paul cooke wrote:
> 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...
>


The operative word there is "caught" ;-)

Bob