![]() Just as the Man v Food generation felt it necessary to pimp (eugh!) and fiddle with macaroni cheese – not to improve it, but to justify their own existence – so, too, chefs are incapable of serving a straight version of this essentially domestic dish. People may sell it from stalls and vans (although its resurgence is part of a far broader rise in “dude food”), but if we accept that this is a dish whose primary attraction is effortlessness, who wants to eat it from a Styrofoam container or a cardboard tray, while standing in the cold? Where is the comfort in that? Macaroni cheese is now often described as street food. You must establish when and where it is acceptable. Where?īefore you can discuss the how of macaroni cheese you must define your terms. By all means, grill your fellow contributors, but no going off half-baked, no salty language and, of course, no cheesy puns. Below the line, as ever, we offer a penne for your thoughts.
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