• LillyPip@lemmy.ca
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    8 months ago

    As a white girl in a culinary wasteland, this hurts me on a level that my English ancestors can feel. My favourite food is plain unsalted potatoes, and yet this abomination is offensive to me.

    I’m certain serving either of these would be considered a war crime. I’m actually confident if we offered these choices to insurgent armies as the only alternative to a truce, we’d have peace on earth.

    What I’m saying is both of these crimes against pasta are soul-crushingly awful. Jesus wept.

    • simple@lemm.ee
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      8 months ago

      My favourite food is plain unsalted potatoes

      Weirdly enough I feel like I’m fast approaching that too. Some days I just can’t be arsed to make real food so I bake a potato and call it a day.

  • superfes@lemmy.world
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    8 months ago

    Both of these horrors look like those Walmart one pan recipes where you dump a 4lb bag of cheese on some noodles with some kind of broth and cook for an hour hoping what comes out is edible…

      • superfes@lemmy.world
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        8 months ago

        You’re right, I should have said pasta, feel free to shame me, I don’t call penne, macaroni, etc., noodles e.g. but I certainly said noodles above.

        • fibojoly@sh.itjust.works
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          8 months ago

          My beloved wife still thinks it’s all the same and we are crazy for having so many different names and shapes for 面条

          • anguo@lemmy.ca
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            8 months ago

            Ask her why the shapes of 兰州拉面,油泼面,𰻝𰻝面, 重庆小面,etc. are so different.

            • fibojoly@sh.itjust.works
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              8 months ago

              Hahaha! Yeah exactly! And same for all the delicious varieties of 豆腐. Mostly she just gets crazy trying to remember all the Italian names, since we are in France. It’s a fair point. It’s just funny slagging her about it :)

  • janAkali@lemmy.one
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    8 months ago

    WTF is wrong with americans? Can’t they eat normal somewhat healthy food? Use real cheese and just grate it on top of some hot macaroni, damn it.

      • Pipoca@lemmy.world
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        8 months ago

        American cheese isn’t made of plastic in the sense of polymers, it is plastic in the sense of being easily deformed or molded.

        At its most basic, American cheese is literally just cheese, water and sodium phosphate. It’s “not cheese”, but in the sense that meatloaf isn’t meat and mayonnaise isn’t eggs.

      • kase@lemmy.world
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        8 months ago

        Man I don’t even wanna know what’s in the powdered cheese you get in a macaroni box. (I don’t eat any cheese cause I’m lactose intolerant, but I always see people just toss the cheese pouch and use their own cheese.)

        • Pipoca@lemmy.world
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          8 months ago

          It’s powdered cheese sauce.

          It’s mostly made using spray dryers. Basically, a spray dryer uses hot air to quickly dry a fine mist of something. It’s how they make milk powder and egg powder as well.

    • AltheaHunter@lemmy.blahaj.zone
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      8 months ago

      WTF is wrong with you??? You just grate cheese over pasta and call it a day? The cheese should be melted into a sauce (I start with a bechamel and then add cheese), then mixed into the macaroni. I prefer to bake it with breadcrumbs on top after for some textural variety.

      • janAkali@lemmy.one
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        8 months ago

        Yeah, bechamel is great too, but I’m lazy. Cheese only is also fine if you let it sit a bit with top covered. It’s not dry if you use soft creamy type of cheese. Baking it? Nah - it’ll be too soft and melty for my taste, pasta should have texture.

        • Pipoca@lemmy.world
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          8 months ago

          Baked pasta works better if you start off only parboiling the pasta so it doesn’t overcook.

  • Illuminostro@lemmy.world
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    8 months ago

    REAL Macaroni and Cheese, you fucking savages:

    8" X 8" casserole dish, 2-2.5 cups macaroni noodles (half of 16 oz. box), 2 eggs, beaten, 2 cups milk, 1 8 oz block extra sharp cheddar cheese, grated, 4 tbs butter or margarine, sliced

    Mix eggs and milk in separate container. Boil and drain noodles (15 min, or until tender.) Pour half of noodles into dish, spread out into an even layer. Cover noodles in dish with a layer of shredded cheese. Cover cheese in dish with rest of noodles. Cover last layer of noodles with rest of cheese. Pour egg and milk mixture over noodles and cheese in dish. Insert fork or spoon into mixture at various points and slightly agitate to ensure egg and milk mixture fully saturates noodles. Cut butter into small pieces and evenly cover top of mixture at 1-2" intervals.

    Bake at 350 degrees for 30-45 minutes, or until lightly browned on top.

    NO FUCKING CRUST.

  • nifty@lemmy.world
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    8 months ago

    I love the low key savage response. Tbh, if I had nothing else I’d eat the right one because it looks less…congealed?