/ck/ - Food & Cooking

>>13787495
Maybe, but it's still incredibly overrated.

>>13787495
>be me
>went to trader joe's
>frozen section practically ransacked, hoping that somehow there is some hatch chile mac in stock.
>the only thing close to the mac i could find is picrel
the agony is real. going back tomorrow. hopefully they got the hatch chile mac. worst comes to worst i buy a shit ton of the tj brand taki's.

>>13787507
>Buying prepackaged garbonzo beans
Nigga Mac and cheese is like the easiest thing to make in the world, and if you're not completely retarded will be 10 times better than anything that comes out of a box

i can't into home made so i just use the easy mac cups which taste great with spicy chili flavored doritos as a dipping chip.

>>13787515
fuck that's gotta be bad for you m8

>>13787531
i'm a skeleton who drinks a lot. i'm probably going to die in my 50s because i do everything wrong anyway.

>>13787537
At least you're aware of it

>>13787495
Counterpoint: pic related

>>13787495
Inb4 some anon starts going off about OP having the palette of a child and doesn’t know anything about real food.

>>13787545
hahaha whose shitty broken ass sauce is this lmao what an idiot

>>13787545
what happened here

>>13787547
The "childs palette" thing has always bothered me. The only reason the little shits are so picky is because their parents don't feed them right. I mean fucking seriously, does anyone actually think that a hungry child would say no to food? If they say no they clearly aren't actually fucking hungry. And no i'm not making you chicken tenders you little shit you'll eat what I made or you'll go to bed fucking hungry. FUCK.

>>13787571
Parenting is easy, we just need to get all the people in the world who have never been parents to be the parents instead. They seem to be the ones with all the answers.

>>13787571
>The only reason the little shits are so picky is because their parents don't feed them right
Wrong. An minor's tongue is hyper-sensitive to certain flavor compounds as a sort of last line of defense against caveman poisons.
Over time this dulls and ideally you take advantage of this to broaden your horizons and experience more flavors but some people simply never do.

>>13787563
cheese separated from the roux because someone was lazy and/or incompetent.

>>13787575
It ain't my fault you're clueless.
>>13787581
I know. Which is why I said hungry child. Not child that had two meals already and is looking to get some frozen pizza because it tastes good.

>>13787575
ok, I have kids and that guy's right. brainlets who bought into the 'picky eater' meme is why childhood obesity exists. give them good food and they can either eat it, or not eat it.

>>13787571
Kids are picky for the following reasons:
1) their parents are shit at cooking so they ruin certain foods for them, or
2) their parents have fed them so much bad food that the kid's metabolism gets fucked up and diabeto'd. This causes the kids to become picky eaters because suddenly, certain foods make them feel not that great so they associate them with feeling sick.

Either way, it's all the parents' fault.

I don't like cheese

>>13787595
It could also be said that what schools shovel into their mouths aren't helping either. It doesn't help that a parent can feed their child properly and then the kid comes home one day asking for frozen foods like they get at school. You can say no but the kid will still be getting that trash on a daily basis.

>>13787596
fag

>>13787602
Bad diets is how America controls its populations. They keep us stupid by feeding us shit food and encouraging unhealthy eating habits.
No I'm not talking about the "fat american" memes. I'm talking about all the refined fucking sugars and carbs that our kids are encouraged to eat.
I remained stupid for 30 years because my own country taught me that fats=bad when in fad fats=good.

>>13787608
It's a multifaceted issue. Dollars are the bottom line and a population of humans that have no real legal rights, voting power, or say in the laws that govern them are the best target for organizations looking to profit. Children get fucked 7 ways to Sunday in this country and that isn't even including diddlers.

You know, it is tricky. Milk does funny things to and can completely ruin macaroni and cheese. And you have to keep it hot. Reheated macaroni can also take on a weird chewy quality.

I personally think it'd also be better if every piece of macaroni was, like, cut in half.

Macaroni shells dont even quite cut it. Imagine... orzo and cheese

But I don't disagree OP.

>>13787725
forgot to add, it's like the milk can give macaroni and cheese this aftertaste that's mildly unpleasant

I don't like cheese.

>>13787733
fag

>>13787512
if there was actual pasta available i would've made some. the pasta shelf was completely empty except for the lemon alfredo sauce

>>13787733
shitskin detected

>>13787495
This is unironically the most difficult dish I’ve ever tried to cook. I’ve done about 50 variations and I still can’t get it right. My personal culinary Waterloo obsession.

>>13787512
> easiest thing to make in the world
Lol. The exact opposite is true.

>>13787733
dumbass

>>13787733
moran.

Oh screw you all offs, cheese smells and tastes rank.

>>13787495
Doesn't it taste absolutely bland though?

>>13788671
If you make it badly doesn't any food taste bland?

>>13788665
t. lactose intolerant genelet

>>13787495

They are not popular in my country, but it's not uncommon to see some boxes of Kraft Mac&C on the supermarket.
Once I tried, it was the most disgusting thing ever, like a cheetos flavored mushy pasta, the strong smell even made the whole room stink of cheetos too.

>>13787495
YUM PLASTIC FLAVOURED SLOP!

>>13788671
It's only going to be as bland as the cheeses and spices you put in it.

>>13788678
Get fucked, I can eat whatever I wants I just hate that putrid cheese. (You) (You) (You) (You) (You) (You) (You) (You) (You) (You) (You) (You) is intolerant of everything but DICK

>>13788980
>I can't cook but that's the food's fault
yikes

The only reason this exists is american cheese can't melt like normal cheese so they have to melt it in a pot separately. Every non american can just put cheese on top of pasta and voila cheesy pasta will be created

>>13788671
if you use bland cheese

>>13787725
> Reheated macaroni can also take on a weird chewy quality
This is the great challenge of this dish. You want a type of baked cheese dish that you make in larger quantities so your kids can have it reheated later for lunch or whatever. So, I consider that a specific requirement in terms of the recipe.

And that's why I've run something like 50 versions of this dish using everything from separate emulsifiers to all sorts of ratios of all kinds of ingredients and cheeses and it's flummoxed me every time. The real key to it is that cheap American cheese that I think Americans traditionally use. A type of 'cheese product'. I think the emulsifiers in that are the real key.

Anyway, I shall persevere.

>>13789089
>american cheese can't melt
Fucking what are you smoking?

>>13789089
Melting well is literally the only positive thing about american cheese though

Why the fuck are you eating mac and cheese over the age of 12?

>>13789416
tastes good

>>13789416
OP is American

>>13789416
I always eat maccy cheese with my choccy milk

>>13789416
Why not

>>13789470
>>13789470
big sex

>>13787537
Michael?

>>13789470
This body can only be achieved with chicken and mayo. Take the kingpill

>>13787571
palate **

>>13789520
Thanks.

>>13787495
Lactoast intolerant

>>13789582
It's 2020 intolerance will not be tolerated

>>13789416

This is the idiot trap right here. People who think junk food is the dividing line between taste and trailer park.

All chefs I've ever seen, almost to a man, love food but also eat junk food from time to time. Try another tack, you're luffing into the wind, in irons.

>>13787500
>but it's still incredibly overrated

Nah.

>>13789137
the reason american cheese works so well for this stuff is because of how much moisture there is in the cheese. There is so much moisture in it that the stuff starts melting a couple degrees after room temperature and because its so high in moisture it almost never burns (it also dosent crisp up well because of that) which makes it ideal for reheating. High moisture mozarella works very similarly but lacks in taste compared to the cheddar inspirations of american.

>>13789636
>i'm trailer trash who inhales junk food but consoles myself because a few celebrity chefs virtue signalled they eat junk food to get muh loyalty views
Ok, show buddha belly, then.

they had this brand on sale the other day for $0.25 a box so I bought some and tried it. it is gross I took one bite and threw it out. I've never had a reaction to boxed mac and cheese like that. I even find the microwave kraft cups good enough.

>>13787733
are you asian?

>>13790156
this shits great for hiking and long distance bike tours
>sauce is premade
>like 1000 calories a serving
>some huge number of grams f protein
>cooks quickly
>lots of salt to replace electrolytes

it's one of those things like instant noodles though that only tastes good if you're burning a ton of calories and sweating a lot

>>13789985
The processing also breaks the protein alignments. Which is why cheddar and so on are stringy and greasy when melted.

>>13789985
Right, but I want to create a more complex dish with added cheeses, cream, etc. plus adding things like bacon and so on. I get a perfect result almost every time from a roux base but as soon as I reheat it, the cheeses separate and the flour coagulates. I’ve tried countless variations of quantities and the only combination that seems to reheat properly is if I cut out a roux altogether and just mix the cheeses. The problem there however is almost no other cheese has the same binding as the ‘cheese product’, and reheating just gets me a whole loaf of oil separating out. Frustrating as hell. I can stir it back in but my view is it should reheat exactly as your basic ‘mom Mac and cheese’. Like I say, most challenging recipe I’ve ever encountered.

>>13787515
upgrade to 3-ingredient (3 major ingredients, you still need water to cook with and to add salt to season at minimum)
>https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html
One cheese blend I've found that works well is 6 oz medium/sharp cheddar, 2 oz jack (this also works with pepper jack) with some extra grated romano just to make it a little better. If you shop well, you can produce double the servings of Kraft mac & cheese for the same base price and at better quality and taste. It also freezes well and reheats well, for some reheats I've tried using oven with some herbed breadcrumbs and crunchy bacon on top and it turns out surprisingly well.

>>13791357
misremembered, 4 oz cheddar, 2 oz jack

>>13787733
literal subhuman nigger

>>13791302
There's a guy here who used to advocate sodium hexametaphosphate. It'll help you get the consistency you're looking for.

>>13791369
Well holy shit that's not a random carcinogen, it's a real emulsifier
>https://en.wikipedia.org/wiki/Sodium_hexametaphosphate

>>13791369
Ok, and that’s a good idea but I want to try avoid anything that’s an additive i. Itself. My sense is the cheese product is enough in terms of an emulsifier, it’s just adding other cheeses to it that then creates the problem. Anyway. I’ll look into that, thank you. My ideal that I’m aiming for is a mac and cheese (but using larger tube pastas like tortiglioni), a few high flavour cheeses, a roux base, and ideally added bacon and cream. So same “mom Mac and cheese” but more luxurious.

>>13789636
Fatty cope

I WUV MACAWOONEE AND CHEWEEESE

>>13791675

anyone who ever told you to use a roux for macaroni and cheese is a fucking moron. and you're a moron for believing them. why would you add flour to a fucking cheese sauce? fucking idiots who want to think they're good, because they made gravy and called it roux. idiots.

just heat up cream and add cheese.

>>13787581
"You don't need to eat everything but at least taste everything" is what my parents used to say

>>13787733

>>13791696
Jesus. Cool your jets. We’re just talking and swapping ideas.

I said that I’d tried it with purely cheeses but the oil separates out at the reheating stage. Don’t reply to me again with all your edgy bollocks.

>>13791696
Not using brown roux for your Mac n cheese to unlock superior flavours

>>13791369
>>13791381
Sodium Citrate is a common recommendation for making a creamy cheese sauce, as well.

>>13787495
Not eating the superior stuvad makaroner
Just Cook your pasta in milk instead of water
Add white pepper and salt, stir often
Pro, less fat just as tasty
Con, takes long time to cook

>>13787495
I know someone with an autistic texture thing. Won't eat pasta of any kind, or most other foods.

I've made so many kinds of mac and cheese, and I have to admit the roux base is epic fail. Its just not that good, bad texture, and the cheese is totally diluted with milk and flour flavors. THIS IS FUCKING LAME. Also, if you're not going to pig out on the whole fucking thing immediately after its cooked, the leftovers automatically suck. DON'T USE A ROUX, unless you want these huge disadvantages to stand proud, front and center in your failure of a result.
That leaves the obvious question, what should you do instead? Easy answer, but probably not best answer, is use processed cheese, at least get the best quality possible. Velveeta has enough emulsifier that you can use half real cheese, as long as the Velveeta (or similar processed American cheese) goes in first. Products with cheese powder, like Pasta Roni, or Kraft boxed meals also contain enough emulsifier to handle the addition of more real cheese. If you want to fuck with additive emulsifiers, go ahead, I haven't gone there yet, but I sure am tempted.
What I want to know about is these recipes that use evaporated milk. Does anyone here swear by that? Someone please fill me in on the pros and cons of evaporated milk based mac and cheese.

>>13787602
>letting the government feed your kids
Do americans?

>>13791745

Or you can just fucking cornstarch your cheddar and whisk it into milk and butter like a normal human being.

This shit isn't complex and always works the first time.

>>13791999
The same reason why they use malted barley as an amylase for complex sugars, it breaks down complex molecular chains. It does this for amino acids as well.

>>13787495
I'm allergic to macaroni and cheese and it will kill me if I eat it.

>>13792110
that means you dislike dying, not the mac n cheese itself.

>>13791922
I like the roux because the cooked flour + butter is almost like the delicious buttered toast you'd have in a grilled cheese sandwich, and milk is delicious. but i agree with you that the milk dilutes the cheese flavor too much. but keep in mind that milk is still important to make the sauce liquidy enough so it's not just a mass of thick cheese that solidifies as the meal cools. this is important.

you could use less roux, or just less flour (thus reducing the need for as much milk), which is what i do most of the time, but the point still stands that i want a sauce with good liquid/pourable consistency that isn't too thick and yet still has good cheese flavor.

the purpose of the roux, for those who aren't aware, is not actually for thickening but for the emulsifying properties of the cooked flour in moisture; it helps stop the oils and fats from separating out from the sauce when the cheese is melted.

so for other emulsifiers, you can use pure sodium citrate, which is a perfectly safe food additive that's used in lots of foods that you probably, as well as being the emulsifier in american cheese, velveeta, and kraft singles. here's a method for just that https://www.youtube.com/watch?v=KcM_MZoJWOo

or you can just use the american cheese itself in combination with your main cheeses like cheddar.

>>13791999
doesn't cornstarch add sort of a funny flavor to the sauce as opposed to a flour-based roux?

You know, If you added a bit of ham to it, it would be closer to a British carbonnara...

>>13793396
And if my grandmother had wheels she'd be a bicycle!

>>13787495
Literal baby food. Chocolate milk and tendies should be right up your alley

>>13794121
is your definition of baby food things that are delicious? damn haha you sure showed us. i mean who in the right mind would find chicken tenders delicious?

>>13787495

Marco Pierre White has a bechamel-based recipe with white cheddar and a soft boiled egg on top. It was a different take on it yet very yummy.

>>13794194
Bechamel sauces are based. I like extra nutmeg and some truffles in mine when eating boiled silverside. None of that "clog your arteries with cheese" nonsense.

>>13794194
That stupid cunt can Knorr himself to death.

>>13789636

>>13794493
what even is a truffle, what do they taste like, and where can you buy them?

>>13791922
i swear by it but have only made it like 2x and generally inexperienced when it comes to cooking

https://www.youtube.com/watch?v=MqdR_LRz81A
is what i followed that uses evaporated milk, video covers everything i could say about it really, but i did think it came out similar to wawa's mac and cheese if by any chance u know what that tastes like

>>13791762
Sounds nasty. Do you just pour out the milk after the noodle are done? Do you normally NOT season your pasta? So many questions

>>13794853
No you cook the pasta in milk
Dry pasta + milk + low heat + time = delicious

>>13795015
It's kinda like when you make oatmeal, heating the milk in grains will make it creamy and delicious

>>13787495
I hate mac and cheese.

>>13787500
fpwp

>>13791357
Did you get this from me posting it a few weeks/months(?) ago, or found yourself?

Anyways, yeah I agree, the american makes it too sweet, I use monty jack, and cheddar is also too mild for me, even sharp cheddar does me no good, I have to resort to vermont cheddar to get the bite I like. As always, something like cheese combos is to taste.

>>13791922
>>13791357
>>13795176
>>13794850
yes, literally this above mentioned recipe uses evaporated milk, it's so fucking simple it's crazy:

>grate cheeses, add cornstarch
>mix egg, evaporated milk, hot sauce and ground mustard
that's literally it, the roux method was always just for showoffs, and yeah, the flour fucks with the flavor too much.

>>13787495
I don’t like mac and cheese. Had it once and never again. Love different pasta bakes tho.

>>13791681

Yeah, I'm 147 at 5'10", so fat. You retarded fucks on this site can't cook so you bitch about things you think you're better than. Even though you're trailer trash filth that can cook a bird, a steak, pork, any meal is above your competence. I understand insecurity but you goofs are so obvious its depressing. You want me to teach you how to make a real mac and cheese?

>>13795314
You’re not fat, but autistic which is better because fat fucks are ten times worse.

>>13795324
Let me go shake in a corner before I reply. My autism is so in effect right now.

Fuck off, you stupid prick. You replied with the dumbest fucking post I could imagine.

>>13795324
You're fat and autistic, aren't you?

>>13787495
The founding fathers brought this dish overseas so Americans may enjoy it.

>>13795327
Yet, you are here replying to me with even more dumb shit. At least, I am not manlet so it’s all good.

>>13795340
6’3”, 178lbs. Pretty fit, thanks for asking. Not autism as far as I know.

>>13795355
Then why do you sound like an insecure piece of shit? Did daddy fuck you in the bum? Or has life made you feel worthless? You just seem so pathetic and miserable.

>>13795361
Do I? I don’t know, I just like to shitpost here while I travel back from work. Is that a bad thing? Why are you triggered over some stupid shit on Dutch dog breeding forum? Did you forget to take your meds? Too much stress? Did you fucked up your mac and cheese kraft dinner? Tell me, I am all ears.

>>13787495
Its literally slop. I'm not into pasta especially western pasta. I'm not that into cheese. It looks gross as fuck too. Fuck that boomer food.

>>13787495
if you don't like cheese, it's incredibly easy

>>13795382
You're like some weird schizo. I love listening to your brain piss.

>>13795402
I bet you love some piss in a mouth as well.

>>13795424
Ok Goober. Go tell mom you're ready for tendies.

>>13787790
>pasta
>cheese sauce

niggas how is this the hardest thing to make in the world

>>13791357
>https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html
>>13795176
I'm actually functionally retarded, I use this recipe as my guideline:
https://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html

>>13795430
Joke’s on you, I live with my gf and I prefer chicken thighs. You tell your mom she doesn’t have to take shower because I am not gonna come today.

>>13787495
If you actually like cheese and pasta

>>13795500
You're learning disabled, aren't you? You sound tarded.

https://www.youtube.com/watch?v=UJtCDSnIzGQ

I love that you try to participate though. I support your tardish behaviour.

>>13787495

Macaroni and cheese is shit.

>>13787495
Poor man's carbonara.

>>13795509
Yeah, I am learning disabled so I can understand what you are talking about.
Also I am not gonna bother opening your jewtube link but thanks for trying. For now, I have to leave, since I am already at home and I have better things to do than spend my time with spastic cunts like yourself.

>>13787495
>All Americans I meet hype up Mac and Cheese as the greatest thing ever, tons of people call it their favorite dish
>Find a recipe online and try it out
>Kind of bland
>Wonder if maybe I didn't do it right, do it again with better cheeses, more spices and topping it with breadcrumbs
>Still pretty much a 6/10

Wasn't bad or anything, but it really didn't impress me at all considering the hype. Is it one of those dishes you have to grow up with?

>>13795571
It's a food for children. You'd have to have the palate of a toddler to think it was "the greatest thing ever."

>>13794811
Truffle: 1. An underground fungus with a rich earthy taste, usually found by special pigs and are evensive as fk
2. Military term for underground nuke placed for future use.

Most likely the only way you'll find truffles is in oil as a fragrance booster as getting your hands on the real deal is hard unless you are familiar with a local harvester(as is my case).

The flavour is one of the kinds that is pretty unique; very strong earthy style but its a blunt kind of flavour, if a truffles flavour was music, then it has maxxed out the "bass". not everyone likes it but it is undeniably a new sensation which is valued regardless.

this "value" however pales in comparrison to its price tag. some chefs (especially french) will happily pay 1200$ a pound for the little things, hence why some refer to them as "black diamonds" (although theyre are meny variaties of truffle, black is the most common.)

If you want a few examples of how they are used, the cooking show "iron Chef" (Japan) had a truffle episode.

>>13787495
>Ex hated cheese
>Mac and cheese made him want to vomit

It's not likely but those people are out there

>>13787733

>>13789384
wrong, it has an oily and milky richness which is nice (not kraft singles, but i do like those)

What cheeses are nice for doing mac

I was thinking a sharp cheddar, raclette and brie, and tp it off with parmesan

>>13796828

>>13798363

>>13795098
Try the Terry Cruz variety

>>13798383
I gained 2 pounds just from watching this, but looks delicious. I might try someday

>>13789502
That wasn't me but yea I'm here

>>13795561

Sorry, Cripple.

>>13791686
grow up

>>13789416
It's delish

>>13798382
>Fake-out bullshit recipe that's not the point of the clip
>Truffle oil, no actual truffle
Fail.

>>13798849
You think Stephanie, who's eating it alone on her couch on Saturday night with a bottle of red wine can afford real truffles?

>>13798383
Overkill

>>13798872
You wanted something a bit lighter?

I enjoy my homemade mac and cheese with stewed tomatoes

>>13798902
>I enjoy my homemade mac and cheese with stewed tomatoes
added? or on the side?

>>13798910
On the side but I do mix some together on the plate. I don't cook them together.

>>13798385

>>13787733
Sounds like someone's a retard.

>>13789416
Imagine giving a damn what other people eat

>>13787495
Since everyone is talking about their mac and cheese recipes, roast me.
Step 1. Make bechamel sauce
Step 2. Put a ton of cheese into said bechamel sauce
Step 3. Season with salt, pepper, chili powder, and nutmeg
Step 4. Insert pasta into bechamel sauce

It's barely mac and cheese at this point desu, but I like eating it.

>when someone invited you over saying they mad mac and cheese but it's clearly out of a box
Really toasts my buns. Even if you use the box version would it kill you to throw some sauteed onions and chopped bacon in there?

>>13799064
Typical ugly French whore.

>>13799171
>It's barely mac and cheese at this point
Why? Because you put chili powder and nutmeg? That's basically how most people make mac and cheese though.

>>13787581
>An minor's tongue is hyper-sensitive to certain flavor compounds as a sort of last line of defense against caveman poisons.
Wrong, if this theory were the case then every child would have a restricted palate. Clearly the problem is cultural because being a picky little faggot is much more common among kids in suburban-mother-run households.

>>13799100
Manchild cope.

>>13787495
>mfw my mom's stepdad is a literally boomerchild
>refuses to eat macaroni and cheese of any type (even just a cheese heavy pasta) because he was forced to eat it once as a child, won't eat mushrooms, won't eat anything even remotely asian-ish if it isn't Chinese takeout (he'll only eat chow mein), etc
This is the same fucker that constantly brings up how my dead mother babied me too much and I need to just get over her death when I was 19.

>>13798858
More like Stefartnie

>>13787495
I've made it once with a bechamel, once with evaporated milk, and had it at a restaurant. It's cheese and pasta, pretty boring, i'd rather have a cacio y pepe or carbonara if I have some guanciale.

>>13800857
nonono its gotta be homemade gnocchi with a bluecheese sauce

>>13787571
What a great game

>>13787495
I don't like cheese so yes

>>13787495
>>13787547
But that's true. You only like it because it makes you nostalgic for your childhood, I bet you can't find anyone that first tried it as an adult and likes it.

>>13787495
Tastes good the first 2 times I eat it, but I quickly get sick of it afterwards.