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Old 2021-11-26, 14:19   #45
MattcAnderson
 
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I am a fan of macaroni and cheese.
I especially like Kraft brand. It comes in a box with cheese powder and dry noodles.
First boil a pot of water. Add the noodles and let them soak for about 10 minutes. Drain and put butter, milk, and the powder in the pot with the noodles. Stir and eat.

It is cheap and tasty.

Cheers,
Matt
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Old 2021-11-26, 15:08   #46
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Quote:
Originally Posted by Xyzzy View Post
We think leftover spaghetti tastes better than when it is first cooked.
Spaghetti sauce (and many other dishes) do seem better the next day. My mom said overnight refrigeration gave the flavors time to mingle, and I think she was right. It's also easy to remove excess fat when it's cold. (Be it noted, however, that a lot of flavors are carried in the fat, so you don't want to remove too much!)

As to leftover pasta, it's a bit of a dilemma. I generally prefer pasta with sauce warm, but reheating pasta tends to mushify it, and reheating can also "flatten" the flavor. Freshly cooked pasta with gently reheated next-day sauce is superb.

I do like cold leftover pizza. However, pan (thick crust) pizza can be successfully reheated. Warm up a thick-bottom skillet, put in a generous dollop of olive oil, turn the heat down to low, put in the pizza, move it around a bit so the bottom of the crust is thoroughly oiled, then put on the lid. It's important to have the heat low enough. If unsure, check frequently. If it's too hot, lower the heat and take the pan off the heat for several minutes. If the heat is right, after 20 minutes the toppings will be hot, and the bottom of the crust will be full of olive oil, medium brown, and very crisp.

Last fiddled with by Dr Sardonicus on 2021-11-26 at 15:34 Reason: Forgot quote
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Old 2021-11-26, 15:50   #47
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Quote:
Originally Posted by MattcAnderson View Post
I am a fan of macaroni and cheese.
I especially like Kraft brand. It comes in a box with cheese powder and dry noodles.
<snip>
All I can figure is, you've never had the real deal.

Make no mistake, I've eaten my share of the boxed or Velveeta-based travesties alternatives, and would do so again in a pinch. God help me, I am even a survivor of "GENERIC" boxed "macaroni and cheese."

But equating them to real macaroni and cheese runs the risk of incurring the wrath of the gods and goddesses of food and cooking.

The real thing is one of my favorite "comfort foods."
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Old 2021-11-26, 17:13   #48
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Quote:
Originally Posted by Dr Sardonicus View Post
But equating them to real macaroni and cheese runs the risk of incurring the wrath of the gods and goddesses of food and cooking.

The real thing is one of my favorite "comfort foods."
Thomas Jefferson ordered 112 lbs of macaroni for Monticello a few months before he died. The dish and its evolution from `macaroni pie' to `macaroni and cheese' has an interesting history.
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Old 2021-11-26, 18:28   #49
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Quote:
Originally Posted by Xyzzy View Post
We think leftover spaghetti tastes better than when it is first cooked.

I'm in two minds about that. Different, yes; pleasant, yes; better: possibly.



Try it with and without headphones.

I have a split level head in that each half has to be fed separately for things to make some sort of sense.
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Old 2021-11-26, 18:30   #50
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Quote:
Originally Posted by MattcAnderson View Post
I especially like Kraft brand.
Retro me Satana
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Old 2021-11-26, 18:32   #51
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Quote:
Originally Posted by Dr Sardonicus View Post
As to leftover pasta, it's a bit of a dilemma. I generally prefer pasta with sauce warm, but reheating pasta tends to mushify it, and reheating can also "flatten" the flavor.
Try warming it under a low grill. Keeps it relatively dry and preserves more of the texture.

That said, I generally eat 2nd-hand pasta cold.
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Old 2021-11-26, 18:47   #52
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Southern Corn Pudding

Based on the recipe in my mom's old Fannie Farmer cookbook

You will need

A buttered casserole dish of 3-pint capacity, and a pan big enough to hold the casserole dish in a hot water bath at least half way up the sides, and boiling or near-boiling hot water for the water bath when you put the pudding in to bake.

Ingredients:

2 cups freshโ€  sweet corn kernels, cut from the cob
2 large eggs, slightly beaten
2 cups scalded milk, cooled to room temperature
1 and 1/2 Tablespoons melted butter
1 teaspoon salt (or less)
1 teaspoon sugar (optional)
1/8 teaspoon ground black pepper

โ€ You can use canned and drained, reconstituted dried sweet corn, or roasted sweet corn.

Start oven to preheat to 325 degrees F. Scald milk (heat to 180 F or 82 C). Allow to cool to lukewarm or room temperature before mixing in other ingredients. Mix in other ingredients (milk, melted butter, salt, pepper, eggs, and corn). Put into buttered dish. Put the water bath pan in the oven, add a little hot water, put the casserole dish in the pan, and add more hot water for the water bath. Close the oven and allow to bake at 325 F for 45 minutes.

After 45 minutes, check the pudding. Shake the dish a bit. If the pudding is jiggly in the middle, give it 10 more minutes and check again. Keep giving it more time until the pudding doesn't jiggle in the middle.

Take it out of the oven, and serve hot.

Variant: With corn meal: Use only one slightly beaten egg. Pour the hot scalded milk over 3 Tablespoons corn meal, stir to get out any lumps, and allow to cool before adding the other ingredients.

I leave out the sugar and use maybe half a teaspoon of salt. I use unsalted butter. I have also added sauteeed-to-slightly caramelized onions, and fire-roasted chiles, but with the extra ingredients wind up making two batches instead of one oversized batch.

Last fiddled with by Dr Sardonicus on 2021-11-26 at 18:49 Reason: Insert omitted words
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Old 2021-11-26, 19:10   #53
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Quote:
Originally Posted by xilman View Post
Try warming it under a low grill. Keeps it relatively dry and preserves more of the texture.<snip>
"Under a low grill?" Broil on low, perhaps?

Quote:
Originally Posted by xilman View Post
Retro me Satana
Do you mean Vade retro Satana ?
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Old 2021-11-27, 08:41   #54
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Quote:
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Do you mean Vade retro Satana ?
No, I meant Vade retro me Satana
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Old 2021-11-30, 13:18   #55
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This year I bought myself a slow cooker. Although until recently I did not know that such a thing exists at all. I often cook chicken with vegetables. Products (for 4 servings): Whole chicken (without giblets) - 1 pc. (about 2.5 kg) Salt - 1 tbsp l. Ground black pepper - 2.5 tsp. Large lemon - 0.5 pcs. Thyme sprig - 3 pcs. Garlic (crushed by a knife handle) - 3 cloves Baby carrots - 3 cups Shallots (peeled and cut in half) - 6 pcs. Dry white wine - 0.25 cups 1. Sprinkle the chicken with 1.5 teaspoons of salt and 1.25 teaspoons of pepper. Put half a lemon, thyme sprigs and crushed garlic inside the chicken. Tie the chicken legs with cotton thread. Sprinkle the remaining 1.5 teaspoon of salt and 1.25 teaspoon of pepper on top. 2. Place the carrots and shallots in a slow cooker (about 5 liters). Put chicken on top. Pour wine over the contents of the slow cooker. Close and cook for about 1 hour. Then, at minimum power, cook for another 5 hours (the meat thermometer should read 85 degrees C). Serve the chicken and vegetables immediately.
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