"Food Snob®" wrote
Omelet wrote:

> That's the first time I can recall being described as "well trained in
> the culinary arts."

I wouldnt know. I've not noted any recipes posted by you. I'm not saying
you havent posted any, just that I havent noticed them.

> I'm a very simple cook, who often plans meals
> around what is on sale. I do insist on quality ingredients, though
> that doesn't mean pricey.

I think OM's objection is what you think of as 'quality' and what doesnt
'qualify' for that.

> Some "ingredients" are so trashy that they
> can never be justified, like Cool Whip or "hollandaise sauce mix
> packet."

Cool Whip? Non-dairy right? Might be useful in small amounts if it's low
lactose and someone had to avoid that.

Hollendaise sauce mix, I'd be hard put to use that too but ran into a recipe
that used it for a 'baked not fried' potato 'country fry' sort of thing.
Not my cuppa-tea there but what I mix up may not be all that far off (just
less salt).

Mine use flour, dry milk powder, calamansi powder, black pepper, and
hot-sweet paprika or jamacian curry powder (no, it's not a hollendaise, but
a little bit like what the packet would have in it). Egg dip then roll in
the mix and bake after light brush of olive oil. I wouldnt be 'offended' to
try a packet of hollendaise and see how we liked it.

>> Not just the elite like you!

> Elite? So eschewing dairy substitutes is elite? Making sauces from
> real ingredients instead of packets or canned condensed soups is
> elite?

There's nothing wrong with a few convenience foods.

>> Lighten up and get real please. ;-) I have yet to see you trash others
>> here when we do threads like comfort foods and white trash foods.

> Then you haven't been reading carefully.

No she probably hasnt. We first conversed when I posted a requested recipe
and you trashed it. It was if memory serves, an adaption of one for a
person on a special dietary need probably since that tends to be most of my
posted recipes here.

>> Many of us like that kind of thing once in awhile.

>> You are setting off my occasional hankering for blue box mac and
>> cheese... so please knock it off.

> Consistent with the above ingredient list, perhaps you could
> substitute "nonfat dry milk powder" and "nondairy creamer" for the
> milk in your Kraft dinner.

Dry milk powder will work though not optimal. Better is a small can of
condensed milk if a person doesnt drink milk commonly so hasnt got it in
stock that often.

>> <g> I may just go for a box of Velveeta...

> Hey, you could try the "Velveeta mexican [sic] pasteurized process
> cheese spread with jalapeno pepper."

Hehehe I *like* to slum with that stuff at times.

Remove stem from fresh shiitakes, oil cap with olive oil then flip over,
dust with arrowroot and fill to even with a mix of the velveeta mexican
cheese spread then top with a fresh slice of tomato and some minced black
olives. Bake until you see it slightly browning.

Sure I can make my own cheese mix, but this was one I'd make for my guys at
middle of the 5pm to 5am shift with the toaster oven. You can prep it the
afternoon before work and it holds nicely.