Super Mac 'n Cheese

Founding father/inventor/foodie Thomas Jefferson invented Macaroni & Cheese. Well, he did in the same sense that Vice President Al Gore invented the internet. Rumor has it that Jefferson returned form a trip to Paris with a macaroni mold. His cousin, Mary Randolph (AKA "The Virginia Housewife"), first published the recipe he served in the White House in 1824. While popular in England since the Victorian era, the casserole wasn't a staple of American comfort food until Kraft Foods popularized it as a dried boxed food in war-rationed 1937.

We wouldn't have to eat Kraft Dinner...
Barenaked Ladies, If I had $1,000,000

The food has evolved to various forms far beyond what Jefferson could have ever imagined. Besides instant and microwavable incarnations, you can find fried Mac 'n Cheese Bites, and even Mac 'n Cheese colored Crayola Crayons. A sheer mention of the food in the song "If I had $1,000,000" prompts fans of the band Barenaked Ladies to lob boxes upon boxes of Kraft Dinner on stage.

Today I attempted to doctor up a box of Kraft Dinner Macaroni and Cheese. I was pleasantly surprised. Here's the recipe.

Ingredients:
1 Box of Kraft Macaroni and Cheese Dinner (Family Size)
1 Stick Butter or Margarine
1/2 Cup of Whole Milk
4 Pinches of Iodized Sea Salt
A Splash of Olive Oil
2 Cups of Kraft Cheese Mexican Four Cheese Finely Shredded
1 package Kraft Cheese American Singles - 24 ct
1/2 cup Grated Parmigiano-Reggiano Cheese

1. Pre-heat oven to 425 degrees.
2. Prepare box of Kraft Macaroni and Cheese Dinner per instructions, however add olive oil and sea salt to water once boiling.
3. Stir in 2 cups of Kraft Finely Grated Mexican Shredded Cheese blend, and 1/4 cup of Grated Parmigiano-Reggiano Cheese
4. Pour into medium sized casserole dish.
5. Cover top of macaroni with Kraft Singles and then remaining Parmesan cheese.
6. Bake until Parmigiano-Reggiano cheese turns golden brown.

Many creamy variations of Mac 'n Cheese involve using flour to make a creme sauce similar to alfredo. For unique flavors, some chefs try using various types of strong cheeses and more daring individuals can even add extra ingredients, like ground beef, ketchup, jalapeños, sliced hot dogs, Spam, Tabasco sauce, ham, bacon, tuna, tomatoes, and other vegetables. Have fun experimenting yourself!

It's a warzone out there...

To be honest I had no idea we actually had fast food on US bases. We do. It makes sense. To boost morale during war give a solider something familiar from home. Some comfort food for thought. But you've got to agree somewhat with a recent decision to remove fast food from military bases in Afghanistan. In a blog post by Sgt. Maj. Michael T. Hall he discusses changes to morale, welfare and recreation facilities on U.S. bases.

"This is a warzone – not an amusement park."

The situation brings to mind the movie War, Inc.. Here we find a hot sauce shooting John Cusack as a hit man posed trade show producer in the US outsourced military occupation of the fictional country Turaqistan. A theme remnant of the 2003 invasion of Iraq. The climax surrounds Cusack's character (Hauser) confronting the Viceroy in a secret location hidden in a Popeyes restaurant. (Don't worry. I haven't given away the ending.)

In reference to an additional change the Sgt. Maj. states they, "will also reduce the amount of canned and bottled goods coming into country." At least he didn't say, "Let them eat SPAM."

National Tuna Melt Day!

A strange thing happened today. I posted on facebook that I was making a tuna melt for lunch. To my surprise I quickly received numerous posts from friends that they either had food made with tuna or had even made a tuna melt themselves. I'm sure this can be attributed to pure coincidence but what if it wasn't.

People seek comfort foods for many reasons. For example people eat sweet foods such as ice cream to fight depression. They will eat hot soup to balance out a cold winter's day, or a child gets a box of cookies in the mail to fight homesickness while off at summer camp. I feel strongly that a tuna melt is one of those foods.

A tuna melt strikes a nostalgic chord in me. It takes me back to a simpler time of my childhood when I had the world ahead of me and finding happiness was as easy as getting in the hot lunch line in the school cafeteria. I remember later on in life of so many late night diner sessions where tuna melts provided sustenance after a long day's rehearsal. It is no wonder that on a dreary March afternoon, when I'm barricaded in my living room with my laptop and dog as my closest companions, I want nothing more than a tuna melt to escape.

I'm sure others must feel the same while looking through a menu or opening the fridge. They want something warm, and satisfying that won't break the bank. They think, "I just paid my taxes; maybe I shouldn't spend too much on lunch this year." I can't think of a better food during Lent. They think, "I want something that will make me happy."

For these reasons I declare (because I have the highest authority ;-) ) that today, March 23, be known as National Tuna Melt Day!

To celebrate here are some great tuna melt recipes:
http://www.starkist.com/template.asp?section=recipes/sandwiches/classicmelt.html
http://tunamelt.com

Mmm... π.

Today marks Pi Day! A day devoted to honor the mathematical constant π. It also is the day of the Greater New Haven St. Patrick's Day Parade. In celebration of both I will discuss my favorite bars and pies.

10. Lemon Meringue - Meringue is made when egg whites are beaten some the protein's hydrogen bonds break causing the protein to unfold. Potassium bitartrate (cream of tartar) is added to add further stiffness and sugar is added for sweetness. Baking seals the deal. While 'lemon' is the most common meringue there is also the very popular non-pie ice cream dish 'Baked Alaska' (or Bombe Alaska). Often rum is splashed on top of the meringue and set on fire. The meringue acts as an insulator to the ice cream. That's hot!

9. Pecan - While some pies have only hints of flavor, the pecan pie's flavor is unavoidable. Whole pecans adorn the surface of this custard-style pie. A traditional southern U.S. pie it is rumored to be invented by the French after settling New Orleans. My favorite version adds bourbon to the recipe.

8. Key Lime - This is another southern US traditional pie with European origin. The Conch (Bahamians of European descent) developed this dish after settling the Florida Keys. The 'Key limes' gave the characteristic flavoring. Like the lemon it is traditionally prepared with a meringue topping. You'll often find green food coloring added to the pie filling to give a lime-green color.

7. Chicken Pot - I'm finding 'gourmet' versions of this pie on menus more and more these days. This savory pie is the epitome of comfort food and the inexpensive frozen version is a staple of the college student diet. The American style typically has gravy and mixed vegetables (often potatoes, carrots, green beans and peas).

6. Apple - It is easy to assume that apple pie is the most common pie in the U.S.. So much that the phrase "as American as apple pie" is associated with anything being "typically American". However the pie is anything but American in origin. The English and the Dutch were making pies far back into the 14th century, hundreds of years before the 13 colonies were settled. I can't turn down a slice when it is served warm with a scoop of vanilla bean ice cream.

5. Pumpkin - Have you ever noticed that pumpkin pie rarely tastes like pumpkins? The very fragrant spices of nutmeg, cinnamon, cloves and ginger often overpower the mild pumpkin. As pumpkins are native to North America, the pumpkin pie is more American in origin than any other pie. The pie is most popular around Halloween, Thanksgiving and Christmas. Wherefore there are many seasonal commercial foods that are flavored to resemble pumpkin pie. The Pumpkin Spice Latte at Starbucks and the Post Road Pumpkin Ale by Brooklyn Brewery are two of my favorites.

4. Spanakopita - This is my favorite Greek diner food. A warmed savory pie, it uses buttery flaky phyllo dough to surround chopped spinach and feta (or ricotta) cheese. Phyllo is one of the most difficult doughs to prepare so it is most often store bought. It is either formed to a baking pan or folded over to a triangle similar to an apple turnover.


3. Blueberry & Cherry - You can make most fruit into a delicious sweet pie. Blueberry pie is often favored for pie eating contests probably because it stains a dark purple when you make a mess. Cherry pie continues to be popular thanks to the band Warrant.

2. Banana Cream & Chocolate Pudding - A 'cream' pie is any pie filled with a custard or pudding then topped with a whipped cream topping. A very quick and easy version can be made with a ready-made graham cracker crust, and instant or cook and serve pudding. Canned whipped cream or cool whip is an honorable addition to any pie.

1. Pizza - With the traditional forms of pizza the term 'pie' is used dialectal. However a Chicago style pizza or calzone could directly resemble savory pies and fit the standard definition. I reference it as a 'Pizza Pie' regardless of the style. Like ham & eggs, peas & carrots or coffee & cigarettes, pizza goes hand & hand with my drink of choice beer.

Honorable Mention: Shepherd's Pie - A 'cottage pie' is a savory mincemeat pie with a baked mashed potato crust. When the mince is Lamb it is commonly called Shepherd's pie. In Ireland Shepherd's Pie refers to any version regardless of the type of meat used. I will eat this pie to celebrate the Greater New Haven St. Patrick's Day Parade.

To learn more about pie day check out CNN's article on Pi Day!
To learn about more pies check out this quick list from Wikipedia.

Coming soon: hear about my favorite bars...

*Update* OK so I've been slacking on the "Favorite Bars" Posts. Hangovers suck.

IHOP - JUST FOR THE FUN OF IT

A Florida woman last November thought her fried chicken green salad tasted odd. She couldn't quite put her 'finger' on it. As reported by The Smoking Gun, she was correct in her assumption but it wasn't her finger. Eww...

Quite a shame considering all of the wonderful publicity IHOP and their parent company DineEquity have been getting in the news recently. Their free pancake annual event 'National Pancake Day' has raised $3.25 million to date in support of Children's Miracle Network and other local charities.

However I don't think anyone at IHOP these days is having as much fun as these people in their psychedelic 60's commercial.

The 2010 Tomato Crisis

A recent freeze has decimated tomato crops in Florida where up to 75% of US consumed tomatoes are grown. With up to 70% of Florida crops destroyed it will take some time before the market can 'ketchup'.

This could mean a great deal for consumers as the spring/summer seasons approach. You should expect an increased cost in tomato based goods such as sauce, ketchup, and soups. Any company which produces food where the main ingredients is the fruit will be forced to import tomatoes from Mexico or other areas. The added shipping cost will be transferred to your dinner table.

An even scarier scenario involves foods where the tomato is not a main ingredient. Here you are seeing a temporary disappearance. Fastfood chains and grocery stores have been open an honest about the problem and the shortage.

A solution for you and your lunch: Check out the farmers market, local farms, or maybe set up a few tomato plants on your back porch. The cost will not nearly be as high and you'll be earning some good food karma.

In my opinion it is not the end of the world. So for the coming months I'll have a B.L. sans 'T' for lunch. I'm just thankful it wasn't the 'B'!

Check out CNNmoney for more details.

I don't know. Fish sandwich...

"Hey 'sweet thang'... Can I buy you a fish sandwich?"

-Leon Phelps, The Ladies Man (2000)

Very seldom can fast food be a religious experience. However this is the case with the Filet-O-Fish sandwich at McDonald's. Quite literally it was conceived in 1963 out of a need to provide a 'fast' food substitute when a growing decline in sales occurred during the meatless Catholic Fridays of Lent. From that point on the 'holy' (actually hoki or pollock) sandwich took off in popularity and has been a staple of the McDonald's fast food restaurant franchise.

"I don't know. Fish sandwich..."
-Homer, The Simpsons [3F05] King-Size Homer

The Filet-O-Fish has survived over 40 years partially due to creative and ingenious advertisement campaigns. For example, in 2009 McDonald's launched an ad campaign in time for lent involving "Frankie the Fish", and electronic mounted fish similar to "Big Mouth Billy Bass". The commercial has become wildly successful sparking Facebook fan groups, knock off online adds, and ring tones. The commercial itself has gone viral on YouTube generating more than 1 million views. You can even purchase a Frankie version of the Big Mouth Billy Bass which sings the commercial.



For all of the criticism McDonald's has gotten over recent years, they have always provided exactly what the consumer needed at that time. I'm curious to see what the next item to join the McDonald's menu is!

GUINNESS BROWNIES

As you could guess from what my previous posts have indicated, St. Patrick's Day is around the corner. I'll be making about 7 lbs. of corned beef for this year's celebrations. Lisa shared this recipe with me. GUINNESS BROWNIES. SWEET!!!

Ingredients:
4 eggs
3/4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup cocoa
1 1/4 cups Guinness stout
confectioners' sugar, for dusting

Directions
1. Preheat the oven to 375 degrees.
2. Butter an 8-inch-square pan.
3. In an electric mixer, combine the eggs and sugar.
4. Beat until light and fluffy.
5. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth.
6. Remove from heat and beat into the egg mixture.
7. Sift the flour and cocoa together and beat into the chocolate mixture.
8. Whisk in the Guinness.
9. Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean.
10. Remove from the oven and let cool on a wire rack.
11. To serve, dust the cake with confectioners' sugar and cut into squares.

Only the vegetarians survive the ZOMBIE APOCOLAPSE

Bovine spongiform encephalopathy (BSE), commonly known as mad-cow disease (MCD), is a fatal, neurodegenerative disease in cattle, that causes a spongy degeneration in the brain and spinal cord. It is believed by most scientists that the disease may be transmitted to human beings who eat the brain or spinal cord of infected carcasses.

EAT BRAINS=GO CRAZY.

A ZOMBIE APOCALYPSE is bound to happen sooner or later. If this is true then only the vegetarians will survive. Maybe I should reconsider the prime rib I checked off on that wedding invitation...