Macaroni and Cheese

[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.