This man speaks truth.
+1.
Or, wait, we don’t like just plus one-ing here, right? Or something. Anyhow, to add content, Velveeta does have its place, and anytime I want to do a melty cheese sauce, Velveeta works just as well (and I’d say better) than a bechamel + cheese. Now, I’ll add other cheeses tot he Velveeta to sex it up, but it does give the right creaminess and texture to the type of mac & cheese I love.
Melty? Is that a word now? Can you give me a synonym for it?
Mac and cheese is vile.
Prosciutto can be easy to duck, or difficult, depending on who’s doing the flinging. 
Certain cheeses just stay in a chunk when you try to melt them - they refuse to run or even get all that soft. Other cheeses melt easily. It depends what kind of process was used to make it. The easy-melting types can be said to be melty, because more precise-sounding terminology ends up essentially just saying “melty” anyway.
Sodium-Citratey
Working in the food/restaurant/supplier industries, these are the most overused words I never want to see again:
- Mouth feel
- Flavor profile
- Umami
- Maillard reaction
- Melty (sorry, puly!)
- Shatteringly crisp
- Vegs
- Yummy
I’m sure I’m forgetting some.
I will never believe that it’s easier to cut yourself with a dull knife than a sharp one. I’ve got the scars, and the lack of a corner tip of my left index finger, to back me up.
I agree. I don’t like ketchup either, and never have, and can detect either in microscopic amounts.
Strangely, I like things like BBQ sauce and salsa, which have many of the same ingredients as ketchup.
Aaaaccckkk! Are you American? You would like mine. If you didn’t I would lock you in a shed for 3 days til you were real hungry, then I bet you’d like it.
I kid. Mr.Wrekker hates Mac and cheese too.
Hot dogs are vile. Putting one in a soggy tasteless spongy white bun with bright yellow mustard and super sweet pickle relish makes them much viler.
Is this really a new word?
ETA: Like here it is on the SD from 2002:
Emphasis mine.
… and there’s earlier instances of it (all the way to 1999) in terms of ice cream. I mean, come on, I ain’t hip and on top of the modern lexicon or anything, but even if I never heard the word, I’d understand intuitively what it means.
Nothing beats a great piece of fruit, but buying it is such a crap shoot it hardly seems worth the risk of just ending up angry.
“Good enough” coffee is good enough.
An instant-read digital thermometer is essential.
Virtually all cheese is good cheese, but the underrated award goes to Philly cream cheese.
Similarly, iceberg lettuce gets a bad rap. Try a crisp wedge with blue cheese dressing and extra crumbles of blue cheese tossed on.
I’d rather have fish 'n chips than lobster.
mmm
Charcuterie is the art of causing meat to rot in just the way you want it to. It has corollaries in yogurt, cheese, and pickles.
Yes, that’s true if you are baking. But if you are spreading it on a piece of bread there is no way to fix that which doesn’t end in unpleasant graininess.
Or worse, they separate into oil and curds. You can add almost any other cheese to velveeta and it will just get incorporated into the smooth silky goop. Unfortunately, you can also mix most other cheese into velveeta at a 50-to-1 ratio, and the mix will still come out tasting exactly like unadulterated velveeta. It’s an entity.
Take a trip to Chicago sometime.
Nearly as good: a trip to the original Nathan’s in Coney Island. Don’t miss the side order of crinkle-cut French fries.
You don’t have to have the best beans or most expensive coffee to have a good cup in the morning. I think the water you brew in is as important. We have well water, so I buy drinking water. I make my coffee with it. I like it better than any I can buy, near me.
Those sous-vide things don’t make much sense to me.
And I am not, repeat not, eating raw meat. Ever.
It’s easier to cut anything with a sharp knife. A dull knife (TRULY dull, as dull as a worn-down pencil) does cause people to do stupid things trying to get it to work.
If you’ve spent time in the culinary industry, you may no longer have a clue about what a dull knife really is; you may consider “not razor sharp” to already be what ordinary people call dull, but it isn’t. Try cutting with the spine of your knife; that’s dull.
The temperature of the water matters a lot more than I thought it would. Despite all of the books telling me it had an effect. It’s where I use the digital thermometer, that was rightly recommended for a lot things upthread, the most in my kitchen. About 195 for a French Press makes a great cup. And 210-212 doesn’t.
I too, don’t see the point of resting meat. Mainly because it keeps getting cold, no matter how much I tent it with foil, and also because my best beloved loves meat black and blue. I’ve seen the Alton Brown and Cooks Illustrated videos on how it really helps, but that hasn’t been my experience.
Wine should really be sealed with a crown cap. Like a bottle of beer. It’s fine to seal bottles of wine that are aging on lees in Champagne for years on end without problems, but somehow it’s not fine for consumer use. So we get oddball polymer corks, cork in general, or screwcaps.
And stop calling them “varietals” already. It’s like discussing the ‘geographicals’ of a place. I know Webster’s says the term’s fine; they’re still grape varieties, from which one can make a varietal wine. Or the wine is “varietally correct.” Shouting at the wall with this one though, I’m afraid.
That’s true but you can sometimes get heirloom tomatoes at stores.
I dont much care for IPAs either. Nor does my wife.