I don't get the hate for processed American cheese. We all know it's not "real" cheese in the strictest sense of the word. But that's really not the point. No other cheese can impart that salty, melty goodness to a dish in quite the same way.
Just treat it as a hamburger topping, or for grilled cheese with tomato soup, and similar things. Even better, though, is so-called "government cheese," much maligned but makes a perfect grilled cheese sandwich. Usually. Since government cheese is usually a bunch of overproduced cheeses that were originally subsidized in the first place, sometimes the mix is goofy.
The assholes won't share it. The entire scheme exists to just buy up dairy to control prices, and maybe provide a reserve protein source in event of war. I thought the last time the Federal Government released some of it for general use was in the 80s?
Reagan was widely mocked for it, in fact, even though it was one of the actually sensible things he did.
Ended up with too much batter so I also made mashed potato balls
irl buddy was on serious business welfare as a kid and will always have a place in his heart for Government Cheese and how Velveeta just isn't the same.
It's a combination of both, and each one can do it independently. On top of those two characteristics causing spattering and explosions on their own, something frozen is likely to have extra moisture frozen onto it or coating it due to condensation after taking it out of the freezer.
The older I get the more I realise it’s all about getting the salt right.
Where did you get whale meat? And what does it taste like? And how fatty is it?
Got it of a whale fishing boat.
