• agamemnonymous@sh.itjust.works
      2·
      3 months ago

      Look, some people just can’t digest it. As you get older, your ability to process mac’n’cheese without dire intestinal consequences drops off substantially. The pros just simply aren’t worth the cons, not by a long shot.

      Doesn’t stop me tho

    • ColeSloth@discuss.tchncs.de
      0·
      3 months ago

      Not the Mac n cheese for the last like 20+ years. It used to use real cheese and really did taste better. I know the internet got all uppity against kraft a while back, claiming they started making the noodle portion worse somewhere around 2016 or something, but that’s nothing compared to the big taste difference that happened when they stopped using real cheese.

    • Jax@sh.itjust.works
      3·
      3 months ago

      I can’t understand how non-Americans have gone their entire lives without witnessing macaroni and cheese that exists outside of Kraft.

      • Xanis@lemmy.world
        1·
        3 months ago

        There is a place nearby where you can buy 5 boxes of Kraft Mac & Cheese for $5. Used to be a box for $.50-75.

        When your next stubbed toe could require you to sell an organ, cheap Kraft seems perfect.

        • Hootz@lemmy.ca
          1·
          3 months ago

          2010 Honey look, KDs on sale it’s $.50 a box 2019 Honey look, KDs on sale it’s $.50 a box 2024 Honey look, KDs on sale it’s $1.75 a box

        • dankm@lemmy.caEnglish
          21·
          3 months ago

          Need more context: Are you also 15? If so then this might be acceptable anywhere.

          But… how’d you think the got made? Had you never had a decent one at a restaurant?

              • Kusimulkku@lemm.ee
                0·
                3 months ago

                If it’s the most popular one then it makes sense others would of course associate you with that one.

                • Jax@sh.itjust.works
                  01·
                  3 months ago

                  The most popular boxed mac n cheese, again boxed mac n cheese is not the only kind to exist.

                  That would be like associating all Ramen with ‘Top Ramen’. Does that put in perspective how wrong* what you’re suggesting is?

                  *Edit: I’m trying to be nicer.

    • AnUnusualRelic@lemmy.world
      2·
      3 months ago

      It’s like Oreos. I think it’s things that are cultural. You probably can’t get into it once your taste has already been shaped. But if you grew up with it, it’s different. We probably all have such things at home. Although typically not from the horrifying US big food conglomerates, which maybe makes them a bit less atrocious.

    • Maggoty@lemmy.world
      1·
      3 months ago

      Make yourself some home made Mac and Cheese someday. Then make sure to burn the recipe so you can save yourself from that daily temptation.

      Edit to add, whatever you do. Don’t add chili. Real ChiliMac is a level 5 paranormal entity that will haunt you the rest of your life.

  • PopcornPrincess@lemmy.world
    2·
    3 months ago

    Looks like Rocket League. If so then this would be a highly offensive thing to say. Most of the players in casual are about 10 years old 😂

    • Lost_My_Mind@lemmy.world
      0·
      3 months ago

      The few times I played rocket league, I played casual, and got my ass handed to me.

      Maybe theres a casual mode for casual players. I’m looking forward to losing to a 3 year old. Apperently those 10 year olds are way outta my skill range!

      Oooooh, maybe we can find a player who’s just learning their colors! Maybe thats more my speed.

      • MufinMcFlufin@lemmy.world
        1·
        3 months ago

        Even in casual mode, you have a (hidden) rank which does go down the more you lose. If you keep getting demolished in the game then I’d recommend doing the training, playing against bots, and/or continuing to play in casual mode until your rank starts placing you with other players you can better contend with.

        There’s also a distinct possibility you were against someone smurfing as some people like to do that either for content or just for kicks and giggles. The very lowest ranks are probably where the most egregious smurfs like to keep their ranks, so unfortunately you can have some of the widest swings in actual skill levels.

        Unfortunately the devs don’t really seem to care much about the smurfing problem in the game because it’s been pretty rampant for a very long time and some of the changes they’ve made have actually made it even easier to get away with.

          • MufinMcFlufin@lemmy.world
            1·
            3 months ago

            Discussion about it on the subreddit was insufferable back in the day. All the fanboys would show up in every thread complaining about the problem saying stupid shit like “well Psyonix has the data to judge if it’s working or not and since you don’t that makes your argument invalid”

  • johannesvanderwhales@lemmy.world
    1·
    3 months ago

    If you’re talking about the box, understandable. If you’re talking about actual mac and cheese, maybe you just don’t know anyone who knows how to cook.

        • Kusimulkku@lemm.ee
          02·
          3 months ago

          I just don’t feel like there’s any cooking skill involved in making macaroni and cheese to begin with lol

          • johannesvanderwhales@lemmy.world
            2·
            3 months ago

            Well, I mean, I can think of several different variations of a stovetop version (bechamel, the sodium citrate, or the condensed milk version that’s been gaining popularity), a question of whether to bake it or not, endless add-ins, choices of cheese to use, choice of pasta to use. Making a bechamel without lumps is not hard but it does require some knowledge of basic technique. And it is actually conceivable that someone would use fresh pasta, which is a whole different ballgame. So while macaroni and cheese in its most basic is not at all a difficult dish it leaves tons of room for putting a personal spin on it…which means it has plenty of ways it can go wrong, too. I’ve certainly had plenty of disappointing mac and cheese in my life, sometimes at restaurants that really should be able to do better.

              • johannesvanderwhales@lemmy.world
                2·
                3 months ago

                Yeah? Fancy baked mac and cheese isn’t uncommon at all, sometimes dressed up with stuff like lobster and truffle oil, or sometimes as some sort of baked Wisconsin three cheese deal with crispy bread crumbs. Or it’s a staple side at BBQ restaurants, and a lot of people people will judge a place harshly on its quality. I’ve also seen a lot of fried mac and cheese wedges on pub menus (which I do not recommend, just fill your wedges with cheese instead, the extra carbs add nothing).

              • tortillaPeanuts@lemmy.world
                1·
                3 months ago

                Go to Applebee’s and order Four-Cheese Mac & Cheese with honey pepper chicken tenders. The chicken tenders are excellent but the Mac and Cheese is the most watery garbage I’ve ever eaten. Then you will understand the true skill of making delicious Mac and Cheese.

      • EvolvedTurtle@lemmy.world
        2·
        3 months ago

        You’d be surprised There is a definite difference between Mac and cheese from someone who can cook vs someone who can’t

        Ofcourse you can mess up the basic like the milk and butter ratio and for more advanced stuff you can always have add ins like more cheese or some seasoning

        Hell have you ever had Mac and cheese with some caramelized onions. Idk if I’m crazy for that but damn it’s good

  • JargonWagon@lemmy.world
    1·
    3 months ago

    You know, if they were talking a player named that, someone could have reported it, and this comment could have just been the straw that broke the camel’s back to get the ban.

  • dumbass@leminal.space
    1·
    3 months ago

    That’s a soft take…

    *clears throat*

    macaroni and cheese utterly disgusting, nothing about it is appetising, the consistency of it is remarkably similar to the consistency of sewage, it smells like concentrated foot sweat and I dont know how it takes an amazing tasting product like cheese and turns it into the this horrifically vile tasting slop, but that right there is proof of Satan’s existence.

      • Mbourgon everywhere@lemmy.world
        0·
        3 months ago

        Alton Brown’s with Gruyère Is fantastic. The funny thing is, kids don’t like it because it’s got too much flavor or something. Lol.

        • barsoap@lemm.ee
          1·
          3 months ago

          At the point of putting Gruyère in it you better be calling it Macaroni au Gratin Mornay.

          Following Escoffier (as is proper and yes I know these aren’t home kitchen amounts do the ratios yourself):

          For the Bechamel: Steam in butter until white 300g finely diced lean veal, two small finely chopped onions, a bit of thyme, pepper, nutmeg, 25g salt, add it to a base of 650g roux and 5l milk. TBH that’s too complicated for me, I put meat extract, thyme, pepper, and onions into cold milk, slowly bring it to temperature, then add cold roux and nutmeg. Also I don’t pass it through a sieve do I look like a French Chef chunks are fine.

          To turn that into a Mornay, add fish fonds (fish sauce works well use the good Vietnamese stuff), for 1l Bechamel melt in 50g “Swiss cheese” and 50g Parmesan, 100g Butter. Gruyere has become standard for the Swiss part of the cheese and works on its own, often people also use an egg yolk to aid emulsion. Especially useful if you have less aromatic cheeses and want to add more, it’s not like you can’t do this with Gouda.

          Oh, and you might want to reduce the salt in the Bechamel if you add fish sauce.

          If you’re putting the whole thing in the oven to make a gratin (also consider throwing some veggies in, peas, carrots, nothing special the sauce is already fancy) adding the egg white is fine no harm done and extra protein, otherwise things can get complicated in actually getting it denatured properly. Without producing scrambled eggs, that is: Mix in the yolk once the sauce is cold enough to not instantly denature it, melt in the cheese, now it’s even colder, add the white and mix it well, pour over stuff, then into the oven to finish up.

          • Mbourgon everywhere@lemmy.world
            0·
            3 months ago

            Shit. Didn’t expect Escoffier to get pulled out here. I thought it was this recipe, but I just checked and there’s only cheddar. So now I feel like I ripped you off. https://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe-1939524.amp

            But thanks for sharing the recipe! I’ve been looking for an excuse to do a Moreau sauce for a while. I don’t think it’s an actual “mother sauce”, but still one I haven’t made. Appreciate it!

            • barsoap@lemm.ee
              2·
              3 months ago

              Bechamel is definitely the mother sauce here, yes. The general Mornay scheme could be called the mother of all cheese sauces, though, and after seeing Escoffier add fish I’ve never gone without it just harmonises so well and you can increase the total amount of umami because it’s backed by more broad-spectrum subtle aroma than cheese alone.

              Side note if you’re cooking for vegetarians replace fish and veal / meat extract with mushrooms. Different, but hits just as good as the carnivore variant. Never managed a proper vegan version, the milk isn’t the problem the problem is limited choice of different sources of umami. It’s not supposed to be a yeast sauce, after all. Make Ratatouille instead never had one complain about it.