#Velveeta Cheese Omelet

[bluepoodle7]

#Kroger#KrogerFlakyJumboButterFlavoredBiscuits #KrogerStrawberryPreserves #Omelet #Velveeta #VelveetaOriginalFlavorSlices #VelveetaCheeseOmelet #KrogerHoneyCrunchyRoastedPeanutButter#SpamTeriyakiSpamTocinoAndKrogerHoneyCrunchyRoastedPeanutButterKrogerStrawberryPreservesWithVelveetaOmeletBiscuitReview

This is part 2 of the Kroger flaky jumbo butter biscuits with Kroger strawberry preserves, Kroger honey crunchy roasted peanut butter, with a omelet with Velveeta original cheese melted inside, Spam Teriyaki, and Spam Tocino.

These are the rest of the images.

Part 1

A blog about obscurity stuff, plushies and food. on Tumblr

[chaoticgabby]

My Cheap & Relatively Healthy Grocery List for College Students

Context: I had been used to eating fast food so much because it was cheap that when I went to the doctors' they said I had high glucose content. That wasnt good. So I started eating healthier. Anyway let's skip the BS and get straight into it:

Ramen: the OG cheap food. I personally don't own ramen bc I dont like it that much, but if you want to save money this is the meal, at least add an egg or some veggies to make it healthier.

Frozen Veggies: anywhere from 50 cents to a dollar or two a bag. Can easily be kept in your freezer (if you have one) for months

Mac n' cheese: my all-time favorite. Of course, it might not be healthy for everyone to eat pasta all the time, but I do it anyway. Add some real cheese and spices for taste or chicken and veggies in it / on the side.

Other Pasta boxes (Pasta Roni, Velveeta, Hamburger Helper, etc.): basically as cheap or almost as cheap as Kraft macaroni, but maybe you arent a fan of mac n cheese.

Soup (Soup!!): Cambell's Tomato soup is often $1 a can. I like to eat mine with grilled cheese. Thats a whole ass meal. But of course you can get other soups just as cheap. Basically, any canned foods.

Canned foods & veggies: this one goes without saying. Although, the better options are sometimes $2 to $3 the same can be said for frozen veggies, but just heat these up and cook them in fried rice or just add butter and eat them aside a nice entré

Chunk light tuna: speaking of canned foods, canned tuna is soooo cheap and is a great option (if you even like tuna). Dont actually get the "pack tuna" for $1 a pack unless you want to keep it in your bag bc canned tuna is around 60 cents a can. Mix it with Miracle Whip (or mayo) and spread it over break for a good sammich.

Grilled cheese (or cheese toastie if you arent American I think??): similar to previous options, youre getting your cheese and your butter and your bread. Not as healthy as other options but way better than fast food calories.

Quesadillas: similar to grilled cheese, except spICY. My brother only eats these and he has no meal plan. I do it now too. Honestly, adding up tortillas, cheese dip, shredded cheese, & chicken is kind of costly but worth it. Also cooking chicken is annoying bc I dont have time for that. But. Yknow. A great option.

Pillsbury Crescents: a little costly, about $2+ per tube, but still fookin delicious. Also imma be real: actually havent checked the nutrition label to see if these are actually healthy. But these are sO useful. Make them by themselves for breakfast (with jam, eggs, or alone) or use the dough for other recipes. I use these with Manwich sauce, cheese, and ground beef for snacks :)

Manwiches: manwich sauce cans are $1 and although they have some sugar, its not nearly as bad as fast food. Just cook up some ground beef to go with it & maybe add cheese, sliced bread, or hamburger buns

PB&J: Another OG. I could never get tired of these. You just gotta make sure you have soft bread and the pb&j and youre good to go. Although..like.. some people apparently like theirs toasted or with different jams (I like strawberry).

Eggs!!!! : Just keep these in your fridge. Just do it. You never know when youre going to run out of food. Boiled? Scrambled? Fried? Soft boiled? With ramen? Omelet? In fried rice? Egg sandwich??? Eat them with bread, eat them with toast, eat them as a breakfast sandwich, scramble them with cheese, the list goes on. If you dont eat them often, get a smaller carton, but always have eggs! Also, for baking.

Rice, or fried rice: If you like rice, have been cooking rice for a long time, and can actually make it without burning, make sure you have rice. If you like rice but have never actually made it yourself, it takes trial and error in a pot. Or just invest in a rice cooker. Additionally, fried rice is not that difficult to learn & it fits the bill for healthy bc you can add unlimited veggies and meats. Im not here to educated you but the more ingredients, the better, is how i see it.

Fresh Food:

Fruit: I literally have "an apple a day" for breakfast. It's just good for you. Keep them in your fridge to keep them fresh. Keep one in your bag in case you get hungry. Bananas? Awesome! Use them in smoothies or a milkshake or eat them with your cereal or even with peanut butter. Possibilities are endless with fruit. Just make sure they dont spoil. Apples are OG bc they dont spoil as easily.

Vegetables: Make sure to only periodically get them so that they dont go to waste. Make some broccoli with butter & eat it alongside pasta. Or asparagus. Anything you want. Just make sure to have some with your meals sometimes. Greens are good. Additionally, carrots can get addicting if yoh eat them with ranch. The plus side is they are filling. If you have a tendency to want to munch on something: carrots.

Deli Meat / Sandwich Options: I personally dont make deli sandwiches because ham (as well as roast beef or turkey) can be expensive and then wanting to add lettuce and tomato to a sandwich sounds amazing but I'm scared they will spoil. Dont let me stop you though! Sandwiches are amazing.

Meat: you dont want to be cooking meat all the time bc it can get expensive, but the basics I always get are ground beef and chicken. I prefer "boneless skinless chicken thigh fillets" but you would need to cut off the fat. You could always get rotisserie if you arent feeling to for cooking. Also, if you're feeling expensive one week, salmon is just sooo good. I ate it with asparagus and seasoned with lemon. Delicious.

Snack / Dessert Options:

(I personally don't keep snacks or dessert in my home very often bc you dont want to binge eat. But here is what I have)

Peanut butter: classic, filling, can be potentially bad if you eat a shite ton

Nuts: peanuts, almonds, cashews, and especially pecans

Cookies: make your own, a lot of simple cookie recipes exist and it's a lot easier than you think. Baking essentials like flour, sugar, milk, and eggs are not that expensive to keep around in an apartment kitchen. Difficulties may be vanilla extract (the avg student doesnt have this lying around) a baking sheet, a big bowl, and possible a whisk. Store bought cookie dough isnt too bad either.

Box-cakes / box-brownies: simple and easy. Takes a few eggs sometimes and some oil, milk or water. The same goes for pancake mix. Honestly, I had an out-of-country roommate and he had never heard of boxed cake mix or brownie mix. They always made from scratch where he lived.

Low-calorie ice cream: okay ice cream can be pretty expensive and filled w/ added sugars. I used to eat this strawberry icecream sweetened with stevia and it was SO delicious, but I couldnt find that at my grocery store. Other options are "low-calorie" ice cream or "no added sugars" ice cream. I have one of these and the thing abt it is that its just the right amount of sugar to taste like ice cream and the neat thing is that you dont feel like binging it bc it doesnt have addicting added sugars.

Milkshakes / smoothies: this is a tough one bc me and most other students dont own a blender or juicer. I personally get my smoothies from a local smoothie place that only uses fresh fruit and then I ask not to add the natural sugars bc it is sweet enough with the fruit. Natural smoothies are delicious & I find that you can kind of make then if u freeze your fruits and blend w a fork. "Handmade" milkshakes are actually super easy w this method.

Yogurt: just...mmm.

"Healthy" snack food section, often called the gluten-free aisle: im not too experienced with this and im sure they have added sugars too but what I do know is I tried these gluten free oreos once and they were delicious

Fruits: I mentioned earlier but apples are great snacks

Veggies: also like I said earlier, carrots are great snacks. Not exactly a veggie but possibly potatoes for a meal or snack.

Granola Bars: for when youre too lazy to keep up with fruit and if fruit will spoil, granola bars (they healthy kind, not the chewy sugary kind) are so good to have in your pantry or keep in your backpack for a snack (and to keep you from on campus temptations). Also I used Nature Valley ones instead of cereal. They actually dissolve and are delicious with milk, since some cereals are so sugary.

Since my last college tips post got some notes I figured I'd keep writing these advice posts. For reference, I am hoping to become an RA next year at my college, so I'm not just speaking out of my ass. I generally have experience at college thus far and want to help students.

[aaaaaaaaaaaaaaaoldretired]

eggs

eggs are like all I eat so here is my recipe for hella good scrambled eggs

Scrambled eggs:

so there’s a fancy shmancy way of cooking scrambled eggs it’s like feench idk the name but the idea is you start with a COLD pan and put it on medium low heat no warming up. you want to grease up the pan somehow, if I’m just making like cheesy eggs or some thyme or plain I just use a good better, I like unsalted Irish style butter bc I can control the salt. If I’m making eggs with soy sauce or something I’ll be using that sesame oil. it’s all about complimentary flavor profiles my guy. so with the eggs you’re gonna want to have two or three eggs depending on size and hunger, put in a very smol splash of milk to make it creamy. this is also where you would add soy sauce. once you have the eggs in their you will stir as frequently as you like the texture and size of your eggs. do not overstir as they will become rubbery. this is also where you add hard mixins. cook for like 2-3 minutes. this recipes makes super duper DUPER creamy eggs so if that texture freaks you out, oof

flavor profile ideas:

- butter, rosemary, applewood bacon, a good white cheese (whatever I have around tbh, I end up using a lot of havarti), and if you’re feeling brave caramelizs some apples and throw em in

- soy sauce, sesame oil, garlic, chili pepper, small sugar to taste if you like that, if not you can prob just get sweetness from like. sriracha tbh.

bonus

omelet flip: so this is less about cooking an omelet and more about how to flip an omelet if you like that. so the technique is pretty much the same as flipping a pancake, medium hot pan, super greased up, you want your cooking oil to start bubbling like when it hits the pan. so you want the bottom of the omelet to set enough you can fold it over but not enough that it’s fully cooked. once you fold it over the omelet will continue cooking which is what allows you to be able to flip the omelet. it’s like self adhesive eggs. it’s basically all about grease and momentum. I definitely recommend practicing with pancakes first. your omelet may not even taste that great but fancy flip makes it fancy

breakfast sandwich cheese selection:

you want to use velveeta slices not American. they’re practically the same but velveeta gets a lil Smokey and holds it shape better. also if you’re into weight watchers velveeta slices are only one point each so v good. for fancied egg cheese I would go with anything that can get Smokey tbh like gouda can be super good.

cheesy western: Texas toast, diner burger, American cheese/velveeta slice, runny fries egg. a very good hangover food indeed.

how to make flavor profiles:

just steal from your favorite restaurants or bakeries whatever flavor profiles they use (not just in eggs) and try it out. my school’s coffee shop sells Parmesan leek croissants and let me tell ya, a Parmesan leek frittata or quiche would fuck my guy. also do not be afraid to mix in a tiny bit of sugar when making a complex flavor profile in egg dishes. smol sugar for complexity is better than overseason with salt.

when in doubt douse it in sriracha

[thecoroutfitters]

Written by R. Ann Parris on The Prepper Journal.

Are vices really and truly a must-have item? No. History is full of periods and survival situations, particularly during the exploration of the colder climates, when even people accustomed to “modern” conveniences went months and years without goodies.

//

Our vices aren’t necessary to our survival in many cases, but when you cut us off from them, hard times and adjustments just get harder.

The ramifications on families and partnerships in stressful but not life-threatening situations are out there to be viewed in rates of dissolution’s, divorce, separation, domestic violence, addiction-abuse, and suits and counter-suits. If you think a crisis will smooth those away, I have a bridge to sell ya.

We can add one more stress to those difficult times, or we can find alternatives (some of them long-term sustainable) and plan supplies and caches to make things as easy as possible.

Top Vices

Some of the top vices are going to be sugar and caffeine, with tobacco and alcohol right there with them. I can’t do anything to prepare a family to lose internet and TV besides make sure we have puzzles and games, but I can slow our transition away from some of our other vices.

Bad times are already stressful, and we’re already looking at making some hard adjustments. Things that we consume daily before we even feel human are worth stocking – in bulk and out of proportion to the rest of my supplies, really.

If I like coffee, I might also consider stockpiling tea. I can get gallons to the cup per dollar for tea, without taking up much if any more space than pre-ground or instant coffee.

If I’m in a warm enough climate, I might even go so far as to plan greenhouse or protected space for a yaupon holly for caffeine and tea camellia species. Herbal teas will lack the zing, but many tea herbs have the benefit of being perennials and hardy.

There are a wide range of trees that can be tapped for syrup, all of which (and honey) will boil down into candy or can be dried to crystals. Sugar beets and stevia are just two options for producing sweet syrups and flavor at home even outside sugarcane territory.

Everyday Cravings = Higher Priorities

While we tend to look at sugar, caffeine, alcohol and tobacco as the common vices and see them high on bartering lists, they’re not the only things we’re doing without. Pure sugar is a fantastic preparedness item with both vice and food-preservation value, but we don’t all have a sweet tooth.

Our vices are our feel-goods.

They’re our comfort foods – be they salty or sweet or savory – activities, and even exercise or hobbies. All of those may be crimped in an emergency, whether it’s widespread or personal.

Know your actions, and those of family.

Just because my priority leads me to crunchy-salty goodies and chicken broth, and I am willing to scoff off sweets, without sweets my lover is pretty miserable. He is also annoying, gets antsy, and breaks down and goes to the store.

When determining priorities (and budgets), snag and stash the store receipts for a couple of weeks or months. Snag them ahead of holidays and in-family events as well. Do it in all four seasons.

They will rock-solid determine what you’re getting, and even when.

Just going by the shopping list and menu plan isn’t enough. I recently realized that a full third of our Walmart-supermarket spending is not on the lists. They’re not even impulse. They’re actually the things my lover ends up going to the store for because they aren’t on my radar as much.

Those are the kinds of everyday priority to watch for.

My vices, my parents, the kids’ – they’re taken into account with small, compact puzzles to bring out, stashed books, a portable hard drive of movies, little games, baking mixes, inexpensive instant pudding, Hershey’s syrup, and the ability to add crunch to our lives on a regular basis through familiar cold cereals, chips, crackers and dry cookies.

It didn’t actually add all that much to the preparedness budgets to do it, and it allows “treats” and normalcy in unrest, even if I never harvest anything else.

Anticipated Cravings

We can look at history and the way modern North Americans and Western Europeans eat to anticipate some of the food cravings we’re likely to see and can account for with our storage.

Meat – For most of us, meat is going to become a treat, just as it has been for most of human history. It will go back to being more of a flavoring, especially if a crisis drags on.

Anticipating that, I stock it.

I have no lost love for t-rats and MREs. I dislike canned meats pretty much across the board. But they’re in my pantries and caches, because the men in my life will dive after them, and I might wind up desperate enough to eat my share.

Things like pouches of bacon bits, canned hash, the less-expensive freeze-dried meats like crumbled sausage, and the TVP-soy products we can buy for long storage can at least give me and my guys some flavor and the hint of our usual meats.

Things like Slim Jim’s and small beef sticks can be used as a snack, presented as a whole to bite into, or sliced into cold pasta and wheat salads.

Non-Spoon Foods – Maybe somebody eats oatmeal and farina, soup for lunch, and Hamburger Helper or shepherd’s pie pretty much daily. Most of us are probably accustomed to picking up, cutting or stabbing something somewhere through there.

For parts of the growing season, we can adapt how we prepare fresh foods to create a fork-and-knife meal. Some fruit trees will also allow us to present a crunchy for weeks or sometimes a couple of months after harvest.

One advantage to MRE entrees like the feta chicken is that it’s not as gag-worthy, but also, it’s a nice, whole breast portion. You can flake it with a spoon, but you can also stick it on a bun or a bed of couscous.

Planning for pancakes and omelets, to turn Bisquick into pseudo-tortillas, stashing dry cookies in canning jars with oxygen absorbers, and stashing bigger pastas and spaghetti for fork meals will help alleviate the boredom with spoon meals.

Dairy/Cheese – Without dairy animals and specific skills, a long-term crisis will affect us hard and fast in the cheese category. We love fresh cheese. I’m lucky enough that we also really like Bega, and I buy it on sale cycles.

Local stores sell tins of mild cheddar chip sauce at a fairly reasonable price, and it can readily top potatoes or be used as a cracker spread or pretzel dip, even if chips are painful to store due to the bulk they require. Velveeta and Cheez Whiz live on shelves as-is, too. Cheese soup can season rice, potatoes and macaroni.

Powdered parm from the pasta aisle can at least impart some flavors and toast up on top of zucchini, or be used in pasta salad.

There are shelf-stable cheese sticks and slices from companies like Northwoods and those awful combo packets put out by Jack Links and others, but they’re almost as expensive as freeze-dried cheese (and soooo much worse tasting).

I also keep most of the cheese packets that come in our processed foods. I dislike them, but as mentioned in the article about canning jars, being able to whip them up to top or season something makes them well worth a few oxygen absorbers.

Portion Control

The canning jar article also talked about portion control, and how I accomplish it on a regular basis. That goes for both the annual “events” and the weekly-monthly allowances we put back.

If we’re accustomed to free-grazing coffee and tea (I am), we may very well start our path to ratcheting back by only pulling out enough for a day at a time instead of buying things in a giant tub. Maybe we only buy instant packets for a week or a month, and keep it somewhere *else* in the house or kitchen to keep us and our families from snagging out of habit. As we adjust to our new levels, we might bring it out more often.

Cool drinks are another place where we might portion things out.

Instead of mixing up a pitcher and trusting all the kids (and adults) to pour the same amounts, which is bound to lead to arguments (adults, too), maybe we stash a rotating couple of short juice bottles with the wider mouths. We mix up the pitcher, everybody gets their (labeled) bottles. Once that’s gone, that’s it. No discussion of “I only poured half a glass earlier” or “everybody’s pouring extra and I only got half a cup” or “I’ve only had one cup of coffee, but the whole tub is empty, and now I want my second cup with my cookie”.

And I’m serious – anticipate that stress and aggravation or just personalities will pull that crap out of adults as well.

Once things settle into a new normal, no big deal. But I can drink an entire pot of coffee without realizing it until it’s empty, and I’ve seen people mow through a bag of chips or pack of cookies one or two at a time without realizing just how many they’re having.

Portioning things out can also help us truly plan for daily, weekly and monthly uses.

Not everything needs to be strictly regimented, but some things are really easy, and would be easy to lean on early, until they’re all gone. That big stack of canned meats looks like a lot, but can drop fast.

A case of canning jars (or three) and a couple of boxes or kitty litter buckets labelled 1-12, cold or warm, lets us really and truly portion things out.

Pudding fits 3, 5 or 6-8 in a jar, and might be a monthly or quarterly allowance. We might stick our Lorna Doone’s and Cheez-Its in baggies before we put them in a Mylar bag, and take out only this week’s or month’s to jazz up a plate or have as a snack. Instead of just calling it “good” with a few dollar-store boxes of Slim Jims and pepperoni, a test run and then busting in and separating will help them last, in an appropriate amount.

Vices in a Crisis

Not all disasters are equal. Some are very personal, and some are widespread – localized, regional, national, international. Some are short term, while some leave a question mark and some we can anticipate being truly devastating and taking years to recover from.

Or stored supplies and our resupply-production plans should reflect those varying possibilities.

Regardless of the crisis, it’s likely to be stressful. Change itself is stressful. Combining the two is already a recipe for hard times.

Adding the dynamic of spouses and family, any partners, and the potential of neighbors and coworkers to still be contending with creates additional stresses and variables.

Regularly our vices are not all that good for us. It’s still not a great idea to go cold turkey on all of them immediately or shortly after a life-altering job loss, spouse/partner death that affects funds, natural disaster, long-term outage or rolling brown-outs, or big-time disaster.

At no other time in our lives are we likely to be so grateful for whatever our vice is – a couple little cookies and a cup of tea, strawberry syrup for topping pancakes, campfire tin-can cakes topped with applesauce, something nice and salty and crunchy, popcorn with Molly McButter, a cracker-cheese-meat snack or meal after a week of beans and various grains, a new puzzle or game, the ability to put our feet up and watch a show, or delighting Grandpa and the kids with some little Lego vehicle kits to then race across the dining room table.

With a little forethought and planning, we can readily and affordably still have and give our loved ones those feel-goods, to enjoy with a candlelit game of Tsuro or clustered around a screen watching old cartoons. They’ll offer breaks from reality, just as they do now, and help destress our lives a little.

The post Prepper Must-Haves: Vices appeared first on The Prepper Journal.

from The Prepper Journal Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

[theconservativebrief]

American cheese as we know it is dead, at least according to Bloomberg. The culprit, as always, is millennials. “One by one,” the story reads, “America’s food outlets are abandoning the century-old American staple. In many cases, they’re replacing it with fancier cheeses.”

The evidence is strong. Fast-food restaurants, once bastions of food-adjacent products, have been on a tear to replace their artificial ingredients with real ones. Last month, McDonald’s announced it would part ways with all artificial colorings and preservatives.

At Serious Eats, J. Kenji López-Alt defines American cheese as a “product made by blending real cheese with texture- and flavor-altering ingredients” to produce something that is similar to, but not the same as, the rennet-milk-salt combo we generally define as “cheese.” It is sliced, either at the manufacturer or off a block at the deli counter. It melts exceptionally well. But even the greatest feats of engineering cannot last forever.

US sales of processed cheeses like Kraft Singles — the fluorescent orange icon of American cheese — and Velveeta are expected to decline this year for the fourth year in a row. At the Chicago Mercantile Exchange, 500-pound barrels of cheddar used to make American cheese “are selling at a record discount” to purveyors who will instead cube them up and turn them into party platters.

Millennials, we know, are health-conscious and spend their spare time killing industries. That they are moving away from processed slices of orange cheese product is not surprising. At the same time, does not American cheese have merit in some way, if only as a testament to American ingenuity, and salt?

To help us process this news, I asked eight experts for their thoughts on the death of the processed cheese slice.

Andy Jacobi, owner of Untamed Sandwiches and Untamed Taqueria

I know people probably want to hear restaurateurs and chefs wax nostalgic about American cheese, but let’s be honest: American cheese is crap. There are so many great cheeses on the market right now. You can buy 10 varieties of Cabot at any Mobil mart on the I-95, and the worst variety of Cabot cheddar is still better than the best variety of American cheese. It might take a few seconds longer on the griddle to melt, but that’s because real cheese has texture and inconsistencies that make it taste so complex, which American cheese doesn’t have.

I think the best thing about foodie culture today is that restaurant customers are asking tough questions about the ingredients chefs use. Restaurants must dig deeper to find better ingredients raised by farmers and artisans that are passionate about producing something different, something of the highest possible quality. There is no better example than that of the incredibly skillful cheesemongers and dairy farmers all over the Northeast. You can call that millennials killing off foods that used to be popular; I call that progress.

Jared Male, chef and owner of Randall’s Barbecue

I grew up on American cheese, and there is something comforting about it to me. We actually made grilled cheese sandwiches for the Randall’s staff a couple nights ago. While other cheeses make good sandwiches, nothing compares to a grilled cheese with American. It’s also a key component for our mac and cheese sauce — I find it adds an extra level of gooeyness. I can’t see American cheese ever really being phased out, and I don’t know what could realistically replace it.

Tia Keenan, cheese specialist and author of Melt, Stretch, & Sizzle: The Art of Cooking Cheese

“Millennials Kill Again. The Latest Victim? American Cheese” is a misleading title, because what the article is about is millennials not wanting to eat processed, fake cheese anymore. They love real American cheese, which is made from milk, rennet, and salt. What they’re rejecting is processed cheese.

Cheese is very uncomplicated — the base recipe for cheese, no matter where in the world it’s made, is pretty much always the same. So when we say “American cheese” as a substitute for processed cheese, we’re conflating two different things. Processed cheese like Kraft Singles, which is what this article is talking about, are made from hydrogenated vegetable oil, and there are all kinds of ingredients in there that make it not cheese, which is why they’re actually not allowed to call Kraft Singles cheese, legally. They have to call it a cheese food product.

As someone who writes about cheese for a living, who talks to people about cheese for a living, and who has been doing that for a long time, I’m more than happy that millennials are saying, “We want real food made from real ingredients.” Besides rejecting the food itself, they’re also rejecting a sort of larger picture: the global food conglomerate. They’re rejecting not just the flavor of Kraft Singles, which is vile, but also the value system that makes Kraft Singles popular.

A victim of millennial tastes. MCT/Getty Images

Heidi Gibson, commander-in-cheese at the American Grilled Cheese Kitchen

I don’t like American cheese — I’ve always thought it was kind of gross, and I won’t serve food I’m not proud of. It just doesn’t seem like cheese to me; it’s too plasticky and chemical-y. We made an early decision to prioritize working with local producers and use high-quality all-natural products, preferably organic. We felt like American cheese just didn’t back up our brand positioning and our point of view about our food.

Yeah, American cheese melts well — meaning it melts a little faster — but I’ll put a grilled cheese made with Tillamook medium cheddar up against one made with American cheese any day and bet the farm on the Tillamook cheddar. Monterey Jack and creamy Havarti are also fantastic melting cheeses but can be a bit mild for some, so we like to combine those with smaller amounts of cheeses with a stronger flavor, like Italian-style fontina, goat cheese, a sharper cheddar, or even Gruyère.

Gio Osso, chef and owner of Virtu Honest Craft

I love American Cheese! I love all cheese — well, maybe we can leave out Velveeta, but I do love American cheese. I love making grilled cheese with it, I love it in omelets, on burgers, on a sandwich, but most of all, I love it on a tuna melt. I do prefer white American cheese, if that makes a difference. I sometimes put it in a classic lasagna Bolognese with prosciutto cotto. White American cheese gives it a silky, creamy texture.

Susan Feniger, co-chef and owner of Border Grill, TV host, and author of Susan Feniger’s Street Food

As a kid in Toledo, Ohio, my favorite thing to make with my mom was Velveeta Cheese Dreams [toast wrapped around Velveeta] with Taystee white bread. I absolutely loved making it with her — dipping, rolling, and freezing. Then when company came over, putting it under the broiler and wow, what a delicious dish.

Now my tastes have shifted quite a bit. There are so many really, really wonderful cheeses out there that aren’t loaded with most of [artificial] ingredients and that have a ton of flavor and melt really, really well. One of our favorite things to make is a delicious tomato soup with a grilled cheese, and unfortunately, I have to say we don’t make it with Velveeta. Demands and taste buds do change and will continue to. There was a time to buy all canned goods, freeze everything, and eat American cheese. Although I’m old, I agree with the millennials on this one.

The American cheeseburger: a case study. Press Herald/Getty Images

Gordon Edgar, cheesemonger and author of Cheddar: A Journey into the Heart of America’s Most Iconic Cheese

The article is about a decline in the production and consumption of American cheese, but there are still hundreds of millions of pounds of it being made a year — it’s not like it’s an endangered species. Right now is actually an especially hard time for dairy farmers and small-production cheesemakers. They’re the ones who are really endangered! Talking about American cheese as if it’s going to go the way of the pterodactyl or whatever is a little funny, but I get it. It’s reflecting something that’s real, which is that there’s much more consumer desire for natural cheese as opposed to processed cheese these days.

When I started to research processed cheese, I realized it’s over 100 years old. It does have its own history and its own — I hesitate to say integrity, but it has a reason for being. It’s a way to sell things, by preserving the protein of milk even longer than traditional cheesemaking can. I’ll go philosophical here: If the purpose of cheese is to extend the life of milk, and you’re taking a protein and you’re making it last longer to ensure that your community or your farm or your family has something to eat down the road, processed cheese is an extension of that logic — though at the cost of flavor, the taste of an individual region, and small farms.

I won’t turn my nose up if I go someplace and they serve me a burger with processed cheese. I’m not going to freak out about it, but I don’t choose it. It just tastes artificial to me. But in many places in many regions, there’s kind of an affinity for it. You have your cheesesteak in Philly, your Provel in the Midwest, your queso dip in certain parts of the Southwest. There’s tradition around that, so I don’t want to totally dismiss it. Comfort food is important. And comforting.

Wylie Dufresne, chef and owner at Du’s Donuts

There are lots of things that are American that we should probably be ashamed of, but I think American cheese is a pretty awesome American invention. I like it on its own as a slice — I’ve had several slices today myself — but I also think it’s really good on a burger, in a grilled cheese. I like folding it into scrambled eggs at the last second; it gives them a nice cheesy consistency. One could argue, well, couldn’t you get that result with a nice soft Brie? And you certainly could, but it would be a slightly different flavor profile.

Don’t get me wrong, I’m not saying it’s the best type of cheese. Is it ever going to be as glorious as a Roquefort or whatever the best cheddar is? Probably not. But does it deserve its place in the diner? I think it most certainly does. And having it in your kitchen for the occasional slice mixed in with your pasta? You could do a lot worse.

Personally, I’m not a Velveeta guy. I also don’t like Kraft Singles, to be honest. Neither are my favorite version of American cheese. I like Land o’ Lakes a lot, and I really like Boar’s Head American cheese. If one can be a connoisseur of American cheese, then I might be considered that. It’s too bad that the millennials don’t like it. I’m sorry for them. I think they’re missing out! You have to be kind of a grouchy person to say “no, thank you” to American cheese.

Original Source -> Should we mourn the death of American cheese? 8 experts weigh in.

via The Conservative Brief

[bluepoodle7]

#Kroger#KrogerFlakyJumboButterFlavoredBiscuits #KrogerStrawberryPreserves #Omelet #Velveeta #VelveetaOriginalFlavorSlices #VelveetaCheeseOmelet #KrogerHoneyCrunchyRoastedPeanutButter#SpamTeriyakiSpamTocinoAndKrogerHoneyCrunchyRoastedPeanutButterKrogerStrawberryPreservesWithVelveetaOmeletBiscuitReview

I tried these Kroger flaky jumbo butter biscuits with Kroger strawberry preserves, Kroger honey crunchy roasted peanut butter, with a omelet with Velveeta original cheese melted inside, Spam Teriyaki, and Spam Tocino.

The Kroger Flaky Jumbo Butter Biscuits sandwiches was pretty good.

The biscuit and both spams were both firm yet soft and the Kroger honey crunchy was both smooth and crunchy, the teriyaki with tocino spam's added a light sweetness with the pork.

This biscuit sandwich was lightly buttery salty and sweet.

The strawberry preserves gave the biscuit sandwiches a light sweetness that this sandwich needed and the cheese melts omelet were gooey while lightly salty.

The strawberry preserves tasted like real strawberries while also lightly sweet.

This was a a little messy to eat when holding this biscuit sandwich but was still tasty.

This was sweet and salty tasting but not overly of both.

I would eat this again.

[bluepoodle7]

#BreakfastForDinner #KrogerButterFlavoredJumboBiscuits #HickorySmokedSpam #RealEgg35CalorieVelveetaCheeseOmelets #GreatValueEggs #BiscuitSandwich

I had the Kroger Butter Flavored Jumbo Biscuits, Hickory Smoked Spam, Great Value Egg with 35 calorie Velveeta cheese slice omelets, with a little bit of the Danish choice orange marmalade and a little bit of the Danish choice blackcurrant preserve. Made a biscuit sandwich and it was good. It was sweet and a little salty.

[bluepoodle7]

#FiberGourmet #FiberGourmetLightElbowsMacaroni #HomemadeMacaroniAndCheeseWithEggReview

I tried the Fiber Gourmet Light Elbows Macaroni as a Homemade Macaroni And Cheese With Egg and it was pretty good.

This mac and cheese was firm but soft and had a light velveeta with the Italian cheese shreds.

Which gave this mac and cheese a light cheesy taste and the egg gave this mac and cheese a creamy omelet light taste.

This was lightly salty to me.

I would eat this again.

Got online.

[bluepoodle7]

#VictorAllen #VictorAllenMochaIcedLatte #Mocha #MochaCoffee #IcedCoffee #Oatmeal #OatmealDay

This is part 2 of Victor Allen Mocha Iced Latte Coffee with oatmeal's.

Just pictures of the rest of other oatmeal's with the hot & spicy spam, hickory smoked spam, homemade Velveeta cheese original and sharp cheddar omelets with soul food seasoning.

Part 1

A blog about obscurity stuff, plushies and food. on Tumblr

[bluepoodle7]

#Velveeta #VelveetaSlices #VelveetaSharpCheddarSlices #CheeseSliceReview

I tried the Velveeta Sharp Cheddar Slices and these were. I tried this in my real egg omelets and this was good. This is my first time seeing another flavor for this cheese. It did taste more mild cheesy flavor than the original cheese. I might try this on my burger next.

Got at Walmart.