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#30 by D.A.L.U.I. on 06 Oct, 2011 19:31
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My mom makes great homemade mac and cheese. She makes it around the holidays and maybe once in the summer. That's about the only time I eat mac and cheese.
Very prudent, considering the caloric load and the fat content it's a dish that should be sparingly served. The packaged stuff is probably carrying the same caloric and fat problems--but without the taste of this hallmark of comfort food. A summer barbeque of baby back ribs or grilled chicken, some mac n cheese, and liquid refreshment, that's something to work up the need for some hammock time with. -
#31 by wpruitt on 06 Oct, 2011 19:52
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Here is my standby recipe for Mac and Cheese. Great comfort food !
Deen Brothers Macaroni and Cheese
Ingredients
4 cups sharp cheddar cheese grated
2 cups monterey jack cheese grated
1 small jar pimentos, chopped
2 tbsp onion grated
1 8oz package cream cheese
1 cup mayonaise
1 lb elbow macaroni
Directions
Put macaroni on to boil. While macaroni is boiling, mix cream cheese, mayonnaise, 2 cups cheddar, 2 cups monterey jack, pimento and onion together to make pimento cheese mixture. Add macaroni to cheese mixture and mix. Pour into 13x9 baking dish; add reserved 2 cups cheddar cheese to top. Bake at 350 for 20-25min.
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#32 by schro on 06 Oct, 2011 22:05
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there is nothing like home-made mac n cheese.
WARHAWK
Yeah, you right, as they say here!
The Lovely Mrs. Schro makes an insane homemade mac & cheese (uses quite a bit of fresh ground pepper). Funny thing is, her degree is in food science....so, the point previously raised about the "science" of boxed mac & cheese hit home in the House of Schro. -
#33 by Chavster on 06 Oct, 2011 23:01
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Jeez, some of you REALLY need to get down from that soapboax you're on before you break something
One of the things I live on is pasta, and one of the dishes I make constantly is mac & cheese. Because there's no such cheese as 'swiss', I make mine with a mixture of Gruyere and Emmenthal, and once in a while if I feel like a little extra tang, I'll also use Glastonbury Cheddar or Gorzonzola. I make my own roux base, and there's nothing 'packet' or 'pre-made' or 'reconstituted' about it.
So whats the big deal if I like to eat some of the Kraft sh1t once in a while? I hate to tell y'all this, but just like the UK, America isnt exactly known for being one of the worlds gastronomic powerhouses Im far from "inexperienced with properly prepared food", in fact the opposite is true, and I'd like to bet I know as much about food (and preparing it) as the rest of you. Admittedly I'm not familiar with the practice of squeezing a duck until its guts explode, but that doesnt mean I dont know about the concept of real food. I've been on the planet for 47 years, and I can assure you that in that time, I havent just eaten m&c out of a box or Chef Boyardee ravioli...
Yesterday, when I started this thread, I alluded to the fact I was having a bad day and that I wasnt feeling terrific, and I asked you not to beat me up because I bought a few things that I like. Today, I'm still feeling sh1tty, and I didnt expect to come here at 5.30am to basically find I've been called a moron overnight, just because I bought a couple of boxes of M&C. Big hairy deal.
I dont like Kraft m&c because of the taste, or because its quick to make, or because its cheap. I like it because it reminds me of my childhood in CA and NV, when my mother used to make it for me. Back in the 60s, nobody knew as much about food as we know today, so yes, she used to sometimes give me a plate/bowl of K m&c and I used to wash it down with a glass of Kool Aid that (in those days) needed to be made with about 500 tons of sugar.
Do none of you have a comfort food that takes you back to another era? Do you not have ANY guilty pleasures at all? Do you not eat or do something once in a while that cheers you up even though you know what you're eating or doing isnt the best thing in the world for you?
Jeez...
As for clotted cream, yes the name is slightly off-putting, but clotted is another word for churned, and all butter and cream is churned, no matter where in the world you live. in Cornwall and Devon, where clotted cream is generally made, their word for 'churned' is 'clotted', just like we call a sidewalk a pavement, and what you call a pavement, we call a roadway. -
#34 by tomgallagher on 07 Oct, 2011 05:24
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OMG 5:30am, that's the middle of the night.
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#35 by Chavster on 07 Oct, 2011 05:26
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I never sleep more than 4 or 5 hours. I went to bed at midnight, and I was up again at 4.45.
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#36 by tomgallagher on 07 Oct, 2011 05:29
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"Clotted"...you are right, the name is a bit off putting but now that you have explained it it doesn't seem so bad.
Speaking of Cornwall, I wonder how things are down in good old Port Wenn....LOL. -
#37 by Chavster on 07 Oct, 2011 05:29
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No such place. Its really called Port Isaac 
Thats where my good friend Amanda lives 
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#38 by Chavster on 07 Oct, 2011 05:32
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#39 by tomgallagher on 07 Oct, 2011 05:34
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Yep, I think I knew that. That village is just too too Quaint.
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#40 by tomgallagher on 07 Oct, 2011 05:37
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"The Port Isaac pier was constructed during the reign of Henry VIII."......Holy Sheet.
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#41 by Chavster on 07 Oct, 2011 05:41
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Oh please. My local Burger King is older than that
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#42 by Laser Man on 07 Oct, 2011 05:47
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Clotted cream with strawberry jam on a scone is delicious. Clotted cream is very similar to what we call "whipped butter". One of the pleasures of life is trying different foods even if the name sounds bad.
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#43 by Chavster on 07 Oct, 2011 05:49
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I just mentioned to my friend Amanda that Port Wenn had been mentioned in a conversation, and her reply was:
pmsl, yep, Americans often think Port Isaac is called Port wenn. They come down here in hoardes actually looking for Doc Martin! FFS!!! and thats just the ones bright enough to realise Port Wenn aint real......
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#44 by Chavster on 07 Oct, 2011 05:52
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Clotted cream with strawberry jam on a scone is delicious. Clotted cream is very similar to what we call "whipped butter". One of the pleasures of life is trying different foods even if the name sounds bad.
Eww!!! No!!! Clotted cream is nothing like whipped butter!!!
Forget the taste, but clotted cream is more like what you call sour cream, from a consistency point of view. Our product (called soured cream) is much thinner than the stuff you have there, but IMO, clotted cream is much more like your sour cream than whipped butter
I dont like strawberries either
I do eat scones quite often, along with clotted cream, but I have cherry jam rather than strawberry. I dont like anything with pips (pits, stones).