When I pay $6.00 for a plate of supreme nachos, I expect REAL cheese, NOT Cheez Whiz.
When I go into Philadelphia and get a cheesesteak sandwich, I expect REAL CHEESE on it, not to have it dripping with Cheez Whiz.
I also expect real cheese on my HOT DOGS, CHEESEBURGERS, CHEESE FRIES AND ANY OTHER FOOD THAT INVOLVES THE WORD “CHEESE”, not covered in fucking CHEEZ WHIZ.
Please be warned: if I order food with cheese on it, and there is no cheese on it, but instead yellow slimy CRAP, I WILL SEND IT BACK!!! You are running fucking restaurants. For chrissakes, when my wife cooks cheeseburgers on the grill, she throws a slice of real American cheese on them!
I FUCKING HATE . . HATE HATE HATE . . .CHEEZ WHIZ!!! Find other ways to cut corners. I hate whoever invented this shit.
Cheez Whiz is pretty good. For instance, it has flavor. I think what you are complaining about are those canned cheese sauces that taste like thick water.
I have one beer every six months or so these days and I’d skip THAT one if it were a Busch. And the MGD is in the house because Wife likes it (shudder).
I didn’t say Cheez Whiz tastes like cheese or has any business on nachos, although it’s good on celery if you are a Minnesotan and can’t imagine eating anything that wasn’t covered with one or more dairy products. (For the record, butter is NOT good on celery. ) But its Worchestershire sauce tang puts it miles ahead of the tasteless glop local restaurants, even those owned and run by real Mexicans, put on their nachos. I expect it at WalMart. I am unpleasantly surprised getting it at a proper tacqueria.
“Cheese {we recommend Cheez Whiz®} American or Provolone works fine”
Now, I’m not about to get into the holy war that is Pat’s-Geno’s or any of the other fine purveyors of cheesesteaks, but it seems to be at least acceptable, if not downright mandatory.
Besides which, the actual, echtCheez Whiz has its place in American cuisine, much like the industrial lubricant it so closely resembles. Diner cheese fries, for example. Sure, you could take Land-o-Lakes american and melt it over fries (pref. frozen, for the diner taste, or real Cheddar, or Gruyere, or even Brie. But you’d be wasting the cheese and detracting from the lowbrow charm. Like Ferris wheels when you’re drunk and watching wrestling in your underwear, Cheez Whiz has a certain frisson of simple pleasures and days gone by.
Now that canned crap that looks like what drains out of a wound, that stuff’s nasty.
Mmmmmm. E-Z Cheese on HiHo crackers. Dat’s some good stuff. But don’t go near Ritz crackers. You try to put EZ Cheese on them and the crumble like dust. YUK!
Kraft used to run ads comparing the melting characteristics of Velveeta (like congealed Cheez Whiz) and real cheese (which they are also happy to sell you). The cheese separated into a butterfat and milk solids glop while the Velveeta retained its texture, only runnier. Flavor didn’t enter into the equation, only appearance.
I don’t eat that crappy “cheese food” either, but False God’s got a point…a REAL Philly cheesesteak IS made with Cheez Whiz. If you want the true cheesesteak experience, you got to bite the bullet, here.
Making a cheesesteak with impotered Provolone or a fine Vermont or Wisconsin Cheddar is strictly Martha Stewartsville.
The key to enjoying cheese food is to not make the mistake of thinking of it as cheese, just as Taco Bell is not fine Tex-Mex food and Chef Boy-ar-dee is not Italian cuisine. Enjoy it for what it is, futuristic space foodlike product. Pretend you are an astronaut and you just squeezed it out of a tube or pulled it out of the replicator.
good god… cheeze whiz (much like taking a whiz…), american so-called-cheese (aka processed vegetable oil with calcium added)… what’s with you people? look, just get a tub of beef tallow, some MSG, and FD&C yellow #5, then blend to your liking. It’ll taste about a good, if not better.
Only Cheez Whiz has the combination of meltability, runnyness, and saltiness to make a cheesesteak worth eating. Any other kind of cheese is a desecration of the most perfect food product ever invented.
Real cheese can be melted just fine. It’s just that by itself, it dissolves into glop. If you make a nice bechamel (flour & butter & milk sauce) and add cheddar to it, it makes a lovely soft cheese sauce.
It’s just that most people don’t wanna actually COOK. They’d rather eat foul taste crap from a bottle than take the 15 minutes to make a real cheese sauce.
Which is every bit as uncheesy as Velveeta, if not moreso. And if it takes you more than five or ten minutes to prepare it then you are probably burning it.
Pardon me? And you differentiate between “American Cheese” and “CheezWhiz” how, exactly, beyond the slight difference in firmness (American being a slice and Whiz being a goo)?
American “cheese” is not “cheese”. You cannot take milk and rennet and produce “American Cheese”. Cheese is milk and rennet and salt and invisible live organisms working together to produce something delicious and amazing, like Cheddar, Mozzarella, Blue, Camembert, Brie, Provolone, and many more. No matter how many times and ways you try, you can never take these ingredients and produce that disguting junk known as “American Cheese”, which is in fact a “cheese product”, having a few molecules of cheese in it, but it is not cheese itself.
And the word “cheese” has started to look really weird and not make sense to me anymore so I have to go now.
