Cheez Whiz in Asian Cooking?
 

On Mar 30, 8:24*am, George > wrote:
> Sqwertz wrote:
> > Why is it that two of the biggest Asian grocers in town carry Cheez
> > Whiz? *2 types (regular and light), 2 sizes (large and larger), and
> > one cheaper knock-off brand.
>
> > This has always baffled me. *One store has a good 8 sqft of shelf
> > space devoted to Cheez Whiz, and the display always looks recently
> > picked over - as if several dozen people have already bought some
> > that day. *It sits there right in between packages of pickled
> > diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> > My only explanation that it's the only White food in the store. They
> > put it there just for the gringos who are baffled by all the other
> > weird shit on the shelves.
>

I usually go to really large Oriental supermarkets, where they have
all kinds of Gringo foods. But even small Asian stores have lots of
sweet "White" foods: condensed milk, big selection of european
bisquits (lady fingers, e.g.) made in Asia, european wafers, ice
cream, etc.

Foods and food ideas travel fast around the world. For example, I
worked in Moscow, Russia 6 years ago. Moscow has an endless number of
sushi restaurants, and one of the most popular rolls in each one was
something written in Russian as "sipasi susi". It was evidently some
kind of a tuna roll. After 3 or 4 visits to sushi places there, it
finally hit me: "Sipasi susi" is the Russian transliteration of the
Japanese transliteration of the American term "spicy sushi".

>
> > Is there really any use or explanation for Cheez Whiz in Asian
> > cooking?
>
> > -sw
>
> I have never seen that in any of the Asian markets I patronize. I wonder
> if it is something localized?
>