Mary Behling “Sylvester2″ said:
While I felt that the chedder powder was flavourful, it mixed well for sauces however it didn’t work well for popcorn. It was a bit of too salty for my taste
Rebecca Radnor “japlady” said:
I’m on my 2nd bag of these things.
This IS the KRAFT cheese powder! I at one point emailed Barry farms concerning something about it, and that they told me it they buy 50 lb bags of the stuff from Kraft and break it down into 1 lb bags. All of the same, its cheaper than buying the little round canisters of cheese powder that kraft sells for popcorn.
To compare to the stuff inside the blue box mac and cheese, so I suggest 1/4 cup of cheese powder to at least one/2 cup of pasta (uncooked) — but you may experiment for yourself.
In terms of constructing mac and cheese, I suggest mixing it up with a touch oil and milk (as suggested at the Kraft Mac & cheese boxes) and making certain the sauce is smooth BEFORE putting it at the cooked pasta or it’s going to clump. The stuff for the blue box contains something to make it mix in smooth that the stuff for the popcorn doesn’t have, so that you do must work slightly to ensure the feel is smooth.
It is quite sad that the shipping for that is so expensive (over twice the cost of the object itself) but thats more in regards to the post office than the corporate that sells it. However it still comes out cheaper than buying the little blue Kraft tubes of the stuff — your not buying the additional packaging.
- Extra-Sharp The big apple Cheddar Cheese One Pound (16 oz / 225 g)
Our Long island cheddar cheese is extra sharp, meaning, it really is aged for well over a year and has a hearty, rich flavor.ÊIt is packed in a black wax so that it will preserve the flavour and manifest itself well as a present or for serving at your next party.Long island cheddar cheese is the most well liked cheese to apply with Tex-Mex dishes, when shredded in tacos, melted over tortilla chips, or stuffed and melted in Jalapeno peppers.ÊTry it in omelettes and souffles, over baked potatoes, melted as a cheese fondue, melted over hamburgers and hot dogs, because the main cheese in Macaroni & Cheese or grilled cheese sandwiches. ÊEach wax-packed brick could make about 140 cracker-size slices.ÊWe can only ship this product in the course of the cooler months, so please order quickly…
Related Cheddar Cheese Products
Da Cajn Critter… ($14)
Author Pamela Lyles starts off the book by explaining why she loves to cook and how she came up with the book’s title. Always a fan of good food, the author feels that good eating is the best remedy to many of life’s trials and tribulations. She created this book using some recipes of her own as well as recipes from others that have been handed down over the years. Some of the recipes are a little more involved, but they are all much simpler than those of most other cookbooks. They give you a feeling of confidence when you read them because the instructions are generally short and simple. They are basically a list of commands, so there is little wordiness and little worry about misinterpretation.
In addition to the actual recipes, many readers will enjoy the final tabbed section, Lagniappe; or A Little Something Extra. This section includes some practical tips, such as pairing wine with food; some history/trivia, such as the history of the King Cake; and some humor, such as Civil War: The North vs. the South, which explains how southerners and northerners pronounce things differently. Author Pamela Lyles wants the book to be fun, but she also wants readers to make tasty food and learn a little in the process. She accomplishes both in this and other sections.
Even though I am not one who likes to cook, I like the recipes in this book and I like the author’s enthusiasm and friendliness. One addition that could make the book better would be a few illustrations. As it stands, there are no illustrations of any recipes. Adding at least a few pictures would make a difference, since it is always nice to get an idea of what certain dishes will look like in the end. A few more recipes for drinks would also improve the book, since good food deserves a fine beverage.
Cooking isn’t my thing, but I like Da Cajn Critter. The recipes are simple enough that even a person like myself will have no problem creating food from them and they cover a good cross- section of the different types of food and meals that are popular with Louisiana natives and other who love cajun cuisine. The book could be improved with a few small changes, but it is still good overall with a nice mixture of fun, practicality, and humor.