That reminds me, "butthurt" is now in the Oxford English Dictionary, and I love going to the webpage for it and clicking the pronunciation icon over and over to hear "butthurt" in a stilted British accent.
Huh... we still have these in Asia, sort of. We compress our tea leaves into very compact round disks, maybe twelve or fifteen inches across, and we scrape some off into our teapot every time we want to make tea. I didn't know this was done elsewhere in the world.
I'm almost certain the British learned to do this from the Chinese.
ValuRite singles. They don't even melt. In an oven, they burn, on a sandwich, they're just plastic sheets.
I don't know that Trump is so much American cheese, as he is American cheeze. As has been pointed out, there's a big difference between something that's a milk product with a few emulsifiers and preservatives, and something that's more akin to plastic because it's made with so much oil.
My understanding is that the major difference between a "cheese" and a "cheese food" is the moisture and fat content. The "product" part isn't part of US regulation, best I can tell. So, most slices are "American cheese food" because they've got too much milk in them (and thus have too high a moisture content, and too low a fat content) to be called straight up cheese (which appeals to me for sandwich building, because usually I want to add moisture as much as I do flavor). They've still got to be at least 51% cheese (from a strict list of applicable cheeses) to be a "cheese food". It's not really until the slices drop the cheese label completely that they start to get into really scary ingredient territory. I think this is the relevant portion of FDA regulations of "cold-pack cheese food".
Individually wrapped slices are awful. I buy the store brands, which are pretty good..
I rarely eat cheese anymore but thiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiis
I went to a place with "fancy" American cheese that was really good. Though IMO cheap kraft stuff has its place. It just melts so well.
