Macaroni and Cheese

[Dan Petrovic]

Originally Posted by Mike

Without the need for a girly man cop-out for those too indecisive between the two.

I don't think I have ever met anyone who agrees with me on the fact that sporks are overrated, wastes of plastic (or metal, but I have never seen a metal spork). Sporks may be able to achieve both what a fork and spoon can do, but not with a satisfactory result.

You cannot eat soup with a spork for the incisions in the spoon portion to create the prongs allow for the broth to drip out. Why not just use a fork?
You cannot eat meat, salad, vegetables, or fruit with a spork for the prongs are too wide and lack the surface area to cling onto solid food in the desired manner.

It's better to just carry a spoon and a fork with you rather than struggle trying to eat with a spork.

[Kristian Calhoun]

Originally Posted by InfernoX14

You cannot eat meat, salad, vegetables, or fruit with a spork for the prongs are too wide and lack the surface area to cling onto solid food in the desired manner.

Ah, but you can eat meat, salad, vegetables and fruit with a knork.

[Jeff Rodriguez]

Originally Posted by InfernoX14

(or metal, but I have never seen a metal spork).

If you're gonna make a metal spork why not go totally overboard?
http://www.thinkgeek.com/gadgets/tools/8ace/

[cooker52]

Originally Posted by KathieK

REAL macaroni and cheese, none of the boxed stuff. The kind you bake in the oven, with real cheddar cheese and breadcrumbs on the top. That you eat with a fork. And blueberry muffins on the side. YUMMM

Ohh, that sounds so good. But my favorite is my great aunt's macaroni and cheese with home fried breaded tenderloin and what ever exquisite desert she comes up with, which is usually about 5 different types. Her most famous desert- the Sampler! A little bit of every desert she makes.

Personally, if I have to use a spoon, then it's no any good. It's gotta be cheesy, creamy, and baked.

[Schnabel]

Personally I like to use a spoon because when I make it, I don't measure how much milk I put in, so it always turns out soupy. Oh man, now I want some!

[Elgin Clock]

Originally Posted by Schnabel

Personally I like to use a spoon because when I make it, I don't measure how much milk I put in, so it always turns out soupy. Oh man, now I want some!

I always do that with Ramen. Put too much water in it. Easy fix is to just cook it longer. Sure it makes the noodles less stiff in that regards, but food is food. It's going to end up as a big pile of mush in your stomach anyways.

Same principal behind why I don't mind mixing weird foods when people are grossed out by it. ::shrugs::

Ever gotten that famous "Ewww! Why are you mixing those things?" reaction when back in Elementary school (or even just last week) when eating?

Anyways, people are all prudish over presentation, and can't be bothered to actually use logic and see that all food looks the same when it's dissolving in a pool of stomach acid.

So what if you mix all your food, or it looks "gross"?
It still ends up looking relatively the same when it is getting digested.

Kinda like the time my Dad used the green ketchup to make meatloaf from scratch instead of the "normal" red version.
After it was done cooking it looked like a pile of meatloaf with mold all over it, but I got past that, ate it and it tasted great and I'm willing to bet it looked like any other meatloaf (red ketchup, purple ketchup, green ketchup, or even with blue ketchup) when it was being digested.

[Pavan Dave]

Originally Posted by Elgin Clock

I always do that with Ramen. Put too much water in it. Easy fix is to just cook it longer. Sure it makes the noodles less stiff in that regards, but food is food. It's going to end up as a big pile of mush in your stomach anyways.

Same principal behind why I don't mind mixing weird foods when people are grossed out by it. ::shrugs::

Ever gotten that famous "Ewww! Why are you mixing those things?" reaction when back in Elementary school (or even just last week) when eating?

Anyways, people are all prudish over presentation, and can't be bothered to actually use logic and see that all food looks the same when it's dissolving in a pool of stomach acid.

So what if you mix all your food, or it looks "gross"?
It still ends up looking relatively the same when it is getting digested.

Kinda like the time my Dad used the green ketchup to make meatloaf from scratch instead of the "normal" red version.
After it was done cooking it looked like a pile of meatloaf with mold all over it, but I got past that, ate it and it tasted great and I'm willing to bet it looked like any other meatloaf (red ketchup, purple ketchup, green ketchup, or even with blue ketchup) when it was being digested.

Wow..You just described my lunch table at the beginning of every year. Apparently most people are intrigued that I bring Indian food to school every day and since it doesn't look familiar it is pretty "gross."

Elgin, do you do public speaking? Possibly I can get you to beat it into America's head that food is food. Potatoes will always be potatoes in the end no matter how you cook them (to a degree).

[artdutra04]

I don't like sporks. They remind me too much of elementary school cafeterias with budgets so tight, they can't even stock separate spoons and forks.

And they remind me of that one kid, the one that would always eat all the paste in kindergarten with them. There'd never be enough paste left over for all the arts and crafts projects, and being in kindergarten, we had not yet masted the art of Elmer's white glue and magic markers on the same construction paper.

Originally Posted by Elgin Clock

I always do that with Ramen. Put too much water in it. Easy fix is to just cook it longer. Sure it makes the noodles less stiff in that regards, but food is food. It's going to end up as a big pile of mush in your stomach anyways.

Were they Ramen noodles or mush-that-used-to-be-noodles?

Either way, leave it to the Japanese to find the best way to cook Ramen.

[KathieK]

That's a very cool video. I think we should add a Rube Goldberg component to our competitions...

[IndySam]

In Canada it's called Kraft Dinner.

[Joe Matt]

No Kraft or any boxed stuff, home made FTW.

Heavy whipping cream + shredded sharp cheddar + pepper + elbow pasta = amazing

[Cynette]

The good stuff is known as "Mommy Mac-n-cheese" at our house, but even I get that craving for the orange version. You can buy the powder in bulk in some places (ours comes from a Mennonite run store) and that with basic elbows makes a good Kraft imitation. And I eat it with a spoon.

Originally Posted by Elgin Clock

Kinda like the time my Dad used the green ketchup to make meatloaf from scratch instead of the "normal" red version.
After it was done cooking it looked like a pile of meatloaf with mold all over it, but I got past that, ate it and it tasted great and I'm willing to bet it looked like any other meatloaf (red ketchup, purple ketchup, green ketchup, or even with blue ketchup) when it was being digested.

We did the same thing - once - never again. We had this bottle of Green catsup, no one would eat it, so I tried to use it up in a meatloaf. Big mistake! I could not believe how green the catsup made the meatloaf! It was very difficult to eat because or the appearance.

[Uberbots]

Are you kidding me? Annie's is the best mac and cheese ever
i am like addicted to that stuff (and it fills me up before those long nighttime meetings...)

[Cynette]

Originally Posted by Uberbots

Are you kidding me? Annie's is the best mac and cheese ever...

What is this Annie's? Pre-made? In a box? Frozen?

[rc616]

I definitely prefer to eat anything that I can with a fork instead of a spoon, using the latter almost exclusively for cereal.

Also, I think that the spork would become extinct if it wern't such a funny word. Honestly, a combination of a fork and a spoon with the functionality of neither...