Demographics: Processed cheese
- Thread starter strawman
- Start date
I tried to find it, but all I could find was the TV version, and I wanted the album version.
--Patrick
They're wondering exactly what animal's milk you're using to produce that plastic
So, decided to make a grilled cheese sandwich tonight, and remembering this thread, I used the cheddar I had instead of american.It does.
But if you want something that is MIND-BLOWINGLY good, try using regular cheddar. Seriously, Grilled Cheese, Quesadillas and nachos are tasty in SPITE of processed cheese, not because of it.
Mind not blown. A good alternative, but not exactly "A Song of Ice and Fire" compared to "Little Bear's Big Birthday Surprise".
I like it just fine.
If I am making a sandwich with bologna or prepackaged ham or turkey or whatever lunch meats I usually just get american cheese to save money.
But when I have money I go to the deli counter and get fresh(er) turkey and some colby jack or a mild cheddar.
Which honestly... American cheese doesn't taste all that different from colby or mild cheddar to me. I honestly think people just bitch about it to be snobby.
But yeah there is no beating Velvetta for cheese dip ever, like I honestly could make it with other cheeses but it would be a whole hell of a lot more expensive and time consuming... Like when we made home made gourmet macaroni and cheese that had $35-40 worth of cheese in it... and took like 2-2.5 hours to prepare... Just not worth the time, effort, or money to not use Velvetta.
If I am making a sandwich with bologna or prepackaged ham or turkey or whatever lunch meats I usually just get american cheese to save money.
But when I have money I go to the deli counter and get fresh(er) turkey and some colby jack or a mild cheddar.
Which honestly... American cheese doesn't taste all that different from colby or mild cheddar to me. I honestly think people just bitch about it to be snobby.
But yeah there is no beating Velvetta for cheese dip ever, like I honestly could make it with other cheeses but it would be a whole hell of a lot more expensive and time consuming... Like when we made home made gourmet macaroni and cheese that had $35-40 worth of cheese in it... and took like 2-2.5 hours to prepare... Just not worth the time, effort, or money to not use Velvetta.
Yeah I saw TNG posted on the Double Fine forums and got some nostalgia and had to visit
The biggest difference for me is the texture and slightly greasy feeling. I can eat it, but I don't prefer it.
Yeah and I suppose if I just ate it by itself yeah it tastes and feel a whole lot different.
But on a deli sandwich that has a meat and maybe oregano and olive oil or mayo, and some lettuce I can't really tell them apart much.
