I LOVE the powdered cheese of mac 'n cheese. I don't need the whole box, and I know how to make tasty homemade mac 'n cheese. I just want to duplicate the powdered cheese with real home ingredients. Imitation Annie's, if you will.
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posted by aniola
on Mar 21, 2013 -
16 answers
Can I eat this filter > Unopened, refrigerated package of yoghurt. Expiration date was a week ago. Safe or not?
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posted by Trexsock
on Nov 2, 2012 -
23 answers
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations.
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posted by larthegreat
on Aug 20, 2012 -
3 answers
I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc.
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posted by fake
on Apr 21, 2012 -
27 answers
Another question about can I eat this. When putting away our Christmas Groceries my husband overlooked putting the cheese in the fridge. A container of Parmesan shavings and two hunks of soft goat cheese were left out all night. Should we toss or keep?
posted by bananafish
on Dec 23, 2010 -
26 answers
I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick?
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posted by CTORourke
on Mar 23, 2009 -
18 answers
For foodies: please suggest some of your favorite combinations of food. Of course, it's not quite that simple. But it's close.
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posted by Capri
on Dec 31, 2008 -
42 answers
I have some Spanish 'Queso Tetilla' cheese (a soft cheese completely surrounded by a hard rind). It's about a month old and got taken in a suitcase from Barcelona to the UK for about 16 hours - apart from that, it's been in the fridge the whole time. There are a couple of spots of blue mould on the rind, and a soft patch where a sticker was (through cellophane), but having cut into it the inside seems OK. Should I Eat It?
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posted by Kirn
on Nov 23, 2008 -
7 answers
I've been put in charge of a workplace cheese lunch. Introducing the staff to the world of fancy cheese, hopefully to convert them away from the usual radioactive-orange ...
stuff ... that's out there. But I have no idea what to prepare. French bread, I think? And sparkling cider because we can't have alcohol on the job? But the cheese? What cheeses are near-guaranteed winners, and won't be overpowered by sparkling cider? Help! I wish to go down in history as the awesomest cheese introducer ever.
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posted by Xere
on Jul 19, 2008 -
43 answers
I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk.
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posted by mattbucher
on Jun 1, 2008 -
10 answers
Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle
on Apr 30, 2008 -
14 answers
I have a Snackster. It makes yummy sandwiches that look like
this. More yummy sandwiches are wanted.
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posted by iconomy
on Nov 12, 2007 -
35 answers
TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things:
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posted by Deathalicious
on May 2, 2007 -
14 answers
I just ate some supposedly sealed processed cheese spread that I now have reason to believe has been open indefinitely. As in, quite possibly since leaving the packing place. What's the likely fallout?
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posted by weston
on Feb 2, 2006 -
16 answers
I just tried to
make homemade ricotta cheese with a gallon of whole milk (
to avoid burning) and a quart of buttermilk. Nevertheless, the majority of the ricotta burned to the bottom of the stainless steel stock pot I used, and the cheese which didn't burn, had that burnt-flavor. What gives?
posted by fourstar
on Jan 23, 2006 -
10 answers
