The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Chris_ on September 17, 2010, 03:21:46 PM
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This looks like it would be a good base for soup or fondue. I'm not a huge fan of Velveeta... it just doesn't taste like cheese to me. I did notice the "Mexican" section at Wal Mart's grocery sells a #10 can of nacho cheese sauce but I was concerned about storing it and keeping it fresh. This looks like a good alternative.
My wife, in case you haven't noticed, is an odd sort of bird. For starters, simply getting married to me was a questionable act; I don't have all that much to offer. I've got barely any money. My slim figure and good looks left me long ago (right about the same time as the 500th hamburger). I steal the covers when I sleep. I forget to put the toilet seat down (that's if I even remember to flush it in the first place).
What I can promise her, on the other hand, is that if there is any food in the world she desires, I will not rest until she is inundated in mountains of it. And what, you may ask, does my fair wife wish to be drowned in? Foie gras? Truffles? Links and links of natural casing Sabrett's hot dogs?
Nope. Just one thing: cheese sauce. The ooey, gooey, velvety smooth, shiny, silky, hot, tangy, and salty goo that chain restaurants and movie theaters ooze over their fries, hot dogs, and nachos.
One of the true tests of cheese sauce is how it reacts after it cools down a bit. I let one cup of the Fudd's sauce sit on the table while we enjoyed our burgers (their burgers are shockingly good), then retested for consistency by pouring it over my fries.
The Burger Lab (http://aht.seriouseats.com/archives/2010/09/the-burger-lab-cheese-sauce-for-burgers-fries-and-chips.html)
Apparently, the secret is shredded cheddar cheese tossed in corn starch and melted with evaporated milk over a double boiler. I use a medium saucepan and a large steel bowl for my double boilers. They don't mention a specific recipe, but I imagine it wouldn't be too difficult to concoct without one. If you haven't tried cheese fondue yet, shame on you.
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My favorite burger topping is red onions, diced jalapenos, cheese sauce, and sour cream (or creme fresh if you live in the barrio). Tasty, tasty stuff.
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Isn't the Fritos Jalapeno-Cheddar sauce just the same thing?
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Dunno... never tried it.
The last time I had cheese fondue, it was basically cheese sauce, chicken broth, and a little white wine added to it. It was really good.
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Dunno... never tried it.
The last time I had cheese fondue, it was basically cheese sauce, chicken broth, and a little white wine added to it. It was really good.
Wait...WHAT?! Chris...man...you gotta fire some of that up. I'm sure I could make a homemade version that was better, but for straight out the can, it's pretty good.
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http://www.fritolay.com/our-snacks/fritos-jalapeno-cheddar-cheese-dip.html
This stuff? I saw it at the store... it looks okay. I'll give it a shot.
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http://www.fritolay.com/our-snacks/fritos-jalapeno-cheddar-cheese-dip.html
This stuff? I saw it at the store... it looks okay. I'll give it a shot.
Yeah, slap that on a burger or chili-cheese fries.
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My brother hasn't called me today. Might as well head to the store for some junk food and a movie.
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If one can't use REAL cheese, like cheddar, swiss, blue cheese, etc., (not this American cheesefood that they try to call, "cheese"), on a burger, then one doesn't DESERVE to be eating said burger. I don't eat Arby's because they use some sort of bastardized "cheese sauce"....