-pole, low-pass, LC-filters In fact, I'm sure my retina MacBook Pro is probably more powerful than all the computers the EE Dept. In the subsequent years, MacSpice is around, and it's got all the models, and all the capabilities that the old SPICE had - plus some amazing plotting. And of course, that was a good 30 years ago. yes, let's just say they were some very Good Times. These are tools that I just can't ever forget, and all the time I spent on the terminals in the Terminal Rooms in the EE building. Every now and then I remember all the work I did in college, and at Auburn University with SPICE and MAGIC.
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