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| Bye Bye, American Cheese ... | Login/Join |
Has Achieved Nirvana |
Velveeta + Rotel. Just sayin’
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| Lord Emperor Mom Minor Deity  |
I have always loved Velveeta and Rotel dip. On a whim, I decided to make some last week for the first time in maybe fifteen years. It just wasn't as good. More bland. Thicker, and not in a good way. I was bereft. Have they changed the recipe for either item in the past decade or so? Maybe they made the classic Rotel blander and you have to get one of the hotter varieties now? Or maybe they're using a different stabilizer in the faux cheese? Or have I figured out how to mess up a recipe that is literally "Dump two items in a bowl and nuke until you can stir them together"?
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| Serial origamist Has Achieved Nirvana  |
I've never been a big fan of American Cheese (or as a package I once looked at said (I am not making this up) "American style pasteurized process cheese food product"). But I understand its uses. There was a seedy little tavern in Vienna Virginia called The Vienna Inn. It was cobbled together from a couple of mobile homes, scraps of siding, and scraps of wood paneling. There was a clothesline around the inside perimeter with pieces of paper with names of foods. This was theoretically the menu, but the only thing anyone ever ate there (at least more than once) was chilidogs. Plural! ChilidogS! If you ordered just one the waitress would question your parentage or virility. The recipe was simple: Oscar-Meyer all-beef wiener, Hormel no-beans chili, diced onions, French's mustard, and a generous glorp of melted Velveeta on a Wonder bun. The thing was, you could make the same thing at home, but somehow, it never tasted nearly as good. For burgers and grilled cheese, I go to Tillamook mild cheddar. I think it melts just fine. Everyone raves about Five Guys Burgers and Fries. I was disappointed to see that they use American cheese. For a place that it so hyped, I expected real cheddar. At least the fries are really good.
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Has Achieved Nirvana |
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Has Achieved Nirvana |
This country is getting too fancy for its own shadow. | |||
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Minor Deity |
Cheddar cheeseburger is great. Jf | |||
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| knitterati Beatification Candidate  |
Cheese food product! We used to use that for cheese toast for the kids; perfect melt in the toaster oven. We use Tillamook sharp cheddar for our burgers and grilled cheese. The sharp is still made with milk from Tillamook County. The others are made over in eastern Oregon with milk from giant farms with waste management issues. You can tell the difference in the labeling: “Made with pride by Tillamook County Creamery Association” versus “Distributed by Tillamook County Creamery Association.”
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| Serial origamist Has Achieved Nirvana |
I had no idea.
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| Pinta & the Santa Maria Has Achieved Nirvana  |
What about the extra sharp/black label? I'll have to check it out next time I'm in the store. | |||
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Beatification Candidate |
When it comes to cheddar, I eat a lot of Cabot cheese, most often their Seriously Sharp. Big Al
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| REPEAL THE 16th AMENDMENT! Minor Deity  |
Good riddance to a horrible excuse for what passes as cheese. No. I will take my cheddar aged a little thanks... https://fromagination.com/prod...aged-cheddar-cheese/
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| knitterati Beatification Candidate |
I don’t know, but I’d guess as a premium cheese that it’s still made in Tillamook.
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| Serial origamist Has Achieved Nirvana |
So, I took a deep breath and looked at the package of Tilamook Swiss slices I buy at Costco for my sandwiches for lunch. Oh, dread. "Distributed by..." Fake Cheese!
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| Has Achieved Nirvana |
 I like that
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| Has Achieved Nirvana |
Wait a minute. It is not soy, but diary. You may not like the source.
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