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(Some Guy)   Mac and cheese in pie form. Who says Brit cuisine was all based on a dare?   (bloombergquint.com) divider line
    More: Hero, Baking, Butter, Casserole, Pastry, Paper, Restaurant, Pie, Cooking  
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456 clicks; posted to Food » on 25 Jan 2021 at 11:20 AM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



13 Comments     (+0 »)
 
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2021-01-25 8:50:05 AM  
That's Scottish cuisine Subby!
 
2021-01-25 12:02:55 PM  
What's with the British thing of putting starch inside starch?  They make a sandwich that's just bread, butter, and french fries (a "chip buttie").
 
2021-01-25 12:10:24 PM  
The idea is great, but seems like a waste of mascarpone cheese; it's too light in flavor. Make a thicker than usual cheese sauce  (roux + milk + flavorful cheese) as the filling instead and undercook the pasta so the filling absorbs into the macaroni rather than the pie crust. Or maybe line the bottom with some cheese to help keep the crust from getting soggy.
 
2021-01-25 1:26:30 PM  
Because Mac and Cheese needed a base of more carbs? It doesn't sound terrible, just doesn't sound worth doing either unless you're going to fancy it up quite a bit, add some meat, etc.
 
2021-01-25 1:30:45 PM  

NobleHam: Because Mac and Cheese needed a base of more carbs? It doesn't sound terrible, just doesn't sound worth doing either unless you're going to fancy it up quite a bit, add some meat, etc.


That too. I'd rather just bake some Mac and cheese in the oven.
 
2021-01-25 2:24:37 PM  

Public Call Box: That's Scottish cuisine Subby!


I think I could make a cottage pie with ground bison, gravy, veg and stuff like normal.  Top it with a layer of mac and cheese, potato and then more ground bison mix, more mac and cheese, potato and that sounds pretty darn good to me.

/nom, nom, nom
 
2021-01-25 2:27:47 PM  
"Most people love macaroni cheese anyway,"

I dunno why but calling it "Macaroni Cheese" made my eye twitch
 
2021-01-25 4:35:55 PM  

bigbadideasinaction: The idea is great, but seems like a waste of mascarpone cheese; it's too light in flavor. Make a thicker than usual cheese sauce  (roux + milk + flavorful cheese) as the filling instead and undercook the pasta so the filling absorbs into the macaroni rather than the pie crust. Or maybe line the bottom with some cheese to help keep the crust from getting soggy.


The pastry is blind-baked, so it shouldn't get soggy.
 
2021-01-25 5:30:09 PM  

luckyeddie: bigbadideasinaction: The idea is great, but seems like a waste of mascarpone cheese; it's too light in flavor. Make a thicker than usual cheese sauce  (roux + milk + flavorful cheese) as the filling instead and undercook the pasta so the filling absorbs into the macaroni rather than the pie crust. Or maybe line the bottom with some cheese to help keep the crust from getting soggy.

The pastry is blind-baked, so it shouldn't get soggy.


The author also burned his crust, probably because he blind-baked it too long. Blind-baking won't fully eliminate sogginess anyway, although it should help a bit.
 
2021-01-26 7:33:09 PM  
as always, Onstad sho... oh wait, no, huh!

he only ever wrote about college dares

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and Christian dares

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/...apparently?
 
2021-01-26 7:37:48 PM  

bigbadideasinaction: NobleHam: Because Mac and Cheese needed a base of more carbs? It doesn't sound terrible, just doesn't sound worth doing either unless you're going to fancy it up quite a bit, add some meat, etc.

That too. I'd rather just bake some Mac and cheese in the oven.


yeah, you can get a pretty good crispetty-crunchetty crust on the stuff just alone itself! (I think my mom only did it purely by accident, but goldam was that ever farking delicious!)

Axeofjudgement: I dunno why but calling it "Macaroni Cheese" made my eye twitch


I feel like I've heard it in more than a couple different Britcoms, but can't remember which. I know it's weird, but hearing it in an English accent somehow gives it sense?
 
2021-01-26 7:39:00 PM  
oh, what was one of those other lifehacker-type-nonsenseries? like, you can put mac-n-cheese in the waffle iron?
 
2021-01-26 7:49:38 PM  

FrancoFile: What's with the British thing of putting starch inside starch?  They make a sandwich that's just bread, butter, and french fries (a "chip buttie").


I think I've tried that version literally once, lol. pretty-much no thanks.

but I am somehow ok with the pittsburgh/primanti-bros dealie of coleslaw+fries on the sammich. or how Frita-Cubana (ground beef, ground pork, ground/loose choriz') - topped with either shoestring fries, or more likely those teeny-weeny little potato sticks from a retail snack-bag. or y'know, the 'murican-kid standart of putting things like ruffles or pringles or kettle-chips on your sammich.

wait, actually-no, tell a lie, one other time I did make a chip-butty that was vaguely-acceptable...

quoting my-ownself:
" sliced Ciabatta torpedo, well-buttered on both sides.
- Kewpie mayonnaise on bottom layer
- large amounts of Bibb red+green lettuce, torn by hand
- ridiculous amount of perfectly-reheated day-old fries*
- sliced ripe plum tomato
- dashes of Shichimi/Togarashii (aka 7-spice)
- Polish-dill spear

*for some reason yesterday's take-out fries are always the best. there's already enough oil in them to crisp up nicely, and usually just the right amount of salt."

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/it's really the fresh produce what makes it work
//yes, I constructed it inside the takeout foam container the fries were in, the hell should I dirty an actual plate?
///judges would have also accepted Branston Brown
 
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