I lived on Kraft Macaroni and Cheese while in college, much like our amateur brother Pat lives on ramen. I ate so much of it that I can't stomach the stuff now.
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I lived on Kraft Macaroni and Cheese while in college, much like our amateur brother Pat lives on ramen. I ate so much of it that I can't stomach the stuff now.
Oooo. I bet you got tape worms often.Quote:
Originally Posted by W4RLR
I buy Barilla a lot, and it's cheap. Usually the Penne or Rigatoni, 'cause I like the way tubes hold the sauce.Quote:
Originally Posted by kc7jty
The "day old" bakery area at my local King Stupors usually has discounted gourmet bread, and I use that to make "french bread pizzas"... usually more like garlic bread with goodies, and very little sauce. Good mushrooms with olive oil and cheap small shrimp is really good.
When I was younger I used to eat the cheap box M&C, usually with a can of mushroom soup and hamburger.
Some sins are worth tweaking, Bill.Quote:
Originally Posted by kc7jty
Just think what our society would be like without BDSM giving our self-appointed moral elite an outlet for their passions of control and psychological domination.
;)
"Make me write bad checks" @ 9:06. :snicker:
http://www.youtube.com/watch?v=1j3-2HgQZcs
Mac and Cheese, while not a "fancy" or gourmet dish, is IMHO one of those iconic comfort foods. I hated it as a kid because it was so plain and tastless -- now I realize that was probably because the crap I ate as a kid was very bland and tasteless. But I can also imagine mac & cheese with a really rich and creamy sauce that wouldn't bear any resmblance to that other crap...and that's what I'm looking for. This particular recipe was a step in the right direction with the wine...but the sauce wasn't as creamy as I'd hoped. Still looking...or probably I'll experiment and see what I can come up with. I don't consider wine in food particularly "gourmet" and "fancy." After all, in this recipe it's "just another indredient." I keep a bottle of dry vermouth like I keep that ubiquitous box of Morton Salt (When it rains, it pours). What I call fancy and gourmet are dishes like Chicken Supremes in a white wine cream sauce with a garnish of julienned mushrooms and carrots or Coq au Vin or Beef Bourgenon. Yea, I LOVE french food.
The recipe with tomatoes that Albi posted looks good & I'm going to try that...but I'd say that strays from "pure" M&C because of the tomatoes. Nevertheless, M&C&T does titillate my tastebuds! I love griled cheese and tomato sandwiches.
Related to Mac and Cheese as a comfort food are Chili Mac and Meatloaf!
I make a wicked Salmon Loaf. :mrgreen:
Sounds good, but tell me, (can't help myself), how do you make a "wicked salmon loaf?" Get him/her drunk?
Oxygen depletion... :snicker:
Just a can of pink salmon, cut up bread (rye and pumpernickel are faves), some nuts and grains like oatmeal, buckwheat, pecans, walnuts, etc. Zucchini and sprouts are really good to mix in. Dill, salt and pepper. One or two eggs depending on size and consistency, it should "slump" like a "normal" meatloaf. Again, I never fix this stuff the same way twice.
http://www.youtube.com/watch?v=6l1GvDWtccI
Wow! Now, THAT's a load of saturated fats! :shock:Quote:
Originally Posted by WØTKX