Posted on 04/20/2015 12:11:59 PM PDT by Citizen Zed
That’s part of the Clinton rags to riches story.
Underprivileged Chelsea had to wait until age 30 for her first $10 million Manhattan starter home.
Hopefully they will be able to do better for baby Charlotte.
Im a fan of the really cheap store brand “Mac and (something resembling cheese)”
Thank you. These dyes are neurotoxic and there are far too many of them -— even in medicines.
What do you use for your home-made version recipe? Just curious.
I’m so comforted that they are *just like me.*
That’s how they do it in Europe.
Found out that they fake the rice out, in Paella, by using these same exact things to make the rice yellow.
Couldn’t figure out why it didn’t have the wonderful taste of Saffron until a friend told me about it.
A person’s taste changes over 40 years.
Pizza and cheeseburgers aren’t as good as I remember them, but I’m not blaming the food.
I've even been known to stick in rat cheese or velveeta if it was around.
/johnny
Do you do the white sauce (make a roux with flour and butter, add milk, thicken, add cheese) then mix with the cooked macaroni and bake?
So much better. I grew up on boxed and canned food, and since learning how to cook do not allow it in the house.
When visiting us, my parents generally do not like the food I make(other than desserts),I guess once you’re wired to enjoy the chemical taste of processed foods, you stay that way.
Her butt looks like a trash bag full of macaroni and cheese.
My cheese sauce is usually more complicated, with garlic, beer, chicken stock and flour for a roux, and mustard. And, of course, whatever cheeses I have on hand. Think of a fancy fondue that happens to be a little thicker.
I tend to just make it based on what I have. And I rarely have regular milk.. cream is much more likely. And real butter.
I do bake it after it gets a coating of hand-crafted bread crumbs and grated Parm on top.
Dang. I'm gonna have to make some this week. This is making me hungry.
/johnny
That’s the ticket. Sounds good. I’ve found that a lot of the packaged meals like Kraft’s that I liked as a kid just don’t taste so good as an adult. Home made or from scratch is much better and you can always add to the recipe.
Slick Willie is quickly turning into his own Picture of Dorian Gray.
Still will be junk. Homemade is best.
Yeah, I see Kraft M&C at Big Lots, it’s a buck-five a box! Ow! Aldi has their Cheese Club M&C for 35¢ a box, and it’s better than the other cheapos I’ve had as of late. I cheat and add extra mac for extender, cream and butter gives it a touch of decadance, and/or crumble in some leftover hamburg or breakfast sausage. Yay!
Think about it - do you really think Kraft gives a damn about keeping you healthy? LOL,
Nope, don’t much care neither...I love the stuff...
When oleo first came out, people wouldn’t buy it because it wasn’t yellow like butter. What made them start buying it? Manufacturers added a yellow dye packet so housewives could mix it in. IOW, buyers want and demand the dyes.
I clike to make a white sauce and then add the cheese. I’ll sometimes add chicken or sometimes I add ground beef. Sometimes I will combine different kinds of cheese. I’ve used Tillamook cheddar and Dubliner cheese from Ireland. those two combined are really good together.
Her butt looks like a trash bag full of macaroni and cheese.
that’s not very nice, is it? You’ve just demeaned mac and cheese...
mac and cheese and canned baked beans...can there be anything better...?
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