macoroni

A screen capture of a game warning a player their account was banned. The text reads: 'BANNED. Banned for 1d 0h. Becaues a player-generated report found your in-game comments extremely offensive, your account has been suspended. CHAT LOG has been edited to read: "Macoroni [sic] and cheese just isn't that good". A button reads 'I understand'.

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[–] 63 points 1 month ago (8 children)

its okay, its good to have. but..

for me, Käsespätzle are better

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  • [–] [S] 14 points 1 month ago (4 children)

    can vouch for regular spätzle as being great and i am now very intrigued by its cheesy cousin

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  • [–] 14 points 1 month ago

    yesssss spätzle in general are awesome no question.

    in general, u can get käsespätzle at restaurants like in umm... austria and germany iguess. thats where I've had them. and they are SO good like WOW omygosh

    • spätzle are awesome
    • the chee makes the texture more varied
    • fried onions add funky crisp
    • it actually fills u up and woah tasty
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  • [–] 4 points 1 month ago*

    Really easy to make as well. PSA if you're substituting the cheese for vegan cheese, the taste becomes monotonous and a bit fake. You can counteract this by putting mushrooms in for example. Also if you're crazy you can put this crispy chili oil in for chili cheese vibes. I really like that

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  • [–] 22 points 1 month ago

    Autoban systems are so bad at detecting, this is worth a lifetime ban

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  • [–] 19 points 1 month ago

    Completely valid ban

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  • [–] 15 points 1 month ago

    Too light a sentence.

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  • [–] 12 points 1 month ago (4 children)

    I wouldn’t only ban you, I’d hunt you down, I’d find you, and then I’d shove a whole bowl of mac and cheese down your throat

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    [–] 10 points 1 month ago (5 children)

    All pasta dishes are just different forms of mac and cheese

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  • [–] 7 points 1 month ago (3 children)
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    [–] 7 points 1 month ago

    You have been permanently banned from Canada too!

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  • [–] 5 points 1 month ago (3 children)

    Woah, the alt text correctly uses the sic indicator! Well done, OP :P

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  • [–] 12 points 1 month ago (10 children)

    Kraft dinner style elbow noodles and cheese flavored powder isn't mac and cheese, it's a simulacrum of mac and cheese and I'll die on that hill.

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  • [–] 6 points 1 month ago (1 child)

    Even takeaway mac and cheese will put the box stuff to shame. The fact that it can't be called "Kraft macaroni and cheese" because the "cheese" is a powder is a damning statement by itself.

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  • [–] 4 points 1 month ago

    Depends where you live I guess. Several times I've gotten Mac from a restaurant and it's bland as hell. Just tastes like noodles. Kraft may be fake cheese bullshit but at least it has flavor.

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  • [–] 0 points 1 month ago (4 children)
  • [–] 4 points 1 month ago

    It's really overrated

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  • [–] 5 points 1 month ago (2 children)

    Macaroni and cheese just isn't that good

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    [–] 1 point 1 month ago* (4 children)

    I fully agree. There needs to be some non-mashy component, maybe something cross or with a bit of a bite.

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  • [–] 7 points 1 month ago (3 children)

    If your M&C is mushy, you're doing it wrong, overcooking the pasta most likely.

    I usually make a four cheese variant that calls for tossing the pasta in the cheese sauce cooked, then simmering it for 3-4 minutes and finally baking it. Instead, I leave the sauce a bit more runny, and bake it like that.

    I also tend to fancy it up a little: four types of grated cheese goes in the sauce proper - cheddar, mozzarella, pecorino romano and Parmigianino reggiano, followed by a good amount of homemade truffle oil (pretty simple, you buy some truffles, slice em thin on a mandolin, then drop it in a glass bottle, and cover with olive oil. If you want faster extraction and slightly toasted flavour, you can heat the oil to around 120-150C and pour it like that, let it sit for 24 hours and good to go, otherwise leave in a dark, cold place for 3-4 weeks for full intensity).

    Once cooked, the four cheeses are followed by some more: gorgonzola, blue cheese, and fine grated Port Salud (freeze it and use the grater side, not the shredder). Crumble and mix those in right before you bake it.

    And if you want a proper crunchy bite, get some mini croutons! Mix them into the sauce and finish off the whole thing by topping it with the croutons as well.

    And for absolute fancy... See if you can find a place that sells Jamon Iberico. Not just the whole ham but locally processed pre-sliced packages too - they tend to have lots of leftover lard-ons they'll gladly sell, fry those up on LOW LOW heat until golden and just dump the oil and the lardons right on top of your dish.

    Guaranteed flavour orgasm.

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