Posted on 04/20/2023 9:08:03 PM PDT by Responsibility2nd
I present Sodium Citrate. The secret ingredient to cheese sauce:
https://www.cheeseprofessor.com/blog/sodium-citrate-cheese-sauce
Sometimes I’m served nachos that are covered with that slimy polyester “cheese” (not cheese). I can’t take it. Makes me gag.
I’m looking forward to reading this thread that might have good recipes for baked nachos. My friend used to make that, but he died so I can’t get it from him. :(
My mom’s town in NY makes extra sharp white cheddar. It’s the best!
Much like when my friend retired when we lived in Alaska. He said he was going to drive south until someone asked him why there was a plug hanging out the front of his car.
“Because so much TLC is taken to ensure each corn chip has the proper amount of refried beans, cheese, and a pickled jalapeno or two.”
Can’t argue with that logic!
Wisconsin invented Colby cheese!
“Colby cheese is a semi-hard cheese named after the small town in north-central Wisconsin where it was developed in 1874. Ironically, while Colby is widely available throughout Wisconsin, it is no longer produced in Colby. The best-known style of Colby is Longhorn; Colby Longhorn cheese is named for the long, cylindrical shape in which it is molded. Although it is considered a semi-hard cheese, it is softer and moister than Cheddar, with a milder flavor because it is produced through a washed-curd process.”
https://www.wisconsincheeseman.com/c/cheese/specialty/colby/
Easterners use velveeta from what I hear............
/s
pepper jack is going to add a little too much heat.
Then you ain’t Texan, friend.
I find that any pepper jack I find (especially the grated cheeses) have zero heat in them.
Yes, exactly that.
Jalapenos are way to mild. Ghost or Reapers only.
Agreed
(psst: Don’t tell Texans that. They think it’s from the U of Texas Austin ;-) )
Or make fresh ones at home. Fresh white corn tortillas quartered fried in 350°F oil till they float, drain on cookie/cake cooling rack, salt to taste.
(And New Yorker me just doublechecked that there are longhorn females so I don’t get made fun of for thinking you can milk a bull.)
My son got married in Texas. We got to host the rehearsal dinner in a TexMex restaurant of the bride’s family choosing. It was their favorite.
We live in New Mexico, so we are exposed to Mexican and New Mexican cuisine (I use that term loosely) constantly. Besides the fact that two-thirds of the restaurants around here are of that ilk, even those that aren’t spice up their menus with green and/or red chili. Italian restaurant? Expect the Fettuccini Alfredo to have green chili in it. Breakfast? Do you want red or green (chili) with those eggs?
Anyway, we go to this TexMex restaurant in Liberty Hill and it looks like a barn. Mexican wait staff and kitchen help. Lots of Mexican dishes on the menu. My older son (not the one getting married) orders a jumbo sized burrito of some sort and eats about two bites and just stops. He keeps drinking his beer and eating the nacho chips, but no more burrito. I had ordered a steak ranchero and it was weird. It was basically cube steak, not flank steak, and the cheese was...odd.
It wasn’t until dinner was over and we were out of earshot of the future in-laws that we were able to compare notes. My son stopped eating his burrito because the cheese inside was slices of American cheese and the beans were pureed to just about liquid. I realized that was what was weird about my cheese as well, it was just shredded American cheese. Basically all of the food was what you would expect Mexican food in a retirement home to taste like.
This was their favorite restaurant. Heavy sigh.
“Wit Wiz” is supposedly a standard call when ordering Philly cheese steaks. Should be spread, not sprayed!
Ghost, Reapers? More power to ya, if you can enjoy having your oral lining burned out. I prefer my spicy with a bit less pain!
No luggage for several weeks stay but brother Elwood does keep cans of Cheeze Whiz in his pockets.
The “Oh the stories we could tell” bump about TexMex verses Mexican vittles.
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