/ck/ - Food & Cooking

[Anonymous No.19036941]

superior to macaroni for the creation of mac and cheese

[Anonymous No.19036944]

>>19036941
What is that

[Anonymous No.19036946]

>>19036941
Macaroni is just an English word for dried pasta

[Anonymous No.19036949]

wheel are good too

[Anonymous No.19036973]

I use this with pesto

[Anonymous No.19037044]

>>19036944
mini jumbo shells

[Anonymous No.19037063]

>>19036941
sherrs are the worst small pasta anon everyone knows that

[Anonymous No.19037082]

>>19036944
Bug exoskeletons

[Anonymous No.19037116]

>>19036941
it wouldn't be mac and cheese though, it would be shells and cheese

you can argue shells and cheese is better, and that'd be fine, but it is no longer mac and cheese regardless

[Anonymous No.19037123]

>>19037116
I am partial to spirals but calling spirals and cheese just doesn't right.

[Anonymous No.19037125]

>>19037116
Yes it would be
The kind of pasta that was called macaroni in the 18th century is unrecognizable from what we call macaroni today
It's just the English word for pasta

[Anonymous No.19037128]

>>19036949
good pasta shape, reminiscent of the spongebob variety

[Anonymous No.19037174]

>>19036941

[Anonymous No.19037216]

>>19037125
the language from the 18th century is very different from what we use today
the modern english use of mac and cheese is defined by the use of macaroni pasta, so unless someone changes the way society at large speaks or writes this is how it is
unfortunately you or any one of us does not get to dictate what words mean, society at large does

[Anonymous No.19037255]

>>19037216
In the US at least, there are 3 pasta shapes federally recognized as "macaroni products"

[Anonymous No.19037288]

>>19037255
That's depressing
Government ruins everything

[Anonymous No.19037515]

>>19037116
Pedantic much?

[Anonymous No.19037790]

>>19036941
I don't like seafood

[Anonymous No.19037804]

>>19037063
>doesn't know about the magical alchemy of adding small sweet peas and stirring hard for a minute...
Those wheels though--seeing those just gave me a flashback to being 5.
I'm going to go buy some tomorrow.

[Anonymous No.19037819]

Get it right

[Anonymous No.19037822]

I LOVE shells, but there exists a perfect size. Its the medium size, and for whatever reason the grocers surrounding me opt only to sell the small and large shells. Small are tiny, insignificant--can't even hold enough sauce to be called a shell by any meaningful degree. The large are obese, pretending to be I don't even know what--tortellini? It's absurd. The medium size is the only one that cradles enough sauce to pasta ratio to be worthwhile, and yet they elude me at every turn. Which was until I saw them at a chain for 3.50 the other day--3.50!!! For pasta!!! I was so overcome with the delight of finally having the perfect size in my grasp that I almost bought them before my rational mind caught up to me and I bought a lesser pasta for a more normal price (1.25, which anything above a dollar is still too much but such are the times).

3.50, can you fucking believe it. The joke of it all.

[Anonymous No.19037840]

[Anonymous No.19037842]

>>19037822
You use the large ones for stuffed shells

[Anonymous No.19037845]

>>19036941
That's for soups nigga

[Anonymous No.19037850]

>>19037044
how can something be both miniature and jumbo?

[Anonymous No.19037868]

>>19036941
>cooks too quickly
>turns into mush unless you babysit it
nah

[Anonymous No.19037944]

>>19037804
I know of the sherrs and pearls anon, but it's not enough

enjoy your wheels, I'm going to try and find some too

[Anonymous No.19037952]

I like these with Bolognese

[Anonymous No.19037975]

Can you make a cheese sauce for cheaper than these prepackaged $1.50 generic velveeta shit? I don't care if it's healthy. Tell me. Please.

[Anonymous No.19038060]

>>19037975
no

[Anonymous No.19038078]

>>19037850
You mean "mumbo"?

[Anonymous No.19038087]

>>19037868
>boiling pasta is too hard

[Anonymous No.19038090]

>>19037255
>make out of spec spaghetti
>label it "spaghetti pasta"
>it's not a macaroni product so specs don't apply
>???
>profit

[Anonymous No.19038136]

>>19037944
da fuq? That actually looks good as hell

[Anonymous No.19038426]

>>19038136
wagon wheels can collect them too but not as well

[Anonymous No.19038434]

>>19036949
> rare wheel poster
they cook perfectly but aren't always the best for certain meals

[Anonymous No.19038444]

>>19038434
they're great with cheesy sauces, and probably not something you make when you have your boss over

[Anonymous No.19038462]

>>19036941
Cavatappi (Scoobi Doo) is far superior.

[Anonymous No.19038477]

>>19038462
superior yes, but far superior anon? sounds a little hyperbölic to me anon

[Anonymous No.19038488]

Where my radiatori niggaz at?

[Anonymous No.19038492]

>>19038488
all the car part pastas are superior
>wheels
>radiators

[Anonymous No.19039095]

>>19037128
dude is it possible to buy a big bag of spongebob pasta? I dont want the shitty kraft mix I just want the pasta. scooby doo would be based too

[Anonymous No.19039402]

>>19038477
For the creation of mac and cheese, yes.

[Anonymous No.19039404]

>>19038462
For me at least, Cavatappi is 3rd behind shells and wheels.

[Anonymous No.19039425]

>>19039404
Sorry to hear you have shit tier tastes in pasta shapes.

[Anonymous No.19039438]

>>19039425
It's okay, i'll just have to find a way to live on somehow knowing I've disappointed you.

[Anonymous No.19039452]

>>19039438
>It's okay, i'll just have to find a way to live on somehow knowing I've disappointed you.
how did your parents react when you told them this?

[Anonymous No.19039477]

>>19037975
You know what you need for Mac and cheese?
Water, milk, cheese. That's it.
Boil the pasta in the minimum amount of water possible. Stir it, you've gotta keep an eye in it. When the water is mostly but not completely fine, add milk. Not a lot, enough to keep it cooking.
Once the milk has reduced to your liking, kill the heat and add the cheese. The starchy water/milk will turn into a great cheese sauce, no extra work needed. I'd add black pepper at minimum, but you can add mustard or whatever you like.

[Anonymous No.19039707]

>>19039477
If you have butter and flour and a microwave + 2-3 minutes of time you can also just whip up a roux, throw in some milk for a bechamel, and then add your cheese for a mornay.

Or if you have a free pan and a burner you can do the same as above on the stove top in ~4-5 minutes.


Like I get if you're in a pinch and you don't have flour to use as a starch doing what you described, but otherwise it's just SO easy to make a proper white sauce for your cheese that I really don't think i'd ever bother to save the ~3 minutes of time it takes to do it better.

[Anonymous No.19039726]

>>19039707
I don't think a bechamel is inherently better, otherwise I'd do it that way.

[Anonymous No.19039732]

>>19039726
If done properly it almost always would be unless you're just nostalgic or have some particular preference for the other method due to personal taste.

[Anonymous No.19040277]

Macaroni is probably the most overrated pasta shape

[Anonymous No.19040392]

>>19040277
wouldn't that be spaghetti strings?

[Anonymous No.19040466]

>>19040277
>>19040392
Yeah I think spaghetti is by far the worst. Utterly impractical: the shape doesn't lend it to any particular dish, and it takes the most effort to eat as well.

[Anonymous No.19040478]

>>19040466
Slowing down to eat your food is
Jesus
>forced to enjoy eating experience
>complains about efficiency

[Anonymous No.19041477]

>>19039095
maybe try emailing whatever company makes it. They might mail you 10 pounds of the noodles for a price.