Mom at 93 still makes mac n cheese with mac, cheese, and tomato sauce etc. baked in the oven. Yum!!!!

Velveeta - Baked and Blackened - Love the crispy top

quote:

Originally posted by RogueJSK:
Jalapenos are technically a vegetable, right?

Botanically speaking, a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all other plant parts, such as roots, leaves and stems. By those standards, seedy outgrowths such as apples, squash and, yes, tomatoes are all fruits, while roots such as beets, potatoes and turnips, leaves such as spinach, kale and lettuce, and stems such as celery and broccoli are all vegetables.

The outlook is quite different in culinary terms, however. A lot of foods that are (botanically speaking) fruits, but which are savory rather than sweet, are typically considered vegetables by chefs. This includes such botanical fruits as eggplants, bell peppers and tomatoes.

The fruit vs. vegetable debate can sometimes reach such a fever pitch that the law must step in. In the 1893 United States Supreme Court case Nix. v. Hedden, the court rule unanimously that an imported tomato should be taxed as a vegetable, rather than as a (less taxed) fruit. The court acknowledged that a tomato is a botanical fruit, but went with what they called the "ordinary" definitions of fruit and vegetable — the ones used in the kitchen.

Melted Gruyere

quote:

Originally posted by barndg00:
I sometimes feel guilty about it, but Kraft boxed Mac and Cheese, the cheap 89 cents a box version, complete with fake powdered cheese, is far and away my favorite... High-end mac-and-cheese, with 4 different cheeses hand grated by my wife, with all the love and cream she can put it it just doesn't compare to the mass produce crap from Kraft...

tell her to add in shredded cheese and my god does it turn out great. My wife does it and its the bomb

quote:

Originally posted by P220 Smudge:
I did, and I enjoyed it. Thanks for posting it.

I much prefer the Swiss take on it rather than the purported Byzantine version with cinnamon and rosewater and sugar. That sounds remarkably unpleasant.

I appreciate you reading it. Strange, the first macaroni and cheese, the pasta wasn't the short elbow noodles we Americans are used to, but much longer.

Personally. I like the Cracker Barrel brand, bacon, Cheddar, can make a meal from it.

But trying the Swiss version would be good too!

Interesting info, 2BobTanner. But yeah, I still consider bacon to be a vegetable.

Ya'll need to stop acting like bacon aint. We all know it is, so stop mentioning it

Didn't the article say that it was the italian-speaking part of Switzerland? I think the Italians should get the credit. And I just had some for dinner.

quote:

Originally posted by Sunset_Va:

quote:

Originally posted by P220 Smudge:
I did, and I enjoyed it. Thanks for posting it.

I much prefer the Swiss take on it rather than the purported Byzantine version with cinnamon and rosewater and sugar. That sounds remarkably unpleasant.

I appreciate you reading it. Strange, the first macaroni and cheese, the pasta wasn't the short elbow noodles we Americans are used to, but much longer.

Personally. I like the Cracker Barrel brand, bacon, Cheddar, can make a meal from it.

But trying the Swiss version would be good too!

You know, I might have to try the Swiss way with the applesauce. That's completely new to me, but I have had it once or twice with little bits of soft potato made by the old lady across the street when I was growing up. The whole thing is going to be a hard sell on the wife, but my 4 year old son, who mixes everything that shouldn't be mixed and loves applesauce and mac 'n cheese is gonna flip.

quote:

Originally posted by P220 Smudge:

quote:

Originally posted by Sunset_Va:

quote:

Originally posted by P220 Smudge:
I did, and I enjoyed it. Thanks for posting it.

I much prefer the Swiss take on it rather than the purported Byzantine version with cinnamon and rosewater and sugar. That sounds remarkably unpleasant.

I appreciate you reading it. Strange, the first macaroni and cheese, the pasta wasn't the short elbow noodles we Americans are used to, but much longer.

Personally. I like the Cracker Barrel brand, bacon, Cheddar, can make a meal from it.

But trying the Swiss version would be good too!

You know, I might have to try the Swiss way with the applesauce. That's completely new to me, but I have had it once or twice with little bits of soft potato made by the old lady across the street when I was growing up. The whole thing is going to be a hard sell on the wife, but my 4 year old son, who mixes everything that shouldn't be mixed and loves applesauce and mac 'n cheese is gonna flip.

Hope he likes that combo! Sunset may try it!
The picture I posted of the Swiss Mac Cheese had one thing wrong with it.

Too small a bowl!

quote:

Originally posted by barndg00:
I sometimes feel guilty about it, but Kraft boxed Mac and Cheese, the cheap 89 cents a box version, complete with fake powdered cheese, is far and away my favorite... High-end mac-and-cheese, with 4 different cheeses hand grated by my wife, with all the love and cream she can put it it just doesn't compare to the mass produce crap from Kraft...

THIS. I throw away 1/3-1/2 the uncooked macaroni, and mix it up with half the cooked macaroni so it's cheesier.

quote:

Originally posted by jimmy123x:

quote:

Originally posted by barndg00:
I sometimes feel guilty about it, but Kraft boxed Mac and Cheese, the cheap 89 cents a box version, complete with fake powdered cheese, is far and away my favorite... High-end mac-and-cheese, with 4 different cheeses hand grated by my wife, with all the love and cream she can put it it just doesn't compare to the mass produce crap from Kraft...

THIS. I throw away 1/3-1/2 the uncooked macaroni, and mix it up with half the cooked macaroni so it's cheesier.

Your CUT ought to be Mac-n-Cheese. I remember your story.