Comments

  1. Akira MacKenzie says

    Oooooo…There isn’t grantable donor skin on earth to cover that one.

  2. Reginald Selkirk says

    Velveeta – what is it good for?
    Actually, it has good melt properties. Have you ever tried to melt cheddar cheese? The oils and the solids tend to separate. So if you are making a sauce that includes melted cheese, Velveeta might be worth considering.

  3. JoeBuddha says

    Velveeta. The Twinkie of Cheese Food Substitutes, and the only other “food” that will still be around when the sun finally engulfs the earth.

  4. DonDueed says

    Actually, mild commercial cheddar melts quite well. It’s the good stuff — sharp, aged cheddars — that aren’t good for melty stuff.

  5. robro says

    Perhaps I’ve been lucky or more tolerant of the results, but I don’t remember having any trouble melting sharp cheddars. However, that was a long time ago. Not much cheese in my diet in the last 10 years.

    Velveeta is icky. I’m not sure it’s even food…perhaps the description should be “cheesey food-like substance.” (Vista was more a pain in the butt than icky.)

  6. Pilum says

    I don’t get it. Why is it always “yeah but cheddar melts real bad” – so? There’s other – proper – cheeses, that aren’t cheddar, which are really good for melting.

    (I dont’t get the obsession with melting cheese either, to be honest)

  7. magistramarla says

    Well, Velveeta melted with RoTel tomatoes and chilies does make a good queso dip for corn chips.
    Sometimes, a person just needs a little junk food!

  8. says

    Please remove all feet from mouth before continuing this conversation

    Vista was bad, but they’ve had worse. Basically anything before W2k was utter shit (NT4 was good but never meant for desktop use). This epic shit show was topped by ME, a gem-encrusted turd like no other.

    Win10 has been a very pleasant surprise. First of all I figured out that you could buy completely legal licenses for 20Eur. It’s stable and well behaved, and I recently replaced my 10~year old CPU/Mobo with spanking new hardware. Didn’t even have to reinstall.

  9. karellen says

    📎 It looks like you’re trying to insult Velveeta on social media. Would you like help?

    ◉ Get help with basic playground taunts
    ○ Just go directly to the nearest emergency burn unit

    ☐ Don’t show me this tip again

  10. erichoug says

    Seriously!? I hate shit like this. The whole thing is literally contrived. When was the last time anyone on this blog even thought about Velveeta and now everyone is talking about Velveeta and Microsoft.

    Fantastic marketing by both companies.

  11. ajbjasus says

    Proper cheddar has lots of flavour.

    You make Bechemel and melt some grated cheese in it. Voila.

    Or toast ( grill) it. Delicious. Especially on sourdough with a bit of ham underneath.

  12. Jazzlet says

    @ Reginald Selkirk
    I have no problems melting strong cheddar either, on it’s own atop a slice of toast or fish pie etc or into bechamel or whatever. Mind you don’t want to boil a sauce with cheddar cheese in, maybe that’s where you’re having problems?

  13. says

    Sandwiches made with Oscar Mayer bologna, Velveeta, and Rainbo bread were lunchbox staples during my grammar school years. Perhaps this explains more than I realize.

  14. chigau (違う) says

    anthonybarcellos #17
    I went home for lunch. 5 minute walk.
    That might ‘splain some stuff, too.

  15. Reginald Selkirk says

    erichoug #12: … and now everyone is talking about Velveeta and Microsoft.

    Talking, yes, but I wouldn’t buy either.
    Go Linux!

  16. jack16 says

    I often scramble eggs with sharp cheddar. Not sure I’d know if it separated. Tastes good.
    jack16

  17. magistramarla says

    OK. I blame you guys! I checked and found some Velveeta in the fridge (How long? Who knows?) Found a few cans of RoTel and a bag of Fritos in my pantry, so I made some queso.
    I made a nice pot of chili for dinner to go with it. One redeeming factor – I also made a nice salad.
    It was a very chilly day here on the Monterey coast – 65 (maybe) for a high, and 63 by dinnertime. That chili and chips with dip tasted mighty good – especially with a couple of glasses of red wine!

  18. InitHello says

    Velveeta – what is it good for?
    Actually, it has good melt properties. Have you ever tried to melt cheddar cheese? The oils and the solids tend to separate. So if you are making a sauce that includes melted cheese, Velveeta might be worth considering.

    That’s what the béchamel is for. The starches will absorb the extra lipids and thicken the cheese sauce.

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