Talking Cheese: Cannot Sound Like an Expert Here!

To Cheese or Not to Cheese?

I am talking about choosing between homemade cottage cheese, the off-the-shelf cheese slices variety and legacy cheeses. There is an abundance of choices and very little clarity about what we are eating and for what reason. Yes, legacy cheeses are made by brands that have existed for decades and are known to prepare cheese with a distinguished flavour and unique aura that is often endemic to a region or a small community. On the other hand, homemade cheese is more of a comfort food that promises to provide some precious proteins too. Homemade cheeses don’t agree with a lot with my digestive system. They can make me bloated and gassy. The retail, sliced variety is easier to handle and can be easily added to any preparation.

That Thing You Do, 'You' Being Macaroni

My wife gives a new twist to nearly every type of food out there - yes, she can cook most things people find at snack stalls and famous eateries. However, it is her Macaroni that is perhaps the best example of personalizing the taste, giving some Indian tadka to it, blending it with her expertise and creating something that is outright exotic!

What makes it special? For starters, the sheer volume of thinly chopped veggies. I believe it is the lack of semi-fried vegetables that makes many food items fare averagely. My wife's version of Macaroni is overwhelmed with veggies, chopped to perfection, thin slices that crunch and texture-up the dish perfectly.

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