On Aug 27, 6:11 pm, "Pete C." > wrote:
> Bobo Bonobo® wrote:
>
> > On Aug 27, 4:41 pm, Omelet > wrote:
> > > In article . com>,
> > > Bobo Bonobo(R) > wrote:
>
> > > > On Aug 27, 3:46 pm, Omelet > wrote:
>
> > > > > Dad is watching me type this and laughing, saying that I'm being
> > > > > generous in my estimate...
>
> > > > Funny, but when I told my wife about the chili/Velveeta, chili/cream
> > > > cheese, Rotel/Velveeta, Rotel/American "cheese" she thought that
> > > > people were just posting that stuff to be funny, or to aggravate folks
> > > > like me. I told her that I didn't think so. My wife is a non-cooking
> > > > person, and even she thought that Rotel and Velveeta being a
> > > > reasonable excuse for a chip dip was laughable.
>
> > > > > --
> > > > > Peace, Om
>
> > > > --Bryan
>
> > > You don't live in the South...
>
> > St. Louis is almost the South. People make that Velveeta/Rotel crap
> > everywhere, don't they? I bet there's about as much Velveeta/Rotel
> > dip consumed per capita in Minnesota as in Mississippi.
>
> I can tell you that nobody in the Northeast even knows what Rotel is, so
> no, they don't make that crap everywhere.

They don't sell Rotel there? Canned tomatoes with green chilies?
They're not a bad thing for making chili. I was pointing out that the
Rotel/Velveeta stuff is also made in the Midwest, including the upper
Midwest. Thank whatever diety or other thing you thank that you have
never been served that combo. Perhaps you've seen (or eaten) cheese
sauce on nachos. We residents of the Midwest and South have to
contend with all manner of Krafty dishes. The only truly bad thing I
know of in the NE is Manhattan style clam chowder, which even some New
Yorkers reject.
'Round here, there are counties where cattle outnumber humans, and the
residents still refer to oleomargarine as "butter." As recently as 5
or 6 years ago, I've found myself at a restaurant in a fist tier
suburb of StL where they served only margarine.
Again, thank whatever you please ...

--Bryan