> Anyone else really like Velveeta?

Other than 1970s fondue, what is Velveeta used for?

wrote:

I bought a yuge brick of it at a big box store thinking I could heat it up with salsa and feed hungry teenagers.
They hated it, like wtf is this rubbery shyt.

The remainder of this brick was in the cupboard for several months/years. I got the idea to disguise it in a recipe for “cheeseburger macaroni”, a mixture of ground meat, pasta, cheese & seasoning. They hated that too.

You cook for children?  Are you the dot that is always criticizing me? 

SamplesBoi wrote:

You cook for children?  Are you the dot that is always criticizing me? 

I don’t think so

Are you an irrational liberal with TDS?

wrote:

Speaking of Velveeta, an American cheese-like product has taken Italy chefs by storm! The pasta dishes are turning out smooth and delicious, with many compliments to the chefs, who proudly admit the secret is called “Filadelfia”. It’s hot shyt right now, Italians can’t get enough of this miracle cheese and pay $$$ to import it. Life changing.

“Filadelfia” of course is good ol Philadelphia Cream Cheese made by Kraft.

I make my own Alfredo sauce.  Twenty-five years ago I substituted a generic cream cheese for Kraft.  Everyone in the family thought the result was shyt.  Quality ingredients make life simpler.


Live and learn.

wrote:

Speaking of Velveeta, an American cheese-like product has taken Italy chefs by storm! The pasta dishes are turning out smooth and delicious, with many compliments to the chefs, who proudly admit the secret is called “Filadelfia”. It’s hot shyt right now, Italians can’t get enough of this miracle cheese and pay $$$ to import it. Life changing.

“Filadelfia” of course is good ol Philadelphia Cream Cheese made by Kraft.

Authentico!!