It is very informative to read the ingredients lists on licorice sweets. I did find that Pontefract cakes still had the real stuff in, back a bit, when I wanted some for medicinal reasons. But not much. 4.5%
and back to Marmite - I have noticed jars of Marmite with peanut butter for sale locally. Anyone tried that?
Not sure that mixing two comfort foods is going to make it twice as comforting - but maybe I'm missing something.
Yes I have a jar and have tried it, couldn't resist, being a big fan of both. The jury is still out. Definitely prefer either of them on their own (or with cheese) than this strange combination. But will probably finish the jar at some point.
Mr F pined for the Galtee cheese of his childhood. Eventually, on a trip to Belfast, we tracked some down. It was of course nothing like what he remembered, but a sort of unmelting yellow rubber.
The moral is, of course, you can never stand in the same cheese twice.
I remember Cremola Foam - perhaps it only ever tasted of sugar and bicarbonate, and we just had tastebuds that could be excited by that in those days. Certainly when I was young I could - and did - drink all sorts of fizzy, carbonated stuff that I now find revolting. Conversely of course I found dry sherry totally unpalatable, whereas now you'd have to prise a bottle of Manzanilla off me.
I love cheese, I used to organise the autumn cheese swap on the parenting board I adminned on 10-15 years ago. We used to send each other £12 worth of cheese! We got to taste nice local cheeses.
Liquorice was spoken of in GQT recently. None of the 'experts' had ever grown it, so it was a brief discussion, but one thing I did learn from them was that liquorice sweets no longer taste as once they did because they are flavoured with aniseed - and mostly just taste of aniseed.
Really? Which ones? The ones I buy, imported ones, have liquorice root extract in the ingredients, not aniseed. I don't like aniseed. I always hated those jelly sweets in boxes of Liquorice Allsorts, as they have always been aniseed.
I wasn't really paying all that much attention - I assumed it was the run-of-the-mill black rubbery stuff. The kind that you used to get shaped like (tobacco smoking) pipes, or bootlaces.
Liquorice was spoken of in GQT recently. None of the 'experts' had ever grown it, so it was a brief discussion, but one thing I did learn from them was that liquorice sweets no longer taste as once they did because they are flavoured with aniseed - and mostly just taste of aniseed.
Really? Which ones? The ones I buy, imported ones, have liquorice root extract in the ingredients, not aniseed. I don't like aniseed. I always hated those jelly sweets in boxes of Liquorice Allsorts, as they have always been aniseed.
I've just checked the pack of RJ's New Zealand "licorice" and it has both liquorice extract and aniseed oil (though more of the former than the latter).
The sad thing is part of the deliciousness of things in memory is the act of remembering. Sometimes even the exact same thing just doesn't seem the same as it was way back when.
Oh yes. UK shippies of a certain age (mine) will remember Cremola Foam. I was not allowed it as a child but did get it in a friend's house and thought it was just the best drink ever. And then they re-issued it and I bought a tine, ostensibly for my kids - this was about 10 years ago - and oh it was horrible. It just tasted of bicarb and sugar.
Yes - although this is a different thread. When young, I used to like Dandelion and Burdock. When I tried it as an adult, it was vile. Strange how tastes change like that.
Funny you should mention dandelion and burdock...I have some in the fridge right now. Also root beer. I suppose I like brown fizzy drinks as long as they are not cola!
Darllenwr likes the marmite and peanut butter - I don’t like marmite so haven’t tried it.
Does anyone remember Virol? I used to get given it as a child and loved it.
I gagged on it. But I also learned reading on the metal advertisments on Tonbridge railway bridge. "Virol, Adolescents need it." "Virol, Expectant mothers need it." "Virol, Anaemic girls need it." "Virol, School children need it."
Curiously, I was down at school as a non-reader.
There is a giant (at least 2m wide) Virol sign, porcelain on steel, over the urinal trough in the men's room at a nearby restaurant. I never knew what it was. I mean Virol, not the sign. I knew what the sign was.
Virol may have disappeared as a brand, but malt extract is still available. I have bought the odd jar over the years. Ostensibly to make malt loaf ....
Virol may have disappeared as a brand, but malt extract is still available. I have bought the odd jar over the years. Ostensibly to make malt loaf ....
The one true use of malt extract is to combine it with water hops and yeast......take it to your comfort.
I vote for mac and cheese, Heinz tomato soup and decent toast or scrambled egg and decent toast. My mother was a terrible cook but whenever you were poorly, those were the default meal.
Oh, and coffee ... Proper coffee from a coffee shop. I'm so glad we've got one within walking distance.
I vote for mac and cheese, Heinz tomato soup and decent toast or scrambled egg and decent toast. My mother was a terrible cook but whenever you were poorly, those were the default meal.
Oh, and coffee ... Proper coffee from a coffee shop. I'm so glad we've got one within walking distance.
Quality, surely
I admit that if comfort was still lacking after I'd polished off a bottle I would be worried.
and back to Marmite - I have noticed jars of Marmite with peanut butter for sale locally. Anyone tried that?
Not sure that mixing two comfort foods is going to make it twice as comforting - but maybe I'm missing something.
Yes I have a jar and have tried it, couldn't resist, being a big fan of both. The jury is still out. Definitely prefer either of them on their own (or with cheese) than this strange combination. But will probably finish the jar at some point.
It's combination I make for myself anyway. In this world of grievously underseasoned peanut butter, it makes perfect sense and is evidence of divine love.
I like macaroni cheese, as it used to be known in the UK. I am not sure if this is different from mac and cheese, but I won't go along with anything that calls itself that. Unless it is significantly different and therefore deserving of a different name.
Mac and cheese in the Us, is - as I discovered to my horror when I was there - a packet of pasta with some orange powder which you sprinkle on the cooked pasta with butter and milk to make it "cheesy". I think you can get it here now as well - but I have never looked for it. In my mind, and in my mouth, it is not at all the same thing as macaroni cheese.
Mac and cheese in the Us, is - as I discovered to my horror when I was there - a packet of pasta with some orange powder which you sprinkle on the cooked pasta with butter and milk to make it "cheesy". I think you can get it here now as well - but I have never looked for it. In my mind, and in my mouth, it is not at all the same thing as macaroni cheese.
Oh, don't be absurd. That's like saying that Smash has anything to do with actual mashed potato.
Yes, you can buy convenience packets such as you describe. Quick-cook pasta plus a sachet of orange stuff (which is basically spray-dried cheese powder, maltodextrin, and colouring). Kraft is a major brand name, although many supermarkets sell an own-brand version. And yes, it's got about as much to do with actual macaroni and cheese as the rubbery yellow Kraft cheese slices have to do with actual cheese.
But plenty of people in the US are familiar with actual macaroni and cheese, and you'll find it available in any number of restaurants, made fresh with actual cheese.
Mac and cheese in the Us, is - as I discovered to my horror when I was there - a packet of pasta with some orange powder which you sprinkle on the cooked pasta with butter and milk to make it "cheesy".
Oh, don't be absurd. . . .
But plenty of people in the US are familiar with actual macaroni and cheese, and you'll find it available in any number of restaurants, made fresh with actual cheese.
Indeed. @Cathscats, I’m sorry you seem to have only encountered the packaged stuff called macaroni and cheese in the US, but @Leorning Cniht is quite right—the real, and extremely good, thing is widely made and available here, though, as is the case with many foods, there may be disagreements about the “right” way to make it.
BTW, macaroni and cheese is, in many American traditions, including African American, a standard dish for Thanksgiving, Christmas and other feasts. I’ve also never known a church covered-dish to happen without it.
Actually what I was referring to was stuff called Mac and Cheese, not macaroni and cheese. I did of course have great Italian food and even that in 7 years in the US. But IME when the abbreviation was used, it was he packet stuff that appeared. Maybe I was unlucky.
Actually what I was referring to was stuff called Mac and Cheese, not macaroni and cheese. . . . But IME when the abbreviation was used, it was he packet stuff that appeared. Maybe I was unlucky?
Ah, thanks! FWIW, real macaroni and cheese is regularly called mac and cheese in the US, or at least in my part of it. At least here, use of “Mac and cheese” doesn’t necessarily imply the boxed/powdered stuff vs. the Real Thing.
I did of course have great Italian food and even that in 7 years in the US.
Another FWIW, the use of pasta and the name “macaroni” notwithstanding, macaroni and cheese is rarely if ever thought of as Italian food here (American South). It’s not something one expects to find on the menu at an Italian restaurant, unless maybe on a kid’s menu. It’s considered a staple of Southern and soul food cooking. (Not saying it’s not also a staple of other American foodways.) I make a wonderful macaroni and cheese that in incorporates pimento cheese. It doesn’t get much more Southern than that.
That recipe is clearly very close to an extended version of what I am used to, based on a roux sauce. I had an impression that it was rather less than I am used to. I think I may well try a version. Mum didn't add to ours, basically the pasta and the cheese sauce browned in the oven, I have added a variety of things over the years, bacon or ham, tomato, don't think I've tried onion.
We have a version which is not up to scratch which comes in a tin. I put it in the same category as the Kraft, which I have tried. Once.
That recipe is clearly very close to an extended version of what I am used to, based on a roux sauce.
I’m actually not used to the roux-style macaroni and cheese, though it’s what some around here do. I posted that link for the history rather than the recipe. Macaroni and cheese as made in my family and my wife’s family is always custard- rather than roux-based.
I was going to say I've never tried a cheesy custard, but of course I have, in quiche. How do you do mac and cheese?
It’s basically 2 layers of cooked macaroni each topped with a layer of grated cheese (or pimento cheese substituted for the layer of grated cheese in the middle), with an egg-milk-melted butter mixture poured over it all.
As made in my wife’s family, instead of layers of grated cheese, generous amounts of cubed cheese is mixed in with the macaroni, then the egg-milk-butter mixture is poured over it.
Which kind we have at our house depends on which one of us makes it.
I have made homemade macaroni and cheese in my slow cooker and it was really good. My now ex-girlfriend wanted me to add about six more cups of shredded cheddar cheese than the recipe called for. She was getting rather bitchy about it, actually. I didn't want to deal with her being so bent out of shape, so I added the extra cheese. The extra cheese made it greasy but I let the grease drain onto coffee filters and after that, it was a contest to see who was going to eat more of it. Too many empty carbs for me, the Type 2 diabetic, I let her eat almost all of it.
She loved the crappy powdered cheese in day-glo orange but wouldn't make it with milk as she was allergic to it. Blech! She used butter, water, and the radiation cheese powder.
I'm considering making this again but with a few changes. 1. No more cheese than the recipe calls for, 2. Maybe mixing the cooked macaroni with some cooked riced cauliflower? 3. Perhaps using another cheese that's less fatty, in addition to the cheddar.
Tomatoes should be left uncooked or reduced entirely to smooth sauce. In between they gross me out.
It's still cheese for me. And nowhere near macaroni.
If people are only used to grocery store chains and their awful/underwhelming tomatoes, they might say they hate them. I worked on a farm one summer day and picked fresh, warm tomatoes right off the vine. I took one and bit into it and I almost heard angels descending from heaven, singing praises about fresh tomatoes. The tomato exploded as I bit into it and I got tomato "guts" all over my shirt, and my sneakers. I didn't care. One of the best tasting things I had eaten up to that point in my thirteen years on planet Earth.
Tomatoes should be left uncooked or reduced entirely to smooth sauce. In between they gross me out.
It's still cheese for me. And nowhere near macaroni.
If people are only used to grocery store chains and their awful/underwhelming tomatoes, they might say they hate them.
FWIW, I’m very familiar with fresh, non-store-bought tomatoes—we have some growing in the yard right now—and I still hate them uncooked. Like I said, I’m weird.
The5thMary, that cooking in the slow cooker sounds a great idea, especially if you're making it as a part of a large array of food. A quick question - how long does it take (I'm thinking 4 hours on high). I"d be lining the cooker with baking paper to make the cleaning up simpler.
2. Maybe mixing the cooked macaroni with some cooked riced cauliflower?
I can testify to the virtues of the cauliflower/macaroni cheese combo. I break the cauliflower into small florets, microwave until cooked but not squishy. Make a roux and add grated cheese (cheddar usually, gruyere for the luxury version), and either a tsp of Dijon or a pinch of cayenne. Top with more cheese (and, optionally, breadcrumbs). Bake till brown and bubbling.
I love cauliflower cheese and macaroni cheese and often put them together. My cauliflower cheese is made in a similar style to Firenze. I’m guessing from this discussion that making a roux is more common in the UK, though I’m tempted to make a custard one now.
2. Maybe mixing the cooked macaroni with some cooked riced cauliflower?
I can testify to the virtues of the cauliflower/macaroni cheese combo. I break the cauliflower into small florets, microwave until cooked but not squishy. Make a roux and add grated cheese (cheddar usually, gruyere for the luxury version), and either a tsp of Dijon or a pinch of cayenne. Top with more cheese (and, optionally, breadcrumbs). Bake till brown and bubbling.
Oh, yeah, your recipe sounds incredible! Thanks for sharing that.
Oh, yeah, your recipe sounds incredible! Thanks for sharing that.
I'm another that does the macaroni and cauliflower cheese combination.
I also, sometimes, put in a bottom layer of cooked tomatoes &onions, and/or red pepper, or ratatouille, if I have any leftovers in the fridge. That adds a bit of colour and flavour variety.
More importantly, I use the strongest cheddar that I can get hold of, so that I can use less but still get good flavour.
Tomatoes should be left uncooked or reduced entirely to smooth sauce. In between they gross me out.
It's still cheese for me. And nowhere near macaroni.
If people are only used to grocery store chains and their awful/underwhelming tomatoes, they might say they hate them. I worked on a farm one summer day and picked fresh, warm tomatoes right off the vine. I took one and bit into it and I almost heard angels descending from heaven, singing praises about fresh tomatoes. The tomato exploded as I bit into it and I got tomato "guts" all over my shirt, and my sneakers. I didn't care. One of the best tasting things I had eaten up to that point in my thirteen years on planet Earth.
Indeed. It's when people take such a tomato and grill it or roast it in the oven, ruining it, that I start considering the positives of firing squads.
Comments
Peanut butter in itself? Absolutely comfort food.
Marmite? For me any way, absolutely is comfort food.
Together?
😱
Yes I have a jar and have tried it, couldn't resist, being a big fan of both. The jury is still out. Definitely prefer either of them on their own (or with cheese) than this strange combination. But will probably finish the jar at some point.
Tonight we will share Red Leicester, Brie, Vintage Cheddar, Reblochon, Ossau-Iraty.
There may be oat cakes, celery, salad, olives.
But there will mainly be cheese.
The lads one cheese dislike is the blue....so we accommodate him where we can....he'll grow into it
Asher
The moral is, of course, you can never stand in the same cheese twice.
I remember Cremola Foam - perhaps it only ever tasted of sugar and bicarbonate, and we just had tastebuds that could be excited by that in those days. Certainly when I was young I could - and did - drink all sorts of fizzy, carbonated stuff that I now find revolting. Conversely of course I found dry sherry totally unpalatable, whereas now you'd have to prise a bottle of Manzanilla off me.
Optimism is a woundrous thing.
Seriously though if it does work I'm interested.
After they've gone, we enjoy finishing it off with cream......
Really? Which ones? The ones I buy, imported ones, have liquorice root extract in the ingredients, not aniseed. I don't like aniseed. I always hated those jelly sweets in boxes of Liquorice Allsorts, as they have always been aniseed.
I've just checked the pack of RJ's New Zealand "licorice" and it has both liquorice extract and aniseed oil (though more of the former than the latter).
Yes - although this is a different thread. When young, I used to like Dandelion and Burdock. When I tried it as an adult, it was vile. Strange how tastes change like that.
Does anyone remember Virol? I used to get given it as a child and loved it.
Curiously, I was down at school as a non-reader.
The one true use of malt extract is to combine it with water hops and yeast......take it to your comfort.
Asher
Depends on the quantity.
I vote for mac and cheese, Heinz tomato soup and decent toast or scrambled egg and decent toast. My mother was a terrible cook but whenever you were poorly, those were the default meal.
Oh, and coffee ... Proper coffee from a coffee shop. I'm so glad we've got one within walking distance.
Quality, surely
I admit that if comfort was still lacking after I'd polished off a bottle I would be worried.
It's combination I make for myself anyway. In this world of grievously underseasoned peanut butter, it makes perfect sense and is evidence of divine love.
Oh, don't be absurd. That's like saying that Smash has anything to do with actual mashed potato.
Yes, you can buy convenience packets such as you describe. Quick-cook pasta plus a sachet of orange stuff (which is basically spray-dried cheese powder, maltodextrin, and colouring). Kraft is a major brand name, although many supermarkets sell an own-brand version. And yes, it's got about as much to do with actual macaroni and cheese as the rubbery yellow Kraft cheese slices have to do with actual cheese.
But plenty of people in the US are familiar with actual macaroni and cheese, and you'll find it available in any number of restaurants, made fresh with actual cheese.
BTW, macaroni and cheese is, in many American traditions, including African American, a standard dish for Thanksgiving, Christmas and other feasts. I’ve also never known a church covered-dish to happen without it.
Another FWIW, the use of pasta and the name “macaroni” notwithstanding, macaroni and cheese is rarely if ever thought of as Italian food here (American South). It’s not something one expects to find on the menu at an Italian restaurant, unless maybe on a kid’s menu. It’s considered a staple of Southern and soul food cooking. (Not saying it’s not also a staple of other American foodways.) I make a wonderful macaroni and cheese that in incorporates pimento cheese. It doesn’t get much more Southern than that.
We have a version which is not up to scratch which comes in a tin. I put it in the same category as the Kraft, which I have tried. Once.
It's still cheese for me. And nowhere near macaroni.
And it is definitely comfort food.
It is right for a Christian to worship cheeses.
Yes, I know. I’m weird.
As made in my wife’s family, instead of layers of grated cheese, generous amounts of cubed cheese is mixed in with the macaroni, then the egg-milk-butter mixture is poured over it.
Which kind we have at our house depends on which one of us makes it.
She loved the crappy powdered cheese in day-glo orange but wouldn't make it with milk as she was allergic to it. Blech! She used butter, water, and the radiation cheese powder.
I'm considering making this again but with a few changes. 1. No more cheese than the recipe calls for, 2. Maybe mixing the cooked macaroni with some cooked riced cauliflower? 3. Perhaps using another cheese that's less fatty, in addition to the cheddar.
This will be an experiment for Autumn.
If people are only used to grocery store chains and their awful/underwhelming tomatoes, they might say they hate them. I worked on a farm one summer day and picked fresh, warm tomatoes right off the vine. I took one and bit into it and I almost heard angels descending from heaven, singing praises about fresh tomatoes. The tomato exploded as I bit into it and I got tomato "guts" all over my shirt, and my sneakers. I didn't care. One of the best tasting things I had eaten up to that point in my thirteen years on planet Earth.
I can testify to the virtues of the cauliflower/macaroni cheese combo. I break the cauliflower into small florets, microwave until cooked but not squishy. Make a roux and add grated cheese (cheddar usually, gruyere for the luxury version), and either a tsp of Dijon or a pinch of cayenne. Top with more cheese (and, optionally, breadcrumbs). Bake till brown and bubbling.
Oh, yeah, your recipe sounds incredible! Thanks for sharing that.
I'm another that does the macaroni and cauliflower cheese combination.
I also, sometimes, put in a bottom layer of cooked tomatoes &onions, and/or red pepper, or ratatouille, if I have any leftovers in the fridge. That adds a bit of colour and flavour variety.
More importantly, I use the strongest cheddar that I can get hold of, so that I can use less but still get good flavour.
Amen. For as it is written, Blessed Are The Cheesemakers (Monty Python).
I was actually going for a play on the pronunciation of cheeses and Jesus but never mind
Indeed. It's when people take such a tomato and grill it or roast it in the oven, ruining it, that I start considering the positives of firing squads.