I really had my heart set on kicking your ass for considering American cheese “real cheese”, but it looks like Stoid beat me to the punch. So I’ll just accept it and quietly bump up my pathetic post count.
Oh yeah? Well…well…you guys don’t have butter tarts. So there 
And we’re a better country for it. 
Bravo, Stoid! Being a Wisconsinite (the real dairy state, I don’t care what you people say) the “American cheese” remark offended me also.
But it was funny.
Well said!
Snicks
[QUOTE]
*Originally posted by featherlou *
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I buttered a tart once. It only cost me an extra…wait…
Yeah, cheese. American cheese has its pluses. Personally, the best grilled cheese sandwich available (in my kitchen) has 2 slices of American for flavor & texture, a hunk of cheddar for flavor, and a slice of provelone for creaminess. Butter the bread liberally & pan fry over low heat. But the American cheese on the outsides makes the sandwich.
[QUOTE]
*Originally posted by featherlou *
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I buttered a tart once. It only cost me an extra…wait…
Yeah, cheese. American cheese has its pluses. Personally, the best grilled cheese sandwich available (in my kitchen) has 2 slices of American for flavor & texture, a hunk of cheddar for flavor, and a slice of provelone for creaminess. Butter the bread liberally & pan fry over low heat. But the American cheese on the outsides makes the sandwich.
Wait, you’re telling me that you think CHEESE WHIZ is cheesier than an actual cheese sauce made with REAL CHEESE?!? If it’s not cheesy enough for ya, ADD MORE CHEESE. You can add a LOT of cheese to a few cups of milk.
I’m boggled. I have no reply to that.
And it takes 15 minutes to prepare:
5 minutes to grate the cheese & measure out the other ingredients
5 minutes to properly cook the roux (ick - raw, floury roux. Gotta cook it enough)
5 minutes to slowly add the milk and the grated cheese, and to wait until the cheese is thoroughly melted.
Cheese Whiz will never have a place in my house.
You MEASURE stuff? And grate the cheese instead of cubing it? No wonder it takes you so long! Part of the cooking time for the roux is shared with melting the lumps of cheese. And adding milk just makes it runny without adding flavor. Yuck! Add more butter if you want it thinner!
Women simply don’t know how to cook. :rolleyes:
If someone does not explain to me what butter tarts are soon, I’m gonna have a cow.
I love butter. I love tarts. Please tell me how to make these two things meet.
stoid
If ya GRATE the cheese you don’t NEED to ruin your roux by throwing lumps of cheese in with it. It melts up quick as a wink if it’s grated properly
As far as “making it runny” - isn’t the whole POINT runny cheese? If you just want melted cheese on top o’ some nachos, throw some cheese on 'em and put 'em in the oven! A sauce, by definition, is RUNNY. Deal with it, dropzone. :rolleyes:
<I can’t believe I’m arguing about Cheese Whiz>
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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.
[QUOTE]
I hate to disagree with a Mod but, Why don’t you use Steak-ums for the friggin’ meat then, heck why not eat it on wonderbread.
Really good steak places give you the option to use whatever cheese they have around. “With Whiz” “Prov” etc…but it’s not the cheese man it’s the thick fresh meat on fresh bread, oozing with fat and yummy things.
Don’t want to toot my own horn here but IMHO “Pat’s” and “Geno’s” make fast food cheesesteaks, they have a non-stop pile of meat cooking for who knows how long, they are justmoving you along as fast as possible. There are much, much better places in Philly to get an awesome cheesesteak.
And that is, quite frankly, why Philly cheesesteaks suck big time. ( not the poster ) I’ve been to dozens and dozens of CS places in Philly, been dragged all over town by Philly natives to get the “best”, and inevitably wind up with Cheez Whiz and Steak-Ums. barf
C’mon over sometime and I’ll make you a BALTIMORE cheesesteak sub. Provolone cheese melted onto a toasted roll, thin sliced sirloin steak, sauteed onions and mushrooms, lettuce, tomato, mayo and hots if you like 'em. Pure ambrosia.
American Cheese and Cheez-Whiz - Yuck! I don’t know how anyone can eat that stuff at all, unless you compare it to the 7/11 stuff they put on Nachos. I worked the grave shift in a 7/11 for a couple of years in college, and served this stuff to all sorts of night people. (Sean Penn and Madona came in one night at about 3:00 AM. No joke. And yes it has been a while since I worked in a 7/11.) I always had this vague sense of disbelief when I was doing it though, as if even though I was ringing it up there was no way they would actually eat it. I loaded up the “cheese” and “chili” warmers almost every night from the big #10 cans, and even read the ingredients a few times. The “cheese” sauce had nothing to do with cheese, and was mostly vegetable oil, yellow food coloring, and artificial thickening agents, but the “chili” was much worse. I remember textured animal and vegetable protein was part of it, but it was way down the list. Salt played a big role in all of it, but lets get down to the real issue: it tastes horrible! I don’t have any idea how people can stomach it at all. I would have to be very drunk or incredibly hungry before I ate any processed cheese food, but I would eat dog food before I touched the chili. Real restaurants should not do cheez whiz or any cheese-food without some sort of warning on the menu.
Hell, make yourself a sandwich out of mesquite-grilled filet mignon and Tillamook Cheddar with Vidalia onions on a freshly-baked baguette, if you want. It’ll be delicious. But don’t call it a “Philadelphia Cheesesteak.”
I dunno, I guess you could call it a “Cheesesteak with a College Education.”
Me, I prefer a cheesesteak that flunked out of high school.
A Philadelphia Cheesesteak is made outta crappy meat and crappy cheese, plus lots of grease.
1 small onion, sliced
1/2 pound thinly sliced minute steak or chip steak
1/4 pound American, provolone, mozzerella (or the traditional Cheez Whiz)
2 long Italian rolls, sliced
– “Rick Olivieri’s Cheesesteak,” THE READING TERMINAL MARKET COOKBOOK, Camino Books, Philadelphia, 1997
Now shaddup…I’m enjoying watching dropzone and Athena bicker.
MmmMMmmm… I’m hungry, Ike. Couldya send over one o’ those filet mignon with Tillamook and Vidalia onions? That sounds pretty good to me. Then I’ll bicker more, I promise.
Vin’s a cheese snob. I’m a salad dressing snob. If I order a salad at a sit-down restaurant, I expect homemade dressing. If I order ranch dressing, I want it to be made with real milk. But, please, none of that bottled, coagulated stuff that pretends it’s dressing.
And, finally, will the restaurants folks PLEASE do us all a favor and either put the dressing on sparingly or put it on the side. Nothing like having a little lettuce with my salad dressing.
Does this line mean you have access to Tillamook Cheddar in Manhattan, Uke? Wow. Didn’t realize it was sold that far away. I’ve hunted for it in vain while visiting relatives in Florida, just so I could show my cousin what a great cheese tasted like.
Tillamook makes chedder cheese that will make the Wisconsinites cry.
Just for reference, I shall provide the actual ingredient list for Cheez Whiz, from a jar conveniently located in my fridge (I live 2 1/2 hrs from Philly and was jonesing for a cheesesteak something awful), just so all of you naysayers can see that there is actually cheese in it.
WATER, MILK, PARTIALLY HYDROGENATED SOYBEAN OIL, WHEY PROTEIN CONCENTRATE, WHEY, MILKFAT, SODIUM PHOSPATE, MALTODEXTRIN, MILK PROTEIN CONCENTRATE, SALT, SODIUM ALGINATE, WORCHESTERSHIRE SAUCE, lACTIC ACID, MUSTARD FLOUR, SORBIC ACID, OLEORESIN PAPRIKA, ANNATTO, CHEESE CULTURE ENZYMES, VITAMIN A PALMITATE
See, there is an actual cheese based product in there, somewhere…
And Weirddave, somewhere in my heart there is room to forgive your blaspheme, I just haven’t found it yet
And, from the top of the jar, http://www.cheezyguy.com
{Sung to Camp Grenada…-NOT mine-from the old commercial-my cousin and I used to sing it all the time)
See Velveeta versus Cheddar
Our Velveeta melts much better
Cheddar’s lumpy
Cheddar’s oily
It dribbles off your plate onto your doily
Our Velveeta melts so dreamy
It improves your tetrazini
If the cookbook calls for Cheddar
Make it with Velveeta it tastes better!
[QUOTE]
*Originally posted by stofsky *
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AND it depends on what you get.
If you buy those plastic raincoat pieces from the dairy case, individually wrapped in plastic, you deserve what you get.
BUT…
Land O’ Lakes American Cheese-freshly sliced from the Deli is much better-try eating a slice on it’s own-it’s very creamy with a tangy flavor. Can’t be beat.