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[littlefallsmets]

Mac and Cheese del Aspiring Screenwriter

Follow the back of the box excepting:

Substitute for margarine with equal portion real unsalted butter.

Substitute skim milk for whatever liquid suggested, one-third less than recommended.

Slightly undercook the pasta so as to render it heavily al dente.

Fold into the cheese packet mixings a generous grind of black pepper and a good shot of garlic powder. If you have onion powder and/or pulverized parmesian cheese, throw some in there, too.

Serve with ketchup on top to taste. Best with milky coffee as the drink.

[wombat]

I was with you until the ketchup part. No!

I used to chop up some actual onion really small and toss it in with the boiling pasta. Better than onion powder and you can call it one of your daily servings of vegetables, right?

[V-Adore]

Serve with a side of western omelette bacon, hash browns, toast, orange juice, cheesy grits, two buckwheat pancakes, challa bread french toast with bananas foster on top, sausage patties, a ham steak, and a pot of coffee.

Now that's a balanced breakfast!

[Arachno-capitalist]

As such a a college dude can offer his cookings---
I cook hot dogs and bacon in the same pan, slicing the hot dogs with "scores" halfway through to see if they are done. then I wrap the bacon around the hot dog and cover in beer-barbecue or jack-barbecue (name brands removed).
Also, my fave is he following:
cover pan in olive oil and margarine
lay bread down in pan
put american cheese, sliced ham, pepperoni, cheese, buttered bread on top.
flip when butter on top of sammich begins to melt.
Dip in tomato soup ( I add parsley and garlic)

This sammich is awesome with tomato soup. Different cheesses can alter the taste

[robot_god]

One time I made a panini on the George ForemanŽ Grill.  You can use whatever you want to make the panini.

[wombat]

Ah, a very important thing about grilled cheese sammiches - they are inconceivably many times better if you spread the butter on the bread instead of melting it in the pan.  You must soften the butter first. Leave it out on the counter for a while or if you can't plan ahead, microwave it very carefully. Spread it on which ever sides of the bread you decide are the outside of the sandwich. You do not also need to butter the pan.

Also, A-CAP, I am horrified by the idea of the combination of olive oil and margarine - please reconsider.  Also in general there is no reason to ever use margerine for anything, since now we know it's not better for you than butter.  Also, if we banned this substance then we would not have to stare at the word 'margerine' and feel that it looks wrong no matter how it is spelled.

I am having trouble thinking of actual recipes to contribute. The only things I cook that are more or less original with me, I don't measure anything.  But if you take this advice about grilled cheese you will be much happier people.

[AugustWest]

I am having trouble thinking of actual recipes to contribute. The only things I cook that are more or less original with me, I don't measure anything.  But if you take this advice about grilled cheese you will be much happier people.

QFT, on both counts.

[CortJstr]

Quoted because until Spouse showed me this I wondered what all the happy jazz was about a grilled cheese sammich. Huge difference my mother apparently didn't learn about. I had to grow up with half-assed grilled cheese's.

No direct recipe from me this early but I will lay out 2 of my biggest BBQ tips.

When you're cooking some tasty flesh that is easy to dry out and goes to ass, drink half a beer and then put the can (what!?!) on the back of the grill and close it in there. The additional moisture helps keep the surface from drying out as quickly. Grab the can with your tongs and slop a little on when you do a turn check. This is basically the same concept as beer can chicken except for the can up the body cavity gig.

ALSO: A lot of meats do better with indirect heat on the BBQ. Don't be afraid to make a foil drip pan to go under your meats. This will provide for an even heat and the pan will cut down on those food charring flare-ups.

ALSO: A marinade doesn't have to be a convoluted thing. A little lemon, pepper, garlic salt and basil and a half hour in a fridge pan can give you moist tasty bird with a light flavour.

ALSO: A few soaked wood chips of your choice add a little smokiness and help keep the humidity up as well.

As y'all can prolly tell, BBQ season has arrived for me 'round here.

(Yes, I can count but I got on a roll)

It's weird, in all our discussions on language and regional dialects I don't think we ever brought up the topic of calling a grill a BBQ.

[AugustWest]

Quoted because until Spouse showed me this I wondered what all the happy jazz was about a grilled cheese sammich. Huge difference my mother apparently didn't learn about. I had to grow up with half-assed grilled cheese's.

No direct recipe from me this early but I will lay out 2 of my biggest BBQ tips.

When you're cooking some tasty flesh that is easy to dry out and goes to ass, drink half a beer and then put the can (what!?!) on the back of the grill and close it in there. The additional moisture helps keep the surface from drying out as quickly. Grab the can with your tongs and slop a little on when you do a turn check. This is basically the same concept as beer can chicken except for the can up the body cavity gig.

ALSO: A lot of meats do better with indirect heat on the BBQ. Don't be afraid to make a foil drip pan to go under your meats. This will provide for an even heat and the pan will cut down on those food charring flare-ups.

ALSO: A marinade doesn't have to be a convoluted thing. A little lemon, pepper, garlic salt and basil and a half hour in a fridge pan can give you moist tasty bird with a light flavour.

ALSO: A few soaked wood chips of your choice add a little smokiness and help keep the humidity up as well.

As y'all can prolly tell, BBQ season has arrived for me 'round here.

(Yes, I can count but I got on a roll)

Seconded on all counts.  I am the king of using indirect heat on larger pieces of meat. 

But dude, you left out the single most important grilling tip.  Made a huge difference in the quality of my cooking.

USE A PROBE THERMOMETER.

It makes it simple to know exactly when whatever you are cooking is done to perfection.  No guesswork, no cutting into the meat, no questions asked.  Easy as pie.

[wombat]

Dang you people, in a fit of insanity I decided that the only thing that would be satisfactory for lunch was macaroni and cheese from a box.  But to have it promptly I had to go to Whole Foods, so this may be a disappointment.  Although Annie's has now started to make a kind with orange cheese, so I'm keeping my fingers crossed.

[Drygioni]

Judy's So Delicious Potato Bread

Make or acquire Potato Bread.

Import a tub of Bovril. Must be Bovril, Marmite can fuck off.

• Toast Potato Bread in toasting apparatus.
• Once hot, spread margarine or similar lovely substance on potato bread. Remember: Small Amounts
• Spread a thin veneer of Bovril over the top. Boom, instant meat and potato meal substitute.

Alternatives: Judy's So-da-licious Soda Bread: Same as above, but use soda bread.

[theinevitable]

damn, not to cramp your style or anything but Annies is no good. Kraft is way better.

Maybe that's just because I'm all Nauseous and shit right now, though. Officially: being sick at College far from your Mommy is not fun at all.

At this stage in my life, most of my recipes are based on telling a person behind a counter what I would like, and then paying for it with my school ID. if you know what I'm saying, guys! am i rite? am I rite? I am a big fan, though, of the burrito my friends are horrified by: the Chicken Tender burrito. Chicken tenders chopped up, sour cream, salsa, and cheese. In a burrito.

Don't say I never gave you anything.

we have (in Charlotte) a panini press, and it is probably the most-used kitchen appliance at my house. We eat so many panini.

[Arachno-capitalist]

A panini press, thats what my life has been missing. Here I am like some kind of cromag using a pan when I could be enjoying delicious paninis in the comfort of my own apartment.
Also, my meal plan includes Chik-fil-a, quiznos, and "The American Grill" so cooking my own meal means forfeiting those options.

[theinevitable]

they have Chick-fil-A in NYC? Goddamn.

Apparently there is one in St Louis, but it isn't near me, or near a metro stop. So. I miss having my Chick-Fil-A Sandwich.

Yeah, Panini Press= The Best.

[wombat]

Well, orange Annie's is marginally better than the white kind. But you can still tell that it's not as unhealthy as what you really wanted.