I added some mild cheddar and chicken stock to a roux, seasoned liberally with salt, pepper, fresh garlic and red pepper flakes. I added my mushrooms so they’d soak up the rich goodness, and then wilted in some spinach. It was creamy without being SUPER rich. Not overly salty.. the perfect amount of flavor.. but I just kept looking at it and thinking.. ‘This really looks like hamburger helper.’
I get the whole ‘easy meal’ thing they go for there but if you’re going to eat all that fat, salt and preservativey grossness, it should at least have an enjoyable flavor. The few times I ate it as a kid were kind of regrettable and I refuse to eat it as an adult. *shudder*
In other news, I am supposed to get my molecular gastronomy kit on this upcoming Tuesday. SUPER excited!
Long day, time for sleep. More food related awesomeness tomorrow.