grilled tomatoes.
What do you eat with Macaroni Cheese?
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Originally Posted by ogg monster:
“What do you mean by that colour? What colour are you imagining it is?”
“What do you mean by that colour? What colour are you imagining it is?”
Yellowy creamy type colour.
Like this: http://www.veganfamilyfavorites.com/...eese-large.jpg
Originally Posted by jasvinyl:
“Because the poster indicated that they were buying a cook-in type sauce, as opposed to a home made one.
That's what I took from their comment:
Could well be wrong, though, it has been known
”
“Because the poster indicated that they were buying a cook-in type sauce, as opposed to a home made one.
That's what I took from their comment:
Could well be wrong, though, it has been known
”
Sorry, I missed the reference to a cook-in sauce. I was talking about home-made as per my previous posts.
Although incidentally you made similar comments in reference to my home-made sauce. Perhaps we are talking at cross-purposes
Originally Posted by jasvinyl:
“Why would you want to eat macaroni cheese?
”
“Why would you want to eat macaroni cheese?
”
It's nice. Unless you're heating it up in the microwave from a tin.
Originally Posted by ogg monster:
“Sorry, I missed the reference to a cook-in sauce. I was talking about home-made as per my previous posts.
Although incidentally you made similar comments in reference to my home-made sauce. Perhaps we are talking at cross-purposes”
“Sorry, I missed the reference to a cook-in sauce. I was talking about home-made as per my previous posts.
Although incidentally you made similar comments in reference to my home-made sauce. Perhaps we are talking at cross-purposes
”
Probably.
I mentioned 'processed' in light of the reference to a cook-in sauce.
Regardless of shop bought or home made, the texture and colour of the resulting gloopy mess does not appeal - although home made would definitely have a gnats crotchet better chance of my trying it.
Originally Posted by jamcake:
“I've got a real obsession with cheese ATM I spend my day wondering about how much cheese I can eat and all the different variations...”
“I've got a real obsession with cheese ATM
I spend my day wondering about how much cheese I can eat and all the different variations...”
There was a program some time ago where some chappie's diet consisted entirely of cheese. Grated cheddar mainly I think. That's not you is it?!
Originally Posted by jasvinyl:
“Yellowy creamy type colour.
Like this: http://www.veganfamilyfavorites.com/...eese-large.jpg”
“Yellowy creamy type colour.
Like this: http://www.veganfamilyfavorites.com/...eese-large.jpg”
TBH I am confused as the sauce will be the colour of the cheese if you home-make the sauce - perhaps I am being thick not understanding.
Fair enough if you don't like cheese that is melted. My sister doesn't like cheese at all, which is MAD imo!
ETA - just seen the link you have added - no way is that home-made, a properly made cheese-sauce will look nothing like that radio-active stuff (and will not be gloopy either
)
This looks vile http://therecipegeek.com/wp-content/...and_cheese.jpg
So does this http://upload.wikimedia.org/wikipedi...and_cheese.jpg
Now I feel quite sick http://2.bp.blogspot.com/_lS0BOjZDhV...oni+cheese.JPG
I was actually trying to find some appetising pictures
I love pasta and I love cheese but for some reason the idea of mac cheese leaves me feeling cold!!
So does this http://upload.wikimedia.org/wikipedi...and_cheese.jpg
Now I feel quite sick http://2.bp.blogspot.com/_lS0BOjZDhV...oni+cheese.JPG
I was actually trying to find some appetising pictures
I love pasta and I love cheese but for some reason the idea of mac cheese leaves me feeling cold!!
Originally Posted by jasvinyl:
“Yellowy creamy type colour.
Like this: http://www.veganfamilyfavorites.com/...eese-large.jpg”
“Yellowy creamy type colour.
Like this: http://www.veganfamilyfavorites.com/...eese-large.jpg”
I think that one's been exposed to radiation or something...
Ciabatta, lightly toasted on a griddle with some olive oil and rubbed with a clove of fresh garlic, accompanied with a green salad.
I would recommend that you use a light cheese sauce and don't make it too thick. Perhaps using danish blue cheese, a reasonably sharp flavour, but won't make the sauce too rich, or you could try Roquefort. If you don't like blue cheese, try a mature double Gloucester. A more consistent flavour than cheddar and a little smoother. If you want to strengthen the taste, add some grated vegetarian parmesan-style cheese (Farmer's Hand from Twineham Grange is my favourite) to the top and bake in the oven until golden. Garnish with fresh basil torn into medium sized pieces and sprinkled over the top, before serving. Another suggestion is that you could replace the macaroni with penne, it lends a more elegant and sophisticated appeal to the dish.
I would recommend also a bottle of Pinot Grigio (or a Chardonnay or even a Chablis if younger wines are not to your taste)
I would recommend that you use a light cheese sauce and don't make it too thick. Perhaps using danish blue cheese, a reasonably sharp flavour, but won't make the sauce too rich, or you could try Roquefort. If you don't like blue cheese, try a mature double Gloucester. A more consistent flavour than cheddar and a little smoother. If you want to strengthen the taste, add some grated vegetarian parmesan-style cheese (Farmer's Hand from Twineham Grange is my favourite) to the top and bake in the oven until golden. Garnish with fresh basil torn into medium sized pieces and sprinkled over the top, before serving. Another suggestion is that you could replace the macaroni with penne, it lends a more elegant and sophisticated appeal to the dish.
I would recommend also a bottle of Pinot Grigio (or a Chardonnay or even a Chablis if younger wines are not to your taste)
Originally Posted by ogg monster:
“TBH I am confused as the sauce will be the colour of the cheese if you home-make the sauce - perhaps I am being thick not understanding.
Fair enough if you don't like cheese that is melted. My sister doesn't like cheese at all, which is MAD imo!”
“TBH I am confused as the sauce will be the colour of the cheese if you home-make the sauce - perhaps I am being thick not understanding.
Fair enough if you don't like cheese that is melted. My sister doesn't like cheese at all, which is MAD imo!”
Told you I was weird
It's a textural thing as well as colour. For instance, I can eat melted cheese on toast but only with brown sauce. And I can eat pizza. Any other melted cheese, nope. But it's the gloop factor as well as the yellow/creamy colour of certain foods.
For instance, I can't eat any type of creamy sauce, or custard, or salad cream, or mayo, or blancmange (that's texture, mainly), but I can eat whipped cream and yoghurt.
Oh, and for gloop alone, I can't eat tomato sauce, sea food sauce, basically any sauce except HP brown, mint, and chinese ones like plum
Originally Posted by jasvinyl:
“Told you I was weird
It's a textural thing as well as colour. For instance, I can eat melted cheese on toast but only with brown sauce. And I can eat pizza. Any other melted cheese, nope. But it's the gloop factor as well as the yellow/creamy colour of certain foods.
For instance, I can't eat any type of creamy sauce, or custard, or salad cream, or mayo, or blancmange (that's texture, mainly), but I can eat whipped cream and yoghurt.
Oh, and for gloop alone, I can't eat tomato sauce, sea food sauce, basically any sauce except HP brown, mint, and chinese ones like plum”
“Told you I was weird
It's a textural thing as well as colour. For instance, I can eat melted cheese on toast but only with brown sauce. And I can eat pizza. Any other melted cheese, nope. But it's the gloop factor as well as the yellow/creamy colour of certain foods.
For instance, I can't eat any type of creamy sauce, or custard, or salad cream, or mayo, or blancmange (that's texture, mainly), but I can eat whipped cream and yoghurt.
Oh, and for gloop alone, I can't eat tomato sauce, sea food sauce, basically any sauce except HP brown, mint, and chinese ones like plum
”
Lol, that is weird to me as personally, I find the almost rubbery texture that cheeses gets on cheese-on-toast to be more off-putting than a smooth creamy sauce.
It's great that we are all so different is it not
Originally Posted by ogg monster:
“Lol, that is weird to me as personally, I find the almost rubbery texture that cheeses gets on cheese-on-toast to be more off-putting than a smooth creamy sauce.
It's great that we are all so different is it not”
“Lol, that is weird to me as personally, I find the almost rubbery texture that cheeses gets on cheese-on-toast to be more off-putting than a smooth creamy sauce.
It's great that we are all so different is it not
”
Abso frickin' lutely
Originally Posted by jamcake:
“Keep in mine that I'm a Vegetarian ta.
I was thinking toast...?”
“Keep in mine that I'm a Vegetarian ta.
I was thinking toast...?”
Yep toast and brown sauce, Daddies of course
Mind you, homemade chip are nice with it too.
Originally Posted by Pnut:
“There was a program some time ago where some chappie's diet consisted entirely of cheese. Grated cheddar mainly I think. That's not you is it?!”
“There was a program some time ago where some chappie's diet consisted entirely of cheese. Grated cheddar mainly I think. That's not you is it?!
”
Well, I'm a young woman so no lolol I love rice too! Mmm risotto...
Originally Posted by Flyboy152:
“Ciabatta, lightly toasted on a griddle with some olive oil and rubbed with a clove of fresh garlic, accompanied with a green salad.
I would recommend that you use a light cheese sauce and don't make it too thick. Perhaps using danish blue cheese, a reasonably sharp flavour, but won't make the sauce too rich, or you could try Roquefort. If you don't like blue cheese, try a mature double Gloucester. A more consistent flavour than cheddar and a little smoother. If you want to strengthen the taste, add some grated vegetarian parmesan-style cheese (Farmer's Hand from Twineham Grange is my favourite) to the top and bake in the oven until golden. Garnish with fresh basil torn into medium sized pieces and sprinkled over the top, before serving. Another suggestion is that you could replace the macaroni with penne, it lends a more elegant and sophisticated appeal to the dish.
I would recommend also a bottle of Pinot Grigio (or a Chardonnay or even a Chablis if younger wines are not to your taste”
“Ciabatta, lightly toasted on a griddle with some olive oil and rubbed with a clove of fresh garlic, accompanied with a green salad.
I would recommend that you use a light cheese sauce and don't make it too thick. Perhaps using danish blue cheese, a reasonably sharp flavour, but won't make the sauce too rich, or you could try Roquefort. If you don't like blue cheese, try a mature double Gloucester. A more consistent flavour than cheddar and a little smoother. If you want to strengthen the taste, add some grated vegetarian parmesan-style cheese (Farmer's Hand from Twineham Grange is my favourite) to the top and bake in the oven until golden. Garnish with fresh basil torn into medium sized pieces and sprinkled over the top, before serving. Another suggestion is that you could replace the macaroni with penne, it lends a more elegant and sophisticated appeal to the dish.
I would recommend also a bottle of Pinot Grigio (or a Chardonnay or even a Chablis if younger wines are not to your taste”
That sounds like heaven!!!! Do you want to come round and cook it for me?
I love homemade macaroni cheese. I usually serve it with a tomato, spinach, and watercress salad and garlic bread.
Having read all these replies, I forgot my oven's filament is out 
so I can't do the garlic bread or ciabatta...I'll save it for when I get my part back but for now, toast it is!
so I can't do the garlic bread or ciabatta...I'll save it for when I get my part back but for now, toast it is!
I rarely eat mac n cheese and i have a problem with wheat however it is one of my all time fav meals harking back to comfort food at school. If i do have it then its with baked beans and chips. Carb heaven for me.
Originally Posted by jamcake:
“Keep in mine that I'm a Vegetarian ta.
I was thinking toast...?”
“Keep in mine that I'm a Vegetarian ta.
I was thinking toast...?”
I'm also a vegetarian, although I don't like this particular dish.
I always thought, however, that macaroni cheese was a complete meal.
But if you felt that you needed an accompaniment, I would say no more than salad.
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