gag
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Yeah, that was my response when I bit into that mess.
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Or when they use some glop that is supposed to be cheese, but doesnāt even resemble American Cheese-(Food).
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I assiduously strive to avoid eating at anyplace that uses pasteurized processed crap as 'cheese '.
Living in the midwest, I basically grew up on processed non-food and canned produce; real cheese, real butter, real mayo and fresh veggies were a revelation upon moving to Cali.
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OK, Iāll biteā¦ American Cheese?
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Cleaning fluid? Burning eye pain and throat pain from the fumes, and often trouble seeing or breathingā¦
P.S. I know itās useful. I donāt know if itās just me, or if it affects everyone the same way. If the latter, are there less burny alternatives?
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Ahā¦ my West Coast mind went to Tillamook cheese curds when I read American Cheeseā¦ while I wouldnāt make a cheese sandwich with the stuff, it does make for a good snack on its own (or as part of poutineā¦ mmm, poutine).
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Iāll just say: a tiny dollop of American Cheese added to any other blend of cheeses will make the whole bit melt wonderfully.
As in, a little bit of American with a goodly pile of a stout cheddar will melt better in that grilled cheese you were going to make.
My admission of shame is that on my breakfast sandwiches (english muffin, egg, cheese, pepper sauce), my cheese of choice is American. Iām ok with it. I keep a few singles slices around just for when the mood hits.
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I dunno. I think that āAmerican Cheeseā captures the essence of it pretty well, in that it takes cheese, and, in the name of making it cheaper and simpler to use, makes something disgusting that resembles the original product only in the broadest sense.
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Oh I agree. Just weāre not legally allowed to call it ācheeseā up here. Because its not cheese, is āprocessed cheese productā. LOL
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When an oven has a strobe lightā¦
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The shit weāre talking about aināt cheese, yo. Itās like one molecule away from being plastic.
I dont think the 'States are legally allowed to, either:
REAL cheese made from actual cow milk? Absolutely.
While itās not my go-to flavor, I can deal with American as long as itās actual cheese.
Mild cheddar and provolone are my favorites, followed by Monterey Jack, colby, muenster and Swiss.
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You can get the same gooey effect with brie. Bonus, your grilled cheese now contains brie.
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This reminds me that when the UK joined the EU they had to stop calling the stuff in āchocolate barsā āchocolateā because it wasnāt. One of the big benefits of the EU has been proper chocolate. Another has been that our local cheese producers are now profitable.
sic transit gloria mundi*. I expect itāll be Hershey bars and processed cheese from April 2019.
*This does not mean āGloria was sick on the transit on Monday.ā
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This is the one serious problem I have with In N Out burgers, and why Iāll travel miles out of my way for a Five Guys burger. Sure, itās still ācheese productā (and greasy) but not that slimy stuff In N Out uses.
(Not even going to compare their fries to FGās bottomless fries cooked in peanut oilā¦mmmmm).
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Thereās only one In N Out in my vicinity, and folks around here act like itās edible crack.
O_O
There were none in my area growing up, so by the time I had some, it had been WAY overhyped.
Iāll take Habit Burger over them, anydayā¦
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Itās well-named. 
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The thing that gets me about Five Guys burgers is the bread tastes sweet. I like my burger buns neutral to the faintest hint of salt. I use whole wheat kaisers at home.
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