• Why I Am Pulling For Macbook Pro
• Why I Am Pulling For Machines

There's going to be a lot of customers impacted by the IMPLEMENTATION METHOD of this decision. Stop supporting older versions of the Dropbox application, and their specific OS, if necessary. But having the application stop working is just impacting customers/installations of Dropbox that is needless. I'd be perfectly okay with the decision if only it meant I'd never see another update on those systems. Are you trying to tell us there are known, but unfixed, security issues and you don't want us running this code? 'Killing' an application like this is a pretty darn serious act. Just adding my support here for not killing the app for PowerPC (Tiger/Leopard).

So, you cut us out from newer versions. Fine, but throwing us out altogether is punitive. Sugarsync still allows PowerPC connections using a PowerPC version of their app. Why can't you? Why must we be forcibly logged out?

I have several Macs that use Dropbox and only one Intel Mac. Throwing us out makes Dropbox on the Intel Mac irrelevant.

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And don't give us this we can use the browser stuff. Uploading one file at a time when you have many files is just not doable and defeats the very purpose for why Dropbox was created. I urge you to reconsider this decision. Skype threw us out too, but creative PowerPC minds found a workaround and plenty of PowerPC users are still using Skype. Add another voice of concern here. Dropbox is one of my favorite tools, and the fact that it can sync my Macbook Pro, Power Mac G5, Windows 7 PC, and various iOS devices is huge. To drop even the G5 will force me to look at other options.

The website is a really poor option. I rarely use it.

Of course, I know Leopard users are running old computers. It's tough to have to target our machines after all these years. I understand all that, but you are also diminishing some serious value in your sync service by dropping support for some older machines. Hopefully, the Dropbox team can take another look and figure out a work around?

Are there other ways of accessing a Dropbox folder (webdav, ftp, etc)? Can we freeze the older version of Dropbox and limit to the most minimal of features?

The ultimate classic Baked Mac and Cheese, with an insane cheesy sauce and topped with an irresistible golden, buttery breadcrumb topping. Prepare yourself for the heart-stopping moment in the recipe video when I pull this bubbling beauty out of the oven.and the stretchy cheese shot! “Mac and Cheese should always have a crunchy top!” she declared, as explanation for why she wouldn’t be trying my.

I grinned, and retorted “Geez, you can never please everyone!!!” Then promised that I’d share a crunchy topped Mac and Cheese as soon as an “acceptable” period of time had passed! These kind of conversations are how many of the recipes land on this site. I’ll be asked for a recipe by a friend or more often nowadays, while out exercising Dozer at the end of the day. While throwing dog toys into the water, I’ll blast out instructions for how to make a or a.

Why I Am Pulling For Macbook Pro

And so to the lady who declared that Mac and Cheese must always have a crunchy top – here is my Baked Macaroni and Cheese, with plenty of crunchy topping!!! MAC AND CHEESE: the ultimate comfort food! I don’t want to be morbid, but if I had to choose a Last Meal, this Baked Mac and Cheese may possibly be it. I know, I know, it’s not very Japanese or Aussie of me to say that.

I should probably say sushi or sausage rolls or roast lamb. Put me in a room with Mac and Cheese, and neither of us stand a chance. Said Mac and Cheese would be ravaged. And of all the Mac and Cheeses in the world, this is my very favourite. ABOUT THIS MACARONI AND CHEESE This is not an insanely fully loaded Mac and Cheese.

I know you’ll see some with many types of cheeses and made really rich with cream. Topped with bacon, with lobster and crab. This is not one of those versions. But if you want a buttery, cheesy, creamy Macaroni and Cheese with perfectly cooked macaroni, plenty of sauce and a crunchy buttery top, this is a Mac and Cheese for you. ❤ WHY YOU NEED THIS MAC AND CHEESE IN YOUR LIFE There are a couple of things in this recipe that are a bit different to other Macaroni and Cheese recipes. Firstly, being of Asian background, I have a huge hang up about soggy, overcooked rice.

And this snobbery extends to pasta. So what I do is toss the cooked macaroni in butter so it’s coated lightly, just enough to help stop it from absorbing more liquid as it bakes, resulting in bloated overcooked pasta. I also cool the macaroni down before mixing with the sauce for this same reason (hot pasta absorbs liquid far more easily). And secondly, I am pretty sure the amount of sauce I make is more than most recipes. Simply because I don’t like Mac and Cheese where there’s basically no sauce left once it comes out of the oven. I need that cheesy sauce.

If I’m going to blow my calorie count with this Baked Mac and Cheese, give me cheesy sauce worth blowing it on! Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. It can be found in the Asian section of supermarkets here in Australia. Can sub with normal breadcrumbs.

Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don't melt so can give the sauce a slight powdery texture. The Main Cheese (2 cups) should be a flavoured cheese. My favorites are: cheddar, Monterey Jack, Colby, provolone and Gruyere (I used this in the video). Gruyere is my favourite, you can use any melting cheese. I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be.

However, you can just use more of the Main Cheese. Tossing the cooked pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. You could just make the sauce while the pasta is cooking. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping.

Why I Am Pulling For Machines

Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe. REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler. 6. Baked Mac and Cheese nutrition per serving (6 BIG servings!).