Yep, and it makes a really good crispy, buttery outside. But, you can’t use the low-fat version because it doesn’t cook properly.
Oh, I almost forgot. Since this thread made me crave cheese food so much, I tried making a grilled cheese with butter last night. It was delicious, though it tasted about the same as one with mayo.
Any subject here can turn ugly. Will no one think of baby Cheeses?
OK. That’s 1.
Ooooh! Thank you for bringing back a buried childhood memory. My brother and I were fishing in a tiny stream, with little pieces of American cheese for bait.
My friend makes his grilled cheese with butter inside the sandwich and outside! This was a revelation. Mmmm, grilled cheese with tomato and bacon.
I just made a batch of this. Wow! That’s good eatin’! Thanks.
I like to picture Cheeses as a ninja, fighting other ninjas.
Glad you like it! Isn’t it amazing how the texture changes? And it’s so addictive, too. I’m so glad I don’t have any horseradish in the house right now, because there’s a block of Velveeta at the back of the fridge, calling to me…maybe if I drink up the last of the sherry it’ll shut up…though I do need to make something for the picnic tomorrow, and Giant Eagle is open 24 hours…
I’m going to make another batch tomorrow and play with it a bit. My initial changes will be to swap bourbon for the sherry and add some pepper sauce to the mix. But you are so right…the texture is so unlike Velveeta I never would have guessed that was the base.
Gods, Now I am totally craving that. I knew I should have bought that meat grinder at the Salvation Army!
That would be The Davinci Curd. It’s about those who follow the whey of The Lord.
I don’t particularly like Velveeta, never have and I tend to be a bit of a food snob because I like to cook with really fresh, minimally prepared ingredients and generally would never, ever, in a million years, even begin to consider purchasing Velveeta.
Then QtM had to come along and mention grinding Velveeta up with Spam and spreading it on toast. Now that sounds good.
Thank you anyrose (and by extension Alton Brown) for the tip about making cheese sauce with cheddar. I’ve tried and failed before and that was probably my issue, adding the cheese all at once.
Now I’m craving mac and cheese with all the mix ins that silenus talked about.
I forgot to say: one of my childhood memories is watching my dad sit down with the block of velveeta. He’d cut off a few slices and eat them with black pepper on top.
He’d do some weird stuff.
Velveeta is $4.99 a pound. My local grocer has center cut pork chops on sale for $1.99. Maybe it was cheaper in the olden days.
I think the USDA makes that using donated or taxpayer-subsidized milk… maybe has some big dairies under contract. We used to get those cheesy two-by-fours by the truckload when I was a summer camp counselor. It’s similar to Velveeta but not identical - whiter in color, IIRC, and a slightly more solid texture.
I can’t say I’m a huge Velveeta fan, but it’s OK. Haven’t tried many of the recipes shared here, but I hope to. For mac and cheese, I go for cheddar and parmesan cheese with a little Campbell’s Cream of Mushroom soup mixed in. This is good stuff, too: http://www.annies.com/products/macaroni_cheese.html
That’s the stand-by for my friend’s picky kids, when they will eat nothing else.
I think that I read about that guild in a book.
*“The da Vacherin Code.” *
Cheesy plot.
Same here today. I went out and got myself some Campbell’s tomato soup to complete the lunch. You know, I never grew up on tomato soup and grilled cheese sandwiches (my folks were both born in Poland), but I still feel like eating a Kraft singles grilled cheese with Campbell’s takes me back to childhood, although apparently not my own.
Tried it with the mayo. Works pretty well, actually. Slightly less hassle than dealing with butter, although, I must say, I love the taste of butter, but a good trick to know if I run out!
I love the White Cheddar version of Annie’s. Yum! I used to buy it by the case via mail order after the store I bought it at went out of business. Fortunately the store I shop at now started carrying it about a year ago.
Kraft just started making a new mac and cheese called Bistro Deluxe, which is awfully good too - it’s supposed to be ‘mac and cheese for adults.’ Something tells me Velveeta is still involved though …
That sounds interesting and pretty good… it almost sounds like a Win Schuler Bar-Scheeze knockoff.