Note: none of the hard dry salty cheeses this man listed actually melt. They instead sweat out oil and brown, and this is why they are mainly used as additives to a melting cheese like mozzarella or asiago for that reason alone.
I think this is a quality and quantity problem. Mozz from most chains is low quality, cut with flour and agents (to help with consistent output and baking in a chain environment). Also, they use too much.
I can only eat asparagus roasted and seasoned properly. Steamed asparagus is disgusting
I tend to eat steamed asparagus, but it's better oven roasted.
I like it both ways but steamed has to be absolutely perfect or it's terrible, and it is by itself so bland it really needs to be topped with a bit of hollandaise sauce. Roasting it you can visibly tell when it's done, although I like to finish with 30 seconds to a minute or so under the broiler.
I think it technically isn't chili but I grew up having similar "chili" on spaghetti at fire hall things as a kid and it's fun to eat. Just grasp the idea that while "Cincinnati chili" might not be "real chili," it's still a pretty good pasta sauce.
It wasn't even the best McDonald's dipping sauce. They had a ripoff of CFA sauce that was better.
