Dimitri wrote:

> Kraft introduced Velveeta in 1928, and its special cooking properties
> quickly caught on: When melted, it was as smooth as velvet (hence the
> name), and it would never curdle when heated. While many Americans today
> prefer regional or handmade cheeses, a lot of them still secretly indulge
> in a little Velveeta. After all, Grandma's macaroni and cheese would never
> be the same without it.

A real Italian Grandma wouldn't be caught dead using something as artificial
as velveeta for her macaroni and cheese...

--
Use Linux - Computer power for the people: Down with cybercrud...