I had been a Kraft person my whole life and always had this idea that Velveeta was gross. But recently I was like, 'well, I tried Spam, which I used to think was gross, and liked it, so maybe I should give this a shot'. And I did. And it was love at first bite! (Har har.) I'm a Velveeta girl now.
Yeah, Velveeta had me at hello.....major staple of my college diet. I've actually never had Spam, Murry swears by it. She likes it fried, said my grandma used to make it with eggs when she was a little girl.
Best way to describe Spam is that it's similar to salty ham. But not quite. I don't know. It's sodium content is through the roof, though, so I try to limit it in my diet.
*G* I eat it way more than I should. I figure as long as I don't eat a large amount every day, I'm fine. "Limit it" for me means that I don't eat more than a quarter of a block a day. LOL
Pee ess - I would definitely cook it if you try it. Raw is sort of weird texture-wise. I fry it until the outsides are just a little crispy.
Kraft Mac and Cheese all the way! It was a major staple in our diet when the kids were growing up. A box of that and a veg and you had dinner! And they would eat it! (Always a major consideration with kids, believe me!)
Somebody out there , maybe Rice-a-Roni, makes a nice "Shells and White Cheddar" in a box.We used to have that as a side dish sometimes, I don't think it makes as much as the Kraft does.
No Velveeta..I have bad memories of my mother-in-law's grilled Velveeta sandwhiches..the slices were too thick and the bread was charcoal. No Velveeta, can't do it. You guys can eat my share!
On the other hand, some warm Krispy Kremes would go down well right about now!
A) Neither one is available (as far as I know, certainly not widely!) in the UK B) Pasta and cheese from a box? Ewwwww.
I make my own pasta-in-cheesy-sauce, usually involving butter, creme fraiche and a handful of whatever cheese I have in the fridge, grated. Mushrooms and/or onions and/or bacon are often involved. If I feel up to it I'll put a bit of dried mustard powder in for flavouring as well as the usual salt and pepper. And the pasta is whatever's to hand - might be macaroni (though not often), might be fusilli spirals, might be spaghetti; or could more likely be something like cappeletti, rigatoni, or ravioli in a pack from the supermarket.
I repeat: Ewwww. Too salty, and full of additives, and (probably) tastes 'artificial'. The real thing is cheaper and nicer!
Mustard powder (Colmans is the usual brand over here) is a wonderful additive to anything with cheese in - cauliflower cheese, macaroni cheese (or any other pasta & cheese!), etcetera; it also adds a touch of spiciness to things like burger mix (I make my own, usually - minced (ground) beef, and a lot of thisthatandtheother), stews/casseroles, soups....
I actually enjoy both, but Kraft Dinner (what we Canucks call "Kraft Macaroni and Cheese"--KD is much shorter, eh?) is cheaper here. Although I have seen Deluxe KD--which is basically has cheese sauce instead of the powder mix--it's also more expensive.
And I usually make it with a half box of macaroni to the full package of cheese and only use butter/margarine, no milk, otherwise it's too runny (I LOVE cheese). The extra macaroni goes in with my regular macaroni to be used in casseroles, etc.
I don't usually add anything in with KD, but I know people who will add ground beef (scramble fried)...canned tuna might be okay, too. When I make tuna casserole, I ususally shred up some cheese to go in but I don't know if it'd work well with KD or the Velveeta.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2010-02-16 04:12 pm (UTC)I think I like the "real" fake cheese in the Velveeta though. I like squeezing it into the pot because sometimes I'm easily fascinated.
no subject
Date: 2010-02-16 04:15 pm (UTC)no subject
Date: 2010-02-16 04:22 pm (UTC)no subject
Date: 2010-02-16 04:29 pm (UTC)no subject
Date: 2010-02-16 04:31 pm (UTC)no subject
Date: 2010-02-16 04:36 pm (UTC)Pee ess - I would definitely cook it if you try it. Raw is sort of weird texture-wise. I fry it until the outsides are just a little crispy.
no subject
Date: 2010-02-16 04:44 pm (UTC)no subject
Date: 2010-02-16 06:30 pm (UTC)Somebody out there , maybe Rice-a-Roni, makes a nice "Shells and White Cheddar" in a box.We used to have that as a side dish sometimes, I don't think it makes as much as the Kraft does.
No Velveeta..I have bad memories of my mother-in-law's grilled Velveeta sandwhiches..the slices were too thick and the bread was charcoal. No Velveeta, can't do it. You guys can eat my share!
On the other hand, some warm Krispy Kremes would go down well right about now!
no subject
Date: 2010-02-18 04:07 pm (UTC)And every time I use my Krispy Kreme icon I crave them. Mmm.
no subject
Date: 2010-02-16 07:33 pm (UTC)A) Neither one is available (as far as I know, certainly not widely!) in the UK
B) Pasta and cheese from a box? Ewwwww.
I make my own pasta-in-cheesy-sauce, usually involving butter, creme fraiche and a handful of whatever cheese I have in the fridge, grated. Mushrooms and/or onions and/or bacon are often involved. If I feel up to it I'll put a bit of dried mustard powder in for flavouring as well as the usual salt and pepper. And the pasta is whatever's to hand - might be macaroni (though not often), might be fusilli spirals, might be spaghetti; or could more likely be something like cappeletti, rigatoni, or ravioli in a pack from the supermarket.
no subject
Date: 2010-02-18 04:09 pm (UTC)Dude, you are missing out! ;)
Oooh, mushrooms and bacon and mustard powder. *adds to list of things to try*
no subject
Date: 2010-02-18 04:24 pm (UTC)Mustard powder (Colmans is the usual brand over here) is a wonderful additive to anything with cheese in - cauliflower cheese, macaroni cheese (or any other pasta & cheese!), etcetera; it also adds a touch of spiciness to things like burger mix (I make my own, usually - minced (ground) beef, and a lot of thisthatandtheother), stews/casseroles, soups....
no subject
Date: 2010-02-16 08:05 pm (UTC)And I usually make it with a half box of macaroni to the full package of cheese and only use butter/margarine, no milk, otherwise it's too runny (I LOVE cheese). The extra macaroni goes in with my regular macaroni to be used in casseroles, etc.
I don't usually add anything in with KD, but I know people who will add ground beef (scramble fried)...canned tuna might be okay, too. When I make tuna casserole, I ususally shred up some cheese to go in but I don't know if it'd work well with KD or the Velveeta.
no subject
Date: 2010-02-18 04:12 pm (UTC)I have to admit, the idea of canned tuna in it scares me.
no subject
Date: 2010-02-16 09:08 pm (UTC)no subject
Date: 2010-02-18 04:13 pm (UTC)