Sure some may scoff at the idea Kraft Dinner is a Canadian food, and I agree that it is in fact an American food, but the stereotype at least suggests that its one thing we just can't get enough of (another being cold hard green American cash). I could be like Nam and you know, go do some research and find out just how much Kraft Dinner we actually do eat up here in the Great White North, but I'd rather just eat the KD and leave the research to StatsCan.
Kraft Dinner is one of those things that I can't imagine life without. In fact I can't remember a time in my life when there wasn't KD. Through my many years I've become something of a KD connoisseur, I pretty much refuse to eat Kraft Dinner made by anyone else, not that I am offered KD at dinner parties very often. Most people's experimentation with the blue boxed pasta ends with Ketchup or maybe a hotdog or two cut up and tossed in, but I've tried my own recipes as far flung as adding freshly grated cheese and baking the finished product to a golden brown.
I don't for a minute pretend KD is anything but junkfood, but I've always got a box around somewhere. Even in University residence I somehow managed to use a portable electric soup cooker to boil my Kraft Dinner, which I remember sharing with Adria on at least one occasion.
I've decided to take a couple of pictures of my late night meal to share the beauty.
Mmm... right out of the pot.
In English / En Francais
The English/French Bilingual box is distinctly Canadian. Is my obsession distinctly Canadian? I'd like to think so, but I'm not really sure. A google search of "Canada Kraft Dinner" brings up quite a few responses but nothing seems to be very concrete. Perhaps the uncertanty itself is what makes it Canadian, we've never exactly been adept at defining ourselves. That's all for tonight.
Keep on Trangling,
Anthony
13 comments:
i love macaroni and cheese dinners .. heck, that's what i practically lived on when i was in college (that, and top roman). to make sure dinner wasn't boring, i would add whatever left-over to spice up the comfort food (adding in any combo):
* cold-cuts/hotdogs
* tomatoes
* tuna
* salsa
* vegetables
ok, i didn't add fruits to the mix, but don't think i didn't think about it!
Anthony, I remember when we had kd in the common room. I believe it was after you watched fourteen hours of tv straight.
A marathon man in all facets.
Oh television. It's a wonderful thing if you ask me. I did have a SERIOUS television addiction at Glendon though. At least it was good fodder for that Media course I was in.
Plus it seemed like there was an unusual amount of elections here and abroad and I love pre election coverage. Even if it's just the Iowa Caucus, or Don Newman on CBC Newsworld discussing Belinda vs. Harper.
Honestly. I dont think you should add anything to kraft dinner. it is perfect as is. maybe something on the side, if other food touches it it just ruins it.
of course i do have severe OCD
so eat it how you like it...
lilred- I actually know more than one person who not only can't have anything on their plate touch anything else but eat all of each food in sequence, clockwise around the plate.
Personally I prefer foods that taste good all mixed up. Although that can be easilly explained by all the Portuguese food I ate as a child, and anyone who's had Portuguese food knows that it usually looks like a big mess.
is it me? i have to eat all of my foods seperate and in order..my friends all make fun of me.the only time i let my food touch is when i make a hotdish...mmm...love hotdish
i made mac & cheese for dinner tonight. i made a slight modification to the cooking method (i had the time) per instruction on the back of the box; i put it in the oven for about half hour (i like a burnt top). i'm having it right now as i type this up, and here are a few qualities to consider:
1. tenderness: should never require a knife, ever. should be just firm enough to challege a fork.
2. creaminess: the middle has the consistency of custard, not elmer's glue gluey.
3. chewiness: not mushy but meaty (sounds like the tagline for one company i worked for).
4. spriginess: the cheese's tensile strength gives way as you bite into it.
5. crunch: i put it in the oven to get a crunchy top.
basically, it's a fresh loaf of french baguette .. but in a bowl.
howbizzare- You should contact the Canadian
Consulate General in Denver and see if they will send you some KD from Canada, with the bilingual box and everything, for you and your community as an international gesture of goodwill.
We have that in Australia too, it's made by Kraft but I think it's just called Macaroni and Cheese, or Easy Mac or something? I haven't had it for years.
this comment will make no sense unless you visit LOZ's blog regarding KD:
i'm kidding about the insider trading tip in buying wal*mart and kraft stocks. i know nothing, and claim to know nothing regarding these stocks.
you're Hillarious Nam, hiding your confession over here.
isn't this the confessional booth? i'm pretty sure i read somewhere along the way that you take confessions on this blog. but, you gotta dust the pews.
Sure, why not. Confess away. I'd start another blog for just confessions, but that is what PostSecret is for, and those ones are pretty.
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