Chemiker wrote:
> One of the bright spots about cooking is the use of cheese sauces. In
> general, there are 2 (or More) categories: Cheese sauces to use as a
> topping (like over brocolli or cauliflower), and cheese sauces to use
> as a matrix, as in a cheesy sauce for a brocolli casserole. And who
> can forget a cheese fondue?

Cheese sauces are highly overrated. But the stuff in the #10 cans
is surprisingly good if you need a cheese *sauce* (rather than just
melted cheese.)
>
> I know this is a "chacun a son gout" question...

I vaguely remember Batman (the Adam West incarnation) saying
something like that about "the old lady as she kissed her cow". :-P

Best regards,
Bob