You must log in or register to comment.
The actual sandwiches that place sells are going to either be shitty (because they don’t care about anything) or amazing (because everything but the sandwiches is an afterthought). There is no in-between.
“Cheese”.
This looks like a joke, a disgruntled employee, or both.
You can clearly see that there is proper cheese sauce on the macaroni, but then there’s just
sixnine or ten heat lamp nuked slices of American Cheese* added haphazardly.*For anyone lucky enough not to know what that means, imagine cheese whiz solidified and packaged into individually plastic wrapped slices.
Probably a customer not realizing the preparation and complaining that the cheese wasn’t cheesey or as velveeta-ey as they were used to, and malicious compliance ensued.
Fuck it. Give them more cheese. 👹
Let them eat nuked whiz and yellow#5.
American cheese is like when you start making a bechamel from mild cheddar but only soften it some.
Next step in softness is Velveeta.
Cheese whiz is three steps.
The sharpness intensifies each time.
I was referring to it’s chemical makeup i.e. it’s a cheese-like product, not cheese product.
It’s literally cheese with added emulsifiers but ok.
“Oh no! We are almost out of Liquid Cheese Product #3. We don’t even have enough to make this batch of macaroni!”
“Just make this batch with the rest of the Liquid Cheese Product #3 that we have, then add some slices of Semisolid Cheese Product #2 on top. No one will be able to tell the difference.”
The potassium citrate in American cheese helps real cheese melt better. You can achieve the same result with sodium citrate and an immersion blender, but not everyone has easy access to or storage for yet another spice.
makes me wonder if a dash of lemon juice and sea salt might have a tangible effect on meltability
Citric acid and sodium citrate are not interchangeable, unfortunately. You could create one from the other with some aqueous baking soda, but it would be best to keep the process seperate from preparing the cheese sauce.
You can look up the Modernist Cuisine Silky Mac and Cheese recipe for more info.
True, I imagine trying to use cheese as your reaction substrate in that way would result in carbonated cheese sauce :]
I have never had any trouble melting actual cheese though when required. I have no idea what kind of scenario this kind of cheese product would be superior.
Many hard cheeses (think parmesan) and even some cheddar cheese aged for more than 6 months don’t create a silky emulsion without some help.
Looks like a Nordic flag
Made by my 12 year old by the look of it. Who insists the box Mac isn’t cheesy enough
Macaroni and Cheese? That’s clearly a tray of meatballs OP…
For how small Lemmy is it is incredibly odd to see my “backyard” posted here somewhat often.
I mean yeah long island has a population in the millions but still…
(Queens and Brooklyn you’re on long Island, there is no bridge that separates us!!)
:P
deleted by creator
This is a hate crime.
Macaroni and fuck it
That’s the New York deli way.
Honestly I’d still eat it
Fr, just stir and bam normal mac n cheese. People more picky than they need to be.
To be fair, it looks like a normal mac and cheese with extra cheese slices melted on top- you can see the sauce when you zoom into the pasta
Please tell me the name.
The picture says “Ferring Delicatessen”, which does correspond to the area after an Internet search:
Ferring Delicatessen 1181 Grand Ave, Baldwin, Nassau County, New York 11510-1115
Ferring Delicatessen
Just posted this pic on their facebook page.
Did you really? If so any comments in the first six hours there?
*Festering Delicatessen
even on their web site you can clearly see the individual single slices of cheese product spread over the top of the mac & cheese in the picture there (it’s found under ‘hot counter’).
and it really looks like melted fake ‘singles’ and not actual sliced american. from a deli… with over a dozen actual real cheeses on their counter.
meatballs
I feel like it should be illegal to call that macaroni and cheese… 🤢
that’s why they called it “meatballs”
Macaroni and Pasteurized Processed American Cheese Product
I don’t know that I’ve ever tried any truly tasty mac & cheese that wasn’t KD. Various restaurants and everyone’s aunt makes this shitty “gourmet” stuff that tastes like cold, soggy noodles and congealed white gravy. People talk about their aunt’s congealed gravy as though it’s a succulent delicacy, but it’s always as terrible as the last batch and is easily upstaged by KD.
