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Lots of "Cheddar" Cheese/Nacho Sauce
>A 14oz can of Rico's Concentrated Cheddar Cheese Sauce is $2.69 at
> the grocery store. > > A 7lb can of Rico's Concentrated Cheddar Cheese Sauce is $5.20 at > CostCo. > > Guess which one I bought? The can's been open for a week and is > only a 1/4 of the way empty (or "3/4ths full" for those optimists > who haven't already eaten almost 2lbs of the stuff). > > Can it be frozen? Any unique ideas for it other than the obvious > (chip dips, mac and cheese, broccoli/Brussels sprouts). Any idea > how long it'll last in the fridge? > > Note that this is the same stuff they use at most places that > serve American-style nachos. This stuff costs $.05/oz, but they > charge $.75-$1 for a serving of it at retail. Note that the label > says "The Profit Maker". > <http://ricos.com/products/RIC76000.pdf> > > -sw Heh, the one in the link is 47 pounds. I find dairy always has a bad texture after freezing... but seeing as this is heavily processed, I'd say try freezing a portion of it, thaw it and test? How is the taste anyways? I love cheese sauce with my nachos, though the nutrition factor could be a bit better :-) |
Lots of "Cheddar" Cheese/Nacho Sauce
On Thu, 21 Sep 2006 05:34:56 GMT, Steve Wertz
> wrote: >The nutrition factors are much better than if I'd made it at >home... with real ingredients. > Oh, lighten up Steve. It's the Velveeta of nachos. Everyone knows how to make "real" nachos, but sometimes we just want to eat the junky version. |
Lots of "Cheddar" Cheese/Nacho Sauce
One time on Usenet, "Michael \"Dog3\" Lonergan" > said:
> Steve Wertz > : > > On Wed, 20 Sep 2006 22:43:29 -0700, sf wrote: > >> On Thu, 21 Sep 2006 05:34:56 GMT, Steve Wertz > >> > wrote: > >>>The nutrition factors are much better than if I'd made it at > >>>home... with real ingredients. > >> Oh, lighten up Steve. It's the Velveeta of nachos. Everyone knows > >> how to make "real" nachos, but sometimes we just want to eat the junky > >> version. > > Hey - I like this stuff. And it's certainly convenient. > Oh hell, who doesn't. I'm a Velveeta freak and still make the stuff with > Rotel tomatoes. Um, I don't <sheepishly waving hand>. I'm not a snob, I've just never liked the taste of Velveeta or the canned nacho sauce. Give me plain ol' sharp cheddar any day. I do still love my grandmother's cheese dip, but she used the 1980's commodity American cheese in the 5# boxes, rather than Velveeta... -- "Little Malice" is Jani in WA ~ mom, Trollop, novice cook ~ |
Lots of "Cheddar" Cheese/Nacho Sauce
Michael "Dog3" Lonergan wrote:
> Steve Wertz > : > >> On Wed, 20 Sep 2006 22:43:29 -0700, sf wrote: >> >>> On Thu, 21 Sep 2006 05:34:56 GMT, Steve Wertz >>> > wrote: >>> >>>> The nutrition factors are much better than if I'd made it at >>>> home... with real ingredients. >>>> >>> Oh, lighten up Steve. It's the Velveeta of nachos. Everyone knows >>> how to make "real" nachos, but sometimes we just want to eat the junky >>> version. >> Hey - I like this stuff. And it's certainly convenient. >> >> -sw > > Oh hell, who doesn't. I'm a Velveeta freak and still make the stuff with > Rotel tomatoes. > > Michael > Try using American cheese slices instead of Velveeta sometime. I use about 12 to 13 ounces of American cheese to one can of extra-hot Rotel tomatoes. Bob |
Lots of "Cheddar" Cheese/Nacho Sauce
On Thu, 21 Sep 2006 16:53:13 GMT, unge
(Litttle Malice) wrote: >she used the 1980's commodity American cheese in the >5# boxes, rather than Velveeta... 5# box? I think I tasted that stuff once a long time ago and liked it a lot. Really! |
Lots of "Cheddar" Cheese/Nacho Sauce
On Fri, 22 Sep 2006 02:02:52 GMT, Steve Wertz
> wrote: >On Thu, 21 Sep 2006 11:57:38 -0500, zxcvbob wrote: > >> Try using American cheese slices instead of Velveeta sometime. I use >> about 12 to 13 ounces of American cheese to one can of extra-hot Rotel >> tomatoes. > >I love a good American cheese (like Kraft Deluxe) - creamy and >buttery. It's those individually-wrapped, processed cheese food >crap (and Velveeta) that give it a bad rap. > You're absolutely right! I remember when those things were introduced. I was a kid at the time and even I thought they were an abomination (never did get used to them). |
Lots of "Cheddar" Cheese/Nacho Sauce
Yes we all love real cheddar , but the reason they dont use it in fast food places is it loses its cheese flavor in cooking. Processed cheese doesnt . Monterey jack is close to mozzarela and cant give headaches for the Annato . I ate at Taco Bell about 10 years ago . The annato headaches were too much . I thought it was the tyrosine ( spell?) , well known to cause headaches . I study the secrets / chemistry of flavor ... __________________________________________________ Litttle Malice wrote: > One time on Usenet, "Michael \"Dog3\" Lonergan" > said: > > Steve Wertz > : > > > On Wed, 20 Sep 2006 22:43:29 -0700, sf wrote: > > >> On Thu, 21 Sep 2006 05:34:56 GMT, Steve Wertz > > >> > wrote: > > > >>>The nutrition factors are much better than if I'd made it at > > >>>home... with real ingredients. > > > >> Oh, lighten up Steve. It's the Velveeta of nachos. Everyone knows > > >> how to make "real" nachos, but sometimes we just want to eat the junky > > >> version. > > > > Hey - I like this stuff. And it's certainly convenient. > > > Oh hell, who doesn't. I'm a Velveeta freak and still make the stuff with > > Rotel tomatoes. > > Um, I don't <sheepishly waving hand>. I'm not a snob, I've just > never liked the taste of Velveeta or the canned nacho sauce. Give > me plain ol' sharp cheddar any day. I do still love my grandmother's > cheese dip, but she used the 1980's commodity American cheese in the > 5# boxes, rather than Velveeta... > > -- > "Little Malice" is Jani in WA > ~ mom, Trollop, novice cook ~ |
Lots of "Cheddar" Cheese/Nacho Sauce
Michael "Dog3" Lonergan wrote: > > Oh hell, who doesn't. I'm a Velveeta freak and still make the stuff with > Rotel tomatoes. I used to love that stuff back when I was in my 20s and skinny and could eat anything I wanted. Last time I tried it though (a couple years ago, after a 20 year hiatus), it tasted *incredibly* salty. I'm not sure why. -L. |
Lots of "Cheddar" Cheese/Nacho Sauce
sf wrote:
> On Thu, 21 Sep 2006 16:53:13 GMT, unge > (Litttle Malice) wrote: > > >>she used the 1980's commodity American cheese in the >>5# boxes, rather than Velveeta... > > > 5# box? I think I tasted that stuff once a long time ago and liked it > a lot. Really! It was actually cheese then. Most of the product offered today is the "better living thru chemistry" "cheese food" product. You can find good American cheese but you need to look for it. |
Lots of "Cheddar" Cheese/Nacho Sauce
In article .com>,
"werty" > wrote: > Yes we all love real cheddar , but the reason they dont use > it in fast food places is it loses its cheese flavor in cooking. Have you ever cooked cheese before? I didn't think so. > Processed cheese doesnt . Because it doesn't have much flavor to start with? > Monterey jack is close to mozzarela and cant give headaches > for the Annato . I ate at Taco Bell about 10 years ago . > The annato headaches were too much . I thought it was > the tyrosine ( spell?) , well known to cause headaches . > I study the secrets / chemistry of flavor ... Please don't post anymore until the first time you learn something. -- Dan Abel Petaluma, California, USA |
Processed cheese has no flavor , says Dan Able
Dan says :
> Because it doesn't have much flavor to start with? > Please don't post anymore until the first time you learn something. > Dan Abel > > Petaluma, California, USA ______________________________________________ If processed cheese had no flavor , you would not be able to buy it , it would not exist . Cheap boxes of mac/cheese have highly processed cheese and it was made to keep more flavor than more expensive sharp cheddar . Daneila gotta be a female on da rag ... |
Lots of "Cheddar" Cheese/Nacho Sauce
"Dan Abel" > wrote in message ... > In article .com>, > "werty" > wrote: > >> Yes we all love real cheddar , but the reason they dont use >> it in fast food places is it loses its cheese flavor in cooking. > > Have you ever cooked cheese before? I didn't think so. > Honestly! I never use that processed crap. Cheddar is full of flavor and it holds up fine with cooking. -- Posted via a free Usenet account from http://www.teranews.com |
Lots of "Cheddar" Cheese/Nacho Sauce
Bob is right on , American cheese slices are better flavor than Velveeta . But of course expensive sharp cheddar is better than those . ------------------------------------------BTW Its artificial flavor ( Cheddar in Mac/Cheese) but it is not poison , like a few processed foods . I suspect it uses citric acid, to start the cheese , rather than renin . Any acid should work except vinegar ( more food is ruined by over vinegar than any other*** ) . Cheese is made by acidifing milk below about pH 4.5 , forming the casien . Vinegar is shit . Walmart used to do green pepper and shrooms spaghetti sauce . It had really good flavor . Then big change ...... About 2006 June , they ruined it , it now tastes strong vinegar only !! I switched to Ragu . Walmart also put crap in half/half , so i must go to FRY's ! Dont ever cook with milk , use buttermilk or any other that will sour ( buttermilk) rather than go bad ( milk) __________________________________________________ ________ zxcvbob wrote: > Michael "Dog3" Lonergan wrote: > > Steve Wertz > : > > > >> On Wed, 20 Sep 2006 22:43:29 -0700, sf wrote: > >> > >>> On Thu, 21 Sep 2006 05:34:56 GMT, Steve Wertz > >>> > wrote: > >>> > >>>> The nutrition factors are much better than if I'd made it at > >>>> home... with real ingredients. > >>>> > >>> Oh, lighten up Steve. It's the Velveeta of nachos. Everyone knows > >>> how to make "real" nachos, but sometimes we just want to eat the junky > >>> version. > >> Hey - I like this stuff. And it's certainly convenient. > >> > >> -sw > > > > Oh hell, who doesn't. I'm a Velveeta freak and still make the stuff with > > Rotel tomatoes. > > > > Michael > > > > > Try using American cheese slices instead of Velveeta sometime. I use > about 12 to 13 ounces of American cheese to one can of extra-hot Rotel > tomatoes. > > Bob |
Lots of "Cheddar" Cheese/Nacho Sauce
"cybercat" > wrote in message .. . > > "Dan Abel" > wrote in message > ... >> In article .com>, >> "werty" > wrote: >> >>> Yes we all love real cheddar , but the reason they dont use >>> it in fast food places is it loses its cheese flavor in cooking. >> >> Have you ever cooked cheese before? I didn't think so. >> > > Honestly! I never use that processed crap. Cheddar is full > of flavor and it holds up fine with cooking. > > Largest selling cheese in the USA is Velveeta-by a lot! |
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