First-World Problems.

[rafletcher]

Pies are fully enclosed in pastry.

Discuss.

Double crust pies are fully enclosed in pastry.  Other pies are merely lidded or (as in the lemon meringue variety) based.

[Mr Larrington]

Pies are fully enclosed in pastry.

Discuss.

Rules Of Pie

[L CC]

That's why I only ever make tarte au citron meringuée, rather than lemon meringue pie.

Being a pedant is hard sometimes.

[Canardly]

Are but when pies are squared are they still a pie?

[Tim Hall]

Are but when pies are squared are they still a pie?

Who knows. However we do know that the volume of a pizza, radius z, thickness a is given by pizza

[hatler]

  Very good.

[citoyen]

I dunno, Count Chocula is awesome (better than the Boo-Berry and Fruit Brute, which could be dangerously healthy).

Not familiar with these brands so I just looked them up. Fruit Brute looks like dog food.

[citoyen]

macaroni cheese is an American staple stodge

I once had an argument with an Italian who refused to acknowledge that it's an authentic Italian dish. I know it isn't, but she was annoying me, so I took great delight in finding an example of a genuine Italian recipe for pasta in cheese sauce, just to spite her.

Anyway, I'm interested that you refer to it as "macaroni cheese", which is what I have always called it. The Youth Of Today seem to have embraced the Americanism "mac and cheese", which really grates for some reason. But in any case, adding bacon to it is fine by me. Preferably smoked. And there's no such thing as too much cheese in macaroni cheese.

[Greenbank]

adding bacon to it is fine by me

Diced chorizo works even better.

The name "mac'n'cheese" can fuck right off though.

[ian]

In the US, 'mac n cheese' (soz) is an entire thing – all kinds of toppings from the generic bacon to entire bucket loads of (cheese-topped, of course) chilli. Still, this is the nation that brought us deep-fried butter (yes, I have, of course).

I don't mind macaroni cheese, but it's one of those foods that I can only consume so much off – American-portions often defeat me.

[Regulator]

adding bacon to it is fine by me

Diced chorizo works even better.

The name "mac'n'cheese" can fuck right off though.

Diced *extra spicy* chorizo...   

[L CC]

My daughter makes Fajitas-mac-n-cheese.
She is Youth, though, it's macaroni cheese, here.

In the Caribbean they sell it in slabs as street food with callaloo. Apparently it's made with evaporated milk 

[Basil]

I like to stir in a tin of tuna with mine.

[Andrew Br]

.................. "mac and cheese", which really grates for some reason. ................

I see what you did there citoyen 

[Mrs Pingu]

Macaroni cheese with smoked bacon but also leeks to cut through the stodge a bit is the food of the gods.

[Mrs Pingu]

Anyway, what I came on here for was to say that trying on new spectacle frames and attempting to see what they look like on your fizzog while wearing a mask is not that easy.

[rafletcher]

macaroni cheese is an American staple stodge

I once had an argument with an Italian who refused to acknowledge that it's an authentic Italian dish. I know it isn't, but she was annoying me, so I took great delight in finding an example of a genuine Italian recipe for pasta in cheese sauce, just to spite her.

Anyway, I'm interested that you refer to it as "macaroni cheese", which is what I have always called it. The Youth Of Today seem to have embraced the Americanism "mac and cheese", which really grates for some reason. But in any case, adding bacon to it is fine by me. Preferably smoked. And there's no such thing as too much cheese in macaroni cheese.

I add some garlic too.

[TheLurker]

In the Caribbean ...  it's made with evaporated milk 

Dunno why but this brought to mind the condensed* milk sandwiches which I used to thoroughly enjoy as a very young Lurker.


*For younger readers.  Not the same as evap.  A partially dehydrated, tinned milk with a consistency not unlike wallpaper paste and seemingly fortified with enough sugar to bring on instant diabetic coma.   Delicious.

[Mrs Pingu]

In the Caribbean ...  it's made with evaporated milk 

Dunno why but this brought to mind the condensed* milk sandwiches which I used to thoroughly enjoy as a very young Lurker.


*For younger readers.  Not the same as evap.  A partially dehydrated, tinned milk with a consistency not unlike wallpaper paste and seemingly fortified with enough sugar to bring on instant diabetic coma.   Delicious.

Younger readers are probably aware of condensed milk, it being used in banoffee pie and other such things. Doubt they know what evaporated milk is though.

I do remember the first year we went to France being delighted by the fact that you could buy little tiny squeezable tetrapak type pouches of condensed milk for just squishing straight into your cake hole.

[ian]

Condensed milk can be turned into dulce de leche by boiling the can (though in modern times we probably aren't allowed to boil cans, it's probably up there with using harsh language against plutonium). And yes, it's the important ingredient – along with white bread – in a proper milk sandwich.

Evaporated milk is similar but without the sugar, I wouldn't the muddle them, sweet macaroni cheese would be a bit odd, and your dulce de leche would just be leche.

[citoyen]

Condensed milk can be turned into dulce de leche by boiling the can (though in modern times we probably aren't allowed to boil cans, it's probably up there with using harsh language against plutonium).

Boiling cans is fine. The problem is it's all made with low-cal sweetener rather than sugar these days* so the trick no longer works.






*probably

[Mrs Pingu]

You can buy the cans pre-boiled now anyway.

[Mrs Pingu]

Speaking of the difference, my memory of evap was that it was just like thin cream, whereas condensed needs to be levered out of the tin.

[hellymedic]

I only ever had condensed milk in/out of tubes. That was infrequent.

Carnation evaporated milk was another matter.

[ian]

Tbh, I don't think I've seen either since my gran was alive, she had a larder that fondly remembered rationing, and a tin full of biscuits that remembered Queen Victoria.

Evaporated is just that, water-reduced milk. Condensed, as said, is loaded with enough sugar for it to turn into caramel if heated.