I’ve seen it near the salt/spices at the grocery store. As I said, I’ve never bought it, because I’m sure my lack of self control will end up making inedible atrocities. It looks just like the powdered cheese they put on every processed product that’s cheese flavored, so I imagine it would do nicely on popcorn duty.
One time I found canned *dolmas *(stuffed grape leaves) at Big Lots. They were delicious.
I’ve never seen deep-dish at our local Cici’s, but they make a macaroni-and-cheese pizza that’s far better than it has any right to be. I think our buffet is $6, though.
You mean I can make any flavored velveeta substance I want? :eek:
Smoked Coastal Cheddar macaroni and cheese is in my future!
Absolutely!
http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/
Sodium Citrate’s pretty cheap- $13 for an entire pound, which is enough to make 41 batches of mac & cheese at 11 grams per batch.
I keep instant mashed potatoes in my pantry. Sometimes I just want something fatty, salty, hot, and fast. Dump ingredients, 4 minutes in the microwave, and done.
I haven’t had it in many years, but I used to buy Dinty Moore Beef Stew, add enough Club crackers (had to be the Club ones) to soak up all the gravy, add a little butter, and have that for dinner. Usually resulted in a sodium laced coma soon after.
And you can pry the Lawry’s Seasoned Salt from my cold, dead hands. It goes in the mashed potatoes.
You can order a large range of flavors online.
http://www.kernelseasons.com/shop/6-popcorn-seasonings
Heh. So it’s not just me for these two items. I used to love the chicken & rice soup, too, but found it’s changed, and not for the better. I now like Lipton Noodle Soup, which is a fairly tasty freeze-dried soup with noodles. There’s a variety that has freeze-dried chicken bits in it too.
Sometimes house brands are great. Sometimes they are clearly knock-offs that have been formulated by people who are not familiar with the original branded product.
And I guess that I should thank those people who have told me where to find temptation in the form of salty death.
Cod “cheeks” are better than the fillets-they taste like scallops. Pity-you usually only get them at a dockside place where the fish are cleaned.
Artificially flavored licorice (black) tastes better than real licorice “(and is healthier-natural licorice can harm your liver).
And artisan” dark chocolate is often rancid and bitter (milk chocolate is better).
Veggy burgers taste like crap-and they cost more than real beef hamburgers (plus they have more fat)-who do people eat them?
I was addicted to those bizarre Jack In The Box grease tacos, you can’t even tell if they are beef or beans!
I would caution you, I haven’t tried these particular popcorn seasonings, but any cheese-flavor in a little shaker that I’ve tried in the past is mostly very finely ground salt. To get any real cheese-y taste, you naturally want to dump more on, but that is offset by so much salt your popcorn is inedible.
The orange powdered cheese which is similar to the mac and cheese in a box is the kind of popcorn cheese you would want. Some grocery stores sell it in little plastic deli containers near the popcorn or in the dairy section. It’s available online, I am going to order some from Amazon.com
Then you stopped smoking dope? 
I don’t think those are “worse quality”, though: I’d always heard that the cheek was a delicacy.
I think foie gras is kind of insipid, compared to regular old chopped liver.
Hey you Cici lovers — the outlets here do a lot of fundraisers for school, so if you must eat there, do it when they’re donating money to school groups like band or whatever.
I’ll second the comments about Chef Boyardee ravioli, Taco Bell, Jack in the Box tacos, Kraft mac & cheese, and Dinty Moore beef stew.
To add a few of my own;
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I don’t always drink standard American lager beer (I’m more of an IPA man myself), but when I do, I greatly prefer Olympia and/or Rainier over Bud/Coors/Miller/the other national macrobrew lagers.
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Albertson’s brand French onion dip is, for some reason I can’t put my finger on, infinitely better than any name brand onion dip, powder mix, or even made from scratch.
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Banquet pot pies - Much tastier than any other brand I’ve tried, and a fraction of the price.
Sometimes those microwave burritos that are like 10 for $2 at the grocery store really hit the spot. Especially on cold winter days.
How exactly does one stumble upon this frozen pizza cooking method?!
Looking at a photo I can understand why you say that. Yum.
But, Old Pete the butcher, was from Denmark and mom’s folks came from Norway. And we didn’t know from guanciale.
In fact the only Italian food I ever ate until I was about thirty and met an Italian-American was Chef-Boy-ar-dee pizza and canned basketti.
But pork cheek and pork jowl are different. Cheek is mostly sweet pork meat. It’s typically quite lean. Jowl is more like pork belly with the amount of fat it has. Regardless, pork cheek is considered quite desirable, anywhere from about $6-$20/lb. Jowl is quite nice, too, for guanciale, smokes pork jowls, or just general pork fat purposes, , but fetches far lower prices. I think last time I bought jowl, it was about $2/lb.