Posted on 01/07/2014 3:38:05 PM PST by hondact200
Kraft announces that you may not double dip this year because Kraft has not been supplying enough Velveeta Cheese throughout all of the USA. There is ample supply in Chicago but on the Coasts there may be a run on it
"Low-information voters in a complete panic buy it all up as a companion to their Y2K stock of macaroni.
Seems to be a reasonable thesis to me!
Hysteria \Hys*te"ri*a\, n. [NL.: cf. F. hyst['e]rie. See Hysteric.] (Med.) A nervous affection, occurring almost exclusively in women, in which the emotional and reflex excitability is exaggerated, and the will power correspondingly diminished, so that the patient loses control over the emotions, becomes the victim of imaginary sensations, and often falls into paroxism or fits. [1913 Webster] Note: The chief symptoms are convulsive, tossing movements of the limbs and head, uncontrollable crying and laughing, and a choking sensation as if a ball were lodged in the throat. The affection presents the most varied symptoms, often simulating those of the gravest diseases, but generally curable by mental treatment alone. Hysteric
I noticed, BTW, that some brands of real cheese are better buys.
Same here. In fact I’ve sworn off all foods containing any molecules at all. I just don’t trust those things.
Saw large loaves of Velveeta original on sale at the local discount grocery for around $5.00.
Velveeta was a popular depression era food.
Quick cheese sauce:
1 can Campbells Cheese Soup
1/3 can whole milk (can use evaporated or Instant Skim made w/2x the recommended amount of powder)
4oz Velveeta (use markings on foil wrapper)
1 cup shredded Extra Sharp White cheddar
Cook and stir over medium heat until melted, then stir in 1/2 cup (or to taste) Salsa Verde (I use homemade) and 1/2 cup (or to taste) Hormel Real Bacon crumbles. Add hot sauce to taste, if desired
For mac’n’cheese, combine w/2 cups raw macaroni cooked al dente and bake until bubbling, about 45 minutes @ 350.
Velveeta is around $3/lb
Cabot Extra Sharp White Vermont Cheddar (2# block) is $4.45/lb
I suppose some of the mild Cheddar is cheaper than the Cabot.
I’ve never seen any real cheese under $3/lb lately and I live in Wisconsin.
No need to refrigerate before opening. I don’t buy it but once or twice a year but I’ve had two-three spoil before the “use by” date the past couple years. Never had that happen before. That’s why it now goes from the grocery bag straight to the freezer. They must not be sealing it well these days or the foil wrap is lighter duty. Canned foods are coming in thinner cans these days, too. I check for dings and bent cans before putting into the grocery cart but somehow 1-2 show up bent by the time they get to the house. Tuna is the worst. Tuna cans are so thin now that they bend just draining them. Ever wonder why you can’t get 4 sandwiches out of a can of tuna these days? They’ve gone from 7.5 oz to 5.25 oz in a small can. Smart on the manufacturers’ part because customers have to buy two cans instead of one.
You have to look around not every variety comes in 7 oz. Depends on if its white or albacore, if its solid or chunk, water or oil, regular or low sodium.
To me, tuna is tuna, as long as its in water. Whatever is on sale at the cheapest price.
I think you have to spell it kheese, sort of like krab with a "k"
So, what DOES warrant shooting a block of Velveeta? I am now VERY curious.Because you can.
That sounds like a “here, hold my beer” moment. LOL
I saw enough bricks of the stuff here in Colorado to build a bomb shelter and it was on sale.
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