I tried that once just because I had both, and they were both yellow. I can’t believe how nasty it was. It was one of very few of my creations that I had thrown out. I think the smushy and popping textures together wrecked my brain.
Seriously. Craisins = great. Raisins = bullshit bad wasted grape. Redeemable if they’re Raisinets or yogurt covered raisins. (I actually don’t hate raisins, but all of the other options are better by a mile.)
There’s pickles flavored ice cream, and it’s not bad. I tasted it at one of those 1000 flavors ice cream shops. People are really missing out if they think ice cream should only be diabetes flavored. Salted caramel, peanuts, sour and sweet flavors. They all work really well in ice cream form.
As an european mac and cheese is already an abomination that you dont even know if people actually eat it in america or the media is playing a trick on the whole of europe.
Well the proportions of the ingredients are different and european cheese is usually made out of milk wnd not plastic. I made the huge mistake of going to an italian restaurant(had a good rating) and spent a good chunk of money on one of the worst meals i ever ate in my life. But look if you like it i have nothing against you just dont try to call it italian.
Grapes and cheese is a classic combo. It could work, if you can balance acidity with the sweetness, and the saltyness of the sauce to the sweetness of the rasins.
Cheese and fruit are a pretty well known and loved combination (not just fresh like on a cheese board, but things like chutney too), I don't see why it wouldn't work (I wouldn't eat it because I don't like raisins, but I don't object to the idea)
Yeah, totally. I've had cheese that was aged in raisins. Fruit and cheese are friends.
I'm very selective about my raisin eating. I don't tend to like them in desserts, but love them in savory dishes. A lot of cuisines utilize raisins in this manner - North Africa and Mexico immediately come to mind.
I think the issue here is ultimately about texture more than flavor. I don't want a chewy raisin in a rich, melty sauce. They're good in kugel, which are also made of noodles, but the texture is very different. They're springy, tender, and solid. Much more welcoming of raisins.
Beyond that, I don't really want any major modifications to my mac and cheese. It's comfort food and part of that comfort is how familiar it is. I don't really want anything in there. Even something like bacon or tomatoes, both of which would probably taste really good. Mac and cheese is just one of those things that I want to enjoy simply. Additional ingredients would only detract from the experience.
Figs make amazing pizza toppers. Especially with feta or goat cheese. I could see it working in theory for sure, but like you, I am not a big fan of raisins in general lol
I’ve had a pizza with figs to surprisingly great success. It made me a lot more willing to try sweet things with cheese because it was insanely delicious. I’d be mildly concerned because I don’t really like raisins but I would at least try this once.
Awesome! I hope you enjoy it but I expect you won’t.These debates confuse me, taste is taste. Each of us has a unique set of chemoreceptors, nurves, and neurons which creates our sense of taste. What’s tasty to one person could be vile to another. Cilantro tastes like soap to a small fraction of the population. So why do so many people care about this stuff? It’s not like they’re eating rotten food or glass.
And I have the same reaction I have to most of these types of things - I wonder what it tastes like, and wish I could try it.
I've never understood why these things trigger such uproar. It's not like it's poison or some sort of bodily secretion or something - it's just a somewhat unusual but entirely edible ingredient. And it could be good. So what's the problem?
I agree. For example, I love cranberry sauce. I make it homemade and put it on everything during Thanksgiving. That includes Mac and cheese. And it’s really good! I wouldn’t be surprised if raisins could supply a similar sweetness.
It’s not that I don’t have opinions because I do, obviously, but I don’t get to the point where it upsets me because it does not affect me just like it didn’t affect anyone else. How I make food won’t be forced to change so it doesn’t matter if others do things differently.
You’re getting upset over people hearing about someone adding an ingredient they don’t like into a globally recognized dish, and saying “ew”.
You’re acting like these people are protesting in the streets.
Have a little fun, my guy. People reacting to this saying “ew” is okay. I also personally think the idea of it is gross, and personally I won’t be trying it. Even if it turns out to be amazing, the texture is too much for me, and that’s okay.
I’m not upset at all, I just commented on your favorite dish comment and then commented on your other comment that had nothing to do with mine. I also never said I mind how others react I said that I would not care because it would not affect me. I literally responded about me and spoke only for me you seen to think I was speaking for others.
I’ve only ever seen one copy on an Australian YouTube channel. They were doing outback survival and they brought out this book as a joke. It was a real book though and I’ve sought it to have, but I think it was likely self-published so not many copies exist. How many publishers would commit to publishing such material? Not many. It is my white whale. This book of shit.
Im doin this. Chop some golden raisins into tiny pieces, mix them into some good mac and cheese, possibly with other added things in it to make them blend in better, and serve it to my family, see if they even notice.
Idk why I want to do this tbh, but I am filled with dreadful curiosity…
No baked dish I’ve ever made had burnt bits on the bottom of the pan like this. You know I’m talking about the bottom, under the mac, and not the sides of the pan, right?
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