On Fri, 14 May 2010 22:08:44 -0500, zxcvbob wrote:

> 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.)

Come to think of it, I haven't seen either the Cheddar or the Nacho
flavored Rico's last few times I went to costco. I usually buy one
twice a year.

I don't even remember which two products it was:
http://www.ricos.com/products_cheese_chili.htm

They're all very similar with no real indication of quality. But
they were good, whicheverone CoctCo used to carry. They were about
$7-$8/can.

-sw