vladykins @ 6/4/2018 7:25

Ahoda @ 6/4/2018 8:19 vladykins @ 6/4/2018 8:07 I pretty much like all cheese. Velveeta is not cheese, it's a "processed cheese product". Quote as of 2002 Velveeta must be labeled in the United States as a "Pasteurized Prepared Cheese Product" because the FDA found no real cheese in the product at that time. same with kraft singles It gets fun. Here are some of the official processed definitions: Quote -Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese), and which may contain one or more specified "optional ingredients" (includes both dairy and non-dairy items). Moisture not more than 41 percent; fat in the solids, not less than 49 percent. -Pasteurized process cheese food, which is made from not less than 51 percent by final weight of one or more "optional cheese ingredients" (similar to the cheeses available for pasteurized process cheese), mixed with one or more "optional dairy ingredients" (milk, whey, etc.), and which may contain one or more specified "optional ingredients" (nondairy). Moisture must be <44 percent, and fat content >23 percent. - Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 ° F. Moisture must be between 44-60 percent, and fat content >20 percent. But: Quote After an FDA Warning Letter protesting Kraft's use of MPC in late 2002,[11] some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product", Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product", and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack".

Cheese Police?

Can cheese is the best cheese.

Curtis @ 6/4/2018 7:44

Primate @ 6/4/2018 8:12 I like them all, but Havarti is my favorite. Also loves me some brick cheese. Mozz is my least favorite Wtf

It's Ok used sparingly as a topping, but doesn't work as anything but a complimentary ingredient, and definitely doesn't stand alone. There is also the gross texture of melted mozz.

Havo @ 6/4/2018 10:16

vladykins @ 6/4/2018 7:25 Ahoda @ 6/4/2018 8:19 vladykins @ 6/4/2018 8:07 I pretty much like all cheese. Velveeta is not cheese, it's a "processed cheese product". Quote as of 2002 Velveeta must be labeled in the United States as a "Pasteurized Prepared Cheese Product" because the FDA found no real cheese in the product at that time. same with kraft singles It gets fun. Here are some of the official processed definitions: Quote -Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese), and which may contain one or more specified "optional ingredients" (includes both dairy and non-dairy items). Moisture not more than 41 percent; fat in the solids, not less than 49 percent. -Pasteurized process cheese food, which is made from not less than 51 percent by final weight of one or more "optional cheese ingredients" (similar to the cheeses available for pasteurized process cheese), mixed with one or more "optional dairy ingredients" (milk, whey, etc.), and which may contain one or more specified "optional ingredients" (nondairy). Moisture must be <44 percent, and fat content >23 percent. - Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 ° F. Moisture must be between 44-60 percent, and fat content >20 percent. But: Quote After an FDA Warning Letter protesting Kraft's use of MPC in late 2002,[11] some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product", Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product", and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack". Cheese Police?

I like proper definitions, like hot dog sandwiches and thumb fingers.

Vlady likes proper definitions, but only when they suit his argument.

Nah, they always have clear delineations.

vladykins @ 6/4/2018 9:25

Nah, they always have clear delineations.

Soup says you're FOS

Nah, soup is pretty clear cut since I found a better definition that still keeps cereal in milk from being a soup:



Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

vladykins @ 6/4/2018 10:02

Nah, soup is pretty clear cut since I found a better definition that still keeps cereal in milk from being a soup: Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

And we found about 50 that disagreed. Gazpacho and the other cold soups are ready to slap you around again.

what's this thread about again?

vladykins @ 6/4/2018 8:05

Ahoda @ 6/4/2018 4:43 Velvetta isn’t cheese spin.

I never claimed it was cheese. I said if I was making queso, I'm picking velveeta. Boc was the one that defined it as cheese by including it in the poll.

Christian @ 6/4/2018 11:09

what's this thread about again?

Cheese soup.

Spin @ 6/4/2018 11:13

vladykins @ 6/4/2018 8:05 Ahoda @ 6/4/2018 4:43 Velvetta isn’t cheese spin. I never claimed it was cheese. I said if I was making queso, I'm picking velveeta. Boc was the one that defined it as cheese by including it in the poll.

Boc doesn't know any better, but you do.

Who got Vlady started again? You should be ashamed.

Primate @ 6/4/2018 11:04

vladykins @ 6/4/2018 10:02 Nah, soup is pretty clear cut since I found a better definition that still keeps cereal in milk from being a soup: Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. And we found about 50 that disagreed. Gazpacho and the other cold soups are ready to slap you around again.

Relook at that definition above and gazpacho works. :P