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Pic Update 02/24/2010... and a rant about cheap cheese.
15 years ago
Okay... Status report on commissions...
·
telbert- Finished!
·
mcclaw- Part 1- Processing/ Part 2- Sketching
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squeakybunny- Begun
·
rowyin- In progress.
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darkmuse03- Finished!
I will not lie to you...
The person who make that shitty cheap cheese
should be force-fed that nasty shit until that person
screams "NO MORE! NO MORE, FOR THE LOVE
OF ALL THINGS!!"
You know damn well what I am saying.
The cheese that supposed to be like Kraft Singles,
but to quote my friend, "Tastes like a shoe insole
and WON'T MELT." You can take that to the bank,
because rather spend that extra dollar for GOOD cheese
any damned day.
You could use that shit for roofing shingles because it's
that fucking NASTY! I know you readers agree... Get that
Kraft or Borden or even the cheeses straight from the deli...
CHEAP CHEESE IS NOT, REPEAT, NOT GOOD CHEESE!!!
·
telbert- Finished!·
mcclaw- Part 1- Processing/ Part 2- Sketching·
squeakybunny- Begun·
rowyin- In progress.·
darkmuse03- Finished!I will not lie to you...
The person who make that shitty cheap cheese
should be force-fed that nasty shit until that person
screams "NO MORE! NO MORE, FOR THE LOVE
OF ALL THINGS!!"
You know damn well what I am saying.
The cheese that supposed to be like Kraft Singles,
but to quote my friend, "Tastes like a shoe insole
and WON'T MELT." You can take that to the bank,
because rather spend that extra dollar for GOOD cheese
any damned day.
You could use that shit for roofing shingles because it's
that fucking NASTY! I know you readers agree... Get that
Kraft or Borden or even the cheeses straight from the deli...
CHEAP CHEESE IS NOT, REPEAT, NOT GOOD CHEESE!!!
on an academic level, but tastes like shit.
and yes, I've seen that in writing on a couple of the brands. o.o
go buy velveeta, it's healthier :)
You can't make a decent casserole with that cheese that
is nothing short of hard plastic shavings.
Even plastic shavings melt better than that crud.
What amazes me is that I can still eat the stuff and love it after thoroughly educating myself regarding how various cheeses are produced. Who would've thought letting a cheese get infected with mold would make it taste better? I have to salute the bravery of the person who discovered Gorgonzola (or Roquefort; it's not clear which came first)!
Bleeech! :P
I did, back in the 1980s, and found it just about as good as any name-brand American cheese we could get at the local supermarket. There was nothing imitation about it; it melted awesomely and was really good for making grilled-cheese sandwiches.
We got ours by way of the local paper mill, whose employees were given the county's surplus of cheese once a month. Not really sure how that came about, but I sure did love seeing those 5-pound generic-labeled boxes show up every so often. :9
usually it's store brand or some company you've never heard of before, and whether
it's sliced or shredded, you try cooking with it, and it won't melt!
It is so disappointing.