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Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

nytimes.com

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Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#101

Post by themodelplumber »

rangibaby wrote: post #72
themodelplumber wrote: post #29

Earlier quoted context omitted.

> new Coke had a huge backslash Sadly no appropriate MS-DOS jokes come to mind

Rambling ahead: the spot occupied by \ is the ¥ mark on Japanese keyboards. I mention it because a Windows 98 toaster I used for Myspace and transferring songs to my iPod displayed paths like this: C:¥foo¥bar¥. Which reminds me of another adventure: The Japanese keyboard I use requires pressing shift to get a tilde (the tilde spot is occupied by a key to switch input methods on some keyboards and nothing on others).…

That's cool, I remember the yen signs. I lived in Japan for a while and studied Japanese but have never used an actual Japanese keyboard (just various IMEs over the years). What keyboard do you use?

[/guy who was just modding NIBBLES.BAS yesterday]

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#102

Post by maxerickson »

douche wrote: post #99
dunham wrote: post #82

Earlier quoted context omitted.

My wife and kid are pretty happy with Annie's. Might be worth trying if you're looking for another brand. (The only stuff I eat these days is homemade, typically gruyère-based, but we keep Annie's on hand in case we don't have leftovers for lunch.)

I've never been all that impressed by Annies (weirdly enough, I remember this being a view bordering on heresy when I was in college...), it struck me as being too expensive and too fussy to make. Adult-Kraft dinner is too easy to make - substitute real macaroni, and cheddar instead of the florescent orange cheese dust, same milk and butter. I mix in some American slices or Velveeta-esque process cheese, since I thin…

You can buy an emulsifier and add that directly (sodium citrate).

Sodium citrate mac cheese is enough to Google for.

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#104

Post by colechristensen »

wyager wrote: post #88
Latty wrote: post #58

Earlier quoted context omitted.

I have a diabetic friend who has problems with this - Tesco does a mixed beans in tomato sauce that I liked and recommended to him, and he checked it out and it was low enough in sugar for him. Later, it jumped, and he was upset about the change, and contacted Tesco - turns out they change the mix for each batch based on the price of certain beans - if the sweeter beans are more expensive, they put in more of the oth…

If they're keeping the taste consistent, shouldn't the total amount of sugar stay roughly the same? It seems like the only thing that would change is how much of the sugar comes from beans versus granulated sugar.

There are many different sugars. They all vary in how sweet we perceive them and how they affect blood-glucose (and how fast).

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#105

Post by runin2k1 »

parennoob wrote: post #80
JohnTHaller wrote: post #55

Earlier quoted context omitted.

Food Babe: "When your body is in the air, at a seriously high altitude, your body under goes some serious pressure. Just think about it – Airplanes thrive in places we don’t. You are traveling in a pressurized cabin, and when your body is pressurized, it gets really compressed!" That line from one of her articles sums up her thought process perfectly.

I agree that Food Babe makes a lot of rather silly arguments "That ingredient in Subway bread is also used in car tires!", etc. but she has drawn attention to some unnecessary additive choices (like 4-Mel in Starbucks pumpkin spice lattes), which I think is helpful. Even if the additive is not harmful, as a consumer, it's good to have more knowledge about what Starbucks puts in their drinks. Having watchdogs like the…

And why is that an unnecessary additive? Is it actually harmful?

A quick google seems to indicate that is just the same inciteful(note: not insightful) nonsense to get page views.

Not to mention the fact that she is targeting a drink where the primary ingredient(s) are actually bad for you in the quantities they are served in unless you are already following a fairly well-balanced diet.

It is insane to single out minutiae that are orders of magnitude less impactful than the huge sugar bomb that is the core of the food/beverage.

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#106

Post by GFK_of_xmaspast »

maxerickson wrote: post #102
douche wrote: post #99

Earlier quoted context omitted.

I've never been all that impressed by Annies (weirdly enough, I remember this being a view bordering on heresy when I was in college...), it struck me as being too expensive and too fussy to make. Adult-Kraft dinner is too easy to make - substitute real macaroni, and cheddar instead of the florescent orange cheese dust, same milk and butter. I mix in some American slices or Velveeta-esque process cheese, since I thin…

You can buy an emulsifier and add that directly (sodium citrate). Sodium citrate mac cheese is enough to Google for.

You can also just buy the powder by itself, King Arthur Flour sells a white cheddar that's pretty good.

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#107

Post by lettergram »

kabdib wrote: post #9

... and this is why people with severe allergies always always always read the ingredients list, even if the packaging has not changed. And always carry emergency medication.

Having multiple allergies that can kill me, I always read the ingredients, and even check online.

For example, ice-cream manufacturers make ice-cream with peanuts in it on the same line as everything else. However, because they clean it between runs it's supposedly fine, and wont list it... It's all good until I have a reaction and have no idea why.

If you have allergies it's a great reason to learn to cook your own food. As said, you should also always carry and EpiPen and other drugs.

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#108

Post by douche »

maxerickson wrote: post #102
douche wrote: post #99

Earlier quoted context omitted.

I've never been all that impressed by Annies (weirdly enough, I remember this being a view bordering on heresy when I was in college...), it struck me as being too expensive and too fussy to make. Adult-Kraft dinner is too easy to make - substitute real macaroni, and cheddar instead of the florescent orange cheese dust, same milk and butter. I mix in some American slices or Velveeta-esque process cheese, since I thin…

You can buy an emulsifier and add that directly (sodium citrate). Sodium citrate mac cheese is enough to Google for.

Looks interesting, but way, way too fussy. I really don't understand why people make macaroni and cheese recipes so complicated, with the cream sauces and baking it and all that. It's incredibly easy and delicious if you just boil the pasta, strain it, throw it back in the pot, then chuck in butter, a little bit of milk, and cheese, and simmer until the cheese melts. Literally the Kraft dinner directions, just with real ingredients.

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#109

Post by salgernon »

empath75 wrote: post #31
nyangosling wrote: post #11

I think this story is actually a pretty incredible one. Just logistically it's a very interesting story that they were able to keep their collective corporate mouth shut--and even though it seems they're gearing up to milk the marketing effort now, that they did this without immediate payout in terms of brand marketing is surprising. And it's not like we're talking about a processed food brand with a million variants…

It tastes of butter, salt, and poverty, same as always.

In the 80s, we always referred to it as "reganomics" as in "oh no, not reganomics for dinner again!"

I seem to recall a massive cheese redistribution campaign back then. And ketchup being declared a vegetable for purposes of school lunches.

Re: Kraft Reveals Revamped Mac and Cheese, 50M Boxes Later

#110

Post by mathattack »

symfoniq wrote: post #77

Having young children, there's almost always a box of macaroni and cheese in the house. My kids, who fancy themselves mac & cheese connoisseurs, started complaining about the taste of Kraft a couple of months ago. So now when Kraft advertises on TV that they changed their mac & cheese and nobody noticed, my eight- and six-year-old just roll their eyes. I suppose the upside is, they're already learning that you can't…

I've started making our own (just macaroni and melted cheese) with my kids. It tastes better, but the one thing we haven't been able to replicate is the bright orange color.
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