Cheese Test (Strange Taste Buds ??)

[Bearcarver]

It's also good in these minus the green peppers.

Error - MasterCook

www.mastercook.com

Thanks Brian!

Bear

Nice write up and side-by-side comparison Bear. About the only thing I really like Velveeta for is melting to make queso, either for dipping chips into or topping breakfast with. As far as the rest of your "findings", I tend to agree.

Robert

Thank You Robert!!
And Thanks for the Like.

Bear

 

[zwiller]

Life hack #483. Use Mayo instead of butter.

Steve beat me...

Not a fan on Velveeta but a HUGE fan of American cheese but enjoy ALL cheese. American takes smoke well too and is creamy and smoooth and a nice change of pace for smoked cheese. I always run some. Kinda funny to see the looks I get when I go to the deli counter and ask for a 2lb chunk of american

I get to tell this story... Wife worked in our school kitchen and at end of the school year was gifted "commodity cheese" AKA government cheese. It sits in the freezer until winter when she wanted to get rid of it and making grilled cheese. Life has never been the same... Apparently the magical qualities of this stuff are well known and it is used EVERYWHERE. It is made by Land O'Lakes and is called Extra Melt. To get it, you have to buy a case of it, so I researched and learned how to make it. I have gone down the "processed cheese/american cheese" rabbit hole more than a few times. It is actually easy to make. Basically it is cheese that is melted with sodium salts and added milk. There are several salts that work including STPP. I am on sausage bender as of late but plan to do a write up someday. Here is a great video about it in the meantime:

 

[Bearcarver]

The Mrs. uses Velveeta for homemade Mac and Cheese. Otherwise we use White american or Mozzarella on burgers. Also on Grilled cheese. I like Provolone on Roast Beef sandwiches. Sometimes Swiss on a Pork Roll Sandwich.

Thank You Mike!!
And for the Like.

Bear

Life hack #482. Sprinkle a little garlic powder on the outside before grilling. It’s a life changer.

Hmmmm---Thank You 512 !!

Bear

 

[Hamdrew]

Provel cheese - Wikipedia

en.wikipedia.org

easy to recreate if u got a smoker (i.e. can harvest fresh "liquid smoke")

[the city of st. louis says ur welcome!! lol]

 

[Bearcarver]

Life hack #483. Use Mayo instead of butter. I don't mind velveeta for grilled cheese. Except for it's napalm properties when it gets on your lips. Nice write up Bear. Most of the time we use it for queso as well. Or sauce for spuds and veggies.

Thanks Steve!

Bear

Nice piece of work Bear! You need some tomato soup with that to warm you up! RAY

Thank You Ray!!
Hmm, I never cared for Tomato Soup, Stewed Tomatoes, or Tomato Juice. Only like Fresh Tomatoes & Tomato sauce on Pizza or a Sammy.
And Thanks for the Like.

Bear

 

[Bearcarver]

I usually stick with velveeta for queso and dips too. Yellow american for grilled cheese, burgs and breakfast. Has to white american on cheesesteak for me! White american also makes some great queso. Provolone, pecorino romano and mozz for pasta/pizzas. Prefer cheddars from mild to super sharp for snacking along with pepperjack.

And my weird one, mozz cheesesticks that are warm. They get greasy and release liquid. Most school days I put one or two in my pockets and eat 2 hours later. Summer time tossed on the dash. This sounds gross to most so, I get it.

LOL---I used to take a pocketful of Pepperoni with me when I went Hunting & Fishing. You'd think the Deer could smell me a mile away!!

Bear

Looks good bear got to say I love velveeta but I like cheese whizz in the can also guess ya can say I dont have a advanced pallet.

Thank You Jim!!
I never liked that Whizz stuff on Cheesesteaks, but I love the Spray cheese on crackers & stuff for easy snacking!!
And Thanks for the Like.

Bear

 

[Hamdrew]

I used to take a pocketful of Pepperoni with me

..i think we're related. LOL

happy cookin bear

BTW, ive seen you grow/dry/smoke cherry tomatoes- do yours not get a much more tomato soup-y flavor after drying?

 

[Bearcarver]

I've never used Velveeta for anything, though I have a box in the garage fridge "just in case".
Slices of American is just too easy and not messy.
That being said, I'll take the Velveeta one if you don't want it ;-)

American is the only cheese we keep stocked in our Fridge at all times.
That's why I usually end up with American, instead of Provolone in my Cheesesteaks.
I like the sliced American, but not the sliced & wrapped. The wrapped ones seem milky to me, and not as good as the freshly slice American Cheese.

Bear

 

[SmokyMose]

American is the only cheese we keep stocked in our Fridge at all times.
That's why I usually end up with American, instead of Provolone in my Cheesesteaks.
I like the sliced American, but not the sliced & wrapped. The wrapped ones seem milky to me, and not as good as the freshly slice American Cheese.

Bear

I use the Kraft "Deluxe" slices which aren't individually wrapped and are actually cheese, not a "Cheese Product".

 

[Bearcarver]

I use the Kraft "Deluxe" slices which aren't individually wrapped and are actually cheese, not a "Cheese Product".

Yup---Same here. However due to Covid & ordering our groceries over the "Giant Market" Web Site, we've been ending up with the wrapped slices.
Can't wait until things get back to Mrs Bear doing our shopping again.
Glad to hear I'm not alone.

Bear

 

[zwiller]

The wrapped ones seem milky to me, and not as good as the freshly slice American Cheese.

Absolutely correct and I agree! There are actually some legal guidelines about this. Once you add so much milk it no longer is cheese and becomes "cheese food". Adding more milk then becomes "cheese spread" then even further becomes "cheese product". The nicer stuff is "cheese" and is as firm other "real" cheese and I think the singles are actually "product", I forget. SmokyMose BEAT ME! LOL

I was not a fan of grilled cheese and tomato soup but wife got me hooked. Ham with the toasted cheese and she uses milk for the soup not water. I hit mine with some white pepper. That garlic hack is sounding good too.

 

[Bearcarver]

spray cheese on a chickenbiscuit cracker is a favorite snack of mine

Dang Spray Cheese makes it too easy to knock down a pack of Ritz Crackers in record time!!

Bear

it's napalm properties when it gets on your lip AMEN + ROTFLBO Been there- done that!

Yup---I gotta agree with that one, Yo!!

Bear

 

[jmusser]

Interesting with the American Cheese (?) discussion. I wonder why I can always find yellow american cheese/product/etc in packaged cheese but NEVER white American. Always have to wait in line for that at the deli. Might have to give the deluxe a try.

 

[uncle eddie]

Halved and ready for testing...
I looked twice but missed the test results.
What was the verdict?

 

[Bearcarver]

Halved and ready for testing...
I looked twice but missed the test results.
What was the verdict?

Here's what I reported:
My results were not as I expected, because I found I actually liked the American Cheese more than the Velveeta, on a Grilled Cheese.
Funny how a little heat can change my opinion of a Cheese in a “Grilled Cheese Sammy”.
So for a Grilled Cheese, I prefer American Cheese, even though for snacking cold, I prefer Velveeta.
And Thanks for the Like.

Bear

 

[tropics]

Brother a little late to the party but that sounds pretty good, hoping for the best because that is going on my cheese steak.
Richie

 

[Bearcarver]

Steve beat me...

Not a fan on Velveeta but a HUGE fan of American cheese but enjoy ALL cheese. American takes smoke well too and is creamy and smoooth and a nice change of pace for smoked cheese. I always run some. Kinda funny to see the looks I get when I go to the deli counter and ask for a 2lb chunk of american

I get to tell this story... Wife worked in our school kitchen and at end of the school year was gifted "commodity cheese" AKA government cheese. It sits in the freezer until winter when she wanted to get rid of it and making grilled cheese. Life has never been the same... Apparently the magical qualities of this stuff are well known and it is used EVERYWHERE. It is made by Land O'Lakes and is called Extra Melt. To get it, you have to buy a case of it, so I researched and learned how to make it. I have gone down the "processed cheese/american cheese" rabbit hole more than a few times. It is actually easy to make. Basically it is cheese that is melted with sodium salts and added milk. There are several salts that work including STPP. I am on sausage bender as of late but plan to do a write up someday. Here is a great video about it in the meantime:

Thank You Sam!!
Very interesting!!
The best American Cheese I ever get is when Mrs Bear has the guy at the Deli counter at "Giant" slice it right there for her.
Good Stuff!!

Bear

 

[Hamdrew]

Thank You Sam!!
Very interesting!!
The best American Cheese I ever get is when Mrs Bear has the guy at the Deli counter at "Giant" slice it right there for her.
Good Stuff!!

Bear

Robot or human?

 

[Bearcarver]

Brother a little late to the party but that sounds pretty good, hoping for the best because that is going on my cheese steak.
Richie

Thank You Richie!!
And Thanks for the Like.
We're making Cheesesteaks tonight too!!

Bear

 

[zwiller]

American deli would be GREAT on a cheesesteak! Time for a shoot out!

Interesting with the American Cheese (?) discussion. I wonder why I can always find yellow american cheese/product/etc in packaged cheese but NEVER white American. Always have to wait in line for that at the deli. Might have to give the deluxe a try.

While down the rabbit hole I learned the yellow and white are made the same but yellow has annatto added for color. That said, we prefer white here too.

Hamdrew The Provel stuff looks killer but not available here. If I had access to it I would not even be thinking about making my own. What does it cost there? Does it need refrigeration?