Yeah, totally. I’ve had cheese that was aged in raisins. Fruit and cheese are friends.
I’m very selective about my raisin eating. I don’t tend to like them in desserts, but love them in savory dishes. A lot of cuisines utilize raisins in this manner - North Africa and Mexico immediately come to mind.
I think the issue here is ultimately about texture more than flavor. I don’t want a chewy raisin in a rich, melty sauce. They’re good in kugel, which are also made of noodles, but the texture is very different. They’re springy, tender, and solid. Much more welcoming of raisins.
Beyond that, I don’t really want any major modifications to my mac and cheese. It’s comfort food and part of that comfort is how familiar it is. I don’t really want anything in there. Even something like bacon or tomatoes, both of which would probably taste really good. Mac and cheese is just one of those things that I want to enjoy simply. Additional ingredients would only detract from the experience.
Yeah, totally. I’ve had cheese that was aged in raisins. Fruit and cheese are friends.
I’m very selective about my raisin eating. I don’t tend to like them in desserts, but love them in savory dishes. A lot of cuisines utilize raisins in this manner - North Africa and Mexico immediately come to mind.
I think the issue here is ultimately about texture more than flavor. I don’t want a chewy raisin in a rich, melty sauce. They’re good in kugel, which are also made of noodles, but the texture is very different. They’re springy, tender, and solid. Much more welcoming of raisins.
Beyond that, I don’t really want any major modifications to my mac and cheese. It’s comfort food and part of that comfort is how familiar it is. I don’t really want anything in there. Even something like bacon or tomatoes, both of which would probably taste really good. Mac and cheese is just one of those things that I want to enjoy simply. Additional ingredients would only detract from the experience.