Stove Top Quick Cup, Chicken Flavor
Stove Top Quick Cup, Chicken Flavor
I love Thanksgiving, both because I am a mom and it gives me an opportunity to express love through food and because I love stuffing. Or, as it is properly called dressing. You don’t really need to stuff anything, it’s a nice touch, but dressing is fine baked in a huge casserole dish all on its own. Especially if it’s cornbread dressing and is prone to forming wonderfully crunchy bits at the corners and top.
So, I was more than a bit perplexed and distressed by Stove Top Quick Cups. You can certainly eat stuffing alone but only after you’ve had it with a huge gang of people, that’s what stuffing is all about, family and gatherings. You might not like your family or gathering with them, but that’s the price you pay to get to eat the leftover stuffing. Making it in individual sizes defeats the whole purpose and is not something this mom can support.
According to the Kraft website Quick Cups are the right size for a hearty lunch anywhere or as a complement to any meal. Were people really clamoring for a Stove Top Stuffing they could keep in their desk at work? Wasn’t the canister the solution to people who only needed a little bit of stuffing (Who are these people anyway? Who doesn’t want lots of leftover stuffing)? Did they just have a lot of leftover containers from making Hamburger Helper Cups and said “What the hey, let’s just put everything we make in a cup!”?
When I told a friend of mine I was going to try it and clarified what it was, she said it sounded like a particularly nasty viral YouTube video. I only wish that it were my friends, it would be more wholesome and palatable.
You make it by pouring in cold water to the fill line, nuking, stirring and then eat. No oven is involved, thus no crunchy bits. There is something wrong and ineffably sad with stuffing sans crunchy bits. That’s just bread mush! Maybe it’s good for people with no teeth? I don’t know and I hardly think we should give up our crunchy bits because a few people have no teeth.
The taste is like you poured water on dry, not very good bread with a lot of salt added. That’s the flavor, salt. MSG. Chikn. The texture is slimy. It is most certainly not hearty or complementary to anything. After cooling and stirring around a bit more, it looks like congealed vomit (no picture, sorry). If this product catches on and is fed to our youth, I weep for the future of America because we’re one step closer to Soylent Green if we accept this crap as food.
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it is not amazing, but it will do for a college student like me. it’s nice to change it up from easy mac every once in a while
I totally agree with you. Dressing, with copious leftovers. Only cornbread. None of that midwestern sticky white-bread so-called dressing.
I bet the Stove Top stuff is precisely that consistency: sticky and slimy.
Great site!
Quote of the day
“If this product catches on and is fed to our youth, I weep for the future of America because we’re one step closer to Soylent Green if we accept this crap as food.”
We always needs it easier and faster…
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Well it doesn’t take much more to make it on the stove, infact when I cooked it for the first time I was amazed at how fast it was, and bummed because i made it to early and it was cold by the time dinner was ready.
Wonder when we’ll get them in the UK.
They make Hamburger Helper in a cup? How did I miss that?
Do they make sliced turkey with mashed potatoes and gravy to go too?Thats the only way I will eat stuffing and I don’t like the mooshy consistency either.
I’m sorry, but I’d totally eat that. I’d probably also fry it in butter after it gets nukified. Fried stuffing is where it’s at.
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hmm…doesn’t look appealing and i LOVE ramen!
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