American cheese

(KM) #21

:rofl::rofl::rofl:

#22

Actually, I like sliced cheese. I don’t need it, per se, I wouldn’t pay extra for it but it’s nice to have it here and then. If I slice the cheese, they won’t be as thin and thin is fun.

But I fail to understand a hype about sliced bread. Sliced bread is something I avoided like the plague all my life, not like we had it when I was a kid and I don’t buy bread to begin with since decades… Mine is better.
And I understand convenience but sliced bread is bad bread in nylon. Yuck. Tastes bad when it’s fresh (well, when it arrives to people), wow. At least I have this very limited experience (I had sliced bread at a relative and the fancier breads don’t come sliced).

We have those almost liquid white things for that! It’s even nostalgic :smiley: Once I bought some just for the nostalgy factor.

(You've tried everything else; why not try bacon?) #23

The magazine Consumer Reports did a hilarious article years ago, on the U.S. regulations for cheese. Each word in the description matters, and the terms (at the time) ranged from simply “cheese” all the way to “pasteurized process cheese food spread,” which typically comes in a spray can.

American cheese probably has more sugar than one wants on a keto diet. Look for cheeses that are hard and aged, since most of the sugars will have been consumed by the bacteria.

(Peter - Don't Fear the Fat ) #24

American Cheese doesn’t have a great reputaion in the UK. Whether it qualifies as food … I’m not sure.
Must admit I do like a little cheese in my diet. Not essential I guess.

#25

There are even nice half-hard cheeses with zero (or almost) on their label! The younger (but not too young, it’s tasty already) Gouda we buy has <0.1g per 100g :slight_smile: If I had to eat hard cheese, my consumption would become 1/100th at most… I don’t say that wouldn’t be useful but I do love my cheese.

Normal not super soft/fresh cheeses usually have an okay carb content anyway. We don’t eat cheese galore due to their energy density so what if it’s 1.2%? Still very low.

(Joey) #26

Ha! I’d forgotten all about those spray-on cheez products. Human ingenuity allows us to dispense food similar to how we spray for roaches… while simultaneously depleting the ozone layer. Genius!

#27

I didn’t even know that was a thing… I still don’t. It makes no sense… How can you spray cheese…? :thinking:

I definitely don’t want to do it.

(KM) #28

Cheez Whiz. (that’s another clue: “cheez” and “cheezy” = Krap and Krappier.)

It sprays out of a can sort of the same way as canned whipped cream. Looked very fancy in 1978, I imagine.

Ah, looking it up, it’s now called Go Cheese. They apparently figured out the problem … sort of. Go Cheese? Really? Go Cheese … Goo Cheese … Poo Cheese. Go Whiz. They should at least have been honest and colored it brown instead of orange.

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(You've tried everything else; why not try bacon?) #29

Michael Pollan coined a really telling phrase: edible food-like substances.

(Joey) #30

… edible may be open to some debate.

(Joey) #31

“Go Cheese” sounds like something heard before the fisticuffs commence.

(KM) #32

Maybe they should have called it “Go Fish”, admitting this product has nothing to do with cheese or eating whatsoever. Or possibly, as I ruminated, Go Whiz, a more polite way of telling the cheese consuming public to piss off. :rofl:

#33

I don’t doubt that, but do people in the UK think that plastic wrapped garbage is what we refer to as “American Cheese”, because it seems most that aren’t in the US think that’s what we’re eating instead of the actual American Cheese that’s real cheese, sliced at the deli like all other cheeses.

I could count on one hand how many times I see people actually buy that other crap when I’m doing the grocery shopping, and don’t personally know anybody that actually eats that stuff.

#34

You’re thinking of Easy Cheese, Cheez Whiz is the goop in the glass jar, and although it’s absolutely not cheese, holy crap was that stuff good for nachos! I used to eat a scary amount of those! Sure that had nothing to do with making 300lb me…

(KM) #35

I must be older than you. :slight_smile:

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I also wonder why the “with” is in small letters. Is that some legalese so they don’t have to admit something like, “we utilized cheese in creating the plastic cap”? They’re not actually claiming the cheese they used goes in your mouth!

And here we go. Fast forward to 8:39. [clean your clothes with cheez whiz.]
(https://youtu.be/Ih7iJTST5g8)

(Alec) #36

I know a bit about cheese having worked for a cheese company for the last 15 years (and looked after the cheese stock for most of that time). What you have described is what is known as processed cheese. Don’t touch it with a barge pole… back away from it and file it in the bin.

What you need is natural cheese… the ingredients of natural cheese are: milk, salt, rennet and starter. That’s it. Nothing else. The Americans love putting colour in as well, but I prefer whatever natural colour the cheese comes out as. The problem with the US natural cheese is it mostly comes out white, and it is proven that consumers prefer cheese with colour. So not surprisingly, they put in some colour as well. Marketing.

(Alec) #37

Some (like me) would challenge the accuracy of the first word in that phrase. The other 3 words are pretty accurate.

(Alec) #38

Sorry, mate, you beat me to it… :joy::joy::rofl:

(KM) #39

Everything you never asked about why cheese is colored bright orange:

https://www.npr.org/sections/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese#:~:text="The%20cheesemakers%20were%20initially%20trying,seeds%20of%20a%20tropical%20plant.

#40

:rofl: all these comments are making me laugh so hard this morning. I have tears in my eyes.

So funny how a flimsy American cheese slice er, “food” creates such comedy. That slice or that spray can really encompasses all the crazy in our food supply. Remember silly string from a can? We found a way to do that with cheese :rofl: