Cooking a frozen mac and cheese for dinner and the instructions say 375 degrees for 51 minutes. 51. Not 50. Definitely not 53. How did they come up with 51? If 50 doesn't do it, why not 55? Surely 1 minute isn't gonna do that much.
51 Minutes
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coltle6920
Member
Not questioning one's eyesight but can you provide some pics of the product and directions?
OP
The number of the minutes shall be 51.
51 shall thou count.
50 thou shall not counteth unless thy then proceedeth to 51.
52 thou shall not count.
53 is right out.
51 shall thou count.
50 thou shall not counteth unless thy then proceedeth to 51.
52 thou shall not count.
53 is right out.
Rustyt, this was the perfect unexpected reason to reference Monty Python. Well played!
The Holy Mac and Cheese of Antioch!
The Green Midget Cafe would definitely serve Mac and Cheese and Spam.
Sadly, the National Cheese Emporium would be fresh out of Mac and cheese.
And no one expects the Spanish Rice!
The Green Midget Cafe would definitely serve Mac and Cheese and Spam.
Sadly, the National Cheese Emporium would be fresh out of Mac and cheese.
And no one expects the Spanish Rice!
Same way they came up with 6 feet..
kozmic
Member
But what if your oven is off a few degrees? Where's that darn slide rule when you need it?
Grayfox
US Veteran
Read the directions again.
You coulda just nuked it for 11 minutes. Not 10, not 12, but 11.
You coulda just nuked it for 11 minutes. Not 10, not 12, but 11.
Check the fine print...
"Ovens vary; Cooking time may need adjusting"
I prefer to make my own mac and cheese.
Put a good size pot of heavily salted water on the stove and bring it to a boil. When the water boils, add a soup bowl of elbow macaroni and cook until it's not quite done. Drain, but save a 1/2 cup of the water to add to the mix.
While the water is heating, make a roux in a deep skillet (3 T butter, 3 T flour) and stir for several minutes until bubbly. Shut off the heat and add some Dijon mustard, some nutmeg and several cups of milk. Cook until it thickens (whisking constantly) and add several good handfuls of shredded cheddar cheese. If you want, you can also add some Velveta. Stir until the cheese is melted.
Dump the macaroni and reserved water into the skillet, stir and transfer to a buttered baking dish. Top with breadcrumbs and bake at 375F (not 374, not 376
) until the top is golden brown (15 minutes).
It's better than frozen mac & cheese, will be ready quicker and will cost less.
"Ovens vary; Cooking time may need adjusting"
I prefer to make my own mac and cheese.
Put a good size pot of heavily salted water on the stove and bring it to a boil. When the water boils, add a soup bowl of elbow macaroni and cook until it's not quite done. Drain, but save a 1/2 cup of the water to add to the mix.
While the water is heating, make a roux in a deep skillet (3 T butter, 3 T flour) and stir for several minutes until bubbly. Shut off the heat and add some Dijon mustard, some nutmeg and several cups of milk. Cook until it thickens (whisking constantly) and add several good handfuls of shredded cheddar cheese. If you want, you can also add some Velveta. Stir until the cheese is melted.
Dump the macaroni and reserved water into the skillet, stir and transfer to a buttered baking dish. Top with breadcrumbs and bake at 375F (not 374, not 376
) until the top is golden brown (15 minutes).It's better than frozen mac & cheese, will be ready quicker and will cost less.
Last edited:
Perhaps the cooking time was originally written in metric time, which converted to 51 minutes.
It was decided by a decendant of the 5280 feet to the mile dude.
John
John
https://smith-wessonforum.com/141936971-post13.html
I'ma gonna havta try this! I'm very much a "do it myself" sort. Packaged or frozen Mac & Cheese will scratch the occasional itch, but this does look easy and quick. Just like donuts, though. Eat 8 ounces and gain 16 . . . .
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Beats me, but I like weird numbers.
I used to be in charge of estimating for a large printing corporation. Sometimes we had to make up prices for a variety of reasons. Sometimes it was competition, or customer concessions, or the previous price was whacko because of an error and we had to do the best we could. Whenever we made up prices we ended it with .87 cents. That way down the line they would know that we pulled it out of our wazoo.
We had a couple of others that were code to the next estimator. We had one for "this guy is a pain so he pays extra" and one for VIP customers.
Prices ending in .01 cents were reserved for people who quoted but always gave it to our competitor. We often quoted those at cost if they weren't too big just to see if we'd get them, and to bankrupt our competitor. Which we did. Suckers. But I'm sure they often said "Why are their prices always ending in .01?"
But I digress. It got me thinking about weird numbers.
I used to be in charge of estimating for a large printing corporation. Sometimes we had to make up prices for a variety of reasons. Sometimes it was competition, or customer concessions, or the previous price was whacko because of an error and we had to do the best we could. Whenever we made up prices we ended it with .87 cents. That way down the line they would know that we pulled it out of our wazoo.
We had a couple of others that were code to the next estimator. We had one for "this guy is a pain so he pays extra" and one for VIP customers.
Prices ending in .01 cents were reserved for people who quoted but always gave it to our competitor. We often quoted those at cost if they weren't too big just to see if we'd get them, and to bankrupt our competitor. Which we did. Suckers. But I'm sure they often said "Why are their prices always ending in .01?"
But I digress. It got me thinking about weird numbers.
In 1592 the British Parliament declared.......
One mile equals 8 furloughs. One furloughs equals 660 feet.
coltle6920
Member
Thank you!!! I'll never doubt you again. Will have to check other Stouffer products.
The person responsible for the instructions must be part of the new DEI hiring protocol. Even pizza instructions give an approximate time telling you to use your discretion.
Really like the inhouse coded numbers
So simple and so efficient way to pass along inhouse information.
Bekeart
So simple and so efficient way to pass along inhouse information.
Bekeart
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