• Maggoty@lemmy.world
      11·
      5 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.

    • EnderMB@lemmy.world
      5·
      5 months ago

      A good macaroni cheese is built from a roux, and uses several cheeses to get that flavour.

      With that being said, I don’t get why Americans lose cheese so much. It’s fine, I guess? I would much prefer most other pasta sauces over cheese, because cheese alone is just a bit bland.

      • NauticalNoodle@lemmy.ml
        2·
        5 months ago

        don’t worry, you can still melt some cheese on top of the “other pasta sauces” to get the best of both worlds.

    • AnUnusualRelic@lemmy.world
      4·
      5 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.

  • PopcornPrincess@lemmy.world
    55·
    5 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
      9·
      5 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.

      • Obi@sopuli.xyz
        6·
        5 months ago

        You just gotta stick to it, the rocket league progress curve is incredibly steep at the beginning, but if you just brute force through it for a bit you’ll reach the first plateau where you actually manage to touch the ball once in a while. Getting over that plateau is a different story and the progress curve is much slower after that.

        Also go and do the training sets, start with the easiest ones until you nail them then move on to the next one, etc.

        RL is pretty much the only game I still play regularly because I’ve been playing it for a long time and I can just do one game if I don’t have much time, most other games require too much of my very limited free time.

        • MrVilliam@lemmy.worldEnglish
          2·
          5 months ago

          Same. I started with a couple of friends around when it became F2P. They live in another city, so that plus voice chat is just how we catch up and chill, usually with a few drinks and with some dumb jokes here and there. We’re familiar with the controls and systems and everything, so doing anything else has the barrier to entry of learning a whole new thing. R6 Siege looks cool but complicated. I don’t get Destiny 2. FC24 is pretty good but I’m not sure it has the same staying power for us as RL.

      • MufinMcFlufin@lemmy.world
        3·
        5 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·
            5 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”

  • dumbass@leminal.space
    37·
    5 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.

      • dumbass@leminal.space
        5·
        5 months ago

        Cheers! I thought it cut right to the point of who people are interacting with and hopefully they don’t take me too seriously when I say dumbass things.

    • jubilationtcornpone@sh.itjust.worksEnglish
      10·
      5 months ago

      I have ALWAYS hated mac and cheese. Anyone I’ve ever told this to is like “hOw CaN yOu NoT lIkE MaC aNd ChEeSe!!?? It’S aMaZiNg!!” I’m sure my dog thinks dogfood is amazing. But you don’t see me eating it.

      • dumbass@leminal.space
        5·
        5 months ago

        My favourite line is " ohh you haven’t tried mine yet!" No I haven’t and its because I hate Mac and cheese!

        • Rhynoplaz@lemmy.world
          2·
          5 months ago

          It’s alright. Sometimes. I have a personal mission to try many versions of various things, and Mac & cheese is one of those dishes where everybody has their own special way of doing it. Even if it’s just a box of Kraft, nearly everyone has their own way of preparing it.

          Nearly every homemade Mac n cheese I’ve had is edible but not enjoyable.

  • johannesvanderwhales@lemmy.world
    18·
    5 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
          2·
          5 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
            7·
            5 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
                4·
                5 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·
                5 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·
        5 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

  • Iron Lynx@lemmy.world
    13·
    5 months ago

    He’s right though.

    Mac & cheese really is unimpressive. Spaghetti Carbonara is way better, even with inaccurate ingredients (e.g. using bacon instead of guanciale or even pancetta).

    Though if you do insist on making it 'Murican style, try melting the cheese into a bechamel sauce and adding some diced ham or cubed bacon. The former makes it way creamier, even if it ends up standing for a while, and the latter just adds some neat flavour and texture. Stick with ham and/or bacon, or maybe very few other things, otherwise it stops being mac & cheese imo.

    I saw a story once of someone who asked internet strangers whether they were the asshole because they hated someone’s mac & cheese. When they described what went into the stuff, it was full of added things, a quarter of which would already stop it from being mac & cheese, and half of which either conflict with each other, or are stuff which if they were the sole additive would give me a reason to nope out of the dish.

    With both mac & cheese and spaghetti carbonara, I’d say less is more.

    • LazerFX@sh.itjust.worksEnglish
      2·
      5 months ago

      Max and cheese has two ingredients. Good, quality cheese melted into fresh macaroni.

      I challenge anyone to dislike that, with a good fresh salad (I like a chopped salad with a drizzle of oil and balsamic with a sprinkle of salt). The great thing is - there’s a cheese for everyone (except lactose intolerant, and what a shame for them) so this works on so many levels.

      • Mbourgon everywhere@lemmy.world
        10·
        5 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
          4·
          5 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
            1·
            5 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·
              5 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.