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[greatwhitenorthchick]

Originally posted by dc_chef
I also say no to the cheese wiz - I go with American cheese.

Isn't "American" cheese just cheese wiz in another form? Like Kraft Singles and Velveeta are "American" cheese. Right? Or have I been missing out on something?

[Not Bob]

Originally posted by Pretty Little Flower
I picture Sebastian's version of tuna salad as canned tuna swimming in mayonnaise with the occasional onion bit floating around. I would picture it on soggy white bread with a slice of individually-wrapped American cheese, but I know how much Sebastian hates bread.

I have a sudden craving for a Ring Ding.

[robustpuppy]

Originally posted by greatwhitenorthchick
Isn't "American" cheese just cheese wiz in another form? Like Kraft Singles and Velveeta are "American" cheese. Right? Or have I been missing out on something?

I think you're right, although I also believe that in theory, American cheese can be actual cheese, and not pasteurized process cheese food. I have seen a hunk of American cheese in my life.

I can't say I hankered for it.

[Mmmm, Burger (C.J.)]

Originally posted by greatwhitenorthchick
Isn't "American" cheese just cheese wiz in another form? Like Kraft Singles and Velveeta are "American" cheese. Right? Or have I been missing out on something?

Different. American cheese is a legitimate cheese product, albeit exceptionally bland. Velveeta is processed cheese food, or something like that, which requires less real cheese. Same for cheez whiz.

As bad as that is, I'm even more baffled by the concept of "domestic swiss".

[Sidd Finch]

Originally posted by ThurgreedMarshall
I'm not going to waste my time with some idiot who thinks dipping Wonder bread in ketchup is a similar experience to chicken korma served over rice.

This may be the greatest put-down ever.

[Tyrone Slothrop]

Originally posted by notcasesensitive
I had Unicare until this year. I under-utilized it just as well as I now under-utilize my BCBS. I saw no discernable difference. But then, I'm funding all you family-havers.

Me and my healthy children are subsidizing a whole passel of sicks somewhere. Oh the humanity!

[Mmmm, Burger (C.J.)]

Originally posted by robustpuppy

I can't say I hankered for it.

Mmmm, 64 slices of american cheese. . . . Mmmm, 63 slices of american cheese . . . .

[bold_n_brazen]

Originally posted by pony_trekker
Ok, I take back what I said about you.

2 words: Butter ball. Never fails to yield a ton of moist white meat.

And as far as the pizza goes I would order a whole pie of burnt crust if I could.

Pony and I are going to have dinner one of these days. First we're having pizza, with extra crust, extra well-done. And then we're having fluffernutters.

I suspect Pony and I grew up around the corner from each other.

[Did you just call me Coltrane?]

Originally posted by Mmmm, Burger (C.J.)
I just wash it down with Clamato.

Sunday mornings are for bloody Caesars.

[greatwhitenorthchick]

Originally posted by Mmmm, Burger (C.J.)
Different. American cheese is a legitimate cheese product, albeit exceptionally bland. Velveeta is processed cheese food, or something like that, which requires less real cheese. Same for cheez whiz.

As bad as that is, I'm even more baffled by the concept of "domestic swiss".

Wikipedia agrees partly with you.

http://en.wikipedia.org/wiki/American_cheese

[Replaced_Texan]

Originally posted by notcasesensitive
The next time RT and I are in TCOTU, we should all meet up to break bread. Lord, how I have tried to say no to the restaurant bread. If loving it is wrong, I don't wanna be Sebby.

My father has a wood burning oven and has spent about a decade learning to perfect bread baking. I've eaten a lot of bad loaves, but I've also come close to heaven with some of the breads that have come out of his oven.

His brief flirtation with the South Beach Diet was a low time for those of us who became used to heavenly fresh baked bread.

I kinda want to go to King Arthur Flour's bread baking classes in Vermont. Beauty & the Baguette, in particular, looks awesome.

[Sidd Finch]

Originally posted by greatwhitenorthchick
Isn't "American" cheese just cheese wiz in another form? Like Kraft Singles and Velveeta are "American" cheese. Right? Or have I been missing out on something?

I think there are slices that are essentially solidified Velveeta, but there is also a real cheese called American cheese. The former is called "cheese food."

[Replaced_Texan]

Originally posted by sebastian_dangerfield
Other than in Tabouli, parsley serves no function save its garnish value. And garnish value is very low. Garnish is the first food to get laid off in tough times.

Why celery is utilized I can't fathom either. It doesn't add to the flovor of chicken soup, and frankly, I don't need my tuna salad to have any crunch.

Parsley is an essential ingredient in gumbo, but then you're probably anti-okra too.

Isn't it against the law to make a Bloody Mary without a celery stick?

[Pretty Little Flower]

Originally posted by Not Bob
I have a sudden craving for a Ring Ding.

I was recently discussing snack foods from my youth and how most have little appeal for me currently. I called out the Ring Ding, however, as still sounding delicious. I would probably not pass up a Devil Dog either, although that might be more out of nostalgia.

[greatwhitenorthchick]

Originally posted by Pretty Little Flower
I was recently discussing snack foods from my youth and how most have little appeal for me currently. I called out the Ring Ding, however, as still sounding delicious. I would probably not pass up a Devil Dog either, although that might be more out of nostalgia.

Did you have Hostess Snowballs? Because I would not turn one of those down these days. Although I think I would just have one.