theyummyblog

Over the weekend, we had a get-together with the family at our house and of course (according to the old equation), family get-togethers=cooking/baking=food. And as usual, what did I go for? The dessert! I am still attempting to eat healthier foods, too, but I am finding myself eating less healthy foods (if any at all) on some days compared to other days where I try to get some veggies and fruits in here and there. But come on, with chocolate pudding pie on a graham cracker crust and banana cream pie (ahh, my favorite!) staring right at you, how can you resist?? I love pretty much anything on a graham cracker crust, but for me if it’s banana cream pie, then it’s especially irresistable! Now, from experience, I find that it can quite difficult at times to go out somewhere to eat, order a banana cream pie, and trust that it will be good. At three diners I have been to, for example, I have ordered banana cream pie, but then when I get it, pretty much all I see is cream! Barely any crust and certainly not enough banana filling, though. Now, why is it called BANANA cream pie again? But to put in an exception, this one cafe I have been to several times (though I haven’t really been there recently), called Cafe Ferraro’s, makes EXCEPTIONALLY delicious desserts. And my favorite there? Their banana cream pie! Actually, I think it’s the best pie I have tasted ever! The cream is there but not too much, an adequate amount of banana filling is in the pie with real cut-up bananas, and the crust, though not graham cracker, is still mouth-watering-ly yummy!

Now though banana cream pie and macaroni and cheese are hardly related at all, there is one thing they do have in common: They are both delicious, if they are made right! And if the only macaroni and cheese you have ever had is the Easy Mac/Kraft or the fast food dinner ones, then you are missing out big-time! Homemade mac-and-cheese is definitely the way to go, but I’m sure there are hundreds of ways to make it. It depends on the types of cheese you prefer, what ingredients you like added to it, whether you want it baked, fried, or just made in a pot, etc. I have baked it plenty of times before, and it does turn out good (though sometimes it’s a bit too brown or burnt on the top), but I feel it’s just as good and easier to make in a pot on the stove, where you cook the pasta and then mix the ingredients in the pot. I have used mostly cheddar cheese and sometimes orange American cheese (I’m not really a fan of white American all that much), though because I also love colby and monterary jack cheese, I will probably mix that in with the American and cheddar and see how that multi-cheese mac-and-cheese turns out. After all, it’s always good to try new things, even if you end up not liking it. It’s a learning experience, and it helps a beginner cook like me become better!

But a huge difference between yummy homemade mac-and-cheese and the ones you get at some restaurants or the boxed and frozen ones at supermarkets is that compared to the homemade, there’s not enough of a cheesey and buttery taste, and/or it’s too freaking salty! Of course, salt is used in foods sold in stores to preserve them, which can also either put a positive or negative effect on the food’s taste.

And besides the better taste that foods made at home may have, the cheaper cost of preparing yummy meals at home can make anyone a happier (and slightly richer) person!

Trackback URI | Comments RSS